논문 상세보기
pp.107-115
초산전분과 미생물이 생산하는 biopolymer를 사용하여 smoked pork sausage를 제조하고 이들이 소시지 품질에 미치는 영향을 조사한 결과, 기계적 물성의 경도는 대조구에 비해 SA, SB, SC 모두 유의적으로 적었고, 응집성은 초산전분 단독으로 0.6%첨가한 시료 SA가 유의적으로 적게 나타났다. 점착성은 biopolymer을 첨가한 시료 SA와 SC가 유의적으로 크게 나타났고, 탄성은 대조구에 비해 모두 작게 나타났다. 껌성과 씹힘성은 4가지 시료 모두가 서로 유의적으로 다른 값을 가지므로써 초산전분과 biopolymer는 껌성과 씹힘성에 크게 영향을 미치는 것으로 나타났다. 기계적 물성의 상관관계에서 경도는 탄성, 껌성, 씹힘성과 서로 정의 상관관계로 나타났으며, 점착성과는 부의 상관관계로 나타났다. 절곡시험에서 초산전분 0.6%를 첨가한 시료 SB가 가장 좋았으며, VBN 함량은 biopolymer와 초산전분을 함께 첨가한 시료가 대조구에 비해 약 65% 정도 적게 생성되었다. 관능적 물성의 기호도 조사 결과, 껌성은 biopolymer을 첨가한 시험구 SA와 SC가 유의적으로 좋게 나타났고 (p<0.001), 소시지의 전체적인 기호도는 부서짐성과 씹힘성, 그리고 껌성이 기호도에 큰 영향을 미치는 것으로 나타남에 따라 biopolymer를 첨가한 시료가 유의적으로 좋게 나타났다(p<0.001). 전체적인 기호도의 상관관계에서는 관능검사의 씹힘성과 기계적 물성의 껌성이 서로 유의차를 갖는 것으로 나타났다(p<0.05).
In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory quality, and water holding capacity were investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant in each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly hinger in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher in SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significiantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical guminess were not significantly correlated.
