Application of soymilk skin as sausage wrapping for improving lipid oxidation
- Authors
- Lee, Jaesang; Kim, Yookyung
- Issue Date
- 12월-2020
- Publisher
- WILEY
- Keywords
- edible film; lipid oxidation; pine needle extract; sausage; yuba
- Citation
- JOURNAL OF TEXTURE STUDIES, v.51, no.6, pp.948 - 954
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF TEXTURE STUDIES
- Volume
- 51
- Number
- 6
- Start Page
- 948
- End Page
- 954
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/51277
- DOI
- 10.1111/jtxs.12554
- ISSN
- 0022-4901
- 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.
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Collections - College of Education > Department of Home Economics Education > 1. Journal Articles
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