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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based onExpand
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Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemicalExpand
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Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
Summary Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages wereExpand
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Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
  • Eui-Joo Yeo, H. Kim, +6 authors C. Kim
  • Chemistry, Medicine
  • Korean journal for food science of animal…
  • 31 August 2014
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.Expand
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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
  • H. Kim, K. Hwang, +6 authors C. Kim
  • Medicine
  • Korean journal for food science of animal…
  • 31 October 2015
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-rigorExpand
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Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles
  • Fu-Yi He, H. Kim, +7 authors C. Kim
  • Chemistry, Medicine
  • Korean journal for food science of animal…
  • 31 December 2015
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combinationExpand
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, andExpand
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Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausagesExpand
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Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages
This study was conducted to evaluate the effects of nitrite and wheat fiber (WFC) colored with a safflower (Carthamus tinctorius L.) red pigment on the color characteristics and lipid oxidation ofExpand
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Effects of irradiation source and dose level on quality characteristics of processed meat products
Abstract The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausagesExpand
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