KOREASCHOLAR

돼지 뒷다리고기의 대체로써 머릿고기의 첨가 수준이 비유화형 훈연 가열 소시지의 냉장저장 중 이화학적 품질특성에 미치는 영향 Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

강선문, 김윤석, 설국환, 성필남, 조수현, 김진형
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/405714
韓國食生活文化學會誌 (한국식생활문화학회지)
제36권 제1호 (2021.02)
pp.76-83
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험용 소시지 제조 및 설계
    2. 일반성분 함량 측정
    3. pH 측정
    4. TBARS 함량 측정
    5. 단면 색깔 분석
    6. 총 마이오글로빈 함량 측정
    7. 조직감 측정
    8. 통계분석
III. 결과 및 고찰
    1. 일반성분 함량
    2. pH
    3. TBARS 함량
    4. 단면 색깔
    5. 조직감
IV. 요약 및 결론
References
저자
  • 강선문(농촌진흥청 국립축산과학원) | Sun Moon Kang (National Institute of Animal Science, Rural Development Administration) Corresponding author
  • 김윤석(농촌진흥청 국립축산과학원) | Yunseok Kim (National Institute of Animal Science, Rural Development Administration)
  • 설국환(농촌진흥청 국립축산과학원) | Kuk-Hwan Seol (National Institute of Animal Science, Rural Development Administration)
  • 성필남(농촌진흥청 국립축산과학원) | Pil-Nam Seong (National Institute of Animal Science, Rural Development Administration)
  • 조수현(농촌진흥청 국립축산과학원) | Soohyun Cho (National Institute of Animal Science, Rural Development Administration)
  • 김진형(농촌진흥청 국립축산과학원) | Jin-Hyoung Kim (National Institute of Animal Science, Rural Development Administration)