염지제의 종류에 따른 숙성 중 발효소시지의 휘발성 염기태질소, 지질산화 및 미생물적 변화에 미치는 영향
The Effects of Different Curing Agents on VBN, TBA and Microbial Changes of Fermented Sausages during Aging
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본 연구는 염지제의 종류에 따른 발효소시지의 숙성 중 미생물 및 위생적 품질 변화에 미치는 영향에대해 살펴보았다. 천일염+NaNO2, 정제소금+NaNO2, KCl+NaNO2, MgCl2+NaNO2 총 4가지 형태의 염지제 종류에 따라 제조된 발효소시지를 숙성 중 수분활성도, VBN, TBA 및 미생물 분석을 실시하였다. 수분활성도의 경우 숙성28일과 35일에서 KCl+NaNO2 처리구가 다른 처리구보다 가장 낮은 값을 나타내었다(p<0.05). VBN 의 경우 숙성기간 중 KCl+NaNO2 처리구가 다른 처리구보다 가장 낮은 값을 나타내었다(p<0.05). TBA 값은 숙성기간 중 KCl+NaNO2 처리구가 가장 낮은 값을 나타내었고, 천일염+NaNO2처리구가 가장 높은 값을 나타내었다(p<0.05). 미생물 분석 결과, 유산균수의 경우 처리구와상관없이 숙성 14일까지 증가하다, 숙성 35일까지 약간 감소하는 경향을 나타내었다(p<0.05). 본 연구결과를 통해 염지제로서 염화나트륨을 대체할 수 있는 KCl의 사용이 위생적 품질에 악영향 없이 염화나트륨 함량을 감소시킬 수 있는 가장 좋은 방법이고 저염 육제품 개발을 위한 기초자료로 활용될 수있을 것이라 사료된다.
Abstract
The aim was to study the effect of different curing agents on the microbiological and hygienicquality characteristics during the manufacturing process of fermented sausage. The sausages wereproduced with varying types of curing agents(Sun-dried salt+NaNo2; T1, Refined salt+NaNo2; T2,KCl+NaNo2; T3, MgCl2+NaNo2; T4) under ripening conditions. Water activity, VBN, lipidoxidation, microbiological test in each samples were analyzed. The KCl+NaNO2(T3) samplesshowed significantly lower water activity(Aw) at 28 and 35 days of aging(p<0.05). Duringripening, KCl+NaNO2(T3) samples produced lower extent of volatile basic nitrogen(VBN) thanother curing agents(p<0.05). During aging, lipid oxidation of sausages with KCl+NaNO2(T3) waslower than that of other salt treatments, while those with sun-dried salt(T1) was higher(p<0.05). Regarding microbiological analysis, the lactic acid bacteria counts increased to 14 days of agingand decreased slightly at 35 days(p<0.05). Thus, the use of curing agents(KCl+NaNO2) is a goodway to reduce the NaCl content in meat products without detrimental effects on hygienic qualityand these results may be useful in developing low-sodium meat products.
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