Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid (CLA) on the Quality Characteristics of Pork Sausage Manufactured with Protein Recovered from Breast of Spent Laying Hen

폐계가슴살 회수단백질을 활용한 돈육소시지의 품질 특성에 영향하는 동충하초, 누에고치 및 Conjugated Linoleic Acid (CLA) 첨가 효과

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, Jung-Guen (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, Han-Sul (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과) ;
  • 최승연 (진주산업대학교 동물소재공학과) ;
  • 허인철 (진주산업대학교 동물소재공학과) ;
  • 이중근 (진주산업대학교 동물소재공학과) ;
  • 양한술 (경상대학교 축산학과.경상대학교 농업생명과학연구원)
  • Received : 2009.09.21
  • Accepted : 2010.01.20
  • Published : 2010.04.30
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Abstract

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).

기능성 물질의 첨가가 노폐계육단백질을 활용한 돈육 소시지의 저장 중 품질 및 저장성에 미치는 영향에 대해 알아보고자, 햄육만을 사용한 대조구에 40% 기계발골육 회수단백질을 활용한 T1, 40% 회수단백질에 0.1% 동충하초 분말을 첨가한 T2, 0.1% 누에고치 분말을 첨가한 T3, 0.1% CLA를 첨가한 T4 및 0.05%씩 동충하초, 누에고치 및 CLA를 각각 첨가하여 T5, T6 및 T7으로 분류하여 4주간 저장하였다. 저장 말기 T4를 제외하곤 수분 함량은 차이가 없었으며, 단백질 함량 결과, 처리구에서 높은 경향을 보이며, 지방 함량 또한40% 회수단백질 대체시 높게 나타났다. 이러한 경향은 40% 회수단백질을 대체하여도 제품내 수분 함량의 변화가 없으며, 물리적 특성인 보수력과 가열감량 또한 대조구와 처리구간에 차이를 나타내지 않아 소시지 제품 내 수분결합력 및 수분손실률인 loss 값의 차이가 없는 것을 확인하였다. 또한 기능성 물질첨가에 따른 차이보다는 40% 회수단백질 대체는 높은 명도 및 pH 값을, 경도, 응집성 및 씹힘성을 떨어뜨려 연한 조직감을 형성하였다. 저장성 실험 결과, 총균수는 대조구에서 오히려 낮게 나타났으며, 지방산패도 값은 40% 회수단백질의 대체에 따른 차이보다는 저장 4주차의 T4, T5 및 T6에서 낮게 나타나 동충하초 및 누에고치 0.1% 첨가보단 0.1% CLA 및 동충하초, 누에고치 및 CLA 혼합 첨가구에서 지방산패도를 억제시키는 것으로 나타났다. 40% 회수 단백질 및 기능성 물질 또한 VBN 값에 영향하였다. 이러한 결과들은 관능평가 결과, 기존의 축육 소시지와 비교하여 40% 회수단백질 및 기능성 물질을 첨가한 제품과의 기호도 차이를 보이지 않아 노폐계육의 산업적 활용도뿐만 아니라 동충하초, 누에고치 및 CLA첨가를 통한 기능성 제품 생산이 가능할 것으로 판단된다.

Keywords

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