유화형 Sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향

이정일,이진희,곽석준,하영주,정재두,이진우,이제룡,주선태,박구부 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

CLA-식물성유와 CLA-동물성유가 대체가 유화형 sausage의 품질특성에 미치는 영향을 조사하기 위해 3개의 시험구를 배치하였다. CLA-CO는 돼지 등지방 함량 중 30%를 CLA-corn oil로 대체시켰으며, CLA-SSO는 30% CLA-safflower seed oil, CLA-LD는 30% CLA-lard을 각각 대체하여 유화형 sausage를 제조한 후 1, 7, 14, 21 그리고 28일 동안 4℃의 냉장고에 저장하면서 이화학적 특성, 조직감, 지방산패도, 지방산 조성 및 CLA 함량의 변화를 조사하였다. CLA-식물성유와 CLA-동물성유를 첨가한 sausage의 pH는 전 저장기간동안 대조구에 비하여 유의적으로 낮게 나타났으며(p<0.05), 모든 처리구가 저장 14일째에 유의적으로 가장 낮은 pH를 보였다(p<0.05). Sausage의 L*과 a*값은 모든 처리구간에 큰 차이는 없었으나, b*값의 경우 CLA-처리구가 대조구에 비해 전 저장기간 동안 유의적으로 높은 경향을 나타내었다(p<0.05). CLA 처리구가 대조구에 비하여 모든 지방산 조성이 감소하는 결과를 보인 반면에 linolenic acid 함량은 대조구에 비하여 CLA 처리구인 CLA-CO와 CLA-SSO 처리구가 유의적으로 높은 함량을 보였다(p<0.05). 모든 처리구가 저장기간 경과에 따른 지방산 조성의 변화는 없었다. 조직감에서는 CLA-LD 처리구가 대조구나 다른 처리구에 비하여 응집성, 탄력성, 고무성 및 파쇄성 등이 유의적으로 높았다(p<0.05). 유화형 sausage의 지방산패도는 저장기간이 경과함에 따라 처리구 모두 유의적으로 높게 나타났고(p<0.05), CLA-CO 처리구가 대조구 보다 유의적으로 낮은 경향을 보였다(p<0.05). 이상의 결과 유화형 sausage 제조시 CLA 첨가는 이화학적 특성과 조직감에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 CLA를 축적시키는 것이 가능하여 고급 sausage 생산이 가능하다고 사료된다. Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4℃. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4℃. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L^* and a^*-value of all the treatments was not significantly changed with the storage periods. Color b^*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

축산물 및 가공 : 아질산염과 녹차 추출물의 첨가에 따른 김치 발효 소시지의 미생물 및 이화학적 품질 특성 비교

강선문 ( Sun Moon Kang ),김태실 ( Tae Sil Kim ),조수현 ( Soo Hyun Cho ),박범영 ( Bum Young Park ),이성기 ( Sung Ki Lee ) 한국동물자원과학회(구 한국축산학회) 2012 한국축산학회지 Vol.54 No.4

본 연구는 김치 발효 소시지(Kimchi-fermented sausage)에서 아질산염과 녹차 추출물이 미생물 및 이화학적 품질 특성에 미치는 효과를 비교하고자 실시하였다. 실험 소시지는 24℃/RH 89%에서 17시간 동안 발효시킨 후 10℃/RH 70~80%에서 9일간 건조시켰다. 총균수, 젖산균수 및 pH는 최종 9일째에 각각 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage 및 4.35~4.36이었으며, 숙성기간 동안 처리구들간에 차이를 보이지 않았다. 지방산화(TBARS)는 아질산염과 녹차 추출물의 첨가에 의해 억제되었으나, 녹차 추출물 첨가구가 아질산염 첨가구보다 낮은 효과를 보였다. 색깔은 녹차 추출물 첨가구가 숙성기간 동안 대조구(무첨가구)보다 높은 황색도(b*)를 유지하였으나, 아질산염 첨가구의 경우 다른 처리구들보다 높은 적색도(a*)와 황색도(b*)를 유지하였다. 따라서 녹차 추출물의 첨가에 의해 김치 발효 소시지의 지방산화 안정성이 증가되었으나, 아질산염에 비해 지방산화 안정성 및 색깔 안정성이 낮았다. 하지만 녹차 추출물과 아질산염 모두 젖산균의 생장에 영향을 미치지 못하였다. This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite(SN) and green tea extract(GTE). The sausages were fermented at 24℃/RH 89% for 17 hr and then dried at 10℃/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation(TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The b* value of GTE-added sausage was higher than that of the control sausage, but a* and b* values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

기계발골 계육이 첨가된 계육 소시지의 품질 및 저장특성

이재준,최정석,정동순,박성현,최양일,Lee, Jae-Joon,Choi, Jung-Soek,Jung, Dong-Soon,Park, Sung-Hyun,Choi, Yang-Il 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3

기계발골 계육의 첨가 수준(0, 10, 20, 30 혹은 50%)을 달리하여 제조한 계육 소시지의 품질 및 저장특성을 살펴 보았다. MDCM의 첨가는 계육 소시지의 일반성분 분석에서는 단백질 함량은 감소시켰고, 회분 함량은 유의적으로 증가시켰다. MDCM의 첨가는 계육 소시지의 pH, 보수력 및 전단력에는 영향을 미치지 않았으나, 가열감량을 증가 시켰다. 육색에서 MDCM의 첨가는 명도와 황색도는 감소시킨 반면에 적색도는 증가시켰다. 조직검사에서 MDCM의 첨가는 경도와 응집성을 감소시켰으나, 탄력성에는 큰 영향을 미치지 않았다. 관능검사에서 MDCM의 첨가는 다즙성과 경도를 감소시켰으나, 풍미와 씹힘성은 증가시켰다. 계육 소시지의 아질산이온 수준은 모든 처리구에서 4ppm 이하의 낮은 수준을 나타내었다. 계육 소시지의 10일간 냉장저장 중에 MDCM의 첨가는 총미생물수와 TBA에는 큰 영향을 미치지 않았고, VBN 수치는 다소 증가시키는 경향을 보였으나, 모두 가식 범위의 범주에 들었다. SEM 사진을 이용한 미세조직 검사에서 MDCM의 첨가는 안정된 유화물의 단백질 조직을 이루었으나, 20% 이상의 첨가 수준에서는 단백질 조직의 형성이 다소 엉성하게 관찰되었다. 이상의 결과에서 MDCM의 20% 첨가는 계육 소시지의 품질 및 저장특성에 큰 영향을 미치지 않았으며, 육색이나 관능특성을 향상시키는 것으로 사료되었다 We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성

윤은아 ( Eun A Yun ),정은경 ( Eun Kyung Jung ),주나미 ( Na Mi Joo ) 대한영양사협회 2013 대한영양사협회 학술지 Vol.19 No.3

본 연구는 뛰어난 생리활성을 기능을 가지고 있는 강황(Turmeric, Curcuma longa L.)을 이용하여 강황분말 첨가 소시지와 강황분말을 첨가하지 않은 대조구 소시지의 이화학적 특성, 기계적 특성 및 저장기간별 품질특성 분석을 통해 강황의 저장성 증진 효과 및 기능성 육제품의 개발 가능성을 제고해 보고자 하였다. 1. 이화학적 특성인 pH 항목에서는 저장기간 동안 익히지 않은 상태의 강황분말 첨가 소시지와 대조구 모두 유의적으로 낮아지는 경향을 보였고(P<0.001), 익힌 상태에서 대조구는 유의적으로 증가하였고(P<0.001) 강황분말 첨가 소시지는 15일차까지 유의적으로 감소하다가 약간 증가하는 경향을 보였다(P<0.001). 2. 기계적 특성 중 색도는 익히지 않은 상태의 소시지의 경우 명도는 강황분말 첨가 소시지에서만 유의적인 차이를 나타냈으며 저장기간이 경과할수록 증가하는 경향을 보였다(P<0.01). 강황분말 첨가 소시지에서는 저장 5일부터 적색도가 증가하는 경향(P<0.001)을 보였고, 황색도는 대조구에서 유의적으로 증가(P<0.05)하였다. 익힌 상태의 소시지의 경우 강황분말 첨가 소시지의 명도는 증가하는 경향을(P<0.01), 적색도는 저장 15일까지 감소하는 경향을(P<0.01), 황색도는 저장 15일까지 증가하는 경향을(P<0.001) 보였다. 저장기간에 따른 조직감의 변화는 강황분말 첨가 소시지에서는 경도(P<0.05), 검성(P<0.01)에서 유의적인 차이를 보였으며 다른 항목에서는 유의적인 차이를 나타내지 않았다. 대조구에서는 탄력성과 응집성을 제외한 모든 항목인 경도(P<0.01), 씹힘성(P<0.05), 검성(P<0.01)에서 유의적인 차이를 보였다. 3. 강황분말 첨가 소시지의 총 페놀 함량 및 DPPH 라디컬 소거능은 대조구보다 더 높았으며, 저장 기간에 따른 강황분말 첨가 소시지와 대조구의 총 페놀 함량 및 DPPH 라디컬 소거능이 모두 감소하는 경향을 나타냈다. 4. 강황분말 첨가 소시지 및 대조구의 저장기간에 따른 산가를 살펴보면 가열 처리와 상관없이 모든 상태에서 강황분말 첨가 소시지가 대조군에 비해 낮은 수치를 나타냈으며, 저장기간이 경과 할수록 첨가구, 대조구 모두 증가한 것을 확인할 수 있었다. 과산화물가에서도 강황분말 첨가 소시지와 대조구는 산가와 비슷하게 익히지 않은 상태 및 익힌 상태 모두 증가한 것을 확인할 수 있었다. 5. 가열 후 저장한 강황분말 첨가 소시지와 무첨가 대조구의 총균수는 익히지 않은 소시지보다 낮은 수치를 보였다. 또한 저장 20일차에는 가열 처리 유무와 관계없이 강황분말 첨가 소시지가 대조구보다 유의적으로 낮은 균수를 보였다(P<0.05). 가열 후 저장한 강황분말 첨가구는 저장 20일 동안 유의적으로 증가하지 않았다. 이상의 결과를 종합해 보면 계육 소시지 제조 시강황을 첨가하는 것이 항산화성, 품질 증진 및 저장성 향상에 효과적인 방법이라 사료되며, 강황의 기능성 식품소재로써 육제품 개발의 가능성이 있음을 확인하였다. The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at 4oC for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성

현재석,문윤희,강세주,김종기,정인철 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.4

본 연구는 쑥 분말 첨가와 도체등급이 돈육소시지의 품질 및 기호성에 미치는 영향을 규명하기 위하여 도체등급 B 돈육에 쑥 분말을 첨가하지 않은 소시지(A)와 첨가한 소시지(B), 도체등급 E 돈육에 쑥 분말을 첨가하지 않은 소시지(C)와 첨가한 소시지(D)를 제조하고, 일반성분, 열량, 보수력, pH, 아질산염 잔류량, 표면색깔, 조직특성, 유리아미노산 함량 및 관능적 특성을 조사하였다. 수분 및 조회분 함량은 소시지들 사이에 유의한 차이가 없었으나, 조지방은 B 등급육 소시지가 E 등급육 소시지보다 높았다. 그리고 조단백질 함량은 E 등급 돈육소시지가 B 등급육 소시지보다 높았다. 열량, 보수력 및 pH는 소시지들 사이에 유의한 차이가 없었으나, 아질산염 잔류량은 쑥 분말을 첨가한 소시지가 낮게 나타났다. 돈육소시지의 L$^{*}$ 값은 B 등급육 소시지가 높았고, a$^{*}$ 값은 E 등급육 소시지가 높았으며, b$^{*}$ 값은 소시지들 사이에 유의한 차이가 없었다. 조직감 특성에서 경도, 응집성 및 씹힘성은 소시지들 사이에 차이가 없었으나, 탄력성은 B 등급육 소시지가 E 등급육 소시지보다 높았고, 뭉침성은 쑥 분말을 첨가한 B 등급육 소시지가 720 g으로 가장 낮았다. 유리아미노산 함량은 A, B, C 및 D 소시지가 각각 0.603, 0.515, 0.618 및 0.531%이었다. 관능적인 향기, 다즙성 및 전체적인 기호성은 소시지들 사이에 유의한 차이가 없었으나, 색깔, 맛 및 조직감은 B 등급육 소시지가 E 등급육 소시지보다, 쑥 분말을 첨가하지 않은 것이 첨가한 것보다 높았다. This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531%, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

녹차분말 첨가 소시지의 아질산염 잔유량과 저장성

최성희,권혁추,안덕준,박정로,오동환 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.4

돈육소시지에 녹차의 다양한 생리 기능성을 부여하고 소시지의 저장성과 품질을 유지하면서 아질산염의 사용을 감소시킬 수 있는지 알아보기 위하여 녹차 분말을 첨가하여 돈육 소시지를 제조하여 저장 중 품질 특성을 살펴보았다. 아질산염(50, 100, 150 ppm)과 녹차(0, 0.5, 1.0%)를 첨가한 총 9개 시험군의 소시지를 제조하여 1$0^{\circ}C$와 2$0^{\circ}C$에 나누어 저장하면서 아질산염, TBARS와 VBN 등 저장성을 검사하였다. 수분, 조단백, 조지방, 조회분 등 일반성분은 녹차와 아질산염 첨가에 의해 영향을 받지 않았다. 색깔은 녹차 첨가량이 많을수록 밝기와 적색도가 감소한 반면 황색도가 증가하였다. 소시지의 아질산 잔류량을 분석한 결과 아질산염 첨가량이 동일한 경우 녹차 첨가량이 많을수록 아질산 잔류량이 적어 녹차 첨가가 아질산 잔유량 감소에 도움이 되는 것으로 나타났다. 녹차의 첨가는 소시지 제조 초기 및 저장 중 TBARS 값을 유의적으로 감소시켰으며, 이러한 녹차의 TBARS 감소 효과는 낮은 농도의 아질산염을 사용한 경우에 더욱 감소효과가 컸다. 저장 중 휘발성 염기태질소(VBN) 함량도 녹차와 아질산염을 첨가한 군에서 낮은 값을 보였다. 이상의 결과로 보아 돈육소시지에 녹차를 첨가함으로써 아질산 잔류량을 감소시킬 수 있을 뿐 아니라 저장성을 크게 훼손하지 않고 아질산염의 사용을 줄일 수 있다고 사료된다. Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1%) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

훈제품 제조시 유출되는 Shrink를 이용하여 제조한 소시지의 품질 변화

정인철,문윤희 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

Yadav, Sanjay,Pathera, Ashok K.,Islam, Rayees Ul,Malik, Ashok K.,Sharma, Diwakar P. Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.5

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Han Sul Yang,Gap Don Kim,Sung Gil Choi,Seon Tea Joo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang, Han-Sul,Kim, Gap-Don,Choi, Sung-Gil,Joo, Seon-Tea Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.