천연채소를 활용한 돈간소시지의 품질특성 = Quality Characteristics of Pork Liver Sausage Containing Natural Vegetables

다국어 초록 (Multilingual Abstract)

Purpose: This study was investigated the quality characteristics of spreadable liver sausage adding natural vegetable powder to reduce the off-flavor of liver sausage and improve its sensory acceptability. Methods: The liver sausages prepared with control and five types of natural vegetable powders: water dropwort powder (T1), beet powder (T2), lettuce powder (T3), celery powder (T4), cabbage powder (T5). Each treatment was investigated by cooking loss, pH, color, volatile basic nitrogen (VBN), thiobarbituric acid reaction substances (TBARS), texture properties, and microbial counts. Results: The pH of treatments had lower value relative to the control except for T1. CIE $L^*$-value of treatments showed lower values than the control. CIE $a^*$-value of T2 was higher than the control and T3 had the lowest value in CIE $b^*$-value (p<0.05). VBN values of treated samples were higher that of control (p<0.05) TBARS values of treated samples of T2-T5 decreased by adding natural vegetable powders to the control and cooking loss of treatments were decreased by adding natural powders except for T5 treatment (p<0.05). T2 and T5 had significant antimicrobial effects compared to the control. In textural analysis, the springiness, cohesiveness and chewiness of treatments were lower than the control. Among the treatments, T5 had the highest value and T2 had the lowest value in hardness (p<0.05). Conclusion: The natural vegetable powders especially cabbage powder could be ideal candidate to improve quality characteristics of liver sausage.

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