논문 상세보기
pp.13-20
This study examined the quality characteristics of chicken breast emulsion-type sausages manufactured with different contents of Zanthoxylumschinifolium (Z.S.) powder (0, 1, 2 and 3%). The changes to the samples upon inclusion of Z.S. powder were monitored by measuring the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis and protein solubility. The sausages manufactured with increasing amounts of Z.S. powder showed a decrease significantly in fat content (p<0.05), whereas the ash content increased. The pH of the cooked samples also decreased significantly with the increasing content of Z.S. powder (p<0.05). Before and after cooked lightness significantly decreased as the Z.S. powder content increased (p<0.05). The redness of the cooked samples also increased significantly with an increasing amount of Z.S. powder (p<0.05). Samples that contained 2% and 3% of Z.S. powder resulted in a significantly larger cooking yield compared to the control sample and the one containing 1% of Z.S. powder (p<0.05). The viscosity of the uncooked samples also increased with increasing amount of Z.S. powder. Furthermore, the samples containing 3% of Z.S. powder showed significantly lower levels of hardness and springiness than the control sample (p<0.05). In addition, the sample with 3% of Z.S. powder contained showed significantly higher total protein and myofibrillar protein levels than the other samples (p<0.05). Overall, the 3% of Z.S. powder chicken breast emulsion-type sausage performed well in most quality characteristic categories, and this formulation would be suitable for use in food manufacturing.
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 공시재료 및 닭가슴살 소시지 제조
2. 분석방법
3. 통계처리
Ⅲ. 결과 및 고찰
1. 일반성분
2. pH 및 색도
3. 가열수율과 점도
4. 물성
5. 단백질 용해성
Ⅳ. 요약
Ⅴ. 참고문헌
