• 대한영양사협회학술지
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• 제3권1호
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• 한국응용과학기술학회지
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• 제14권1호
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• pp.33-43
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• 1997

본 연구는 간을 함유하지 않은 소시지와 각각 5%, 15%, 30%, 45%의 간을 함유한 세절형(sliceable)과 퍼짐형(spreadable) 그리고 훈연 퍼짐형(smoked spreadable) 소시지를 제조하여 간소시지의 산패도를 측정하여 보고하는 바이다. 연구결과를 요약하면 다음과 같다. 1. 소시지의 조지방 함량은 간의 함량이 증가할수록 조지방 함량이 유의하게 낮아지는 것으로 나타났다. 제조공정별로 살펴보면 간 45% 함유 소시지의 경우에는 제조공정에 상관 없이 15%이하의 낮은 지방 함량을 나타내어 간의 함량에 따라 소시지의 지방 함량에 유의한 차이가 있음을 알 수 있었다. 2. 제조일에는 세절형 소시지가 퍼짐형 소시지보다 산가가 유의하게 높게 나타났으며 훈연한 퍼짐형 소시지도 훈연하지 않은 퍼짐형 소시지의 산가 $1.74{\sim}1.80$보다 더 높은 산가를 나타내었다. 산가는 종류별로 산발적인 차이를 보이나 간의 첨가량이 증가할수록 산가가 다소 증가하는 경향이 나타났다. 3. 간 소시지의 저장시 과산화물가는 간의 함량과 제조공정에 상관없이 유의한 차이를 나타냈으며 저장기간이 경과함에 따라 증가하여 제조일에는 $27.19{\sim}29.43$이었으나 저장 14일에는 $85.35{\sim}88.56$으로 저장 28일에는 $117.86{\sim}145.14$로 증가하였다. 4. Malonaldehyde 함량은 간의 함량에 따른 차이는 없었으나 제조일에는 세절성 소시지가 $2.72{\sim}2.73{\mu}g/g$으로 가장 높은 malonaldehyde 함량을 나타내었으며, 훈연하지 않은 퍼짐형 소시지군이 $1.32{\sim}1.33{\mu}g/g$으로 가장 낮은 수치를 나타내었다. 저장기간에 따라 malonaldehyde의 함량은 증가하였다.

• 한국축산식품학회지
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• 제29권2호
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• 한국식품조리과학회지
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• 제15권6호
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• pp.603-610
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• 1999

본 연구는 간을 함유하지 않은 소시지와 각각 5%, 15%, 30%, 45%의 간을 함유한 세절형(sliceable)과 퍼침형(spreadable) 그리고 훈연 퍼짐형(smoked spreadable) 소시지를 제조하여 영양성분을 분석하여 영양학적으로 우수한 간소시지를 만들기 위한 기초자료를 마련하도고자 하였다. 연구결과를 요약하면 다음과 같다. 간소시지는 평균 수분 함량이 62.31%, 조단백질 15.71%, 조지방 17.12%, 당질 3.88%, 조섬유소 0.24%, 조회분 1.48%로 구성되어 있으며 열량은 234.04 kcal로 나타났다. 간소시지의 수분, 조단백질, 당질 그리고 조회분의 함량은 간의 함량이 증가할수록 증가한 반면 조지방과 열량은 감소하였다. 간소시지의 아미노산 함량은 간 30% 함유 소시지가 간 무함유 소시지에 비하여 valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, cystine의 함량이 매우 높았으며 histidine, methionine, glutamic acid, alanine의 함량은 낮았다. 간소시지의 비타민 A의 함량은 간 우함유 소시지는 404~439 IU/100 g인데 비해 간 30% 함유 소시지의 비타민 A의 함량은 2520~7200 IU/100 g으로 11배가 많았다. 비타민 $B_1$의 함량은 간 무함유 소시지는 0.94~1.00 mg/100 g인데 반해 간 30% 함유 소시지는 0.65~0.97 mg/100 g으로 낮은 수치를 나타내었다. 간소시지의 무기질 중 칼슘(Ca), 인(P), 마그네슘(Mg), 칼륨(K), 철(Fe)은 간의 함량이 증가할수록 증가하는 경향을 나타내었다. 이상의 연구결과를 종합하여 볼 때 간소시지는 제조공정에 상관없이 간의 함량이 증가할수록 비타민 $B_1$을 제외한 다른 영양성분의 함량이 증가하여, 간 30% 함유 소시지가 간 무함유 소시지보다 영양적으로 우수한 것으로 평가되었다. 또한 간 30% 함유 소시지 중 관능검사 결과 퍼짐형 소시지의 기호도가 가장 높은 것으로 나타나, 간 30% 함유 퍼짐형 소시지가 관능적으로도 영양적으로도 가장 우수한 것으로 나타났다.

• 한국축산식품학회지
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• 제42권3호
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• pp.441-454
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• 2022

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

• 한국축산식품학회지
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• 제33권4호
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• pp.435-438
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• 2013

This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p<0.05) higher food intake, body weight gains, and final body weight than the other two groups. The body weight of KIM was significantly (p<0.05) lower than that of the other groups. The weights of organs (heart, lung, liver, kidney, spleen, perirenal adipose tissue, and epididymal adipose tissue) were not affected by any treatments. The mean value of serum triglycerides (TG) concentration in KIM and PLA groups was not significantly different compared with CON. Total cholesterol, low density lipoprotein and high density lipoprotein levels in serum of KIM were significantly (p<0.05) lower than those of CON. The serum free cholesterol level and atherogenic index (AI) in KIM and PLA were significantly (p<0.05) lower than those of CON. In conclusion, dietary supplementations with kimchi powder fermented sausages or L. plantarum fermented sausages were effective for lowering serum lipid, cholesterol levels and atherogenic index in rats.

• 한국축산식품학회지
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• 제30권4호
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• pp.582-589
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• 2010

The current study was designed to assess the effects of emulsified sausage supplemented with ginseng saponin on lipid metabolism by applying a rat model. Four groups of 8 rats (5 wk old) were each allocated one of 4 treatments: basal feed (C), and basal feed with 20% sausage powder containing 0% (S0), 2% (S2) and 4% (S4) ginseng saponin. The experiment was conducted for 4 wk. The results did not differ among the treatments with different amounts of sausage (ST), but daily feed intake (p<0.01) and feed conversion (p<0.001) were significantly increased in STs compared to C. Both total serum cholesterol and triglyceride concentrations were significantly (p<0.001) reduced, by 45 and 46%, and 48 and 46%, in S2 and S4, respectively, compared to S0. In the liver, the total cholesterol level was dramatically (p<0.05) decreased according to increasing sausage powder levels. In particular, S4 showed approximately 14% reduction compared to S0 (p<0.05). Liver triglyceride content also showed a similar tendency, where S2 and S4 resulted in 7% and 31% reduction. With regard to fatty acid composition in the liver tissues, palmitic acid (16:0), oleic acid (18:1), eicosanoic acid (20:1), and eicosatrienoic acid (20:3) did not differ among the STs, whereas both linoleic acid (18:2) (p<0.01) and linolenic acid (18:3) (p<0.001) showed significant increases in S2 compared to S0. The current data demonstrated that emulsified sausages supplemented with ginseng saponin effectively reduce total cholesterol and triglyceride concentrations in the serum and liver, and increase unsaturated and essential fatty acid in the liver. These data collectively imply that the sausage improved the overall lipid profile in a rat model, and can be further generalized to the result that emulsified sausage can improve lipid metabolism depending on the products' formula.

• 한국식품영양과학회지
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• 제13권3호
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• pp.319-325
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• 1984

식육가공시(食肉加工時) 생기는 부산물(副産物)을 활용(活用)하기 위한 방안(方案)으로 돈육가공시(豚肉加工時) 얻어진 부산물(副産物)로 3종(種)의 혈액(血液)소시지를 제조하였다. 혈액(血液)소시지의 영양생리학적(營養生理學的) 효과(效果)를 검토(檢討)하고져 대조식이(對照食餌), 대조식이(對照食餌)에 혼합(混合)소시지 및 3종(種)의 혈액(血液)소시지를 각각(各各) 10%씩 혼합(混合)한 식이등(食餌等) 5종류(種類)를 만들었다. 각(各) 실험식이(實驗食餌)로 성장기(成長期)흰쥐(mald female)를 6주간 사육(飼育)하면서 성장률(成長率), 식이변취양(食餌攝取量), 식이효율(食餌效率), 단백질효율(蛋白質效率) 및 혈액성분(血液成分)을 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1. 체중증가량(體重增加量)은 숫쥐에서 혼합(混合)소시지군에 비하여 혈액(血液)소시지-1군 및 2군이 양호(良好)하였다. 암쥐에서는 대조군(對照群)과 혈액(血液)소시지-1군은 비슷하였으나 그외 각(各) 실험군(實驗群)은 대조군(對照群) 보다 낮았다. 2. 식이섭취량(食餌攝取量)은 각(各) 실험군(實驗群)이 급식기간별(給食期間別)로는 다소 차이(差異)를 보였으나, 전(全) 급식기간(給食期間)으로는 큰 차이(差異)를 보이지 않았다. 3. 식이효율(食餌效率) 및 단백질효율(蛋白質效率)은 숫쥐에서는 각(各) 실험군(實驗群)이 비슷한 경향이었고, 암쥐는 급식기간별(給食期間別)로 차이(差異)를 보였으나 일정한 경향은 아니었다. 4. 간중량(肝重量)은 숫쥐에서 혼합(混合)소시지군과 혈액(血液)소시지-3군이 대조군(對照群)보다 낮았고, 암쥐는 혈액소시지-2군이 대조군(對照群)보다 낮았으나, 체중(體重) 100g 당(當) 간중량(肝重量)은 각(各) 실험군(實驗群)이 비슷하였다. 신장중량(腎臟重量)은 숫쥐에서는 혼합(混合)소시지군과 혈액(血液)소시지-1군이, 암쥐는 혈액(血液)소시지-1군이 대조군(對照群) 보다 낮았다. 체중(體重) 100 g 당 신장중량(腎臟重量)은 숫쥐의 혈액소시지-1군이 대조군(對照群) 보다 낮았고, 그외 각(各) 실험군(實驗群)은 비슷하였다. 그리고 비장(脾臟)의 중량(重量)은 각(各) 실험군간(實驗群間)에 차이(差異)를 보이지 않았다. 5. 혈중(血中) hematocrit 치(値) 및 hemoglobin 함량(含量) 그리고 혈청중(血淸中) 총단백질(總蛋白質), albumin, albumin/globulin 비(比), 총지질(總脂質) 및 total cholesterol 함량(含量)은 각(各) 실험군(實驗群)이 비슷한 수준(水準)을 보였다.