The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Organoleptic Characteristics of Frankfurter Sausage Made with Venison

사슴육으로 제조한 프랑크푸르터 소시지의 관능적 특성

  • Kim, Jong-Uk (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Baek, Gyung-Gyu (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Medi-Food HMR Industry, Daegu Hanny University) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 김종욱 (한국교통대학교 식품공학과 대학원) ;
  • 백경규 (한국교통대학교 식품공학과 대학원) ;
  • 이난희 (대구한의대학교 메디푸드 HMR산업학과) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2020.09.11
  • Accepted : 2020.11.23
  • Published : 2020.12.31
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Abstract

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

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