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닭가슴살 또는 기계발골 계육의 첨가 수준이 유화형 소시지 품질특성에 미치는 영향

Effects on Quality Characteristics of the Emulsion-type Sausage of Added Chicken Breast or Mechanically Deboned Chicken Meat

조수현|김진형|문성실|김윤석|박범영|성필남|서현우
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2017|농업생명과학연구 (Journal of Agriculture & Life Science)|제51권 제1호|pp. 223-232|DOI https://doi.org/10.14397/jals.2017.51.1.223

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키워드

Quality characteristics품질 특성기계발골 계육닭가슴살유화형 소시지Chicken breastEmulsion-type sausageMechanically deboned chicken meat

초록

본 연구는 닭가슴살(5, 15, 25%)과 기계발골 계육(5, 15, 25, 35%)의 첨가 수준을 달리하여 제조한 소시지의 품질특성을 조사하여 육가공제품의 원료로 적정 첨가 수준을 구명하고자 실시하였다. 닭가슴살을첨가한 소시지는 수분과 단백질 함량이 증가하였으나, 지방함량이 감소하였다. 기계발골 계육 첨가는 소시지의 수분과 단백질 함량을 감소시키고, 지방함량을 증가시켰다. 무기물의 경우 닭가슴살 첨가가 소시지의 인, 나트륨, 구리 함량을 증가시켰으며, 기계발골 계육 첨가는 칼슘, 철 함량을 증가시켰다. 닭가슴살 또는 기계발골 계육을 첨가한 소시지는 pH를 감소시켰다. 닭가슴살 첨가는 소시지의 명도를 증가시키고, 적색도와 황색도를 감소시켰으며, 기계발골 계육을 첨가한 소시지는 명도가 감소하고, 적색도와 황색도가 증가하였다. 조직감에서 닭가슴살 첨가는 경도, 탄력성, 검성, 씹힘성이 증가하였으나, 기계발골 계육 첨가는 경도, 탄력성, 검성, 씹힘성을 감소시켰다. 관능적 특성에서 기계발골 계육 첨가는 저작감을감소시켰다. 기계발골 계육 첨가는 육색에는 긍정적인 영향을 미치나, 조직감을 저해시키고 단백질 함량을 낮추어, 기계발골 계육을 첨가할 경우 5% 이하로 첨가해야 할 것으로 사료된다.

Abstract

We evaluated the effect of adding chicken breast(5, 15 or 25%) or mechanically debonedchicken meat(MDCM)(5, 15, 25 or 35%) on quality characteristics of emulsion-type sausage. Addition of chicken breast sausages was increased moisture and protein content(%), butdecreased fat content of the sausages(p<0.05). Addition of MDCM sausages was decreased themoisture and protein content(%), but increased fat content(%) of the sausages(p<0.05). Additionof chicken breast sausages was increased the P, Na and Cu contents(p<0.05). Addition ofMDCM sausages was increased the Ca and Fe contents(p<0.05). Addition of chicken breast orMDCM sausages was decreased pH value. Addition of chicken breast sausages was increasedthe L*(lightness) value, but decreased the a*(redness) and b*(yellowness) values of thesausages(p<0.05). Addition of MDCM sausages was decreased the L*(lightness) value, butincreased the a*(redness) and b*(yellowness) values of the sausages(p<0.05). Addition of chickenbreast sausages was increased the hardness, springiness, gumminess and chewiness values, but addition of MDCM sausages was decreased the hardness, springiness, gumminess and chewinessvalues(p<0.05). Addition of MDCM sausages was decreased the texture scores(p<0.05). Minorchanges in composition were observed but chicken breast were probably not detrimental to theproduct. However, MDCM was preferable to add no more than 5%.

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