title: Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage.
abstract: 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%.
authors: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 143-701, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors: M A
authors: MA
authors: Lee
authors: D J
authors: DJ
authors: Han
authors: J Y
authors: JY
authors: Jeong
authors: J H
authors: JH
authors: Choi
authors: Y S
authors: YS
authors: Choi
authors: H Y
authors: HY
authors: Kim
authors: H-D
authors: HD
authors: Paik
authors: C J
authors: CJ
authors: Kim