Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Properties of Sausage Prepared with Gamma-Irradiated Natural Casing

감마선조사 천연케이싱의 사용이 소시지의 제조적성에 미치는 영향

  • 조철훈 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 육홍선 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 김동호 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품·생명공학기술개발팀)
  • Published : 2001.02.01
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Abstract

Quality changes in sausage stuffed into irradiated natural pork and lamb intestine were studied. Total aerobic bacteria of the sausage prepared with irradiated natural pork and lamb casing were significantly lower than those of nonirradiated casing and the $D_{10}$ value of those sausages were 1.71 and 1.58 kGy, respectively. The sausages in pork intestine vacuum-packaged and stored in a $4^{\circ}C$ refrigerator showed negligible change in the 2-thiobarbituric acid reactive substances (TBARS) value during storage except for 10-day when the TBARS value was higher than other storage days. Total working force for shear value of the sausages were lower with both irradiated casings but sensory evaluation showed no difference between treatments. As a results, the gamma irradiation was effective for sanitizing the natural pork and lamb casings, thereby preparing high quality sausages.

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.

Keywords

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