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

Youngmin Kim1, Hyejin Jang1, Sangdong Lim1, sangpil hong1,*
Author Information & Copyright
1Korea Food Research Institute, Wanju 55365, Korea
*Corresponding Author: Sangpil Hong, Phone: +82-63-219-9098. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 16, 2020 ; Revised: Sep 26, 2020 ; Accepted: Oct 28, 2020

Published Online: Nov 04, 2020


This study was conducted to examine the effects of starch noodles (dangmyeon) with different starch sources and porcine intestines with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean starch noodle (SN3) and porcine intestine (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 starch noodle and treatment of porcine intestine with sodium pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

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

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