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Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein

Authors :
Sang Ha Kang
Il Suk Kim
In Chul Hur
Seung Yun Choi
Sang Keun Jin
Suk Nam Kang
Gu Boo Park
Seon Tea Joo
Han Sul Yang
Source :
Korean Journal for Food Science of Animal Resources. 30:243-251
Publication Year :
2010
Publisher :
Korean Society for Food Science of Animal Resources, 2010.

Abstract

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at 4 C. The treatment samples had lower lightness and higher redness values than the control (p

Details

ISSN :
12258563
Volume :
30
Database :
OpenAIRE
Journal :
Korean Journal for Food Science of Animal Resources
Accession number :
edsair.doi...........fc1379e1f23551adffab8dcff5bacea3
Full Text :
https://doi.org/10.5851/kosfa.2010.30.2.243