표고버섯가루와 지방대체재를 첨가한 저지방 소시지의 품질특성
Quality Characteristics of Low-fat Sausages containing Lentinus edodes Powder and a Fat Replacer
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표고버섯가루(Lentinus edodes powder, LE)첨가량 (0~1%)과 지방대체재를 첨가한 저지방 소시지의이화학적 및 조직학적인 성상과 관능특성에 대하여 조사하였고, 기존의 유화형 소시지와 유사한 성상을갖는 저지방 처리구를 선별하고자 본 연구를 실시하였다. LE 첨가량이 증가함에 따라 명도는 낮아졌으나, 황색도는 증가하였다. 또한 유리수분양이 많아졌으며, 특히 LE를 0.5% 이상 첨가할 때, 지방대체재가 함유된 저지방 소시지 LE 무첨가 조건과 유의적인 차이를 보였다. LE 첨가량이 증가할수록 유의적으로 조직감이 낮아졌으며, 특히 0.5% 이상 첨가할 때, 유화형 및 저지방 소시지 대조구와 지방대체재를 첨가한 저지방 소시지 LE 무첨가 조건과 유의적인 차이를 보였다 (P<0.05). 이러한 보수성과 조직감의 감소는 관능성상에서도 유사하게 나타났다. 결론적으로 제품의 결함이 없는 기능성 저지방 소시지를 제조하기 위한 LE 첨가량은 0.25%이하로 제안하였다.
Abstract
This study was carried out to investigate the quality characteristics of low-fat (< 3%)sausages(LFSs) containing Lentinus edodes powder(LE) with different levels (0~1.0%) and a fatreplacers(FR) as compared to quality of regular-fat (20%) and low-fat (< 3%) sausages(RFC andLFC). Increased LE level did not affect the pH, chemical compositions(%), and hunter colorvalues (lightness, redness, and yellowness) of LFSs as compared to those of counterparts(RFC orLFC) (P>0.05). However, LE at the level of 0.5% or higher decreased the expressiblemoisture(EM, %) and textural properties (P<0.05) as compared to either regular-fat or low-fatsausage control(RFC or LFC) and LFS with fat replacer alone and/or 0.25% of LE (P<0.05). These results also were shown at sensory attributes (flavor, saltiness, juiciness, and overallacceptances). In conclusion, the proper level of LE powder to incorporate into LFSs wasrecommended less than 0.25% to have similar characteristics to those with the regular-fatcontrol.
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