- Volume 44 Issue 6
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Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
자색고구마 분말과 자색 색소를 이용한 소시지의 아질산염 대체 효과
- Lee, Namrye (Department of Food and Nutrition, Chungnam National University) ;
- Kim, Chung Sick (Defense Agency for Technology and Quality) ;
- Yu, Gun Sung (Defense Agency for Technology and Quality) ;
- Park, Man Chun (Defense Agency for Technology and Quality) ;
- Jung, Wan Ou (Defense Agency for Technology and Quality) ;
- Jung, Un Kwon (Defense Agency for Technology and Quality) ;
- Jo, Yoon Joung (Department of Food and Nutrition, Chungnam National University) ;
- Kim, Kyung Hee (Department of Food and Nutrition, Chungnam National University) ;
- Yook, Hong Sun (Department of Food and Nutrition, Chungnam National University)
- 이남례 (충남대학교 식품영양학과) ;
- 김청식 (국방기술품질원) ;
- 유건성 (국방기술품질원) ;
- 박만춘 (국방기술품질원) ;
- 정완오 (국방기술품질원) ;
- 정운권 (국방기술품질원) ;
- 조윤정 (충남대학교 식품영양학과) ;
- 김경희 (충남대학교 식품영양학과) ;
- 육홍선 (충남대학교 식품영양학과)
- Received : 2014.11.21
- Accepted : 2015.05.14
- Published : 2015.06.30
The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.
Supported by : 국방기술품질원
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