• 한국축산식품학회지
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• 제34권3호
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• 한국식품조리과학회지
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• 제25권4호
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• pp.445-451
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• 2009

몰로키아 분말 0.5, 1.0, 1.5%를 첨가한 소시지를 제조하여 $4^{\circ}C$에서 28일간 보관하면서 저장중의 품질 변화를 살펴보았다. 소시지의 pH의 경우 저장 28일에는 대조구보다 몰로키아 분말 첨가수준이 증가할수록 pH가 더 높게 나타났다. 소시지의 색도는 몰로키아 분말 첨가량이 많을수록 대조구에 비해 $a^*$값은 유의적으로 감소하고, $b^*$값은 유의적으로 증가하였다. 휘발성 염기태 질소의 함량 및 아질산이온 함량도 몰로키아 분말 첨가량이 많을 수록 낮은 값을 보였다. 특히 몰로키아 분말 1.5% 첨가한 소시지가 VBN 함량 및 아질산이온 함량이 가장 유의적으로 감소되었다. 또한 조직특성에서 몰로키아를 $0.5{\sim}1.0%$ 첨가한 소시지가 경도, 응집성, 점착성, 파쇄성에서 대조구보다 높은 값을 나타내었다. 그러나 전반적인 기호도에서는 몰로키아를 0.5% 첨가한 소시지가 가장 높은 점수를 받았다. 따라서 유화형 소시지에 몰로키아 분말을 0.5% 첨가하면 저장성 및 관능적으로 가장 우수한 소시지의 제조가 가능할 것으로 사료된다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.61-87
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• 2004

${\cdot}$ The LAB as an integrated part of kimchi were well adapted to the new habitat of fermenting sausage and exhibited good souring properties that are comparable to those commercial starter cultures. ${\cdot}$ With the added kimchi (5-15%) and kimchi-powder (2-5%), the necessary microbial stability of real fermented sausages was achieved. ${\cdot}$ In particular, kimchi-powder contributed to improving the safety of the fermented sausages as compared to the conventional one treated with starter culture.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.805-809
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• 2013

육류가공제품의 발색제로 사용하는 아질산염을 대체할 수 있는 천연색소 개발과 건강지향적 소시지 제품 개발을 위해Monascus purureus KFRI 1134 균주로 배양한 홍국쌀을 0, 1, 3 및 5%(w/w) 첨가하여 소시지를 제조한 후 품질특성을 조사하였다. 홍국쌀 색소는 $100^{\circ}C$ 이하에서 안정성이 유지되었으며, 홍국쌀 첨가량이 증가할 수 록 수분 함유율이 감소하였고, 색도 측정 결과 적색도인 a 값이 증가하여 소시지의 색상 개선 효과가 있었다. 홍국쌀 소시지의 물성 측정 결과, 경도는 낮았으나, 신장성, 검성, 탄력성은 모두 높은 것으로 나타났으며, 홍국쌀 1%(w/w)를 첨가하여 제조한 소시지가 전체적인 기호도 값이 제일 높았다. 홍국쌀의 적색소는 열안정성이 강하여 소시지 가공 및 냉장 보관시 변색의 염려가 없으며, 소시지의 색상 개선이 가능하고, 물성과 맛에 영향을 미치지 않으면서 전반적인 기호도를 증가시키는 범위인 1%(w/w) 첨가가 적당한 것으로 나타났다.

• 한국축산식품학회지
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• 제30권1호
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• 한국축산식품학회지
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• 제38권5호
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• 한국축산식품학회지
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• 제40권4호
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• 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.

• 한국식품영양과학회지
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• 제30권1호
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• pp.75-79
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• 2001

고품질의 위생적인 소시지를 제조하기 위하여 천연 돈장 및 양장에 감마선을 조사하고 천연장을 케이싱으로 하여 고급유화형 소시지를 제조한 후 저장기간에 따른 품질 변화를 조사하였다. 감마선 조사된 천연케이싱으로 제조된 소시지의 총균수는 돈장과 양장 구분없이 현저하게 감소되었고, 계산상의 $D_{10}$값은 돈장소시지는 1.71 kGy, 양장소시지는 1.58 kGy였다. 감마선 조사 및 비조사 돈장과 양장으로 제조하여 진공포장으로 $4^{\circ}C$ 냉장한 소시지의 지방산패는 저장 10일째 다소 증가하는 경향이 있었으나 그 외에는 유의적인 차이가 없었다. 소시지의 전단력은 감마선 조사로 인하여 낮은 값을 나타내었고, 관능검사에서는 감마선 조사구와 비조사 구간에 차이를 보이지 않았다. 따라서 감마선을 조사한 천연돈장 및 양장으로 제조한 소시지는 위생적 품질특성을 유지 하면서 고급육제품을 제조하는데 매우 효과적이었다.