• 한국식품영양학회지
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• 제29권4호
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• 한국유기농업학회지
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• 제21권2호
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• pp.219-232
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• 2013

로즈마리의 주요성분으로는 carnosic acid, carnosol, rosmarinic acid, ursolic acid 등의 폴리페놀(polyphenolic)로 구성되어 있다. 식물기원의 페놀혼합물은 항산화 작용과 항균작용을 포함한 유용한 기능과 영양적인 효과에 주목을 끌고 있다. 본 연구는 로즈마리 추출물의 하나인 카르노스산을 화이트소시지 원료에 첨가한 후 실온 저장기간 동안 pH, TBARS, VBN, 전자공여능 및 총균수의 변화를 조사하였다. 카르노스산의 첨가는 무첨가구인 대조구에 비해 낮은 pH, TBARS값, 그리고 VBN값을 보여 주었으며, 높은 항산화 작용과 항균작용을 나타내었다. 이들의 활성은 카르노스산의 농도가 높을수록 증가하였다. 또한 카르노스산의 병원성균에 대한 항균활성을 측정한 결과, 두 병원성균(E. coli KCCM 11234와 S. enteritidis KCCM 12021)에 대하여 강한 항균활성을 보여주었다. 따라서 화이트소시지에 있어서 카르노스산은 천연보존제로서 충분히 이용 가능한 결과를 나타내었다.

• 한국축산식품학회지
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• 제30권1호
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• 한국식품영양과학회지
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• 제12권4호
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• pp.374-381
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• 1983

다획성 적색육어류(多獲性赤色肉魚類)인 정어리를 효율적으로 이용하기 위한 방안의 하나로 정어리소시지의 품질을 개선하고자, 소시지의 원료로서 정어리를 사용하였을 때의 제품의 가공조건을 구명하고, 대두단백질과 훈액을 첨가했을 때 정어리소시지의 품질에 미치는 효과를 검토하였다. 정어리소시지 제조시 첨가물의 최적첨가량은 수세육에 대해 소금 1.5%, 설탕 1.5%, 글루탐산나트륨 0.2%, 후추가루 0.2%, 마늘가루 0.2%, nutmeg 0.2%, beef extract 0.4% 및 식용색소액(Red 40호와 Yellow 5호의 혼합액) 0.05%이었으며, 훈액은 수세육에 대해 0.1~0.2% 첨가하는 것이 좋았다. 이들 최적첨가량으로 선어를 이용한 정어리소시지 제조시 탄력보강제는 옥수수전분 10%에 대해 ${\alpha}$-starch와 대두단백질을 각각 2%, 3% 대체하여 첨가하는 것이 texture나 식감면(食感面)에서 적합하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권12호
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• pp.1764-1768
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• 2004

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46${\pm}$0.83 ${\mu}$g/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

• 자연과학논문집
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• 제7권
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• pp.53-58
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• 1995

우유와 쏘세지 등 몇가지 동물성 식품의 보존에 미치는 오골계 난백 lysozyme의 효과를 검토하기 위하여 이들을 0.05% lysozyme 으로 처리한 후 $20^{\circ}C$, $30^{\circ}C$ 및 $37^{\circ}C$에 저장하면서 경시적으로 이들의 pH와 휘발성 염기질소 함량 및 생균수의 변화를 조사 하였다. 생우유를 lysozyme 으로 처리하여 $20^{\circ}C$에서 48시간 저장 하였을 때 휘발성 염기질소 함량이 63mg%로 제일 낮아 보존효과가 있었고 $30^{\circ}C$에서는 lysozyme 과 glycine의 혼용처리시 그 보존효과가 상승하였다. 또한 시판우유와 어묵에서도 lysozyme처리에 의한 보존효과가 있었으며 특히 솔빈산을 첨가하지 않은 쏘세지에 lysozyme 을 처리하여 $5^{\circ}C$에 저장 하였을 때 휘발성 염기질소 함량이 약 150 mg%로 비교적 낮았다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• 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.

• 한국식품조리과학회지
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• 제15권2호
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• pp.191-196
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• 1999

본 연구에서 순대 제조의 표준화를 위하여 돈혈의 최적 함량을 구하고, 돈혈을 혈장과 난백으로 대체했을 때의 조리 특성을 연구한 결과를 요약하면 다음과 같다. 순대에 사용된 재료는 관능검사 결과, 돈육 27%, 찹쌀 15%, 채소류(배추:순주=3:2) 35%, 양념류가 8%이며 돈혈의 첨가량이 15%일 때 가장 좋았다. 결착제를 달리한 순대의 특성에서 순대의 조리수율은 79.4%이었으나 혈장과 난백을 돈혈과 대체하였을때 조리수율이 각각71.2%, 75.0% 혈장과 난백의 첨가로 조리 수율이 낮아졌다. 수분 흡수 능력은 돈혈장 순대(P15)가 11.5%, 돈혈순대 (control)가 22.0%, 난백 순대 (E15)가 41.9%이었고 유화 안정도는 control이 49.3%로 가장 높았으며 돈혈 또는 난백 첨가 비율에 따라 감소하였다. 순대의 pH는 모든 처리군에서 유의적인 차이가 없었다. 색도는 혈장과 난백 첨가에 따라 L 값과 b 값이 증가하였으며 적색을 나타내는 a 값은 감소하였다. 기계적인 방법으로 텍스쳐를 측정한 결과 혈장 혹은 난백이 돈혈과 대체될수록 경도와 부착력, 씹힙성이 저하되었다. 순대는 돈혈을 첨가한 것이 수분 흡수 능력, 유화 안정도 등에서 높은 수치를 보여 텍스쳐가 우수하였고 돈혈장, 난백을 대체할수록 가공 적성이 기대한 것보다 낮았으나 관능검사 결과 혈액순대와 유의적인 차이를 보이지 않아 순대에서 돈혈장과 난백의 대체 가능성을 엿볼 수 있었다.

• 한국축산식품학회지
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• 제18권1호
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• pp.81-87
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• 1998

the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.