Food Science and Biotechnology

  • 제17권2호
  • /
  • Pages.396-401
  • /
  • 2008
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effects of Replacing Backfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage

  • Moon, Sung-Sil (Sunjin Meat Research Center) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, Kyung-Hee (Division of Animal Product Processing, National Livestock Research Institute) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
  • 발행 : 2008.04.30
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초록

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

키워드

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