본문 바로가기
KERD
논문KCI 등재

돈피의 첨가 수준에 따른 유화소시지의 품질특성 변화

Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind

조성근|김병우|조병욱|신택순|서자겸|배석현|유장곤
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2015|농업생명과학연구 (Journal of Agriculture & Life Science)|제49권 제5호|pp. 237-256|DOI http://dx.doi.org/10.14397/jals.2015.49.5.237

1

조회

0

다운로드

1

인용

0

참고문헌

키워드

By-product부산물Physico-chemical properties저장기간돈피Pork rind이화학적 성질Storage periods

초록

본 실험은 돈피를 첨가하지 않은 대조구와 돈피를 4% 첨가한 처리구 1, 8% 첨가한 처리구 2, 12%첨가한 처리구 3으로 돈피 첨가수준을 달리하여 제조된 유화소시지를 4±1℃의 냉장온도에 저장하면서15일간 5일 간격으로 이화학적 성질, 저장성 실험, 관능검사를 실시하였다. 제품 제조시 돈피를 지방대체제로 사용하여 돈피의 첨가 비율만큼의 지방은 제외하였다. 지방의 비율이 낮아지고 돈피 첨가수준이 높아짐에 따라 pH, 전단가, 경도, 검성와 씹힘성은 전 처리구에서 유의적으로 증가했고, 지방산패도(TBARS: thiobarbituric acid reactive substances)와 휘발성 염기태질소(VBN: volatile basicnitrogen)도 유의적 차이는 나타나지 않았고 증가하는 경향을 보였지만 전 저장기간 동안 가식권에 있었다. 관능평가에 있어서는 돈피를 8%를 첨가한 처리구 2가 가장 좋은 평가를 받았다. 저장기간이 경과함에 따라 포장 감량(purge loss), 연도, 경도, 검성, 씹힘성은 전 처리구에서 유의적으로 증가하였으나(p<0.05), TBARS와 VBN은 증가하였으나 유의성을 나타내지 않았다. pH는 대조구에서는 증가했으나나머지 처리구에서는 변화가 없었다. 이상의 결과를 종합하면, 대조구와 전 처리구에서 이화학적 성질이 가식권 내 값을 유지하므로 관능평가에서 잠재적인 소비자들에게 우수한 기호성을 획득한 돈피 함량이 8%가 최적의 첨가량임을 알 수 있다

Abstract

This research was designed to investigate changes in quality based on physico-chemicalproperties and sensory quality of emulsified sausages with different levels of pork rind addedduring different storage periods of 0, 5, 10 and 15 days. As pork rind is added as a replacerfor fat in emulsified sausage, the same ratio of fat is removed from the samples. The researchwas conducted with four groups of emulsified sausages including different pork rindlevels(Control: 0%, T1: 4%, T2: 8%, T3: 12% pork rind added) and stored at conventionalrefrigerator at 4±1℃. As more amount of pork rind was added, all of the physico-chemicalvalues of emulsified sausages not only pH, shear force, hardness, gumminess and chewinesswere increased, but TBARS and VBN were also increased. Although there was no greatdifferences among all of the values of physico-chemical properties from four treatments, T2(8%)got the best score in sensory quality. All of the values of physico-chemical properties are increased according to the storage periods within safety level, including the values of pH of C. Based on the results in this study, adding 8% of pork rind as replacer of fat is the best foremulsified sausages, reducing the certain amount of fat.

참고문헌 (68)

  1. Ahn BJ., "The Situation of Novel Fat Substitutes", Food industry and nutrition, 5(2), pp.60~64 (2000)
  2. Alamanou S, "Influence of protein isolate from lupin seeds(lupinusalbus ssp. graecus) on processing and quality characteristics of frankfurters", Meat Sci, 42, pp.79~ (1996)
  3. Alonso V, "Effect of crossbreeding and gender on meat quality and fatty acid composition in pork", Meat Science (2008)[DOI]
  4. Anderson DA, "Comprehensive evaluation of fatty acid in beefs", Journal of the American Dietetic Association, 67, pp.35~43 (1975)
  5. Beare JL., "Fatty acids composition of food fats", J. Agri. Food Chem, 10, pp.120~135 (1962)
  6. Becker AR., "Evaluation of konjac gels as fat substitutes in meat “emulsion” products", 석사, pp.1996
  7. Brewer MS, "TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage : Effects of packing", J. Food Sci, 57, pp.558~ (1992)
  8. Cameron ND, "Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality", Meat Sci, 29, pp.295~307 (1991)
  9. Candogan K, "The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters", Meat Sci, 64, pp.199~206 (2003)
  10. Carlin AF, "Cooking and sensory methods used in experimental studies on meat", pp.58~ (1978), Livestock and Meat Board Chicago
  11. Carpenter ZL, "Effects of composition upon ground beef palatability", Abstracts of Research Reports presented at the 15th European Meeting of Meet Research Workers (1969)
  12. 진구복, "국내 시판 육제품의 이화학적, 조직적 특성 및 미생물의 성상", 한국축산식품학회지, 26(1), pp.98~105 (2006), 한국축산식품학회
  13. Choe JH, "Quality of frankfurter-type sausage with added pig skin and wheat fiber mixture as fat replacer", Meat Sci, 93, pp.849~854 (2013)
  14. 최순희, "지방대체제를 이용한 기존의 유화형 소시지와 유사한 조직감을 갖는 고급 저지방 세절 소시지의 개발", 한국식품과학회지, 34(4), pp.577~582 (2002), 한국식품과학회
  15. Crehan CM, "Effect of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat", Meat Sci, 55, pp.463~469 (2000)
  16. Cresopo FL, "Chemical change during ripening of spanish dry sausage. Ⅲ. Changes on water soluble N-compounds", Ax Archiuos de Zootechia, 27, pp.105~111 (1978)
  17. Cross HR, "Effect of fat and source on the chemical, sensory and cooking properties of ground beef fatties", J. Food Sci, 45, pp.791~ (1980)
  18. Demeyer DI, "Compounds determining pH in dry sausage", Meat Sci, 3, pp.161~165 (1970)
  19. Nutritional aspects of cardiovascular disease, "Department of Health.", Majesty's Stationery Office, ~, pp.Report on Health and Social Subject. No. 46 (1994)
  20. "EKAPE" (2014)[URL]
  21. Feiner G., "Meat products handbook" (2006), CRC Press, Inc.
  22. Feng CH, "Effects of different cooling methods on shelf-life of cooked jumbo plain sausages", Food Sci. and Tech, 54, pp.426~433 (2013)
  23. Field RA, "Free amino acid in bovine muscle and their relationship to tenderness", J. Food Sci, 34, pp.329~334 (1969)
  24. Flores M, "Nitrogen compounds as potential biochemical markers of pork meat quality", Food Chem, 69, pp.371~377 (2000)
  25. Gnanasambandam R, "Functionality of wheat germ protein in comminuted meat products as compared with corn germ and soy protein", J. Food Sci, 57, pp.829~ (1992)
  26. Hemansson AM., "Functional properties of Food macromolecule" (1986), Elvesier publishing company
  27. Jang JD., "The effect of the addition of skim milk on quality characteristic of bologna sausage", 석사, pp.2011
  28. Janicki LJ, "Effect of broiling, grilling, frying and microwave cooking on moisture, some lipid components and total fatty acids of ground beef", J. Food Sci, 39, pp.715~723 (1974)
  29. Jeon GH, "The characteristic of parts of marten and The physiochemical component analysis", 36th Fall Conference (2005)
  30. 정인철, "깻잎 분말 첨가와 도체등급이 돈육소시지의 품질 및 기호성에 미치는 영향", 한국식품영양과학회지, 32(3), pp.350~355 (2003), 한국식품영양과학회
  31. 정구용, "포장방법에 따른 한우 극상근(Supraspinatus Muscle)의 냉장 저장 중 품질 변화", 한국축산식품학회지, 27(4), pp.469~474 (2007), 한국축산식품학회
  32. Kang CG, "식육생산과 가공의 과학", pp.191~ (1992)
  33. Kauffman RG, "A composition of methods to estimate water-holding capacity in post-rigor porcine muscle", Meat Sci, 18, pp.307~311 (1986)
  34. Kendall PA, "Quality attribute of Ground beef on the retail market", J. Food. Sci, 39, pp.610~ (1974)
  35. Kim EH., "Studies on the Biological Activity and Sausage Product using Black garlic Powder", 석사, Department of Oriental Medicine Industry, pp.2010
  36. Kim SH., "Effect of additional fat level and supercritical carbon dioxide on texture profile and product quality of pork meat batter and emulsified sausage", 석사, Life & Environmental Science, Food Science, pp.2005
  37. Kim SM, "Development of Sausage Using Natural Resource By-Product", J. Korean Soc. Food Sci. Nutr, 30(4), pp.635~640 (2001)
  38. Kim YS, "Korean Journal for Food Science of Animal Resources", Research Trends in Development of Low - fat Meat Products, 14(1), pp.110~116 (1994)
  39. Langlosis BE, "Microflora of fresh and dry-cured hams and affected by fresh ham storage", J. Ani. Sci, 38, pp.525~528 (1974)
  40. Consumer acceptance studies. 2. Ground beef of varying fat composition, "Law HM", 20~, pp.Agic. Exp. Sta. Bul. No. 597 (1965)
  41. Lee M, "Accelerated postmortem ageing of beef utilizing electron-beam irradiation and modified atmosphere packaging", J. Food Sci, 61, pp.133~136 (1996)
  42. "LPSMS" (2010)[URL]
  43. "2014년 농림축산식품 주요통계" (2014)[URL]
  44. "MIFAFF the Livestock Bureau" (2012)[URL]
  45. Miller AJ, "Effect of frozen storage on functionality of meat for processing", J. Food Sci, 45, pp.1466~1468 (1980)
  46. Min JS, "Animal Products and Processing : Changes in Microflora , Physicochemical and Sensory Characteristics of Korean Fresh Pork Loins with Gamma Radiation", Journal of Korean Animal Science, 39, pp.567~ (1977)
  47. Mittal GS, "Meat emulsion extender", Journal of Food Technology, 39, pp.121~130 (1985)
  48. 문상훈, "돈육 등심의 육색과 보수력 측정치 사이의 상관관계에 관한 연구", 한국동물자원과학회지, 51(4), pp.329~336 (2009), 한국동물자원과학회
  49. Moon YH, "Effect of Aging Period, Cooking Time and Temperature on the Textural and Sensory Characteristics of Boiled Pork Loin", Journal of the Korean Society of Food Science and Nutrition, 30, pp.471~476 (2001)
  50. Nathalie W, "Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products", Meat Science, 44, pp.125~144 (1996)
  51. "NIAS"[URL]
  52. Nielson MM, "Eating quality nutritive value and cost of ground round and hamburger", J. Am. Diet. Assen, 50, pp.201~ (1967)
  53. 전순실, "파프리카와 매실 추출액을 첨가한 돈육포의 품질 특성", 한국식품영양과학회지, 36(1), pp.81~86 (2007), 한국식품영양과학회
  54. Osburn WN., "Improving the functionality of recovered tissue protein", 박사, pp.1996
  55. Osburn WN, "Konjac flour gels as fat substitutes in low-fat pre-rigor fresh pork sausage", J. Food Sci, 58, pp.484~489 (1994)
  56. Park GB, "Changes in freshness of meat during postmortem storage", Korean J. Anim. Sci, 30, pp.561~566 (1988)
  57. 박경미, "돈피의 지방대체 수준이 저장기간 동안 유화형 소시지의 품질특성에 미치는 영향", 동물자원연구, 24(2), pp.130~140 (2013), 동물자원공동연구소[DOI]
  58. Pearson AM, "Muscle and meat biochemistry", pp.457~460 (1989), Academic Press
  59. Penfield MP, "Effects of fat level and cooking methods on physical and sensory characteristics of restructured beef steaks", Journal of Food Quality, 11, pp.349~356 (1988)
  60. Rahardjo R, "Spray dried soymilk used in reduced fat pork sausage patties", Journal of Food Science, 59, pp.1286~1290 (1994)
  61. Song GW, "식육과 육제품의 과학", pp.99~101
  62. Song MH., "Effect of citrus fruit juice on N-nitrosamine formation", 석사, Department of Food Nutrition, pp.2000
  63. Terrel RN, "Broiling sex and inter-relationship with carcass and growth characteristics and their effect on the neutral and phospholipid fatty acids of the bovine longissimus dorsi", J. Food Sci, 33, pp.562~572 (1968)
  64. Totosaus A, "Functionally of glycosilated heart surimi and heart-precipitated whey protein in meat batter", J. Muscle Foods, 15, pp.256~268 (2004)
  65. Trout GR, "The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH and pyrophosphate", Meat Sci, 14, pp.129~ (1987)
  66. Tye RJ., "Konjac flour: Properties and applications", Food Technol, 45, pp.87~92 (1991)
  67. Wallingford L, "Evaluation of water binding properties of food hydrocolloids by physical", chemical methods and in a low-fat emulsion, 1983, pp.48, 1~5
  68. Witte VC, "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage", Journal of Food Sci, 35, pp.582~585 (1970)

관련 논문AI추천

돈피의 입자 크기에 따른 유화소시지의 품질특성 변화김병우, 배석현, 서자겸, 신택순, 유장곤, 조병욱, 조성근농업생명과학연구원 · 농업생명과학연구2018 · 제52권 제5호돈피의 지방대체 수준이 저장기간 동안 유화형 소시지의 품질특성에 미치는 영향강근호, 문성실, 박경미, 박범영, 성필남, 조수현, Ho Van Ba동물생명과학연구소 · 동물자원연구2013 · 제24권 제2호냉장 및 냉동-해동육의 비율에 따른 유화형소시지의 품질특성 비교강석남, 김일석, 노건령, 양미라, 임동균농업생명과학연구원 · 농업생명과학연구2015 · 제49권 제3호유자과피 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향도창희, 성낙주, 이제룡, 이중동, 이철영, 정재두, 진상근, 하영주한국축산학회 · 한국축산학회지2004 · 제46권 제5호고추냉이 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향김학연, 이강민동물생명과학연구소 · 동물자원연구2020 · 제31권 제2호지방함량이 발효-건조 소시지의 이화학적 및 관능적 품질 특성에 미치는 영향강석남, 김범준, 세메네농업생명과학연구원 · 농업생명과학연구2021 · 제55권 제1호

이 간행물의 다른 논문 (28건)

천연기념물 제432호 제주 상효동 한란 집단내유전다양성 및 공간적 유전구조조용찬, 권혜진, 손성원, 신재권, 김은혜, 배관호pp. 1-11고산지역에 있어서 토석류 발생 위험성의 예측마호섭, 이성재, 강원석pp. 13-21신품종 다래‘오텀센스’의 수확적기와 일반저장조건 구명김철우, 김진국, 박영기, 오성일, 김만조pp. 23-31국내 육성 조생종‘한아름’배의 유통기간 연장을 위한수확 후 1-Methylcyclopropene 처리 효과배태민, 오광석, 김진국, 이욱용, 천종필pp. 33-45Characterization of Powdery Mildew Caused by Podosphaera fusca Infecting Melothria japonica(Thunb.) Maxim지형진, 김진우, 권진혁pp. 47-56
원문 보기