{"title":"Physicochemical characteristics of frankfurter sausage made with\n venison","authors":"Jong-Uk Kim, N. Lee, U. Choi","doi":"10.11002/kjfp.2022.29.7.1120","DOIUrl":null,"url":null,"abstract":"\n \n To revitalize the meat processing industry, the physicochemical properties of\n frankfurter sausage prepared using venison were confirmed in this study. The pH\n values of all sausages were within the range of 5.6-6.1. The yield after heat\n treatment showed a significant increase pattern in proportion with the deer meat\n added. The L and b values were significantly decreased with the addition of\n venison. The ΔE value showed a pattern similar to that of the L value.\n The a value was increased with the addition of venison. Hardness, adhesiveness,\n and chewiness tended to increase depending on the amount of venison added,\n whereas elasticity decreased. The total amino acid content increased depending\n on the venison content. The content of essential amino acids compared to total\n amino acids was 40% in all test groups. The content of glutamic acid was\n the highest in all test groups, followed by that of aspartic acid, lysine, and\n leucine. Among the amino acid compounds, sweet, savory, bitter and other\n ingredients all showed the highest in FSV (frankfurter sausage made with\n venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP\n (frankfurter sausage made with pork meat).\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1120","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
To revitalize the meat processing industry, the physicochemical properties of
frankfurter sausage prepared using venison were confirmed in this study. The pH
values of all sausages were within the range of 5.6-6.1. The yield after heat
treatment showed a significant increase pattern in proportion with the deer meat
added. The L and b values were significantly decreased with the addition of
venison. The ΔE value showed a pattern similar to that of the L value.
The a value was increased with the addition of venison. Hardness, adhesiveness,
and chewiness tended to increase depending on the amount of venison added,
whereas elasticity decreased. The total amino acid content increased depending
on the venison content. The content of essential amino acids compared to total
amino acids was 40% in all test groups. The content of glutamic acid was
the highest in all test groups, followed by that of aspartic acid, lysine, and
leucine. Among the amino acid compounds, sweet, savory, bitter and other
ingredients all showed the highest in FSV (frankfurter sausage made with
venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP
(frankfurter sausage made with pork meat).
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.