• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국식품과학회지
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• 제34권4호
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• pp.577-582
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• 2002

본 연구는 기존의 유화형 소시지와 유사한 조직적인 성상을 갖는 저지방 세절 소시지를 제조를 위한 지방대체제를 단일 및 혼합 사용하여 첨가하고 그 적정량을 구하기 위하여 이화학적 검사, 기능성 및 물성검사를 실시하였다. 저지방 세절 소시지는 3% 미만의 지방과 77-79%의 수분 및 약 13-15%의 단백질을 가진 반면에 기존의 유화형 대조구는 19.4%의 지방과 62.5%의 수분 및 11.9%의 단백질을 함유함으로써 지방함량을 최소화하는 대신 수분과 단백질의 함량이 증가하였다. konjac flour(KF)는 단독 혹은 다른 지방대체제와 복합으로 첨가시 보수력이 좋았고 지방대체제 첨가에 의한 가열수율을 높일 수 있었다. Carrageenan(CN)은 보수력이 낮은 결점이 있으나 다른 친수성 콜로이드보다 겔 강도가 높아 경도를 증가시킴으로서 보수력이 높은 KF와 CN의 복합 지방대체제의 첨가는 상호보완적임을 알 수 있었다. 대두단백질을 첨가한 처리구는 원래 대두단백질 분말의 황색에 영향을 받아 황색도(Hunter b value)가 높았고 조직검사에서는 저지방 세절 소시지가 지방대체제의 첨가에 상관없이 기존의 유화형 소시지에 비하여 높은 경도를 보였으나, KF와 CN을 지방대체제로 첨가하고 대두단백질(1.5%)을 식육단백질(6%)과 대체하였을 때 기존의 유화형 소시지와 검성, 저작성 및 응집성이 유사한 조직감을 보였다. 결론적으로 KF와 CN 및 대두단백질의 복합지방대체제의 첨가가 단일 지방대체제에 비하여 저지방 소시지의 보수력 및 가열수율 등의 기능성을 높일 수 있었고 기존의 유화형 소시지와 가장 흡사한 조직감을 가짐을 알 수 있었다.

• 한국식품영양과학회지
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• 제30권5호
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• pp.858-864
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• 2001

젖산나트륨과 복합지방대체제가 저지방 볼로나의 품질과 냉장 중 저장안정성에 미치는 영향에 관하여 조사하였다. 유화형 볼로나를 대조구로 하여 일반성분을 분석한 결과 수분 600%, 지방 22% 및 단백질 함량이 12.4%를 함유하는, 반면 저지방 볼로나는 수분 73~76%, 지방 ~2% 및 단백질함량이 14~15%로 기존의 유화형 볼로나에 비하여 고단백, 저지방 소시지이었다. 저장 중 유화형 및 저지방(<3%) 볼로나의 유리수분량과 진공감량이 증가함에 따라 조직의 경도가 감소하였고(p<0.05), 총균수는 증가하였으나, 냉장 8주에 모두 가식 부위에 있었다. 젖산나트륨과 지방대체제를 첨가한 저지방 볼로나가 기존의 유화형 볼로나에 비해 가열 감량이 낮았으며(p<0.05) 경도를 비롯한 조직감은 높았다. 저지방 볼로나는 젖산나트륨의 첨가량이 증가할수록 유리수분량과 경도가 증가하였고, TBA값은 오히려 낮은 결과를 보여주었다. 냉장저장 중 젖산나트륨의 첨가에 따른 총균수에 영향이 나타났으며, 3.3% 젖산나트륨을 첨가한 처리구는 처리하지 않은 처리구보다 미생물의 성장억제 작용이 현저했다. 결론적으로 복합 지방대체제를 첨가한 저지방 볼로나의 젖산나트륨의 첨가량에 딸라 품질에 영향을 미쳤으며, 총균수와 TBA값을 낮출 수 있었다. 차후의 연구로 저지방 소시지에서 오염될 수 있는 Listeria monocytogenes 등과 같은 특정균을 일정균수($10^3$CFU/g) 접종함으로써 젖산나트륨의 특정미생물억제 효과에 관한 연구가 필요하다고 사료된다.

• 한국축산식품학회지
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• 제35권6호
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• pp.824-830
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• 2015

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

• Journal of Animal Science and Technology
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• 제48권4호
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• pp.563-574
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• 2006

본 실험은 아질산염의 대체제로서 키토산과 젖산나트륨을 이용하여 저장성과 발색도 효과를 조사하기 위해 실시하였다. 그 결과 저장성에서는 아질산염의 대체제로서 젖산나트륨과 비교하여 저장 기간 중 차이점은 나타나지 않았지만 색도에서는 아질산염을 첨가한 시료에 비해 키토산과 젖산나트륨을 첨가한 시료의 적색도가 많은 차이를 보임으로써 키토산에 의한 아질산염의 완전대체는 불가한 것으로 판단된다. 하지만 접종한 Listeria monocytogenes는 아질산염 및 젖산나트륨과는 유사한 항균효과를 보여주고 있어서 키토산의 항균효과는 나타난 것으로 평가되며 앞으로 아질산염을 대체할 수 있는 천연소재의 개발이 필요할 것으로 판단된다.

• 한국축산식품학회지
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• 제35권3호
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• pp.330-338
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• 2015

The effects of dietary supplementation of processed sulfur in pigs according to the level provided during the fattening phase were examined. The pigs were divided into three groups: control (CON), non-sulfur fed pigs; T1, 0.1% processed sulfur fed pigs; T2, 0.3% processed sulfur fed pigs. Physicochemical and sensory properties, as well as meat quality and oxidative stability of the Longissimus dorsi muscle were investigated. The feeding of processed sulfur did not affect moisture and protein contents (p>0.05). However, the crude fat content of T2 was significantly decreased compared to CON (p<0.05), while the pH value of T2 was significantly higher than those of both CON and T1 (p<0.05). Cooking loss and expressible drip of T2 were also significantly lower than that of CON (p<0.05). The redness of meat from T1 was significantly higher than both CON and T2 (p<0.01). During storage, lipid oxidation of the meat from sulfur fed pigs (T1 and T2) was inhibited compared to CON. Examination of omega-3 polyunsaturated fatty acids revealed T2 to have significantly higher content than CON (p<0.05). In the sensory test, the juiciness and overall acceptability of T2 recorded higher scores than CON. This study demonstrated that meat from 0.3% processed sulfur fed pigs had improved nutrition and quality, with extended shelf-life.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• 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.

• Animal Bioscience
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• 제36권9호
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• pp.1445-1452
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• 2023

Objective: This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods: Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. Results: The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L^*, a^*, b^*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

• 한국축산식품학회지
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• 제44권3호
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• pp.586-606
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• 2024

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.