Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tende...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2020-01-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-62-1-103 |
| Summary: | Quality characteristics of chicken emulsion sausage manufactured with various
levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2%
respectively) were examined. The pH value of chicken emulsion sausage was
increase tendency with increasing amount of bamboo salt, on the contrary in case
of NaCl sample were decrease tendency with increasing amount of NaCl. Both
before and after heating, redness of chicken emulsion sausage with bamboo salt
treatments were upward trend with increasing amount of bamboo salt. water
holding capacity (WHC) of 1.2% NaCl sample was significantly higher than
0.3%–0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt
samples were significantly higher than 0.3, 0.6 % (p <
0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly
lower than other treatment (p < 0.05). Protein
solubility values significantly increased amount of bamboo salt and NaCl
(p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo
salt values show similar values. Cooking yield of samples were increased
tendency with increasing amount of NaCl and bamboo salt. Also viscosity values
of sample containing 1.2% bamboo salt sample showed higher viscosity than other
treatments. These results show that containing 1.2% NaCl chicken emulsion
sausage and 0.9% bamboo salt chicken emulsion sausage were similar
physicochemical properties. Therefore, bamboo salt is suitable for manufacturing
chicken emulsion sausage. |
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| ISSN: | 2672-0191 2055-0391 |