Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 12 Issue 4
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- Pages.374-381
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- 1983
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on Improving the Quality of Sardine Sausage 1. Processing and Quality Improvement of Sardine Sausage
정어리소시지의 품질개선에 관한 연구 1. 정어리소시지의 가공 및 품질개선
- Lee, Eung Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
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Cho, Soon Yeong
(Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jeong Gyun (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- Received : 1983.11.07
- Published : 1983.12.31
Abstract
With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%),
다획성 적색육어류(多獲性赤色肉魚類)인 정어리를 효율적으로 이용하기 위한 방안의 하나로 정어리소시지의 품질을 개선하고자, 소시지의 원료로서 정어리를 사용하였을 때의 제품의 가공조건을 구명하고, 대두단백질과 훈액을 첨가했을 때 정어리소시지의 품질에 미치는 효과를 검토하였다. 정어리소시지 제조시 첨가물의 최적첨가량은 수세육에 대해 소금 1.5%, 설탕 1.5%, 글루탐산나트륨 0.2%, 후추가루 0.2%, 마늘가루 0.2%, nutmeg 0.2%, beef extract 0.4% 및 식용색소액(Red 40호와 Yellow 5호의 혼합액) 0.05%이었으며, 훈액은 수세육에 대해 0.1~0.2% 첨가하는 것이 좋았다. 이들 최적첨가량으로 선어를 이용한 정어리소시지 제조시 탄력보강제는 옥수수전분 10%에 대해
Keywords