Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

돼지 뒷다리고기의 대체로써 머릿고기의 첨가 수준이 비유화형 훈연 가열 소시지의 냉장저장 중 이화학적 품질특성에 미치는 영향

  • Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yunseok (National Institute of Animal Science, Rural Development Administration) ;
  • Seol, Kuk-Hwan (National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Jin-Hyoung (National Institute of Animal Science, Rural Development Administration)
  • Received : 2020.12.30
  • Accepted : 2021.01.25
  • Published : 2021.02.28
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Abstract

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

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References

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