Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Abstract

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated porkmeat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage wasthen manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material(p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differenceswere observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of rawmaterial, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses ofraw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powderhad the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiationdose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substancesthan other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavorof sausages made with irradiated pork meat despite the increase of the TBARS value.Key words: irradiation, sausage, kimchi powder, quality characteristics