Journal of Animal Science and Technology

  • 제45권2호
  • /
  • Pages.283-296
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  • 2003
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  • 2672-0191(pISSN)
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  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
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유화형 Sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향

Effects of CLA-vegetable Oils and CLA-lard Additives on Quality Characteristics of Emulsion-type Sausage

  • 이정일 (경상남도 첨단양돈연구소) ;
  • 이진희 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 주선태 (경상대학교 축산과학부) ;
  • 박구부 (경상대학교 축산과학부)
  • Lee, J. I. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Lee, J. H. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Kwack, S. C. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Ha, Y. J. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Jung, J. D. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Lee, J. W. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Lee, J. R. (Advanced Swine Research Institute, Gyeongsangnamdo) ;
  • Joo, S. T. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Park, G. B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
  • 발행 : 2003.04.30
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초록

CLA-식물성유와 CLA-동물성유가 대체가 유화형 sausage의 품질특성에 미치는 영향을 조사하기 위해 3개의 시험구를 배치하였다. CLA- CO는 돼지 등지방 함량 중 30%를 CLA-corn oil로 대체시켰으며, CLA-SSO는 30% CLA- safflower seed oil, CLA-LD는 30% CLA-lard을 각각 대체하여 유화형 sausage를 제조한 후 1, 7, 14, 21 그리고 28일 동안 4$^{\circ}C$의 냉장고에 저장하면서 이화학적 특성, 조직감, 지방산패도, 지방산 조성 및 CLA 함량의 변화를 조사하였다. CLA-식물성유와 CLA-동물성유를 첨가한 sausage의 pH는 전 저장기간동안 대조구에 비하여 유의적으로 낮게 나타났으며(p<0.05), 모든 처리구가 저장 14일째에 유의적으로 가장 낮은 pH를 보였다(P<0.05). Sausage의 L*과 a* 값은 모든 처리구간에 큰 차이는 없었으나, b* 값의 경우 CLA-처리구가 대조구에 비해 전 저장기간 동안 유의적으로 높은 경향을 나타내었다(p<0.05). CLA 처리구가 대조구에 비하여 모든 지방산 조성이 감소하는 결과를 보인 반면에, linolenic acid 함량은 대조구에 비하여 CLA 처리구인 CLA-CO와 CLA-SSO 처리구가 유의적으로 높은 함량을 보였다(P<0.05). 모든 처리구가 저장기간 경과에 따른 지방산 조성의 변화는 없었다. 조직감에서는 CLA-LD 처리구가 대조구나 다른 처리구에 비하여 응집성, 탄력성, 고무성 및 파쇄성 등이 유의적으로 높았다(P<0.05). 유화형 sausage의 지방산패도는 저장기간이 경과함에 따라 처리구 모두 유의적으로 높게 나타났고(p<0.05), CLA-CO 처리구가 대조구 보다 유의적으로 낮은 경향을 보였다(p<0.05). 이상의 결과 유화형 sausage 제조시 CLA 첨가는 이화학적 특성과 조직감에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 CLA를 축적시키는 것이 가능하여 고급 sausage 생산이 가능하다고 사료된다.

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

키워드

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피인용 문헌

  1. Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham vol.27, pp.1, 2007, https://doi.org/10.5851/kosfa.2007.27.1.8
  2. Effects of Corn Oil and Broccoli on Instrumental Texture and Color Properties of Bologna-Type Sausage vol.15, pp.5, 2012, https://doi.org/10.1080/10942912.2010.517339
  3. Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico-chemical, microbiological and sensorial characteristics vol.118, pp.10, 2016, https://doi.org/10.1002/ejlt.201500381