• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.11a
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• pp.168-170
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• 2001

생물 계면활성제의 개발을 위해 MNNG(N-Methyl-N-Nitro- Nitrosoguanidine), EMS, UV radiator random mutation을 통해 가장 우수한 biosurfactant 생산 균주를 선별하였는데 MNNG를 처리한 균주가 유화활성 1.950, 표면장력 29.0dyne/cm으로 공시균주인 Pseudomonas aeruginosa EL-MS 유화활성 0.456과 표면장력 33.0dyne/cm에 비해 우수하였다.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.14-20
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.551-556
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• 2016

This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE $L^*$ value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE $a^*$ and CIE $b^*$ values of samples with NaCl were lower than the control (P<0.05). CIE $L^*$ and CIE $b^*$ values of cooked pork emulsion decreased with an increase in NaCl level, and CIE $a^*$ value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.256-260
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• 2005

본 연구는 말고기 대중화를 통한 소비촉진의 일환으로 가공육제품 제조를 위한 기초자료를 마련코자 말고기 함유량에 따른 유화형 소시지 제품특성을 조사하였다. 말고기 유화형 소시지는 돈육 소시지에 비해 제품색이 붉고 선명하였으며, 수분과 단백질 함량이 높았고 지방함량은 낮았다. 소시지 pH 역시 말고기 함유량이 높을수록 높은 경향을 보였으며, 콜레스테롤 함량은 차이가 없었다. 소시지 조직감은 돈육 소시지에 비해 떨어지지 않았으며, 오히려 탄력성이 약간 더 높은 값을 보였다. 관능적 특성 역시 돈육 소시지에 비해 뒤쳐지지 않았으며 제품색에서는 다른 처리구 보다 다소 높은 점수를 받았다. 따라서 말고기 소비촉진을 위해 가공육제품을 제조한다면 손쉽게 소비자에게 다가갈 수 있을 것이다.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.139.2-139.2
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• 2011

산업혁명 이후 계속된 산업화로 이산화탄소, 메탄, 이산화질소와 같은 온실가스의 대기 중 농도가 지속적으로 증가하고 있다. 세계 각국은 화석연료 고갈 및 기후변화에 대처하기 위해 대체연료에 대한 연구가 활성화되고 있는데 특히, 폐유 재생과 폐기물의 발생 및 처리 문제를 극복하기 위해 많은 노력을 기울이고 있다. 본 시험은 폐유를 정제한 정제연료유와 유화정제연료유의 물성을 석유제품인 중유와 비교 분석하였다. 유화정제연료유는 폐유 중 중금속, 회분 및 슬러지 등을 제거한 후 유화제 등을 넣어 생산된 제품으로 연구를 수행하였다. 본 논문은 이에 대한 전반적인 내용을 언급하였다.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.8-13
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• 2017

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.