잠시만 기다려 주세요. 로딩중입니다.

Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

한국축산식품학회지 2021년 41권 1호 p.153 ~ 163
김영민, 김영민, 장해진, 홍상필, 장해진, 홍상필,
소속 상세정보
김영민 ( Kim Young-Min ) - Korea Food Research Institute
장해진 ( Jang Hye-Jin ) - Korea Food Research Institute
홍상필 ( Hong Sang-Pil ) - Korea Food Research Institute
장해진 ( Jang Hye-Jin ) - Korea Food Research Institute
홍상필 ( Hong Sang-Pil ) - Korea Food Research Institute

Abstract


This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%?91.67% and 79.66%?80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (*ΔL 6.90 mm) and higher expansion ratio (*ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5%?2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato SN and treatment of PI with Na-pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

키워드

sundae; Korean blood sausage; starch noodle; porcine intestines; rehydration stability

원문 및 링크아웃 정보

등재저널 정보