Park Sin-Young, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Korean J Food Sci Anim Resour. 2016;36(6):737-743. doi: 10.5851/kosfa.2016.36.6.737. Epub 2016 Dec 31.
The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.
研究了黑米粉末对香肠品质的影响。制备了含0%（对照）、1%、3%和5%黑米粉末的样品。随着黑米粉末含量的增加，香肠的水分和灰分含量增加，而蛋白质含量显著低于对照（<0.05）。含5%黑米粉末的样品中的脂肪含量显著低于其他样品（<0.05）。随着黑米粉末含量的增加，生香肠和熟香肠的pH值升高。此外，亮度、红色度和黄色度降低。随着黑米粉末含量的增加，乳化稳定性降低。另一方面，随着黑米粉末含量的增加，蒸煮得率提高。与其他样品相比，含高含量黑米粉末的样品表现出更高的粘度。随着黑米粉末含量的增加，样品的硬度降低，而含黑米粉末的样品的胶黏性和咀嚼性低于对照（<0.05）。此外，随着黑米粉末含量的增加，样品的风味、多汁性和总体可接受性增加。另外，含3%和5%黑米粉末的样品的嫩度显著高于对照和含1%黑米粉末的样品（<0.05）。除了经济效益外，黑米粉末还可用于改善品质特性。
