Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder

  • Lee, Mi-Ai (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ahn, Kwang-Il (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building) ;
  • Lee, Chi-Ho (Department of Food science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2009.10.31
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Abstract

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

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