NDLI: Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Lee, M. A. Han, D. J. Jeong, J. Y. Choi, J. H. Choi, Y. S. Kim, H. Y. Paik, H-D Kim, C. J.
Description	Author Affiliation: Lee MA ( Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 143-701, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.)
Abstract	This study was conducted to determine the effect of the addition of kimchi powder on the quality characteristics of meat batter and breakfast sausage. Breakfast sausages were supplemented with freeze dried kimchi powder (FKP) or hot air dried kimchi powder (HKP) at levels of 1% (FKP-1 and HKP-1) or 2% (FKP-2 and HKP-2). The emulsion stability, cooking yield, and apparent viscosity in meat batters improved with increments of kimchi powder (p<0.05). Increased levels of kimchi powder in breakfast sausage decreased the L(∗) value, pH, and springiness, and increased the a(∗) value, b(∗) value, hardness, chewiness, and gumminess (p<0.05). Sensory evaluations indicated that a higher overall acceptability was attained when the kimchi powder was added to breakfast sausage at a level of 2%.
File Format	HTM / HTML
ISSN	03091740
Issue Number	3
Journal	Meat Science
Volume Number	80
e-ISSN	18734138
Language	English
Publisher	Elsevier
Publisher Date	2008-11-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage.