Abstract
This study was carried out to investigate several kinds of characteristics of pork sausage prepared by different cooking temperature and time (60, 90, 120, 150, 180 minutes in $58^{\circ}C$ and 25, 40, 55, 70, 85 minutes in $65^{\circ}C$). In case of color, L(bright), a (red) and b(yellow) value were 64.60-65.26, 9.14-9.94 and 8.68-9.34 in $58^{\circ}C$, and 65.16-66.68, 8.78-9.62 and 7.66-8.36 in $63^{\circ}C$, respectively. Gel strength showed high when cooking time was 120, 250 and 180 minute in $58^{\circ}C$ and 40 minute in $65^{\circ}C$. Residual nitrite concentration showed higher $58^{\circ}C$ than $65^{\circ}C$ and decreased gradually as cooking time elevated in all cooking temperature. Total plate count in 58$^{\circ}C$ was higher than $65^{\circ}C$, was wholly $8.7{\times}10^2~3.5{\times}10^3$.In case of free amino acid content, Asp, Glu and Lys were high and Cys, Met and Tyr low and was not different with $58^{\circ}C$ and $65^{\circ}C$. The result of sensory evaluation was not different (p<0.05) with $58^{\circ}C\;and\;65^{\circ}C$.
가열온도를 $58^{\circ}C\;및\;65^{\circ}C$로 하고 가각 가열시간을 달리하여 제조한 돈육소시지의 몇가지 특성을 검토하였다. 소시지의 표면색도는 $58^{\circ}C$로 가열하였을 때에 l(명도), a(적색도) 및 b(황색도)값이 각각 64.60~65.26, 9.14~9.94 및 8.68~9.34이었고 $65^{\circ}C$ 가열의 경우는 각각 65.16~66.68, 8.78~9.62 및 7.66~8.36이었다. 그리고 gel강도는 $58^{\circ}C$에서 120분 이상 가열, $65^{\circ}C$에서 40분 간의 가열이 높앗으며, $NO_2$의 잔존량은 $58^{\circ}C가\;65^{\circ}C$의 가열 보다 더 높았고 가열시간이 길어지면서 감소하는 경향이었다. 총균수는 $58^{\circ}C$의 가열이 더 많았으며 전제적으로 $8.7{\times}10^{2}~3.5{\times}10^{3}$이었다. 유리아미노산 함량은 $58^{\circ}C와\;65^{\circ}C$ 가열 사이에 현저한 차이는 없었고 Asp, Glu 및 Lys가 많이, Cys, Met 및 Tyr 등이 적게 함유되어 있었다. 관능검사 결과 역시 가열온도와 시간에 따른 차이가 없었다.