Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

기존의 유화형 소시지와 유사한 향미를 갖는 저지방 소시지 제조를 위한 당, 아미노산 및 지방산의 조합

  • Kook, Sung-Ho (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Park, Sung-Yong (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chin, Koo-Bok (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • 국성호 (전남대학교 동물자원학부 및 생물공학연구소) ;
  • 박성용 (전남대학교 동물자원학부 및 생물공학연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 생물공학연구소)
  • Published : 2009.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.

본 연구는 유화형 소시지와 유사한 향미 특성을 갖는 저지방 소시지를 개발하기 위해 오일, 당(glucose, fructose), 아미노산(alanine, aspartic acid, cysteine, glycine, lysine) 및 지방산(oleic/linoleic acid)의 효과를 조사하기 위해 실시하였다. 등 지방 오일의 도포는 저지방 소시지의 향미 특성에 큰 영향을 주지 못하였다. 저지방 대조구에 당을 단독으로 첨가한 경우와 당과 아미노산을 혼합한 경우에 몇몇 향미물질에서 유화형 대조구와 차이를 보인 반면 지방산을 혼합 첨가한 경우에는 유화형 대조구와 유사한 향미를 가질 수 있었다. 특히, glucose에 지방산을 첨가하고 glycine과 alanine을 각각 첨가한 경우에 유화형 대조구에서 동정된 향미 화합물과 동일한 농도를 보였다. Lysine의 농도별 첨가에 따른 휘발성 향미 화합물의 특성에서 유화형 대조구에 비해 저지방 대조구에서 높은 농도를 보였던 myristicine은 lysine의 농도를 증가시켜도 유화형 대조구에서 정량된 양과 동일하지 못했다. 유화형 대조구와 가장 유사한 농도를 보인 처리구는 glucose와 지방산에 glycine과 alanine을 각각 첨가한 처리구였다. 결론으로, 저지방 대조구에 당을 단독으로 첨가하거나 당과 아미노산을 혼합한 경우보다 당과 아미노산에 지방산을 복합적으로 혼합하여 첨가하면 유화형 대조구와 더 유사한 향미를 생성할 수 있었다.

Keywords

References

  1. Ahn, D. U., Jo, C., and Olson, D. G. (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54, 209-215 https://doi.org/10.1016/S0309-1740(99)00081-9
  2. Chin, K. B., Lee, H. L., Koo, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the physico-chemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol. 13, 481-485
  3. Farmer, L. J. and Mottram, D. S. (1990) Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products. J. Sci. Food Agric. 53, 505-525 https://doi.org/10.1002/jsfa.2740530409
  4. Farmer, L. J. and Mottram, D. S. (1992) Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids. J. Sci. Food Agric. 60, 489-497 https://doi.org/10.1002/jsfa.2740600414
  5. Folch, J., Lees, M., and Sloanestanley, G. H. (1957) A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226, 497-509
  6. Heath, H. B. and Reineccius, G. (1986) Isolation of Food Flavours. In: Flavour chemistry and technology. Heath, H. B. and Reineccius. G. (eds.), AVI, NY
  7. MacLeod, G. (1986) The scientific and technological basis of meat flavours. In: Developments in Food Flavours. Birch, G. G. and Lindley. M. G. (eds.), Elsevier Applied Science, London and New York, pp. 191-223
  8. Manley, C. H. (1989) Progress in the science of thermal generation of aromas. In: Thermal Generation of Aroma. Parliment, T. H., McGorrin, R. J., and Ho, C. T. (eds.), ACS Symp. Ser. 409, American Chemical Society, Washington, DC, pp. 12-22 https://doi.org/10.1021/bk-1989-0409.ch002
  9. Martin, L., Timon, M. L., Petron, M. J., Ventanas, J., and Antequera, T. (2000) Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Sci. 54, 333-337 https://doi.org/10.1016/S0309-1740(99)00107-2
  10. Mottram, D. S. and Madruga, M. (1994) Important sulfurcontaining aroma volatiles in meat. In: Sulfur Compounds in Foods. Mussinan, C. J. and Leelan, M. E. (eds.), ACS Symp. Ser. 564, American Chemical Society, Washington, DC, pp. 180-187
  11. Negroni, M., D'Abostina, A., and Arnoldi, A. (2001) Effects of olive, canola, and sunflower oils on the formation of volatiles from the maillard reaction of lysine with xylose and glucose. J. Agri. Food Chem. 49, 439-445 https://doi.org/10.1021/jf0003653
  12. Ruiz, J., Ventanas, J., Cava, R., Andres, A., and Garcia, G. (1999) Volatile compounds of dry-cured Iberin ham as affected by the length of the curing process. Meat Sci. 52, 19-27 https://doi.org/10.1016/S0309-1740(98)00144-2
  13. Shahidi, F. (1989) Flavor of cooked meats. In: Flavor Chemistry. Shahidi, F. (ed), ACS Symp. Ser. 388, American Chemical Society, Washington, DC, pp. 188-201
  14. SPSS Inc. (1999) SPSS 10.0 for Windows. Illinois: SPSS Inc
  15. Stephen Elmore, J., Campo, M. M., Enser, M., and Mottram, D. S. (2002) Effect of lipid composition on meat-like model systems containing cystein, ribose, and polyunsaturated fatty acids. J. Agric. Food Chem. 50, 1126-1132 https://doi.org/10.1021/jf0108718
  16. Sunesen, L. O., Dorigoni, V., Zanardi, E., and Stahnke, L. (2001) Volatile compounds released during ripening in Italian dried sausages. Meat Sci. 58, 93-97 https://doi.org/10.1016/S0309-1740(00)00139-X
  17. Umano, K., Hagi, Y., Kazuaki, N., Shyoji, A., and Shibamoto, T. (1995) Volatile chemical formed in the headspace of a heated D-glucose/L-cysteine maillard model system. J. Agric. Food Chem. 43, 2212-2218 https://doi.org/10.1021/jf00056a046
  18. Yoo, S. S., Kook, S. H., Park, S. Y., Shim, J. H., and Chin, K. B. (2005) Evaluation of curing and flavor ingredients, and different cooking methods on the product quality and flavor compounds of low-fat sausages. Food Sci. Biotechnol. 14, 634-638
  19. Yoo, S. S., Kook, S. H., Park, S. Y., Shim, J. H., and Chin, K. B. (2007) Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int. J. Food Sci. Technol. 42, 1114-1122 https://doi.org/10.1111/j.1365-2621.2006.01402.x
  20. Yoo, S. S. and Ho, C. T. (1998) Characteristics of the volatile flavor components from peanut butters isolated by selective purge and trap method. Food Sci. Biotechnol. 7, 188-192
  21. Yoo, S. S., Min, S. S., and Kim, J. H. (1998) The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction. Food Sci. Biotechnol. 7, 122-126

Cited by

  1. Flavor compounds of Low-Fat Sausage Manufactured with Various Levels and Kinds of Sugar as a Fat Precursor vol.49, pp.1, 2015, https://doi.org/10.14397/jals.2015.49.1.163