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Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage

멸치 염용성 단백질 추출물 첨가가 소시지의 품질에 미치는 영향

  • Kwak, Ji-Hee (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Choi, Moon-Kyoung (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 최문경 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.10.06
  • Accepted : 2010.11.20
  • Published : 2010.12.31

Abstract

This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at $10^{\circ}C$. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.

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