Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of Low-fat Comminuted Sausage Manufactured with Various Fat Replacers Similar Textural Characteristics to Those with Regular-fat Counterpart

지방대체제를 이용하여 기존의 유화형 소시지와 유사한 조직감을 갖는 고급 저지방 세절 소시지의 개발

  • Choi, Soon-Hee (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
  • 최순희 (전남대학교 동물자원학부 및 농업과학 기술연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 농업과학 기술연구소)
  • Published : 2002.08.01
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Abstract

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

본 연구는 기존의 유화형 소시지와 유사한 조직적인 성상을 갖는 저지방 세절 소시지를 제조를 위한 지방대체제를 단일 및 혼합 사용하여 첨가하고 그 적정량을 구하기 위하여 이화학적 검사, 기능성 및 물성검사를 실시하였다. 저지방 세절 소시지는 3% 미만의 지방과 77-79%의 수분 및 약 13-15%의 단백질을 가진 반면에 기존의 유화형 대조구는 19.4%의 지방과 62.5%의 수분 및 11.9%의 단백질을 함유함으로써 지방함량을 최소화하는 대신 수분과 단백질의 함량이 증가하였다. konjac flour(KF)는 단독 혹은 다른 지방대체제와 복합으로 첨가시 보수력이 좋았고 지방대체제 첨가에 의한 가열수율을 높일 수 있었다. Carrageenan(CN)은 보수력이 낮은 결점이 있으나 다른 친수성 콜로이드보다 겔 강도가 높아 경도를 증가시킴으로서 보수력이 높은 KF와 CN의 복합 지방대체제의 첨가는 상호보완적임을 알 수 있었다. 대두단백질을 첨가한 처리구는 원래 대두단백질 분말의 황색에 영향을 받아 황색도(Hunter b value)가 높았고 조직검사에서는 저지방 세절 소시지가 지방대체제의 첨가에 상관없이 기존의 유화형 소시지에 비하여 높은 경도를 보였으나, KF와 CN을 지방대체제로 첨가하고 대두단백질(1.5%)을 식육단백질(6%)과 대체하였을 때 기존의 유화형 소시지와 검성, 저작성 및 응집성이 유사한 조직감을 보였다. 결론적으로 KF와 CN 및 대두단백질의 복합지방대체제의 첨가가 단일 지방대체제에 비하여 저지방 소시지의 보수력 및 가열수율 등의 기능성을 높일 수 있었고 기존의 유화형 소시지와 가장 흡사한 조직감을 가짐을 알 수 있었다.

Keywords

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