냉장 및 냉동-해동육의 비율에 따른 유화형소시지의 품질특성 비교
Comparison of Various Mixture of Fresh/Freeze-thawed Pork Meat When Used in Emulsion-type Sausages
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본 연구는 냉장육과 냉동-해동육의 혼합비율(100/0 (T1), 0/100 (T2), 50/50 (T3), 70/30 (T4) and30/70 (T5))의 차이에 따른 유화형 소시지의 품질특성에 미치는 영향에 대해 조사하였다. 분석결과, 냉장 및 냉동-해동육의 비율이 소시지의 육색 중 백색도, 황색도, chroma 값 및 hue angle의 변화에는영향을 주지 않았으나, 적색도는 냉동육만을 사용한 처리구가 가장 높게 나타났다(p<0.05). 처리구간별pH 및 보수력은 유의적인 차이를 나타내지 않았으나, 수분함량은 냉장육의 비율이 높은 처리구(T1 및T4)가 다른 시험구보다 유의적으로 높게 나타났다(p<0.05). 미생물 특성의 경우, 모든 처리구에서coliform은 검출되지 않았다. 하지만, 총균수는 T2처리구가 다른 시험구보다 유의적으로 높게 나타났으며, 유산균은 냉동-해동육의 비율이 높은 처리구(T2 및 T5)가 냉장육의 비율이 높은 처리구(T1 및 T3)보다 유의적으로 높게 나타났다(p<0.05). 시료간 단백질변패도, 지방산패도 및 관능적 특성은 처리구간유의적인 차이를 나타내지 않았다. 조직감 측정결과, 경도, 검성, 씹힘성 및 부착성에는 유의적인 차이를나타내지 않았으나, 응집성 및 탄력성은 T1이 T2처리구보다 유의적으로 높게 나타났다(p<0.05). 이상의결과, 냉장육 및 냉동-해동육 혼합하여 유화형 소시지를 제조할 때, 전반적인 품질특성에는 차이를 나타내지 않지만, 신선육의 비율이 높을수록 응집성, 탄력성 및 미생물학적 특성이 우수하게 나타났다.
Abstract
The effect of fresh or freeze-thawed pork meat on meat quality of emulsion sausagesformulated with varying ratio of fresh/freeze-thawed pork meat (100/0 (T1), 0/100 (T2), 50/50(T3), 70/30 and 30/70 (T5)) was studied. Results showed that the ratio of fresh/freeze-thawedpork meat showed no significant differences in the values of lightness (CIE L*), yellowness(CIE b*), chroma and hue angle. T2 sausage showed highest redness value (CIE a*) among thesamples (p<0.05). The ratio of fresh/freeze-thawed pork meat had no significant differences onthe pH, water holding capacity, VBN (volatile basic nitrogen) and TBARS (thiobarbituric acidreactive substances) values of the samples. Sausage formulated with T1 and T4 showed highermoisture contents than the other samples (p<0.05). The total plate counts and lactic acidbacteria counts of T2 samples were significantly higher than the other samples (p<0.05). In texture profile analysis, hardness, gumminess, chewiness and adhesiveness values showed nosignificant differences among the samples, however, cohesiveness and springiness of T1 werehigher than those of T2. The sensory evaluation showed no significant differences among thesamples. Therefore, the high mixture ratio of fresh meat improve cohesiveness, springiness,moisture content and microbial characteristics of pork sausages.
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