• 한국축산식품학회지
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• 제42권2호
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• 한국식품과학회지
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• 제23권6호
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• pp.661-666
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• 1991

본 연구는 PSE(pale, soft, exudative)육의 이용성을 조사하기 위하여 정상돈육 처리구, PSE 돈육처리구 및 정상돈육과 PSE 돈육의 1:1 혼합처리구로 하여 Lactobacillus plantarum과 Staphylococcus simulans를 첨가한 유럽스타일의 발효소세지를 제조하여 21일간 발효 및 숙성을 실시하였다. PSE육 처리구가 최종제품에서 가장 낮은 Aw 및 pH를 나타내었고, 단백질 용해도도 가장 낮았다. 이러한 저하는 PSE육의 혼합정도와 높은 유의성을 나타내었다(P<0.01). 또한 PSE육 처리구가 경도, 점착성 및 저작성에 있어서도 낮았다. 이러한 결과는 PSE육 특성뿐만 아니라 PSE육에 의한 낮은 pH값과도 관계 있으리라 본다. 따라서 PSE육으로 발효육제품을 생산함에 있어 당의 첨가수준을 낮게 조절하여야 할 것이다. 정상육과 PSE육의 혼합육으로 바람직한 발효소세지를 제조하기 위해서는 PSE육을 50% 이하로 혼합하여야 할 것이다.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.26-38
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• 1997

The quality changes of hams and sausages in refrigerated storage were investigated. Seven types of hams and six types of sausages produced in Korea were collected from markets and stored at 1$0^{\circ}C$ according to the Food Code of Korea, and then chemical, microbiological, textural and sensory characteristics were evaluated at 30, 40 and 50 days. The proximal analysis showed considerable variation in fat with less variation in moisture and protein. The pH values of hams and sausages slightly changed with no consistent difference. Water activity values of all samples except one type of sausage were consistent over time in refrigerated storage. No purge losses of hams were observed except two types of samples in the intial stage. Several types of sausages showed purge losses with no consistency and one type of sausage showed consistent purge losses (0.44~11.29%) during the storage. The volatile basic nitrogen (VBN) content of hams and sausages was still within 20 mg% (Standard and Specification of Korea) on the 50th day, although the VBN of all samples significantly increased over time (p<0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p<0.05). However it was noticed that one type of ham and two types of sausages showed TBA values of 0.945, 0.928 and 0.978, respectively. All the standard plate counts (SPCs) of hams during the storage period showed a level below 30 CFU/g except one type of sample with 103 CFU/g at 50 days. All the SPCs of sausages showed a level below 50 CFU/g except one type of sample with 102 CFU/g and two types of samples with 104 CFU/g on the 50th day. Coliform groups were not counted in all samples during the storage. Instrumental texture analysis showed that springiness, cohesiveness, chewiness, gumminess and adhesiveness slightly changed with no consistent difference. The hardness of the hams showed a decreasing tendency, and the hardness of the sausages an increasing tendency with no significant difference. Sensory evaluation for color, flavor, taste, texture and overall acceptability showed decreasing tendencies over time (p<0.05). The scores of the five sensory characteristics maintained the medium level of quality at the termination of the experiment. Although the results indicated that the ham and sausage samples were acceptable after the 50 days' storage at 1$0^{\circ}C$, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

• 한국축산식품학회지
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• 제30권6호
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• pp.1014-1023
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• 2010

본 연구는 아질산염을 저감화 한 저지방 소시지를 개발하기 위해, 아질산염과 균질한 레드 비트의 첨가량을 달리하여 저지방 소시지(자비, 훈연)를 제조하였고, 품질특성과 냉장 저장 중 pH와 색도를 평가하였다. 레드 비트 첨가는 저지방 소시지의 품질에 유의적인 영향을 주지 않은 반면 레드 비트 1% 첨가가 저지방 자비 소시지의 적색도를 증진시키는 데 효과적이며, 특히 아질산염 저감화 조건에서 레드 비트의 첨가는 적색도 증진에 매우 효과적임을 알 수 있었다. 또한 아질산염 75 ppm 첨가구는 레드 비트의 첨가에 상관없이 대조구이상의 적색도를 보였으나, 레드 비트 함량이 1% 이상일 경우 황색도에서 차이를 보였다. 한편, 훈연소시지에서 레드 비트의 첨가는 아질산염 150 ppm 첨가 대조구에 비하여 명도를 감소시켰으나, 적색도는 유의적인 영향을 주지 않았다. 반면에, 저장기간 동안 색도의 변화에서는 레드 비트(1%)만 단독 첨가한 저지방 훈연 소시지의 적색도가 유의적으로 감소된 반면에, 아질산염(75 ppm)과 레드 비트(0.5%)를 조합한 처리구는 저장기간 동안 적색도를 유지하였으며, 아질산염 150 ppm 첨가 대조구의 적색도와도 유사하게 나타났다. 결론적으로 아질산염의 첨가는 저지방 소시지의 보수성과 색도에 영향을 주었고, 레드 비트의 첨가는 적색도와 발색안정성에 효과적이었다. 특히, 레드 비트 0.5%와 아질산염 75 ppm의 조합은 저장기간 중 저지방 소시지의 적색도를 유지함에 따라 아질산염을 저감화 한 저지방 소시지(훈연, 자비)의 제조를 위해서는 레드 비트 0.5%와 아질산염 75 ppm의 첨가 조합이 적당하다고 판단된다.

• 대한영양사협회학술지
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• 제19권3호
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• pp.195-208
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• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

• 한국축산식품학회지
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• 제34권1호
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 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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• 제31권4호
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• 한국축산식품학회지
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• 제43권3호
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• pp.502-511
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• 2023

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0℃ for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L^*, and CIE a^* between the control 1 and treatments 2, 3, and 4. CIE b^* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.