Oils과 Carrageenan을 이용한 저지방 소세지의 저장기간에 따른 pH, 지방산 조성 및 콜레스테롤의 변화

문점동,송또준,박구부,신택순 진주산업대학교 농업기술연구소 1996 農業技術硏究所報 Vol.9 No.-

육제품을 많이 섭취하면 성인병을 유발한다고 믿고 있는 소비자들의 인식 변화를 유도하기 위한 저지방 소세지의 생산 가능성을 제시코자 첨가하는 지방의 량을 줄여 이에 대체물로서 물을 다량 첨가함과 동시에 3종의 oil로 일부를 대체하고 유화안정제로 카라기난을 첨가하여 low-fat sausage를 제조한 후 5℃에서 6주간 저장하면서 저장기간에 따른 pH, 지방산 조성 및 콜레스테롤의 변화에 대한 실험결과를 요약하면 다음과 같다. 1. 모든 처리구들의 pH는 저장기간이 경과함에 따라서 증가하였으며, 저지방 첨가구의 대조구인 B구의 pH에 비하여 카라기난을 첨가하지 않은 저지방 처리구들의 pH는 유의적인 차이를 나타내지 않았으나 대체로 낮은 pH를 나타내었고, 전 저장기간 동안 카라기난을 첨가한 구들이 대조구 및 다른 저지방 처리구에 비하여 높은 pH를 유지하였다(P<0.05). 2. 지방산의 조성은 대체한 oil에 의해서 oleic, linoleic, linolenic acid가 각각 증가하였으며, 저장기간에 따른 지방산 조성의 변화는 나타나지 않았다. 불포화도는 perilla, sunflower, olive의 순으로 낮았으며, 저장기간에 따른 불포화도의 변화는 나타나지 않았다. 오메가 지방산의 비율은 대체한 oil에 의해서 대조구와는 다른 비율을 나타내었으며 perilla유 대체구가 가장 높았고, 저장기간의 경과에 따른 변화는 없었다. 3. 대조구는 모든 저지방 처리구들 보다 높은 cholesterol 함량을 나타내었고, oil의 대체로 인한 cholesterol 함량의 감소가 나타났으며, 저장기간이 경과함에 따른 cholesterol함량의 변화는 없었다. This study was conducted to investigate the possibility of production of low fat sausage which was made with vegetable oils and added water to reduce back fat content in the sausage. Raw meats for the sausage were removed from the pork carcass(90∼100kg, female, 5∼7months of age) 4∼6 hours after slaughter and randomly assigned to one of eight treatments : control(back fat 30% and water 10), treatment A(back fat 15% and water 25%), treatment B(back fat 7.5%, olive oil 7.5% and water 25%), treatment C(back fat 7.5%, olive oil 7.5%, water 15% and carrageenan 0.5%), treatment D(back fat 7.5%, sunflower oil 7.5% and water 25%), treatment E(back fat 7.5%, sunflower oil 7.5%, water 25% and carrageenan 0.5%), treatment F(back fat 7.5%, perilla oil 7.5% and water 15%) and treatment G(back fat 7.5%, perilla oil 7.5%, water 25% and carrageenan 0.5%). The sausage samples were stored at 5±1℃. The pH, fatty acid and cholesterol were analyzed for over a period of times(0, 2, 4, 6 weeks) The results obtained were summarized as follows : The pH of all treatments was increased with the storage period. The pH values of sausages with carrageenan were lower than that of treatment A but there were no significant differences between the sausages and treatment A. The pH of sausages with carrageenan was higher than those of control and other(P<0.05). The composition of fatty acids of sausages with olive, sunflower and perilla oil was changed, so treatment B and c, D and E and F and G had higher oleic acid, linoleic acid and linolenic acid, respectively. There was no difference with the storage period. The ratio of unsaturated to saturated fatty acids of sausages was affected by oil type and there was no difference with the storage period. The ratio of n-3 to n-6 fatty acids of sausages was different from that of control, and that of treatment F and G, both of which perilla oil was added, was higher than those of others. There was no difference with the storage period. The cholesterol content of control was higher than those of others, and that of low fat sausages was decreased. There was no difference with the storage period.

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

양한술,최성길,주선태,김갑돈 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.

Physicochemical, Textural, and Sensory Properties of Low-fat/reduced-salt Sausages as Affected by Salt Levels and Different Type and Level of Milk Proteins

Hong Chul Lee,Koo Bok Chin 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

완두콩 단백질을 첨가한 돈육 저지방 및 유화형 모델 소시지의 품질특성

최지선,진구복 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.3

Purpose: This study was performed to evaluate the quality characteristics of pork low-fat and emulsified model sausages containing various levels of pea protein concentrate(PPC, 0, 0.5, 1.0, and 1.5%). Methods: After the pork sausages were manufactured with various PPC levels, the pH and color values, proximate analysis, expressible moisture, cooking loss, and textural profile analyses were measured. Results: In the low-fat model sausages, the yellowness(CIE b*) increased with increasing PPC level(p<0.05). The lightness(CIE L*) of the pH 6.30 group was higher, but redness(CIE a*) and yellowness(CIE b*) values were lower than pH 6.15 group(p<0.05). The fat contents(%) of the pH 6.15 group was higher than the pH 3.0 group, but moisture contents(%) was lower(p<0.05). When 1.5% PPC was added, the water holding capacity of sausages was improved. On the other hands, the 1.5% SPI treatments were the best(p<0.05). The water holding capacity, cooking loss and textural properties were better in pH 6.30 group than the pH 6.15 group(p<0.05). In emulsified model sausages, the yellowness(CIE b*) increased with the addition of PPC, which was similar to those of low-fat sausages. In addition, the cooking loss of the PPC treatments was half that of the control(p<0.05). Conclusion: Water holding capacity of low-fat model sausages was improved when 1.5% PPC was added, and the addition of PPC improved cooking loss in emulsified sausages, resulting in the improved functional properties of meat products.

표고버섯가루와 지방대체재를 첨가한 저지방 소시지의 품질특성

방주화,이홍철,진구복 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.5

표고버섯가루(Lentinus edodes powder, LE)첨가량 (0~1%)과 지방대체재를 첨가한 저지방 소시지의 이화학적 및 조직학적인 성상과 관능특성에 대하여 조사하였고, 기존의 유화형 소시지와 유사한 성상을 갖는 저지방 처리구를 선별하고자 본 연구를 실시하였다. LE 첨가량이 증가함에 따라 명도는 낮아졌으 나, 황색도는 증가하였다. 또한 유리수분양이 많아졌으며, 특히 LE를 0.5% 이상 첨가할 때, 지방대체 재가 함유된 저지방 소시지 LE 무첨가 조건과 유의적인 차이를 보였다. LE 첨가량이 증가할수록 유의 적으로 조직감이 낮아졌으며, 특히 0.5% 이상 첨가할 때, 유화형 및 저지방 소시지 대조구와 지방대체 재를 첨가한 저지방 소시지 LE 무첨가 조건과 유의적인 차이를 보였다 (P<0.05). 이러한 보수성과 조 직감의 감소는 관능성상에서도 유사하게 나타났다. 결론적으로 제품의 결함이 없는 기능성 저지방 소시 지를 제조하기 위한 LE 첨가량은 0.25%이하로 제안하였다. This study was carried out to investigate the quality characteristics of low-fat (< 3%) sausages(LFSs) containing Lentinus edodes powder(LE) with different levels (0~1.0%) and a fat replacers(FR) as compared to quality of regular-fat (20%) and low-fat (< 3%) sausages(RFC and LFC). Increased LE level did not affect the pH, chemical compositions(%), and hunter color values (lightness, redness, and yellowness) of LFSs as compared to those of counterparts(RFC or LFC) (P>0.05). However, LE at the level of 0.5% or higher decreased the expressible moisture(EM, %) and textural properties (P<0.05) as compared to either regular-fat or low-fat sausage control(RFC or LFC) and LFS with fat replacer alone and/or 0.25% of LE (P<0.05). These results also were shown at sensory attributes (flavor, saltiness, juiciness, and overall acceptances). In conclusion, the proper level of LE powder to incorporate into LFSs was recommended less than 0.25% to have similar characteristics to those with the regular-fat control.

울금 추출물 함유 저지방 소시지의 냉장저장 중 품질 특성

김일석,진상근,박기훈,정기종,김동훈,양미라,정영신,Kim, Il-Suk,Jin, Sang-Keun,Park, Ki-Hoon,Jeong, Ki-Jong,Kim, Dong-Hoon,Yang, Mi-Ra,Chung, Young-Sin 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

울금 추출물을 0, 2.5 및 5.0%를 첨가하여 제조한 저지방 소시지를 냉장 저장시키면서 물리화학적, 미생물학적 및 관능적 특성을 평가하여 울금 추출물의 첨가에 의한 효과를 조사하였다. 저장기간이 경과함에 따라 처리구의 조지방 함량, pH 및 TBARS 값이 대조구보다 유의적으로 낮아졌으나(p<0.05), 저장 전 기간 동안 대조구와 처리구 간 보수력, 가열감량, 전단가, 육색, 조직감 및 총균수에서 유의적인 차이가 없었다(p>0.05). 전체적인 기호도는 2.5% 투입한 첨가구가 유의적으로 높게 평가받았다(p<0.05). 이상의 결과에서 울금 추출물은 지방산화 억제 및 관능적 측면에서 2.5% 첨가가 바람직함을 알 수 있었다. The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

Transglutaminase와 도토리 및 녹두 가루 첨가가 저지방/저염 돈육 모델소시지의 품질에 미치는 영향

이홍철,진구복,Lee, Hong-Chul,Chin, Koo-Bok 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3

Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.

레드 비트의 첨가가 냉장저장 중 저지방 소시지의 품질과 발색 안정성에 미치는 영향

정호진,이홍철,진구복,Jeong, Ho-Jin,Lee, Hong-Chul,Chin, Koo-Bok 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

본 연구는 아질산염을 저감화 한 저지방 소시지를 개발하기 위해, 아질산염과 균질한 레드 비트의 첨가량을 달리하여 저지방 소시지(자비, 훈연)를 제조하였고, 품질특성과 냉장 저장 중 pH와 색도를 평가하였다. 레드 비트 첨가는 저지방 소시지의 품질에 유의적인 영향을 주지 않은 반면 레드 비트 1% 첨가가 저지방 자비 소시지의 적색도를 증진시키는 데 효과적이며, 특히 아질산염 저감화 조건에서 레드 비트의 첨가는 적색도 증진에 매우 효과적임을 알 수 있었다. 또한 아질산염 75 ppm 첨가구는 레드 비트의 첨가에 상관없이 대조구이상의 적색도를 보였으나, 레드 비트 함량이 1% 이상일 경우 황색도에서 차이를 보였다. 한편, 훈연소시지에서 레드 비트의 첨가는 아질산염 150 ppm 첨가 대조구에 비하여 명도를 감소시켰으나, 적색도는 유의적인 영향을 주지 않았다. 반면에, 저장기간 동안 색도의 변화에서는 레드 비트(1%)만 단독 첨가한 저지방 훈연 소시지의 적색도가 유의적으로 감소된 반면에, 아질산염(75 ppm)과 레드 비트(0.5%)를 조합한 처리구는 저장기간 동안 적색도를 유지하였으며, 아질산염 150 ppm 첨가 대조구의 적색도와도 유사하게 나타났다. 결론적으로 아질산염의 첨가는 저지방 소시지의 보수성과 색도에 영향을 주었고, 레드 비트의 첨가는 적색도와 발색안정성에 효과적이었다. 특히, 레드 비트 0.5%와 아질산염 75 ppm의 조합은 저장기간 중 저지방 소시지의 적색도를 유지함에 따라 아질산염을 저감화 한 저지방 소시지(훈연, 자비)의 제조를 위해서는 레드 비트 0.5%와 아질산염 75 ppm의 첨가 조합이 적당하다고 판단된다. This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.