Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.
This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P<0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P>0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Hyun-Wook
HW
Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Ko-Eun
KE
Hwang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Dong-Heon
DH
Song
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Yong-Jae
YJ
Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Yun-Bin
YB
Lim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Youn-Kyung
YK
Ham
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Eui-Joo
EJ
Yeo
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Seong-Jin
SJ
Chang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Yun-Sang
YS
Choi
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: kimcj@konkuk.ac.kr.
Cheon-Jei
CJ
Kim
D000818:Animals; D019663:Chenopodiaceae; D003296:Cooking; D004032:Diet; D004043:Dietary Fiber; D004044:Dietary Proteins / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D028321:Plant Preparations; D012492:Salts; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage; D012995:Solubility; D013552:Swine; D014783:Viscosity
D004043:Dietary Fiber; D004044:Dietary Proteins; D004655:Emulsions; D028321:Plant Preparations; D012492:Salts; D017673:Sodium Chloride, Dietary
Frankfurter; Glasswort; Reduced-salt; Texture