The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

Abstract
서 론
재료 및 방법
    1. 공시재료
    2. 사슴육을 이용한 프랑크푸르트 소시지 제조
    3. 조단백과 조지방 함량 측정
    4. 지방산 조성 측정
    5. 유리아미노산함량 측정
    6. 관능검사
    7. 통계처리
결과 및 고찰
    1. 조단백과 조지방 함량 변화
    2. 지방산 조성 변화
    3. 유리 아미노산 함량 변화
    4. 관능검사
요약 및 결론
References

• 김종욱(한국교통대학교 식품공학과) | Jong-Uk Kim (Dept. of Food Science & Technology, Korea National University of Transportation)
• 백경규(한국교통대학교 식품공학과) | Gyung-Gyu Baek (Dept. of Food Science & Technology, Korea National University of Transportation)
• 이난희(대구한의대학교 메디푸드 HMR산업학과/청도군 어린이급식관리지원센터) | Nan-Hee Lee (Dept. of Medi-Food HMR Industry, Daegu Hanny University/Cheongdo Center for Children’s Food Service Management)
• 최원석(한국교통대학교 식품공학과) | Won-Seok Choi (Dept. of Food Science & Technology, Korea National University of Transportation)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation) Corresponding author