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Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Author
이정아, 김학연
Journal Title
한국축산식품학회지
Publication Year
2021
Topics
Summary
This study investigated the effects of Hanwoo crust, an inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples with 0%, 1%, 2%, and 3% Hanwoo crust were prepared and analyzed for proximate composition, pH, color, water holding capacity, cooking yield, and viscosity, revealing significant increases in protein, fat, and ash content with 3% addition, and improved sensory properties.
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