• 한국식품과학회지
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• 제5권1호
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• pp.49-54
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• 1973

방부제(防腐劑)와 감마선(線)을 병용(倂用)한 pork sausage 의 저장효과를 방부제(防腐劑) 잔존량적(殘存量的) 면(面)에서 비교 검토하기 위하여 저장 중 방부제잔존량(防腐劑殘存量)과 세균수(細菌數) 및 pH 를 저장온도별로 조사(調査)하여 다음과 같은 결론을 얻었다. 1) 조사(照射)직후 방부제(防腐劑) 잔존량(殘存量)은 조사선량(照射線量)에 비례하여 감소를 하였으며, AF-2에 비하여 K-SOA가 예민한 감수성(感受性)을 나타내었다(P<0.01). 2) 저장중 방부제(防腐劑) 잔존량(殘存量)은 선량(線量)의 증가와 저온저장(低溫貯藏)에서 잔존율(殘存率)이 높았으며 K-SOA 보다는 AF-2의 감소율이 적었다. 3) 세균수(細菌數)의 증가는 방부제(防腐劑)의 잔존율(殘存率)과 고도(高度)의 유의성(有意性)을 보여(P<0.01) 선량(線量)의 증가, 저온저장(低溫貯藏) 및 AF-2가 세균증식억제(細菌增殖抑制)에 주요(主要)한 역할을 했음이 인정되었다. 4) 방부제(防腐劑) 잔존량(殘存量)과 세균수(細菌數) 및 관능검사결과(官能檢査結果)와의 관계에서 0.50 Mrad 조사구(照射區)가 방부제(防腐劑) 잔존량(殘存量)이나 저장성(貯藏性)에서 가장 우월하였고 조사취(照射臭) 및 산패취(酸敗臭)를 전연 생성하지 않았으므로 적정선량(適正線量)으로 하였다. 5) 소세지 표면(表面)의 heme 계색소(系色素)에 대한 감마선(線) 조사(照射)의 영향은 거의 인정할 수 없었다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.41-42
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• 1978

시판연제품(市販練製品) 중의 전분함량(澱粉含量)을 분석(分析)한 결과(結果) 포장어묵이 9.6%로서 가장 적고 질(質)이 나쁜 튀김어묵류는 $17{\sim}19%$로서 전분함량(澱粉含量)이 많은 편이었다.

• 한국축산식품학회지
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• 제34권3호
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• 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.

• 한국식품과학회지
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• 제49권1호
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• pp.80-84
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• 2017

본 연구는 노계 다리살 소시지에 돈피 젤라틴 분말의 함량을 0, 1, 3, 5% 첨가하여 제조한 소시지의 이화학적 특성 및 관능적 특성을 조사하였다. 일반성분에서 수분함량과 회분함량은 돈피 젤라틴 분말이 첨가된 처리구가 대조구보다 유의적으로 높았다(p<0.05). pH는 가열 전과 가열 후 모두 젤라틴 분말의 함량이 증가할수록 pH의 수치도 증가하는 경향을 보였다. 가열 후 명도(CIE $L^*$)는 젤라틴 분말의 첨가수준에 따라 높아지는 경향을 나타내었다. 적색도(CIE $a^*$)는 가열 전과 가열 후 모두 돈피 젤라틴 분말을 첨가하지 않은 대조구에 비해 젤라틴 분말을 첨가한 처리구가 낮은 경향을 나타내었다. 황색도(CIE $b^*$)는 가열 전, 가열 후 모두 돈피 젤라틴 분말의 함량이 증가할수록 황색도가 증가하는 추세를 보였다. 가열수율, 점도와 유화안정성은 돈피 젤라틴 분말의 함량이 증가할수록 높아지는 경향을 보였다. 물성은 경도, 탄력성, 응집성, 검성, 씹음성 모든 부분에서 돈피 젤라틴 분말의 첨가량이 증가할수록 수치 또한 증가하였다. 관능평가 결과 색도, 풍미, 연도, 다즙성과 전체적인 기호도는 돈피 젤라틴 분말의 첨가량에 따라 증가하였다. 따라서 노계 다리살 소시지에 돈피 젤라틴 분말을 첨가하여 연구를 진행한 결과, 노계를 활용하여 조직감과 관능적 기호도를 증진시킨 소시지를 제조할 수 있을 것으로 판단된다.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• 한국축산식품학회지
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• 제33권4호
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• pp.481-486
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• 2013

This study evaluates the effects of fat contents on the thermal resistance, antibiotic sensitivity, and Caco-2 cell invasion of Listeria monocytogenes. Ten strain mixture of L. monocytogenes in milk (0, 1, and 4% fat) and pork sausage patties (10, 20, and 30% fat) were exposed to $63^{\circ}C$. To evaluate effects of fat on the antibiotic sensitivity of L. monocytogenes, the L. monocytogenes strains NCCP10811 (most antibiotic resistant to streptomycin) and NCCP10943 (most antibiotic sensitive to streptomycin) were exposed to different fat contents in milk and pork sausage patties, and L. monocytogenes from the foods were used for antibiotic sensitivity assays. The most invasive L. monocytogenes strains (NCCP10943) was exposed to different fat contents in milk or pork sausage patties, and L. monocytogenes from the foods were used for the Caco-2 cell invasion assays. The reductions of L. monocytogenes populations were not generally influenced by fat contents. The L. monocytogenes subjected to milk fat had increased sensitivities (p<0.05) due to some antibiotics. In addition, Caco-2 cell invasion efficiency of L. monocytogenes NCCP10943 increased (p<0.05) as fat contents increased. These results indicated that higher fat contents may be related to L. monocytogenes invasions and heat resistances in pork sausage patties, but the relationship between fat and antibiotic sensitivity varied according to antibiotics, strains, and fat contents.

• 한국식품영양학회지
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• 제33권6호
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• 한국식생활문화학회지
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• 제27권4호
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• pp.340-345
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• 2012

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

• 한국식품영양과학회지
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• 제30권2호
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• pp.364-367
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• 2001

We gamma-irradiated to natural casings from lamb and pork to improve sanitary quality and microbiological shelf stability of sausage stuffed in animal intestine-induced natural casing from lamb and pork. The microbial changes of irradiated casings and the microbial growth of the sausages with gamma-irradiated natural casings were observed. Population of total aerobic bacteria was decreased by gamma irradiation, dependent upon the irradiation dose. The number of microflora in lamb and pork casings was reduced by about 5.5 log cycle at 5 kGy. Population of total aerobic bacteria of sausages stuffed in non-irradiated lamb and pork casing was about 3.6 log CFU/g after just manufacture and was about 7 log after 10 day storage. However, population of total aerobic bacteria of sausages with 3 kGy-irradiated and 5 kGy-irradiated casings was 2.48 and 0.32 log in lamb, and 2.78 and 0.60 log in pork, respectively. Gamma irradiation to animal intestine- induced natural casings was effective and thus, can be used for enhancing shelf life of final products due to reduction of the number of contaminated microflora.