한국축산식품학회지 (Food Science of Animal Resources)

  • 제37권2호
  • /
  • Pages.219-227
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  • 2017
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

  • Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shin, Dong-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Kyung-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Hye-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Na-Rae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2016.11.01
  • 심사 : 2017.02.19
  • 발행 : 2017.04.30
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초록

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

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과제정보

연구 과제 주관 기관 : Ministry of Education

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