Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/6972848 |
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| author | Namrye Lee Han Sub Kwak Jae-young Joo Jinsoo Kang Youngseung Lee |
| author_facet | Namrye Lee Han Sub Kwak Jae-young Joo Jinsoo Kang Youngseung Lee |
| author_sort | Namrye Lee |
| collection | DOAJ |
| description | This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage. |
| format | Article |
| id | doaj-art-5161afbb1f514eb2b502f8fc9bf25385 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-5161afbb1f514eb2b502f8fc9bf253852025-02-03T05:47:43ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/69728486972848Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of SausageNamrye Lee0Han Sub Kwak1Jae-young Joo2Jinsoo Kang3Youngseung Lee4Defense Agency for Technology and Quality, Daejeon 35409, Republic of KoreaResearch Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of KoreaDefense Agency for Technology and Quality, Daejeon 35409, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of KoreaThis study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.http://dx.doi.org/10.1155/2018/6972848 |
| spellingShingle | Namrye Lee Han Sub Kwak Jae-young Joo Jinsoo Kang Youngseung Lee Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage Journal of Food Quality |
| title | Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| title_full | Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| title_fullStr | Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| title_full_unstemmed | Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| title_short | Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| title_sort | effects of partial replacement of pork meat with chicken or duck meat on the texture flavor and consumer acceptance of sausage |
| url | http://dx.doi.org/10.1155/2018/6972848 |
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