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돈피의 지방대체 수준이 저장기간 동안 유화형 소시지의 품질특성에 미치는 영 KCI 등재

Effects of Substituting Fat with Pork Rind on the Quality Characteristics of Emulsion Sausage during Storage

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동물자원연구 (Annals of Animal Resources Sciences)
강원대학교 동물자원공동연구소 (Institute of Animal Resources Kangwon National University)
초록

The effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.

저자
  • 박경미(농촌진흥청 국립축산과학원 축산물이용과) | Kyoung-Mi Park
  • 강근호(농촌진흥청 국립축산과학원 축산물이용과) | Geun-Ho Kang
  • 조수현(농촌진흥청 국립축산과학원 축산물이용과) | Soohyun Cho
  • 박범영(농촌진흥청 국립축산과학원 축산물이용과) | Beom-Young Park
  • 문성실(선진 식육연구센터) | Sungsil Moon
  • Hoa Van Ba(농촌진흥청 국립축산과학원 축산물이용과)
  • 성필남(농촌진흥청 국립축산과학원 축산물이용과) | Pil-Nam Seong Corresponding author