Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

This study aimed to investigate the effects of crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied in...

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Bibliographic Details
Published in:Food science of animal resources 2021, 41(3), , pp.440-451
Main Authors: Lee, Jeong-Ah, Kim, Hack-Youn
Format: Article
Language:English
Subjects:
축산학
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Summary:This study aimed to investigate the effects of crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat, and ash contents of the crust-treated samples were found to be significantly higher than those of the control (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2021.e9