alexa Kkuaripepper (Capsicum annum L.) and Olive Oil Effects on Quality Characteristics of Pork Sausage Studied by Response Surface Methodology
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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Research Article

Kkuaripepper (Capsicum annum L.) and Olive Oil Effects on Quality Characteristics of Pork Sausage Studied by Response Surface Methodology

Minju Chung1, Eunkyung Jung1, and Nami Joo2*

1Department of Food & Nutrition, Yeonsung University, 34 Yangwha-ro, 37 beon-gil, Manan-gu, Anyang-si, Gyeonggi-do, 14011, Republic of Korea

2Department of Food & Nutrition, Sookmyung Women's University, Chungpa-ro 47-gil, Yongsan-gu, Seoul 140-742, Republic of Korea

*Corresponding Author:
Nami Joo
Department of Food & Nutrition, Sookmyung Women's University
Chungpa-ro 47-gil, Yongsan-gu, Seoul 140-742, Republic of Korea
Tel: +82-2-710-9471
Fax: +82-2-710-9479
E-mail: [email protected]

Received date: May 11, 2016; Accepted date: October 5, 2016; Published date: October 22, 2016

Citation: Chung M, Jung E, Joo N (2016) Kkuaripepper (Capsicum annum L.) and Olive Oil Effects on Quality Characteristics of Pork Sausage Studied by Response Surface Methodology. J Exp Food Chem 2:114. doi:10.4172/2472-0542.1000114

Copyright: © 2016 Chung M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Response surface methodology was used to investigate the effect and interactions of processing variables such as kkuaripepper powder (1.0-5.0%), olive oil (3-13%) on physicochemical, textural and sensory properties of cooked pork sausage. It was found that L* and a* values decreased; however, water-holding capacity, and a* values increased, respectively, as the amount of kkuaripepper increased. Olive oil addition decreased water-holding capacity, moisture contents, and L* values of the sausages. The adhesiveness depended on the kkuaripepper and olive oil added, as its linear effect was positive at p<0.01. Kkuaripepper addition increased the springiness and chewiness of sausages. The preference of color, flavor, taste, and overall quality depend on the addition of kkuaripepper and olive oil. The optimum formulation for pork sausage with kkuaripepper powder was 2.99 g of kkuari pepper powder and 9.12 g of olive oil. The results of this optimization study would be useful for meat industry that tends to increase the product yield for sausages using the optimum levels of ingredients by RSM (Response surface methodology).

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