title: Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters.
abstract: This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Yun-Bin
authors.initials: YB
authors.lastname: Lim
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Yong-Jae
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Youn-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Sung-Jin
authors.initials: SJ
authors.lastname: Jang
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Choong-Hee
authors.initials: CH
authors.lastname: Lee
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Fu-Yi
authors.initials: FY
authors.lastname: He
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: frankfurter; glasswort; non-meat ingredient; reduced-fat; reduced-salt