Jeong Y, Han Y. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (
Opuntia humifusa f.
jeollaensis) Fruit Powders.
Food Sci Anim Resour 2019;
39:953-965. [PMID:
31950111 PMCID:
PMC6949519 DOI:
10.5851/kosfa.2019.e85]
[Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, the Opuntia humifusa f.
jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as
a source of viscous dietary fiber and color pigmentation in sausage production
to improve quality characteristics, including cooking loss and emulsion
stability. Control and treatment sausages were formulated with 0%,
1%, 5%, and 10% WCF powder, respectively, and the following
quality measures were investigated: general composition, fiber content, cooking
loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The
moisture, dietary fiber, and ash contents showed increasing trends (all
p<0.05) with increasing concentrations of fruit powder. Conversely, crude
protein and crude fat contents exhibited decreasing trends with increasing fruit
powder concentrations (p<0.05). Moreover, both the moisture and dietary
fiber contents affected cooking loss, water retention capacity, and the sausage
texture, causing the cooking loss to decrease, while the water and oil retention
capacity increased (p<0.05) with increasing concentrations of WCF powder.
Furthermore, hardness exhibited a significant decreasing trend as the
concentration of WCF powder increased (p<0.05). This finding suggested
that both dietary fiber and viscous materials, along with the protein and
moisture content, affected the product hardness. In addition, sensory evaluation
of the WCF powder groups showed better results than did the control group, and
the strongest results obtained for the group containing 5% fruit powder
(p<0.05). Therefore, this study suggests that WCF powder improves the
quality of emulsified sausages and can potentially be applied as a
naturally-derived additive.
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