Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Pleurotus eryngii and Meat Particle Size on Sausage Quality

새송이버섯과 원료육의 입자 차이가 소시지의 품질 특성에 미치는 영향

  • Jin, Sang-Keun (Regional Animal Industry Research Center, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Dong-Hoon (Department of Animal Resources Technology, Jinju National University) ;
  • Jeong, Ki-Jong (Department of Animal Resources Technology, Jinju National University) ;
  • Moon, Sung-Sil (Sunjin Meat Research Center)
  • 진상근 (진주산업대학교 동물생명산업지역협력연구센터) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 김동훈 (진주산업대학교 동물소재공학과) ;
  • 정기종 (진주산업대학교 동물소재공학과) ;
  • 문성실 ((주)선진기술연구소)
  • Published : 2006.09.30
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Abstract

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

새송이 버섯과 원료육의 입자 크기를 달리하여 제조한 3종(T1: 미세하게 커팅된 새송이 버섯 및 원료육, T2: 입자를 살린 새송이 버섯과 미세하게 커팅된 원료육, T3: 입자를 살린 새송이 버섯 및 원료육)의 소시지 품질 특성을 조사한 결과 pH는 새송이 버섯과 원료육의 입자가 모두 미세한 T1이 가장 높게 나타났다(p<0.05). 그러나 처리구 간에 전단가의 차이는 나타나지 않았다(p>0.05). 조직감 중 소시지의 경도는 새송이 버섯의 입자를 살린 T2와 T3이 미세한 T1에 비해 더 높게 나타났으며(p<0.05), 원료육의 입자 크기에 따른 경도 차이는 없는 것으로 나타났다(p)0.05). 육색의 경우, 명도와 백색도는 원료육의 입자가 미세한 T1과 T2가 입자를 살린 T3에 비해 더 높게 나타났으며(p<0.05), 새송이 버섯의 입자 크기가 다른 T1과 T2 간에 유의적인 차이는 없었지만, 원료육의 입자를 살린 T3이 미세한 T2에 비해 낮게 나타났다(p<0.05). 관능검사 결과 소시지의 향, 맛 및 전체적인 기호도는 새송이 버섯의 입자를 살린 T2와 T3가 미세한 T1에 비해 높게 나타났다(p<0.05).

Keywords

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