Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

This study evaluated the quality characteristics of blood sausages where salt (NaCl) was replaced with traditional Korean fermented foods (Doenjang, Kochujang, Cheonggukjang, Magjang, and Kimchi). Blood sausages containing these fermented foods had higher protein content and pH compared to the control (salt). The digestibility of blood sausages was improved by the using these fermented foods. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that T3 (Cheonggukjang) had more low-molecular-weight peptide degradation than the control. The hardness, gumminess, and chewiness were the highest in the control and lowest in T3 (p<0.05). Springiness and cohesiveness were not significantly different, with values between 0.40–0.47 and 0.26–0.28, respectively. Apparent viscosity, storage modulus (G'), loss modulus (G"), and tan δ of blood sausages with Korean traditional fermented foods were lower than those of the control. Therefore, traditional Korean fermented foods are effective at tenderizing the physical properties and improving the digestibility of blood sausages.