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Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)

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Abstract

This study evaluated effects of swelled pig skin (SPS) with various natural vinegars (Bokbunja, brown rice, cider, and lemon vinegars) on the quality of the Korean traditional blood sausages. Adding SPS with various natural vinegars resulted in increased moisture content, cooking loss, L* values, and a* values and decreases in fat, protein content (p<0.05), hardness and thiobarbituric acid-reactive substance values in the meat product samples compared to those in the control. Treatments containing SPS with various natural vinegars decreased the warmed-over flavor but increased the tenderness. These results indicate that SPS with various natural vinegars would improve the quality characteristics and inhibit lipid oxidation of traditional Korean blood sausages.

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Authors and Affiliations

  1. Department of Food and Bioproduct Sciences, Saskatchewan University, Saskatoon, SK, S7N 5A8, Canada

    Ju-Hui Choe

  2. Department of Animal Resources Science, Kongju National University, Yesan, Chungnam, 32439, Korea

    Hack-Youn Kim

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  1. Ju-Hui Choe
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  2. Hack-Youn Kim
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Correspondence to Hack-Youn Kim.

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Choe, JH., Kim, HY. Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae). Food Sci Biotechnol 25, 1605–1611 (2016). https://doi.org/10.1007/s10068-016-0247-8

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  • DOI: https://doi.org/10.1007/s10068-016-0247-8

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