The Study on Acceptability of Liver Sausage by Proportions of Liver and Processings.
- Author:
Sook Mi LEE
1
;
Jung Soon CHO
Author Information
1. Department of Food and Nutrition, Myong-Ji University, Korea.
- Publication Type:Original Article
- Keywords:
liver sausages;
pork liver;
acceptability;
sliceable;
spreadable;
smoked spreadable;
outer color;
hardness;
gumminess;
chewiness
- MeSH:
Deglutition;
Hardness;
Liver*;
Meat;
Smoke
- From:Journal of the Korean Dietetic Association
1997;3(1):90-100
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was incresed, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.
