Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork
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- 作者：Hyun-Wook Kim ; Ji-Hun Choi ; Yun-Sang Choi ; Hack-Youn Kim ; Mi-Ai Lee ; Ko-Eun Hwang ; Dong-Heon Song ; Ju-Woon Lee ; Cheon-Jei Kim
- 关键词：Kimchi ; Cooked sausage ; Irradiation ; Shelf life
- 刊名：Meat Science
- 出版年：2014
- 出版时间：January, 2014
- 年：2014
- 卷：96
- 期：1
- 页码：548-553
- 全文大小：605 K
文摘
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 ¡ãC for 30 min). 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 4 weeks, 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.