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Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Haelim | - |
dc.contributor.author | Choe, Juhui | - |
dc.contributor.author | Yong, Hae In | - |
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Kim, Hyun-Joo | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:31:10Z | - |
dc.date.available | 2024-08-08T01:31:10Z | - |
dc.date.created | 2019-07-24 | - |
dc.date.created | 2019-07-24 | - |
dc.date.issued | 2018-09 | - |
dc.identifier.citation | Journal of Food Processing and Preservation, Vol.42 No.9, p. e13712 | - |
dc.identifier.issn | 0145-8892 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206412 | - |
dc.description.abstract | A series of experiments were conducted to determine the possibility of using sea tangle powder (STP) and/or its combination with high pressure (HP) as substitutes for phosphate in emulsion-type sausages. The sausages with STP (1.5% and 3%) had similar cooking loss to sausages with 0.2% sodium pyrophosphate (PC), without a negative effect on overall acceptability, except for texture property, which was inferior to PC (p<0.05). Instrumental texture properties of sausages containing 3% STP were improved by HP (100MPa) treatment. Furthermore, the sausages treated with a combination of STP and HP showed similar or greater antioxidant and antimicrobial effect than that of PC. Therefore, a combination treatment of STP and HP could be used effectively as an alternative to phosphate in emulsion-type sausages because of their similar water holding capacity and instrumental hardness, and greater inhibition ability against lipid oxidation and bacterial growth compared with those of PC. | - |
dc.language | 영어 | - |
dc.publisher | Food and Nutrition Press, Inc. | - |
dc.title | Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/jfpp.13712 | - |
dc.citation.journaltitle | Journal of Food Processing and Preservation | - |
dc.identifier.wosid | 000447298200011 | - |
dc.identifier.scopusid | 2-s2.0-85053467670 | - |
dc.citation.number | 9 | - |
dc.citation.startpage | e13712 | - |
dc.citation.volume | 42 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject.keywordPlus | DIETARY FIBER | - |
dc.subject.keywordPlus | QUALITY CHARACTERISTICS | - |
dc.subject.keywordPlus | CHICKEN MYOFIBRILS | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | PORK MEAT | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordPlus | SEAWEEDS | - |
dc.subject.keywordPlus | PATTIES | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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