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We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned breast with 1% salt for 50% total batch; T2: ground presalted (2%) hot-boned breast for 50% total batch; T3: ground presalted (3%) hot-boned breast for 30% total batch that was mixed with cold-boned batter for 50% total batch; T4: ground presalted (4%) hot-boned breast for 25% total batch that was mixed with cold-boned batter for 50% total batch; and T5: ground presalted (5%) hot-boned breast for 20% total batch that was mixed with cold-boned batter for 50% total batch. Treatments with both presalted prerigor and postrigor muscle showed less cooking loss and lower emulsion stability than the control, except T5. The protein solubility and apparent viscosity of the control was the lowest. Thus, presalted hot-boned muscle combined with cold-boned muscle positively affected physicochemical properties., (© 2015 Poultry Science Association Inc.)

The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4°C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK>PK>BK>WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P<0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P<0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life., (Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.)

This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON (P<0.05). The emulsion stability, cooking yield, water holding capacity (WHC) and apparent viscosity of BS-2 and BS-9 were higher than those of CON. The correlation coefficient between the viscosity value and WHC was high and positive (R(2)=0.672). The hardness of all treatments was significantly increased with increased cooking temperature (P<0.05). The hardness, gumminess and chewiness of CON were higher than that of BS-9 and BS-2. The overall acceptability score between CON and BS-9 was significantly different (P<0.05). The bamboo salts effectively improved the physicochemical properties of the meat batter., (Copyright © 2010 The American Meat Science Association. All rights reserved.)

The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced-salt frankfurters were investigated. The reduced-salt frankfurters treated with T3 (frankfurter with 1.0% NaCl + 1.0% sea mustard + 1.0% TGase) and T4 (frankfurter with 1.0% NaCl + 0.5% sea mustard + 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced-salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl + 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced-salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced-salt frankfurters. Practical Applications In this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced-salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced-salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced-salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced-salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase. [ABSTRACT FROM AUTHOR]

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 of cooked sausages. The safflower red pigment (carthamin) was extracted at alkali condition, and wheat fiber was colored with the extracted safflower red pigment. Total six cooked sausage treatments were prepared with two nitrite levels (0 and 120 ppm) and three WFC levels (0, 1, and 2%). As the WFC level was increased, redness of cooked sausages increased, regardless of presence/absence of nitrite. Carthamin contained in WFC could promote a reaction and/or decomposition of nitrite, resulting in increased nitrosoheme pigment and decreased residual nitrite. In addition, WFC inhibited lipid oxidation of cooked sausages. Consequently, the addition of WFC resulted in positive effects on color formation, residual nitrite, and lipid oxidation, as well as the improvement cooking yield of cooked sausages. Therefore our result suggested that WFC could be possible to partially replace nitrite and coloring of dietary fiber with natural pigments is a useful technique to expand the purposeful use of dietary fiber. [ABSTRACT FROM AUTHOR]

Abstract: 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, and yellowness were higher in reduced-fat frankfurters containing makgeolli lees fiber than in the control with 30% fat. With increasing fat levels, samples displayed higher pH, lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and sensory quality, while displaying lower cooking loss and total expressible fluid. The results show that fat levels of frankfurters with added makgeolli lees fiber can be successfully reduced. Thus, 20% fat frankfurters with the addition of 2% makgeolli lees fiber are similar in quality to regular frankfurters with 30% fat. [Copyright &y& Elsevier]

Abstract: The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30min). IP+KP+SM treatment showed increased redness, hardness, gumminess, and chewiness, but decreased cooking yield. As for sensory evaluation, treatment with both KP and SM was effective to mask the radiolytic off-flavor. Moreover, the cooked sausage treated with both KP and SM had the highest color, flavor, and overall acceptance (P <0.05), where the differences of flavor patterns were verified by using an electronic nose. During chilled storage for 4weeks, the combined treatment is effective to retard lipid oxidation, formation of volatile compound, and total microbial number due to the addition of KP. Therefore, usages of KP and SM can provide improved quality characteristics and shelf life of cooked sausage prepared with IP. [Copyright &y& Elsevier]

Abstract: 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 higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics. [Copyright &y& Elsevier]