논문 상세보기
pp.163-174
본 연구는 유화형 소시지와 유사한 향미성분을 갖는 저지방 소시지를 개발하기 위해 지방에서 유래하는 향미성분의 전구체인 아미노산과 당을 첨가하여 기존의 유화형 소시지와 유사한 향미를 갖는 저지방 소시지의 개발을 위해 실시하였다. 저지방 소시지에서 지방감소로 인한 향미성분의 변화는 당과 아미노산을 첨가함으로써 대부분의 향미성분이 유화형 소시지와 비슷한 농도를 보였으며, 그중 저지방 소시지에 포도당(glucose) 과 아미노산인 라이신(lysine)을 각각 0.1 M 첨가 시 유화형 소시지와 가장 유사한 성상의 향미성분을 나타내었다. 이에 저지방 소시지에 지방 전구체로서 glucose와 lysine의 첨가는 지방 저감에 따른 향미 특성 변화를 보완 할 수 있을 것으로 사료된다.
The objective of this study was performed to develop low-fat sausages(LFSs) with similar flavor profiles to those of regular-fat counterpart(RFC) using the addition of various kinds and levels of sugars in combined with 0.1 M lysine. Approximately 42 flavor compounds were identified and observed in most phenols, aldehydes, hetero compounds, ketones and alkans. Among them, phenols and aldehydes were the predominant flavor compounds and 28 flavor compounds were observed as affected by various kinds and levels of sugars. Although the volatile compounds such as 5-methyl furfural, 2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were not different between the RFC and low-fat control(LFC), the addition of fructose and sucrose in combination with 0.1 M lysine affected the composition of volatile compounds in LFSs. Approximately 14 volatile compounds including 2-chloro-2-methyl butane, cyclopentanol, octane and furfural showed differences between RFC and LFC, but these differences were also reduced with the addition of sugars in combination with 0.1 M lysine. The volatile compounds such as nonanal, α-terpinene, myristicine, 2-pentadecanone, pentadecanal and octadecanal were not affected by the addition of sugars and lysine. However, the volatile compounds such as 2-methyl-2-butanol, 5-methyl furfural, 2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were reduced with increased level of sugar.
