잠시만 기다려 주세요. 로딩중입니다.

난각과 당근 첨가에 따른 인산염 대체 소시지 품질특성 연구

Study on the Quality Characteristics of Emulsion Sausage using Egg shell and Carrot as alternatives for Phosphate

한국식품조리과학회지 2020년 36권 4호 p.331 ~ 340
이안수, 용해인, 구수경, 김태경, 성정민, 박종대, 최윤상,
소속 상세정보
이안수 ( Lee An-Su ) - Korea Food Research Institute Research Group of Food Processing
용해인 ( Yong Hae-In ) - Korea Food Research Institute Research Group of Food Processing
구수경 ( Ku Su-Kyung ) - Korea Food Research Institute Research Group of Food Processing
김태경 ( Kim Tae-Kyung ) - Korea Food Research Institute Research Group of Food Processing
성정민 ( Sung Jung-Min ) - Korea Food Research Institute Research Group of Food Processing
박종대 ( Park Jong-Dae ) - Korea Food Research Institute Research Group of Food Processing
최윤상 ( Choi Yun-Sang ) - Korea Food Research Institute Research Group of Food Processing

Abstract


Purpose: This study investigated quality characteristics of emulsion sausages after applying egg shell and carrot as an alternative for phosphate.

Methods: Emulsion sausages were manufactured by adding different concentrations of egg shell (0.3% and 0.5%) and carrot (0% and 1.0%). Quality characteristics such as apparent viscosity, cooking loss, emulsion stability, pH, color, water holding capacity, proximate composition, and textural properties were subsequently examined, as compared to control groups (con (-) without phosphate, and con (+) with 0.15% phosphate).

Results: Addition of egg shell and carrot resulted in increased pH value of emulsion sausages. Carrots also imparted significant effect on the color values of cooked emulsion sausages (lightness and redness were reduced, and yellowness was increased). Decreased moisture content was obtained with addition of egg shells, but carrots were helpful in increasing the moisture content. No significant differences were determined for crude protein and fat contents in controls as well as treatment groups. However, addition of carrot and egg shell had positive effects on ash contents. Although con (+) had the highest values for hardness, cohesiveness, gumminess, and chewiness, addition of egg shell and carrot enhanced the aforementioned values. Supplementation with egg shell and carrot also resulted in increased water holding capacity and viscosity, and were effective in reducing the cooking loss of emulsion sausages.

Conclusion: Results of our study indicate that adding egg shell and carrot to emulsion sausages improves the quality characteristics such as water holding capacity and total fluid separation. We therefore propose that egg shells and carrots are worthy additives to improve the quality of emulsion sausages.

키워드

phosphate alternative; sausage; egg shell; carrot

원문 및 링크아웃 정보

등재저널 정보