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논문 기본 정보

자료유형
학술저널
저자정보
Ahn, Kwang-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Shim, Jae-Yun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Tae-Kyung (Food Processing Research Center, Korean Food Research Institute) Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hyun-Wook (Animal Science and Biotechnology, Gyoengnam National University of Science and Technology) Song, Dong-Heon (Animal Science and Biotechnology, Gyoengnam National University of Science and Technology) Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute) Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제4호
발행연도
2018.1
수록면
718 - 726 (9page)

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초록· 키워드

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The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.
#tuna #pork #frankfurter #quality characteristics #emulsion stability

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참고문헌 (28)

참고문헌 신청
Bloukas I / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43 Crossref Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66 google schola Cardoso C / 2008 / Development of a healthy low-fat fish sausage containing dietary fibre / Int J Food Sci Technol 43:276~283 Crossref Choi YS / 2009 / Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber / Meat Sci 82:266~271 Crossref Choi YS / 2010 / Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems / Meat Sci 84:212~218 Crossref

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