Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical properties of emulsion-type sausage added red yeast rice powder

홍국 분말을 첨가한 유화형 소시지의 이화학 특성 연구

  • Kim, Cheol-Seon (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
  • 김철선 (공주대학교 산업과학대학 동물자원학과) ;
  • 김학연 (공주대학교 산업과학대학 동물자원학과)
  • Received : 2017.02.16
  • Accepted : 2017.05.10
  • Published : 2017.08.31
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Abstract

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

본 연구는 홍국 분말 첨가수준에 따른 유화형 소시지의 이화학적 특성에 대하여 조사하였다. 수분함량은 홍국분말 첨가량이 증가할수록 유의적으로 높아지는 추세를 보였으며, 단백질함량과 지방함량은 감소하는 경향을 보였다. 색도는 홍국 분말 첨가량에 따라 명도와 황색도는 감소하는 반면 적색도는 크게 증가하였다. 가열감량, 수분리, 유분리와 점도는 홍국 분말 첨가량이 증가함에 따라 감소하는 경향을 보였다. 관능평가에서 색도와 다즙성은 홍국 분말 3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었고, 풍미는 홍국분말 2~3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었다. 연도는 홍국 분말 첨가 처리구가 대조구보다 높은 값을 보였으며, 전체적인 기호도에서는 홍국 분말 2% 첨가 처리구가 가장 높은 값을 나타내었다. 연구결과를 종합하면 돈육 유화물에 홍국분말을 첨가하여 제조하였을 때 홍국 첨가에 따른 적색도가 증진되어 육색을 개선시키는 효과가 있으며 이화학적 품질특성을 향상시키는 것으로 생각된다.

Keywords

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