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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Evaluation of the Addition of Sodium Lactate and a Fat Replacer in Very Low-fat Bologna (model system) on the Product Quality and Shelf-life Effect during Refrigerated Storage

젖산나트륨과 지방대체제의 첨가가 냉장저장 중 저지방 볼로나 소시지의 품질 및 저장성에 미치는 영향

  • 진구복 (전남대학교 동물자원학부 및 생물공학연구소) ;
  • 최순희 (전남대학교 동물자원학부 및 생물공학연구소)
  • Published : 2001.10.01
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Abstract

This study was performed to investigate the effect of sodium lactate (SL, 60%) and a mixed fat replacer (FR) on the product quality and shelf-life effect of low-fat bologna sausage (LFBS) in a model system during refrigerated storage. Low-fat and regular-fat bologna sausages had pH values ranged from 6.15 to 6.30 and water activity values ranged from 0.95 to 0.96. LFBS had a moisture content of 74~76%, <2% fat and 14~15% protein, whereas regular-fat bologna had 60% moisture, 22% fat and approximately 12% protein in the final products. Expressible moisture (%) increased (p<0.05) in all bolognas, resulting in the soft texture, as the storage time (weeks) increased. LFBS manufactured with SL and a FR had lower (p<0.05) the cooking loss (%) and had higher (p<0.05) texture profile analysis (TPA) values than the regular-fat counterpart. As the sodium lactate level increased up to 5% in the formulation of LFBS, vacuum purge and TPA hardness values also increased (p<0.05), but thiobarbituric acid (TBA) values decreased (p<0.05). Total plate counts of LFBS were reduced (p<0.05) when the addition level of 60% SL solution was more than 3.3%. This result indicated that the increased level of SL (>3.3%) in the combination of a FR in the formulation of LFBS improved the product quality and did inhibit the total microbial growth of LFBS during storage, as compared to the control.

젖산나트륨과 복합지방대체제가 저지방 볼로나의 품질과 냉장 중 저장안정성에 미치는 영향에 관하여 조사하였다. 유화형 볼로나를 대조구로 하여 일반성분을 분석한 결과 수분 600%, 지방 22% 및 단백질 함량이 12.4%를 함유하는, 반면 저지방 볼로나는 수분 73~76%, 지방 ~2% 및 단백질함량이 14~15%로 기존의 유화형 볼로나에 비하여 고단백, 저지방 소시지이었다. 저장 중 유화형 및 저지방(<3%) 볼로나의 유리수분량과 진공감량이 증가함에 따라 조직의 경도가 감소하였고(p<0.05), 총균수는 증가하였으나, 냉장 8주에 모두 가식 부위에 있었다. 젖산나트륨과 지방대체제를 첨가한 저지방 볼로나가 기존의 유화형 볼로나에 비해 가열 감량이 낮았으며(p<0.05) 경도를 비롯한 조직감은 높았다. 저지방 볼로나는 젖산나트륨의 첨가량이 증가할수록 유리수분량과 경도가 증가하였고, TBA값은 오히려 낮은 결과를 보여주었다. 냉장저장 중 젖산나트륨의 첨가에 따른 총균수에 영향이 나타났으며, 3.3% 젖산나트륨을 첨가한 처리구는 처리하지 않은 처리구보다 미생물의 성장억제 작용이 현저했다. 결론적으로 복합 지방대체제를 첨가한 저지방 볼로나의 젖산나트륨의 첨가량에 딸라 품질에 영향을 미쳤으며, 총균수와 TBA값을 낮출 수 있었다. 차후의 연구로 저지방 소시지에서 오염될 수 있는 Listeria monocytogenes 등과 같은 특정균을 일정균수($10^3$CFU/g) 접종함으로써 젖산나트륨의 특정미생물억제 효과에 관한 연구가 필요하다고 사료된다.

Keywords

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