학술논문
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jeong-Ah Lee Kyu-Min Kang Hack-Youn Kim
- 간행물 정보
- 『Food Science of Animal Resources』제45권 제3호, 794~806쪽, 전체 13쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2025.05.15
4,360원
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국문 초록
The study aimed to determine the optimal fat and water level for goat meat emulsion-type sausage. Proximate composition, pH, emulsion stability, cooking yield, protein solubility, water holding capacity (WHC), texture profile analysis, and sensory evaluation were performed on goat meat sausages with water additions of 5%, 10%, 15%, 20%, and 25%. Cooking yield tended to decrease as the water addition level increased, while water loss showed an increase. However, myofibrillar protein solubility and WHC showed the highest values on 15% water addition treatment. Hardness, gumminess, and chewiness tended to decrease as the moisture content increased. Sensory evaluations showed that when considering appearance, tenderness, and overall acceptability, the most superior treatment was 15%. In conclusion, it is concluded that adding 15% water would be most suitable for the production of goat meat emulsion-type sausage.
영문 초록
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
해당간행물 수록 논문
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat
- Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
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- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat
- Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
- Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives
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