Back to Search
Start Over
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
- 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