Application of soymilk skin as sausage wrapping for improving lipid oxidation
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Jaesang | - |
dc.contributor.author | Kim, Yookyung | - |
dc.date.accessioned | 2021-08-30T06:42:02Z | - |
dc.date.available | 2021-08-30T06:42:02Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2020-12 | - |
dc.identifier.issn | 0022-4901 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/51277 | - |
dc.description.abstract | Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine-needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen-barrier properties, and UV-light barrier properties than C films (p < .05). Particularly, the addition of pine-needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.subject | MECHANICAL-PROPERTIES | - |
dc.subject | EDIBLE FILMS | - |
dc.subject | CHITOSAN | - |
dc.subject | EXTRACT | - |
dc.subject | OIL | - |
dc.title | Application of soymilk skin as sausage wrapping for improving lipid oxidation | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Yookyung | - |
dc.identifier.doi | 10.1111/jtxs.12554 | - |
dc.identifier.scopusid | 2-s2.0-85090444976 | - |
dc.identifier.wosid | 000567441500001 | - |
dc.identifier.bibliographicCitation | JOURNAL OF TEXTURE STUDIES, v.51, no.6, pp.948 - 954 | - |
dc.relation.isPartOf | JOURNAL OF TEXTURE STUDIES | - |
dc.citation.title | JOURNAL OF TEXTURE STUDIES | - |
dc.citation.volume | 51 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 948 | - |
dc.citation.endPage | 954 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | MECHANICAL-PROPERTIES | - |
dc.subject.keywordPlus | EDIBLE FILMS | - |
dc.subject.keywordPlus | CHITOSAN | - |
dc.subject.keywordPlus | EXTRACT | - |
dc.subject.keywordPlus | OIL | - |
dc.subject.keywordAuthor | edible film | - |
dc.subject.keywordAuthor | lipid oxidation | - |
dc.subject.keywordAuthor | pine needle extract | - |
dc.subject.keywordAuthor | sausage | - |
dc.subject.keywordAuthor | yuba | - |
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