Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat

원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Nam, Young-Wook (Department of Animal Resources Technology, Jinju National University) ;
  • Park, Seong-Chan (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Young-Joon (Bioscience and Institute of Marine Industry, Gyeongsang National University)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 남영욱 (진주산업대학교 동물소재공학과) ;
  • 박성찬 (진주산업대학교 동물소재공학과) ;
  • 최승연 (진주산업대학교 동물소재공학과) ;
  • 양한술 (경상대학교 응용생명과학부) ;
  • 최영준 (경상대학교 해양생물이용학부)
  • Published : 2008.10.31
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Abstract

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

축육 단백질 회수물을 어육연육 대체 수준을 검토하기에 앞서 명태연육과 축육 단백질 회수물의 적정 혼합 비율을 구명하고자 수세법으로 제조된 수리미 원료육인 명태연육(C)에 대해 pH 조절법을 이용한 닭가슴살 수리미를 T1은 33.33%, T2는 50%, T3는 66.66%, T4는 100% 및 T5는 MDCM(기계발골계육) 수리미를 20% 대체하여 각각의 처리구에 동일한 함량의 전분, 수분(ice) 및 첨가제 등을 넣어 제조된 게맛 어육소시지의 조직적 특성을 분석한 결과는 다음과 같다. 표면경도, 경도, 검성, 씹힘성, 파괴강도, 겔강도, 젤리강도 및 관능평가의 맛, 결착성 및 전체적 기호도는 대조구에 비하여 모든 처리구들이 유의적으로 낮게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로 낮게 나타난(p<0.05) 반면 응집성과 탄력성은 대조구에 비하여 모든 처리구들이 유의적으로 높게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로 높게 나타났다.(p<0.05). 접기시험 결과와 변형간은 대조구에 비하여 MDCM 수리미 20%를 명태연육 대체한 T5를 제외하고 나머지 처리구들은 유의적으로 낮게 나타났으며, 닭가슴살 수리미의 명태연육 대체비율이 높아질수록 유의적으로낮게 나타나(p<0.05) 게맛 어육소시지의 조직적 특성을 고려할 때 닭가슴살 및 MDCM 수리미 공히 단백질량을 약간 보충시킨다면 명태연육에 대해 33.66% 및 20%까지는 대체할 수 있을 것으로 판단된다.

Keywords

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