지방함량이 발효-건조 소시지의 이화학적 및 관능적 품질 특성에 미치는 영향
Effect of Fat Content on Physicohemical Properties and Sensory Traits of Fermented-dry Sausage
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초록
본 실험은 지방 함량을 5.0, 10.0, 20.0 또는 30.0%로 조절하여 발효-건조 소시지를 제조하였을 때 발효-건조 30일차 이후의 제품의 이화학적, 지방 산화도, 미생물학적 및 관능적 특성을 조사한 내용이다. 지방함량이 5%에서 30%로 증가할 때 수분활성도(water activity, Aw)는 0.65에서0.77로 증가하였으며(p<0.01), pH는 5.59에서 5.47로 유의적으로 감소하였고(p<0.01), 전단가는 10.45에서 3.47kg/㎠로 감소하였다(p<0.01). 육색의 경우, 지방함량이 30%로 증가할 때 대조구에 비해 L*, b*값은 유의적으로 증가하였으며(p<0.01), a*값은 유의적으로 감소하였다(p<0.01). 지방산화도는 지방함량이 증가함에 따라 유의적으로 높게 나타났다(p<0.01). 지방함량의 변화에 따른 단백질 변패도(volatile basic nitrogen, VBN), 총균수 및 유산균 수의 유의적인 차이를 보이지 않았다(p>0.05). 관능검사의 경우 30% 지방 첨가구가 다른 시험구보다 유의적으로 낮은 유산취, 높은 곰팡이 냄새, 높은 산화 맛을 보였으며(p<0.05), 조직감 선호도도 낮았으며, 종합적인 기호도도 낮게 나타났다(p<0.01). 이상의 결과 지방첨가 20%까지가 발효-건조 소시지의 이화학적 특성 및 관능적인 특성인 색깔, 냄새, 산화 맛, 조직감에 있어 부정적인 영향을 미치지 않아 좋은결과를 보였으나, 지방 산화를 초래하기 때문에 지방산화를 억제하는 방법을 병행하는 더 많은 연구가 필요할 것으로 평가된다.
Abstract
The objective of this study was to evaluate the effects of fat content (5.0, 10.0, 20.0 or 30.0%) on the bacterial growth, physicochemical characteristics, 2-thiobarbituric acid reactive substances (TBARS) and sensory traits of fermented-dry sausage. The fermented-dry sausages were analyzed at the end of ripening days. Increasing fat content resulted in high (p<0.01) values of aw, lightness (L*), yellowness (b*) and TBARS and low (p<0.01) values of redness (a*), pH and Warner-Bratzler shear force. No significant differences (p>0.05) among samples were detected on volatile basic nitrogen (VBN) values, total plate counts and total lactic acid bacteria. In sensory evaluation, sausage adding 30% of pork backfat resulted in a significantly lower (p<0.05) color, lactic acid odour, texture and total acceptability and higher (p<0.01) mold odour and rancidity taste than these for other samples. Therefore, 20.0% fat can be employed as the desired addition level in dry-fermented sausage to achieve better sensory traits. Further research is needed to improve the lipid oxidation of these sausages.
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