Choi Yun-Sang, Kum Jun-Seok, Jeon Ki-Hong, Park Jong-Dae, Choi Hyun-Wook, Hwang Ko-Eun, Jeong Tae-Jun, Kim Young-Boong, Kim Cheon-Jei
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2015;35(6):748-56. doi: 10.5851/kosfa.2015.35.6.748. Epub 2015 Dec 31.
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
基于低盐（NaCl）肉糜和法兰克福香肠的近似成分、盐度、蒸煮损失、乳化稳定性、pH值、颜色、质地剖面分析、表观粘度和感官特性，研究了海带、海芥菜、羊栖菜和藜科植物的影响。添加海藻的低盐法兰克福香肠的水分含量、盐度、肉糜和法兰克福香肠的亮度、硬度、黏性和咀嚼性均低于未添加海藻的对照组（p<0.05）。低盐法兰克福香肠的蛋白质含量、弹性和内聚性在各处理之间无显著差异（p>0.05）。添加海带和海芥菜处理的水分含量、盐度、蒸煮损失、亮度、红度、硬度、黏性和咀嚼性均低于对照组（p<0.05）。在感官特性方面，对照组的颜色评分最高（p<0.05）。风味评分在对照组中也最高。添加海带和海芥菜样品的处理具有较高的嫩度、多汁性，总体可接受性评分与对照组相似（p<0.05）。本研究结果表明，配方中低盐与海藻的组合成功改善了低盐法兰克福香肠，将感官特性提高到与常规盐对照组（1.5%）相似的水平。
