Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

• Published in: Meat science Vol. 80; no. 3; pp. 708 - 714
• Main Authors: Lee, M.A., Han, D.J., Jeong, J.Y., Choi, J.H., Choi, Y.S., Kim, H.Y., Paik, H.-D., Kim, C.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: air drying; Biological and medical sciences; breakfast; Breakfast sausage; color; cooking quality; cooking yield; Emulsion characteristics; emulsion stability; food acceptability; food additives; Food engineering; Food industries; freeze drying; Fundamental and applied biological sciences. Psychology; General aspects; hardness; kimchi; Kimchi powder; Meat and meat product industries; meat emulsions; oxidative stability; physicochemical properties; powders; Quality properties; sausages; sensory evaluation; texture; viscosity; water content; Breakfast sausage; Emulsion characteristics; Kimchi powder; Quality properties; Sausage; Emulsion; Quality; Pork product; Meat product; Method; Powder; Drying
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.03.010

This study was conducted to determine the effect of the addition of kimchi powder on the quality characteristics of meat batter and breakfast sausage. Breakfast sausages were supplemented with freeze dried kimchi powder (FKP) or hot air dried kimchi powder (HKP) at levels of 1% (FKP-1 and HKP-1) or 2% (FKP-2 and HKP-2). The emulsion stability, cooking yield, and apparent viscosity in meat batters improved with increments of kimchi powder ( p < 0.05). Increased levels of kimchi powder in breakfast sausage decreased the L ∗ value, pH, and springiness, and increased the a ∗ value, b ∗ value, hardness, chewiness, and gumminess ( p < 0.05). Sensory evaluations indicated that a higher overall acceptability was attained when the kimchi powder was added to breakfast sausage at a level of 2%.