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This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P<0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This(More)
The effects of reducing pork fat levels from 30% to 20%, 15%, and 10% by partially substituting pork back fat with a makgeolli lees fiber were investigated regarding approximate composition, energy value, pH, color, cooking loss, emulsion stability, texture profile analysis, apparent viscosity, and sensory evaluation. The moisture and ash contents, redness,(More)
The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were(More)
This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85),(More)
The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10 kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30 min). IP+KP+SM treatment showed increased redness, hardness, gumminess, and(More)
The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2 (0.2%(More)
This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high(More)
This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG),(More)
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters(More)
The objective of this study was to evaluate the effect of skin on the textural properties of semi-dried jerky produced with different acid treatments. Jerky was prepared with no skin (control) or with 1, 3, or 5% chicken skin. After hand mixing (for 3 min) and tumbling (for 30 min) to distribute the curing ingredients, the cured meats were dried for 180 min(More)