• 한국축산식품학회지
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• 제38권1호
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 한국축산식품학회지
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• 제32권6호
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• pp.725-731
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• 2012

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or ${\alpha}$-tocopherol during storage at $4^{\circ}C$ for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of ${\alpha}$-tocopherol/kg of sausage), AT200 (200 IU of ${\alpha}$-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of ${\alpha}$-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or ${\alpha}$-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or ${\alpha}$-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.

• 한국축산식품학회지
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• 제43권3호
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• pp.502-511
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• 2023

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0℃ for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L^*, and CIE a^* between the control 1 and treatments 2, 3, and 4. CIE b^* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.

• 한국축산식품학회지
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• 제38권5호
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• 생명과학회지
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• 제25권8호
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• pp.896-902
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• 2015

본 연구는 유화형 돈육소시지 제조에 첨가되는 아질산염을 대체할 목적으로 천연색소로 알려진 레드비트 분말을 첨가하여 돈육소시지의 이화학적 특성에 미치는 영향에 대해 알아보고자 실시하였다. 총 5개의 처리구로 제조를 하였으며, C (아질산염 0.01%), T1 (아질산염 0.005% + 레드비트 분말 0.5%), T2 (아질산염 0.005% + 레드비트 분말 0.25%), T3 (레드비트 분말 0.5%), T4 (레드비트 분말 0.25%)로 처리하여 10±1℃에서 6주간 저장하면서 실험을 실시하였다. 명도는 Control이 유의적으로 높았고, 적색도는 T1이 높았으며, 황색도는 T3와 T4가 높았다. pH는 T3와 T4가 유의적으로 낮은 경향을 보였다. VBN은 처리구간별 유의적 차이가 없었다. DPPH 결과는 0주차에서 T1과 T3가 유의적으로 높은 경향을 보였으며, 2주차에서 T1이 높았고, 4주와 6주차에서는 T3가 높았다. 또한, 잔존아질산이온 결과는 Control이 저장 6주 동안 유의적으로 높았고, T3와 T4는 낮은 결과를 나타내었다. 따라서, 본 실험 결과에 의하면 레드비트 분말의 첨가는 유화형 돈육소시지의 품질을 감소시키지 않으면서 아질산염의 첨가를 줄일 수 있을 것으로 판단되었으며 항산화활성에 효과를 나타내는 것으로 사료되었다.

• 한국축산식품학회지
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• 제31권5호
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• 한국축산식품학회지
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• 제23권2호
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• pp.122-127
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• 2003

본 연구는 유화형 소시지 제조시 이용되는 원료육에 대해 돼지 심장근으로부터 획득한 근원섬유 단백질 추출물인 수리미 유사물의 대체첨가가 제품의 품질특성에 미치는 영향을 구명하고자 수행하였다. 그 결과, 원료육에 대해 15% 수리미 유사물을 대체한 처리구가 대조구에 비해 가열감량은 유의적(p<0.05)으로 낮게 나타났고, 보수력은 유의적(p<0.05)으로 높게 나타났다. 전단가 및 경도에 있어서도 수리미유사물의 대체처리구가 대조구에 비해 유의적(p<0.05)으로 낮게 나타났다. 육색에 있어 명도(L)는 수리미유사물을 대체한 처리구가 대조구에 비해 유의적(p<0.05)으로 낮게 나타났으며, a, b값은 유의적인 차이가 나타나지 않았다(p>0.05). 한편, 관능검사 결과 대조구와 처리구간에 향미와 불쾌취에 있어 유의적인 차이가 나타나지 않았지만, 전체적인 기호도에 있어 15% 수리미유사물 대체처리구가 유의적(p<0.05)으로 높은 점수를 얻었다. 이상의 결과를 종합해 볼 때, 유화형 소시지제조시 돼지 심장근에서 획득한 근원섬유 단백질 추출물을 원료육 대비 15%까지 대체하더라도 가열감량을 낮춰 제품 수율을 높일 뿐만 아니라 보수력을 높이고 조직감을 부드럽게 하여 기호성을 증진시키는 효과를 얻을 수 있을 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.405-416
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• 2021

The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents (p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample (p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample (p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples (p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.

• 한국축산식품학회지
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• 제39권5호
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.