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돼지 뒷다리고기의 대체로써 머릿고기의 첨가 수준이 비유화형 훈연 가열 소시지의 냉장저장 중 이화학적 품질특성에 미치는 영향

Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

한국식생활문화학회지 2021년 36권 1호 p.76 ~ 83
강선문, 김윤석, 설국환, 성필남, 조수현, 김진형,
소속 상세정보
강선문 ( Kang Sun-Moon ) - Rural Development Administration National Institute of Animal Science
김윤석 ( Kim Yun-Seok ) - Rural Development Administration National Institute of Animal Science
설국환 ( Seol Kuk-Hwan ) - Rural Development Administration National Institute of Animal Science
성필남 ( Seong Pil-Nam ) - Rural Development Administration National Institute of Animal Science
조수현 ( Cho Soo-Hyun ) - Rural Development Administration National Institute of Animal Science
김진형 ( Kim Jin-Hyoung ) - Rural Development Administration National Institute of Animal Science

Abstract


This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat(RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigeratedstorage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added andmaintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30%HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM.
The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in thosewithout HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* valueduring the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness,springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levelsof HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality ofthe non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be neededto improve its utilization.

키워드

Pig head meat; rear leg meat; substitute; non-emulsified; sausage

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