Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Replacement Sodium Chloride on the Quality Characteristices of Emulsion-type Sausages

대체염 첨가가 유화형 소시지의 품질특성에 미치는 영향

  • Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwack, S.C. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Cho, H.S. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Sung, N.J. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, G.B. (Division of Animal Science, Gyeongsang National University)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 조현소 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Published : 2005.12.31
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Abstract

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).

본 연구는 유화형 소시지 제조 시 첨가되는 NaCl을 sodium citrate, potassium lactate 및 calcium ascorbate로 부분(40%) 대체하여 소시지를 제조한 다음 소시지의 품질특성에 미치는 영향을 비교하고자 실시하였다. 소시지의 pH는 sodium citrate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았다(P<0.05). 소시지의 명도(L*) 값은 sodium citrate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았다(P<0.05). 적색도(a*) 값은 potassium lactate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았지만, 황색도(b*) 값은 낮았다(P<0.05). 조직특성에서 단단함 정도를 나타내는 경도와 점착성은 sodium citrate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았다. NaCl 대체 소시지의 나트륨 함량은 대조구에 비해 낮았고, calcium ascorbate 대체 소시지가 가장 낮은 함량을 나타내었다(P<0.05). 소시지의 칼륨과 철 함량은 potassium lactate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았다(P<0.05). NaCl 대체 소시지의 칼슘 함량은 대조구에 비해 높았고, calcium ascorbate 대체 소시지가 가장 높은 함량을 나타내었다(P<0.05). 관능평가에서 짠맛은 sodium citrate 대체 소시지가 대조구와 다른 대체 소시지에 비해 높았다(P<0.05). 풍미는 calcium ascorbate 대체 소시지가 대조구에 비해 높았다(P<0.05). 이상의 결과에서, NaCl 대체 소시지는 pH, 색도 및 관능평가에서 대조구와 차이를 보였으며, 나트륨 함량을 낮추고 칼슘 함량이 증가한 건강지향적인 소시지를 생산할 수 있을 것으로 사료된다.

Keywords

References

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