• Animal Bioscience
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• 제35권8호
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• 한국가금학회지
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• 제40권4호
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• pp.315-325
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• 2013

본 논문은 분말된장의 첨가가 닭고기 소시지의 품질 및 저장성에 미치는 영향을 구명하기 위하여 분말된장을 첨가하지 않은 대조구(C)와 분말된장 2% 첨가구(DP2), 분말된장 5% 첨가구(DP5), 분말된장 8% 첨가구(DP8)로 나누어 일주일 간격으로 총 4주간 실험을 실시하였다. 실험 결과, pH에서는 분말된장 처리구가 분말된장을 첨가하지 않은 대조구(C)에 비해 유의적으로 낮은 값을 보였다(p<0.05). TBARS에서는 분말된장 첨가구가 대조구(C)에 비해 지방산패를 억제함을 알 수 있었으며(p<0.05), 분말된장 5% 처리구(DP5)가 저장 4주차에 다른 처리구들에 비해 유의적으로 낮은 TBARS 값을 나타내었다(p<0.05). 단백질 변패를 나타내는 VBN은 분말된장 8% 처리구(DP8)가 다른 처리구들에 비해 유의적으로 높은 값이 나왔다(p<0.05). 닭고기 소시지의 보수력은 된장분말 첨가에 의한 영향을 받지 않았다(p<0.05). 표면육색 측정 결과, 명도 값은 분말된장 첨가구가 대조구에 비해 유의적으로 낮았으며(p<0.05), 적색도 및 황색도에서는 분말된장 5% 처리구(DP5)가 다른 처리구들에 비해 유의적으로 높은 값을 보였다(p<0.05). 조직감 측정 결과, 경도, 탄력성, 점성, 씹힘성 항목에서 분말된장 5% 처리구(DP5)와 분말된장 8% 처리구(DP8)가 다른 처리구들에 비해 유의적으로 낮은 값을 보였다(p<0.05). 닭고기 소시지의 저장 중 총 호기성 및 혐기성균은 분말된장 5 및 8% 첨가에 의해 증식이 억제되는 것이 확인되었다. 이상의 결과를 종합해 볼 때 닭고기 소시지 제조 시 분말된장의 첨가는 무첨가구에 비해 저장성이 우수한 소시지를 만들 수 있을 것으로 예상되며, 한국 전통양념을 이용한 육가공 식품이 전무한 시점에서 이화학적으로 새로운 맛의 제품을 만들어 소비자들의 이목을 끌 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제25권2호
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• pp.210-217
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• 2005

아질산염을 배제한 상태에서 옻 급여 돈육과 옻 추출액을 이용하여 제조한 소시지들의 품질을 비교함으로서 옻나무의 기능성을 구명하고자 실시하였다. 원료육으로 일반 개량종 암돈과 도축 전 5주 동안 옻나무 사료를 $4\%$ 급여한 암돈의 뒷다리 부위를 각각 이용하였다. 처리구로 일반 돈육에 물을 첨가하여 제조한 소시지를 T1(대조구)으로 하였으며, 옻 급여 돈육에 물로 제조한 소시지를 T2, 일반 돈육에 옻 추출액으로 제조한 소시지를 T3, 옻 급여 돈육에 옻 추출액으로 제조한 소시지를 T4로 구분하였다. 옻 급여 원료육이 대조구육에 비해 조지방 함량이 낮았으며(p<0.01),육색이 검붉고 pH가 높았다(p<0.001). 옻 추출액으로 제조한 소시지(T3, T4)는 어둡고 갈색을 나타냈지만, 옻 급여 돈육과 물을 첨가하여 제조한 소시지(T2)의 육색은 저장기간 동안 자고 붉은 색을 나타내었다. 옻 급여 돈육으로 제조된 소시지(T2)의 저장 중 TBARS와 VBN은 대조구보다 억제되었으며, 옻 추출액을 첨가하여 제조한 소시지(T3, T4)에서 현저하게 억제되었다. 조직감은 처리구마다 저장기간에 따른 변화는 없었지만 옻 급여 돈육(T2)으로 제조한 소시지에서 높은 경도, 점착성, 뭉침성, 씹힘성을 나타내었다(p<0.05). 결론적으로 옻 급여 돈육에 물을 첨가하여 제조한 소시지(T2)가 저장 중 색깔이 가장 붉고 지방산화 및 단백질의 부패가 억제되었으며 조직감이 단단하여 품질이 가장 우수한 것으로 나타났다.

• 농업생명과학연구
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• 제45권5호
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• pp.81-89
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• 2011

본 연구는 염화칼륨과 염화마그네슘의 첨가를 통한 염화나트륨의 대체가 소시지의 품질 특성에 미칠 수 있는 영향을 조사하기 위하여 CTL(1.5% 염화나트륨), KCL(0.9% 염화나트륨 + 0.6% 염화칼륨), MCL(0.9% 염화나트륨 + 0.6% 염화마그네슘), KML(0.9% 염화나트륨 + 0.3% 염화칼륨 + 0.3% 염화마그네슘) 그리고 PST(1.5% Pansalt)로 처리하며 제조한 소시지를 $4^{\circ}C$에서 30일간 저장하며 분석하였다. 명도를 나타내는 CIE $L^*$과 적색도를 나타내는 CIE $a^*$는 CTL에서 유의적으로 낮았으나 $MgCl_2$를 첨가한 처리구인 MCL과 KML에서는 높은 CIE $L^*$과 $a^*$를 나타내었다(p<0.05). pH는 저장 기간 중 CTL에서 다소 높게 나타난 반면 $MgCl_2$를 첨가한 처리구에서는 두 처리구간 유의적인 차이를 나타내지 않았다(p>0.05). 수분함량은 저장초기 KML에서 다소 높게 나타난 반면 조지방, 보수력, 경도 그리고 응집성에서는 MCL에서 높게 나타났다(p<0.05). 황색도를 나타내는 CIE $b^*$는 Pansalt를 첨가한 PST에서 다른 처리구들에 비해 낮게 나타났으나 검성과 씹힘성은 $MgCl_2$을 첨가한 MCL과 KML 처리구에서 다소 높게 나타났다(p<0.05). 따라서, 결과적으로 KCl을 이용한 NaCl의 일부 대체는 소시지의 조직적 측면에서는 많은 개선이 있었으나 육색에서는 다소 기대에 미치지 못하는 결과를 나타내는 것으로 조사되었다. 그러나 NaCl을 $MgCl_2$로 대체한 소시지에서는 $MgCl_2$의 함량 조절을 통한 $MgCl_2$ 특유의 쓴맛을 개선할 수만 있다면, 기존 제품 대비 육색과 조직감이 상당히 개선되면서도 Na의 함량 또한 저감시킬 수 있는 소시지의 생산이 가능할 것으로 판단된다.

• 한국축산식품학회지
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• 제36권3호
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• 한국축산식품학회지
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• 제29권4호
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• pp.423-429
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• 2009

The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

• Asian-Australasian Journal of Animal Sciences
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• 제14권6호
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• pp.858-861
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• 2001

Near Infrared spectroscopy was applied to the samples of processed pork to see the effect of grinding on chemical components analyses. Data from conventional chemical analyses of moisture, fat, protein, NaCl were put into calibration model by NIR of reflectance mode. The other properties observed were pH and color parameters ($L^*,\;a^*,\;b^*$). Spectral ranges of 400~2500 nm and 400~1100 nm were compared for color parameters. Spectral ranges of 400~2500 nm and 1100~2500 nm were compared for chemical components and pH. Different spectral ranges caused little changes in the coefficients of determination or standard errors. $R^{2,}s$ of calibration models for color parameters were in the range of 0.97 to 1.00. $R^{2,}s$ of calibration models of intact sausages for moisture, protein, fat, NaCl and pH were 0.98, 0.89, 0.95, 0.73 and 0.77, respectively using spectra at 1100~2500 nm. $R^{2,}s$ of calibration models of ground sausages for moisture, protein, fat, NaCl and pH were 0.97, 0.91, 0.97, 0.42 and 0.56, respectively using spectra at 1100~2500 nm.

• Food Science and Biotechnology
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• 제14권2호
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• pp.275-279
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• 2005

The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

• Food Science and Biotechnology
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• 제18권1호
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.