• 한국식품과학회지
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• 제34권4호
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• pp.741-745
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• 2002

소시지 제조시 미생물을 제어함과 동시에 잔류 아질산염함량을 감소시키기 위하여 감마선을 이용하였다. 제조된 소시지는 함기, 진공, 그리고 $CO_2$(100%) 포장하여 감마선을 0, 5, 10 kGy로 조사한 후 4주 동안 냉장저장$(4^{\circ}C)$하면서 총균수, 대장균군수, 그리고 잔류 아질산염 함량을 조사하였다. 감마선 조사시 총균수와 대장균군의 수를 유의적으로 감소시켰으며 비조사구에서는 진공과 $CO_2$, 포장이 함기포장보다 미생물 생육제어에 효과적이었으며, 잔류 아질산염의 함량은 감마선 조사에 의해 유의적으로 감소하였다(p<0.05). 또한 $CO_2$ 포장구가 잔류 아질산염 함량 감소효과에 가장 뛰어난 결과를 얻어 감마선과 $CO_2$ 포장을 병용처리한다면 소시지 제조시 미생물 제어 및 잔류 아질산염의 함량을 효과적으로 감소시켜 소비자에게 더욱 안전한 식품을 공급하게 될 수 있으리라 사료된다.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.147-151
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• 2001

The combined effect of water-soluble chitosan oligomer and irradiation on changes in quality of perk sausage made with (156 ppm) or without NaNO$_{2}$ was determined. The pH of nonirradiated sausage without NaNO$_{2}$ decreased significantly during 3 wks of storage, but the pH of irradiated sausage did not. Irradiation at 4.5 kGy did not increase the Hunter color a-value but 10 and 20 kGy showed significantly higher a-values in the sausage with chitosan oligomer (p < 0.05). The sausage with NaNO$_{2}$ had higher sensory scores than that without NaNO$_{2}$, and irradiated sausage had lower scores in overall acceptance. Results indicate that further research is needed to achieve consumers sensory standards for irradiating cooked meat products.

• 한국가금학회지
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• 제51권2호
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• pp.47-56
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• 2024

본 연구는 콜리플라워 분말의 첨가가 저지방 닭가슴살 소시지에 미치는 품질 특성을 알아보기 위해 수행되었다. 콜리플라워 분말의 첨가는 소시지 반죽의 pH를 상승시켰으며(P<0.05), 가열 감량 및 저장 감량의 총합을 감소시켰다(P<0.05). 저지방 처리군에서 첨가된 수분의 증가로 인해 낮은 경도를 나타냈으며, 저장 중 수분 손실로 인해 대조구를 제외한 모든 처리군에서 경도가 증가하였다. 콜리플라워 분말의 첨가는 저장 30일차에서 MDA 생성을 유의적으로 감소시켰다. 관능평과 결과, 모든 평가항목에서 콜리플라워를 첨가한 처리구가 대조구에 비해 유의적으로 낮은 평가를 받았다(P<0.05). 따라서 본 연구 결과, 콜리플라워 분말을 이용하여 보수력과 지질 산패도가 개선된 저지방 닭가슴살 소시지의 제조가 가능할 것으로 생각되나, 콜리플라워 분말을 첨가한 저지방 닭가슴살 소시지의 관능적 특성에 대한 소비자의 기호도가 낮기 때문에 추가적인 연구 및 개발이 필요할 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제56권6호
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• pp.21.1-21.7
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• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.171-174
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• 2014

$\small{L}$-아르기닌의 알칼리성과 보습성을 식품에 활용하는 연구의 일환으로 폴리인산염 대신에 $\small{L}$-아르기닌을 0.25, 0.5, 1.0% (w/w) 첨가하여 소시지를 제조하고, 각각의 pH, 보수력, 유화 안정성 및 조직감을 조사하였다. 소시지의 pH는 $\small{L}$-아르기닌의 첨가량에 비례하여 증가하였으며, 수분함량은 $\small{L}$-아르기닌을 0.25% 이상, 유화 안정성은 0.5% 이상, 경도와 전단력은 1.0%를 첨가한 결과가 폴리인산나트륨을 0.5% 첨가한 소시지의 특성과 유사하였다. 인산염 0.5%와 $\small{L}$-아르기닌 0.5% 첨가 소시지에 대하여 관능 평가를 실시하였다. 조직감은 인산염을 사용한 시료가 $\small{L}$-아르기닌을 첨가한 시료보다, 맛과 전체적인 기호도에서도 $\small{L}$-아르기닌을 첨가한 소시지가 다소 우수한 것으로 평가되었다. 이상의 결과로부터 소시지 제조시 $\small{L}$-아르기닌은 인산염 대체 소재로 활용될 수 있으며 첨가량은 0.5%가 적절함을 확인할 수 있었다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1196-1202
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• 2018

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

• 한국축산식품학회지
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• 제34권4호
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• pp.464-471
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• 2014

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 한국축산식품학회지
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• 제34권2호
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제32권11호
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.