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한국식품과학회지
→ 한국식품과학회지2017 ; 49(04): 396-400
Physicochemical properties of emulsion-type sausage added red yeast rice powder
홍국 분말을 첨가한 유화형 소시지의 이화학 특성 연구
Cheol-Seon Kim and Hack-Youn Kim*
김철선·김학연*
공주대학교 산업과학대학 동물자원학과
ABSTRACT
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.
KEYWORD
red yeast rice, sausage, emulsion, meat product, rice
한국식품과학회지 2017 Aug; 49(04): 396 - 400
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