한국가금학회지 (Korean Journal of Poultry Science)

  • 제41권1호
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  • Pages.45-52
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  • 2014
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  • 1225-6625(pISSN)
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  • 2287-5387(eISSN)
한국가금학회 (The Korean Society of Poultry Science)
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오리껍질의 첨가가 오리고기 소시지의 품질 특성에 미치는 영향

Effect of Addition Duck Skin on Quality Characteristics of Duck Meat Sausages

  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 문성실 (선진 식육연구센터) ;
  • 박경미 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박범영 (농촌진흥청 국립축산과학원 축산물이용과)
  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Moon, Sungsil (Sunjin Meat Academy Research Center) ;
  • Park, Kyoungmi (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun Mun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • 투고 : 2014.02.05
  • 심사 : 2014.03.06
  • 발행 : 2014.03.31
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초록

본 연구는 소시지 제조 시 돼지고기와 돼지 지방을 사용하지 않고, 오리고기와 오리껍질의 첨가 수준에 따른 냉장저장 중 품질 특성을 구명하고자 수행하였다. 대조구는 오리고기만 사용하여 소시지를 제조하였으며, 처리구는 오리껍질을 1(T1), 2(T2) 및 3%(T3) 첨가하여 제조하였다. 그 결과, 오리고기 소시지에 있어서 오리껍질 첨가구가 대조구에 비해 수분 함량은 유의적으로(p<0.05) 낮았고, 지방 함량은 유의적으로(p<0.05) 높게 나타났다. 대조구는 처리구에 비해 수분 함량은 높고(p<0.05), 지방 함량은 유의적으로(p<0.05) 낮게 나타났다. pH는 냉장 저장 4주차까지 오리껍질 첨가구가 대조구에 비해 유의적으로(p<0.05) 높게 나타났다. 명도 값은 오리껍질을 첨가한 T1 및 T2 처리구가 다른 처리구에 비해 냉장 저장 7일차에 유의적으로(p<0.05) 높게 나타났다. 적색도는 오리고기 함량이 가장 높은 대조구가 냉장 저장 4주 이후로 유의적으로(p<0.05) 가장 낮게 나타났다. 오리껍질을 1% 첨가한 T1 처리구의 경도, 탄력성 점착성 및 씹힘성은 전 저장 기간 동안 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 관능평가의 경우, 색깔, 향, 맛, 조직감 및 종합적인 기호도에 있어서 모든 처리구간 유의적인 차이가 없는 것으로 나타났다. 이상의 결과를 종합해 볼 때, 오리고기 소시지 제조 시 돼지지방 대체제로써 오리껍질의 첨가 수준은 1~2%가 조직감 및 품질 측면에서 긍정적인 영향을 미치는 것으로 사료된다. 그러나 향후 오리고기 소시지가 소비자로부터 좋은 호응을 얻기 위한 맛을 개선시킬 수 있는 추가적인 연구가 필요할 것으로 사료된다.

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

키워드

참고문헌

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피인용 문헌

  1. Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage vol.41, pp.2, 2014, https://doi.org/10.5536/KJPS.2014.41.2.77
  2. Effect of the Duck Skin on Quality Characteristics of Duck Hams vol.37, pp.3, 2017, https://doi.org/10.5851/kosfa.2017.37.3.360