title: Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
abstract: The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10 kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30 min). IP+KP+SM treatment showed increased redness, hardness, gumminess, and chewiness, but decreased cooking yield. As for sensory evaluation, treatment with both KP and SM was effective to mask the radiolytic off-flavor. Moreover, the cooked sausage treated with both KP and SM had the highest color, flavor, and overall acceptance (P<0.05), where the differences of flavor patterns were verified by using an electronic nose. During chilled storage for 4 weeks, the combined treatment is effective to retard lipid oxidation, formation of volatile compound, and total microbial number due to the addition of KP. Therefore, usages of KP and SM can provide improved quality characteristics and shelf life of cooked sausage prepared with IP.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.forename: Ju-Woon
authors.initials: JW
authors.lastname: Lee
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003080:Cold Temperature; D003116:Color; D003296:Cooking; D005514:Food Irradiation / Q000379:methods*; D018857:Food Packaging; D005519:Food Preservation; D005520:Food Preservatives / Q000032:analysis*; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects*; D009812:Odorants; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D005520:Food Preservatives; D017392:Thiobarbituric Acid Reactive Substances
keywords: Cooked sausage; Irradiation; Kimchi; Shelf life