사슴육으로 제조한 프랑크푸르터 소시지의 이화학적 특성
Physicochemical characteristics of frankfurter sausage made with venison
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To revitalize the meat processing industry, the physicochemical properties of frankfurter sausage prepared using venison were confirmed in this study. The pH values of all sausages were within the range of 5.6-6.1. The yield after heat treatment showed a significant increase pattern in proportion with the deer meat added. The L and b values were significantly decreased with the addition of venison. The ∆E value showed a pattern similar to that of the L value. The a value was increased with the addition of venison. Hardness, adhesiveness, and chewiness tended to increase depending on the amount of venison added, whereas elasticity decreased. The total amino acid content increased depending on the venison content. The content of essential amino acids compared to total amino acids was 40% in all test groups. The content of glutamic acid was the highest in all test groups, followed by that of aspartic acid, lysine, and leucine. Among the amino acid compounds, sweet, savory, bitter and other ingredients all showed the highest in FSV (frankfurter sausage made with venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP (frankfurter sausage made with pork meat).
Abstract
To revitalize the meat processing industry, the physicochemical properties of frankfurter sausage prepared using venison were confirmed in this study. The pH values of all sausages were within the range of 5.6-6.1. The yield after heat treatment showed a significant increase pattern in proportion with the deer meat added. The L and b values were significantly decreased with the addition of venison. The ∆E value showed a pattern similar to that of the L value. The a value was increased with the addition of venison. Hardness, adhesiveness, and chewiness tended to increase depending on the amount of venison added, whereas elasticity decreased. The total amino acid content increased depending on the venison content. The content of essential amino acids compared to total amino acids was 40% in all test groups. The content of glutamic acid was the highest in all test groups, followed by that of aspartic acid, lysine, and leucine. Among the amino acid compounds, sweet, savory, bitter and other ingredients all showed the highest in FSV (frankfurter sausage made with venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP (frankfurter sausage made with pork meat).
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