Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

Abstract

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%-91.67% and 79.66%-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (^*ΔL 6.90 mm) and higher expansion ratio (^*ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5%-2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato SN and treatment of PI with Na-pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

Keywords: Korean blood sausage; porcine intestines; rehydration stability; starch noodle; sundae.

Fig. 1.. SEM images of dried SN and PI.

A, SN1; B, SN2; C, SN3; D, PI1; E, PI2; F, PI3; a, freeze dried; b, hot air dried; c, vacuum dried; SEM, scanning electron microscopy; SN, starch noodles; PI, porcine intestine; SN1, sweet potato starch; SN2, potato starch; SN3, mung bean starch; PI1, distilled water; PI2, 2% citric acid; PI3, 2% sodium pyrophosphate.