• 한국축산식품학회지
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• 제27권2호
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• pp.157-162
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• 2007

Silent cutter작업 시 T1(지방을 얼음 다음 투입), T2(지방을 얼음보다 앞에 투입), T3(모든 원부재료 일시 투입) 처리구로 하여 모든 처리구들은 4.5분간 커팅하여 최종 유화물의 온도를 15 이내로 제조하여 원부재료의 투입 순서에 따른 유화형 소시지의 품질 특성을 분석한 결과는 다음과 같다. pH는 T1이 가장 높고 T3가 유의적으로 가장 낮았다(p<0.05). 전단가는 T1이 다른 두 구보다 유의적으로 높았다(p<0.05). 경도와 검성은 T1이 다른 두 구보다 유의적으로 낮았다(p<0.05). 맛은 유의적으로 T2>T1>T3 순이었으며, 육색은 T1과 T2가 T3보다 유의적으로 높았다(p<0.05). 유리수분 및 보수력, 기계 측정 육색 전 항목, 조직감의 표면경도, 응집성, 탄력성 및 씹힘성, 관능평가의 향, 다즙성, 연도 및 전체적 기호도는 처리 간에 유의적인 차이는 없었다(p>0.05). 종합적으로 보면 유화물 제조 시 얼음 다음에 지방을 투입한 T1이 다른 두 구에 비하여 육의 품질 특성상 가장 양호한 결과였다.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.