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비육단백질의 대체수준이 유화형 Sausage 의 저장성 및 관능성에 미치는 영향
박구부 ( G B Park ),오성현 ( S H Oh ),문점동 ( J D Mun ),이한기 ( H G Lee ),김영환 ( Y H Kim ),박태선 ( T S Park ),김영직 ( Y G Kim ),진상근 ( S G Jin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the possibility of Non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) 3-4 hours after slaughtered and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20% ; d) ISP 25% (meat 75% plus ISP 25%); e) SC IS% (meat 85% plus SC 15%); f) SC 20% (meat 809 plus SC 20%) ; g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The pH, thiobabituric acid(TBA) value, volatile basic nitrogen (VBN) and sensory evaluation were analyzed for over all storage period(0, 2, 4, 6 weeks). 1. pH was not different among control and treatments with non-meat protein and control, but these pH values of treatments were slightly decreased until 2 weeks and then increased again. 2. TBA value of ISP or SC treatments was higher than that of control, and that of treatments was increased according to increasing the replaced level. TBA value of control and treatments was unchanged within two weeks; however, that of those was increased between 4 weeks and 6 weeks. 3. VBN of ISP or SC treatments was lower than that of control during the storage period. That of treatments was decreased depend on the replaced level was increased. That of control and treatments was Increased according to passing the storage period. 4. Sensory evaluation of ISP 20% or SC 15% treatment was higher than that of other treatments, and Springness of control and treatments was decreased during the storage period. Tenderness of treatments was good by increasing of replaced level. Meaty-aroma of control was better than that of other treatments, but that of control and treatments was decreased depend on passing the time of storage. Off-aroma of control and treatments was increased through the increasing replaced level and the passing time of storage. Desirability and over all appearance tended to be good according to increasing the replaced level, but those were decreased as passing the storage time. These of ISP 20% and 5C 25% replaced treatments were better than those of others.
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