Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

김건호,진구복 아세아·태평양축산학회 2022 Animal Bioscience Vol.35 No.8

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (–30°C vs –70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (–30°C vs –70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle. Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (–30°C vs –70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed.Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (–30°C vs –70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks.Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05).Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

기계발골 계육이 첨가된 계육 소시지의 품질 및 저장특성

이재준,최정석,정동순,박성현,최양일,Lee, Jae-Joon,Choi, Jung-Soek,Jung, Dong-Soon,Park, Sung-Hyun,Choi, Yang-Il 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3

기계발골 계육의 첨가 수준(0, 10, 20, 30 혹은 50%)을 달리하여 제조한 계육 소시지의 품질 및 저장특성을 살펴 보았다. MDCM의 첨가는 계육 소시지의 일반성분 분석에서는 단백질 함량은 감소시켰고, 회분 함량은 유의적으로 증가시켰다. MDCM의 첨가는 계육 소시지의 pH, 보수력 및 전단력에는 영향을 미치지 않았으나, 가열감량을 증가 시켰다. 육색에서 MDCM의 첨가는 명도와 황색도는 감소시킨 반면에 적색도는 증가시켰다. 조직검사에서 MDCM의 첨가는 경도와 응집성을 감소시켰으나, 탄력성에는 큰 영향을 미치지 않았다. 관능검사에서 MDCM의 첨가는 다즙성과 경도를 감소시켰으나, 풍미와 씹힘성은 증가시켰다. 계육 소시지의 아질산이온 수준은 모든 처리구에서 4ppm 이하의 낮은 수준을 나타내었다. 계육 소시지의 10일간 냉장저장 중에 MDCM의 첨가는 총미생물수와 TBA에는 큰 영향을 미치지 않았고, VBN 수치는 다소 증가시키는 경향을 보였으나, 모두 가식 범위의 범주에 들었다. SEM 사진을 이용한 미세조직 검사에서 MDCM의 첨가는 안정된 유화물의 단백질 조직을 이루었으나, 20% 이상의 첨가 수준에서는 단백질 조직의 형성이 다소 엉성하게 관찰되었다. 이상의 결과에서 MDCM의 20% 첨가는 계육 소시지의 품질 및 저장특성에 큰 영향을 미치지 않았으며, 육색이나 관능특성을 향상시키는 것으로 사료되었다 We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성

현재석,문윤희,강세주,김종기,정인철 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.4

본 연구는 쑥 분말 첨가와 도체등급이 돈육소시지의 품질 및 기호성에 미치는 영향을 규명하기 위하여 도체등급 B 돈육에 쑥 분말을 첨가하지 않은 소시지(A)와 첨가한 소시지(B), 도체등급 E 돈육에 쑥 분말을 첨가하지 않은 소시지(C)와 첨가한 소시지(D)를 제조하고, 일반성분, 열량, 보수력, pH, 아질산염 잔류량, 표면색깔, 조직특성, 유리아미노산 함량 및 관능적 특성을 조사하였다. 수분 및 조회분 함량은 소시지들 사이에 유의한 차이가 없었으나, 조지방은 B 등급육 소시지가 E 등급육 소시지보다 높았다. 그리고 조단백질 함량은 E 등급 돈육소시지가 B 등급육 소시지보다 높았다. 열량, 보수력 및 pH는 소시지들 사이에 유의한 차이가 없었으나, 아질산염 잔류량은 쑥 분말을 첨가한 소시지가 낮게 나타났다. 돈육소시지의 L$^{*}$ 값은 B 등급육 소시지가 높았고, a$^{*}$ 값은 E 등급육 소시지가 높았으며, b$^{*}$ 값은 소시지들 사이에 유의한 차이가 없었다. 조직감 특성에서 경도, 응집성 및 씹힘성은 소시지들 사이에 차이가 없었으나, 탄력성은 B 등급육 소시지가 E 등급육 소시지보다 높았고, 뭉침성은 쑥 분말을 첨가한 B 등급육 소시지가 720 g으로 가장 낮았다. 유리아미노산 함량은 A, B, C 및 D 소시지가 각각 0.603, 0.515, 0.618 및 0.531%이었다. 관능적인 향기, 다즙성 및 전체적인 기호성은 소시지들 사이에 유의한 차이가 없었으나, 색깔, 맛 및 조직감은 B 등급육 소시지가 E 등급육 소시지보다, 쑥 분말을 첨가하지 않은 것이 첨가한 것보다 높았다. This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531%, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

고추씨 분말과 고추씨유를 첨가한 소시지의 품질특성

김현아 ( Hyeon A Kim ),김병철 ( Beong Chul Kim ),김유경 ( Yoo Kyeong Kim ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.3

본 연구에서는 소시지의 돈육 등지방(28.8%) 중 일부(8%)를 고추씨유(7%)와 고추씨분말(1%)로 대체한 소시지를 제조하여 물리화학적, 관능적 특성을 분석하였다. 대조구와 처리구의 pH 값은 냉장온도에서 저장 2주까지 유의적인 변화가 없었고, 대조구와 처리구 간의 pH 차이도 나타나지 않았다. TBARS 값은 2주간의 저장기간 동안 유의적으로 증가하였고, 저장 2주째에는 고추씨 첨가군이 대조구보다 TBARS 값이 낮았다. 휘발성 염기질소(VBN)는 저장 2주까지 대조구와 처리구 모두 VBN의 함량이 초기보다 유의적으로 증가하였으나, 15 ㎎을 넘지 않아 안전한 수준을 유지하였다. 저장기간 중고추씨 처리구의 VBN 값이 대조구보다 유의적으로 낮았는데, 이는 고추씨의 소시지 부패억제 효과를 보여준다. 본 실험에 사용된 소시지는 모두 보존제가 첨가되지 않은 형태로 저장 2주일까지 대조구와 처리구 모두 미생물이 자라지 않은 상태를 유지하였다. 고추씨첨가가 소시지의 물성에는 거의 영향을 주지 않은 반면, 맛, 외관, 전체적인 수응도 등의 관능적 특성을 유의적(p<0.05)으로 향상시켰다. 또한, 소시지의 돈육 등지방(28.8%) 중 일부(8%)를 고추씨유(7%)와 고추씨분말(1%)로 대체한 결과 열량, 총지방, 포화지방 및 나트륨 함량이 유의적으로 감소하였다. 따라서 고추씨분말과 고추씨유는 저열량, 저지방, 고생리활성효과를 기대할 수 있는 소시지재료로 활용될 수 있을 것으로 사료된다. We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성

신동민(Dong-Min Shin),김예지(Yea Ji Kim),김동현(Dong Hyun Kim),정현수(Hyun Su Jung),한서구(Seo Gu Han),한종현(Jong Hyeon Han),박해정(Hae Jung Park),한성구(Sung Gu Han) 한국축산식품학회 2021 Food and Life Vol.2021 No.3

Phosphate is a widely used food additive for manufacturing processed meat product due to its water holding capacityby increasing the pH of meat batter. However, excessive phosphate consumption has been associated with the occurrenceof some diseases including metabolic bone disease and chronic kidney disease. Therefore, this study evaluatedthe quality properties of chia seed (CS) as a replacement for phosphate in dry sausage. CS [1%–3% (w/w)] was addedto produce dry sausage as a phosphate replacer. Quality characteristics including pH, emulsion stability and lipid oxidationwere significantly improved in CS-added dry sausage, compared with phosphate free-dry sausage (p<0.05). The lowerlightness, redness and yellowness of CS significantly reduced color parameters of dry sausages (p<0.05). Particularly,addition of 3% CS has the highest apparent viscosity and the lowest shear force among the groups (p<0.05). Collectively,our data suggest that CS can replace phosphate in dry sausage without compromising quality characteristics.

와송분말을 첨가하여 제조한 소시지의 품질 특성

김정미(Jung Mi Kim),이미희(Mi Hee Lee),이종숙(Jong Suk Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.10

본 연구는 와송 분말 첨가량(1, 3, 5%)에 따른 소시지의 품질 특성에 대하여 조사하였다. pH와 경도를 포함한 조직감에서는 와송 분말 첨가량이 증가할수록 유의적으로 낮았으며, 수분 함량은 증가하였다. 와송 분말 첨가 소시지의 색도는 와송 분말 첨가량에 따라 명도는 감소하는 반면에 적색도와 황색도는 증가하였다. 와송 분말을 첨가한 소시지의 총 폴리페놀 함량은 대조구(46.33±9.35 μg GAE/g)에 비하여 유의적으로 높은 값을 나타내었으며(P<0.05), 특히 와송 분말 5% 첨가구는 185.15±10.09 μg GAE/g으로 대조구에 비하여 4배로 높았다. 항산화 활성에서도 와송 분말 첨가량이 증가할수록 DPPH 라디칼 소거능과 ABTS 라디칼 소거능이 유의적으로 높아졌다. 와송 분말 첨가 소시지의 저장기간별 품질 변화를 조사한 결과, VBN 함량은 저장 초기에는 시료구 간의 차이는 없었으나, 저장기간이 경과함에 따라 VBN 함량이 모든 시료구에서 증가하였다. 그러나 와송 분말을 첨가한 시료구가 무첨가구에 비하여 VBN 함량의 증가폭은 낮은 것으로 나타났다. TBARS는 저장 0일째에는 대조구와 시료처리구는 비슷한 수치를 나타내었으나, 저장기간이 경과함에 따라 와송 분말 첨가구의 TBARS는 대조구에 비하여 낮았다. 와송 분말 첨가 소시지의 일반세균수는 저장기간이 경과함에 따라 유의적으로 증가하였으나 와송 분말 첨가량이 증가할수록 세균 증식이 감소하는 것으로 와송 분말이 항균 효과가 있음을 알 수 있었다. 따라서 와송 분말의 첨가 소시지는 와송 분말 첨가로 인하여 총 폴리페놀 함량증가와 항산화 활성 등의 효과를 부여함과 동시에 첨가량이 많아질수록 효능은 증가하였고, 저장기간(28일) 동안 단백질 변패 및 미생물 증식 억제의 효과를 나타내었으므로 와송 분말의 첨가가 소시지의 품질을 향상시키는 것으로 판단된다. The purpose of this study was to evaluate the potential role of Orostachys japonicus powder [1, 3, and 5% (w/w)] on the quality characteristic of sausages. The results showed a concentration-dependent reduction in pH and texture properties of sausages supplemented with O. japonicus powder. A concentration-dependent significant enhancement in moisture, total polyphenol content, DPPH and ABTS radical scavenging activity were noticed in sausages supplemented with O. japonicus. When compared with the control (46.33±9.35 μg gallic acid equivalent (GAE)/g) a fourfold higher polyphenol content was quantified in 5% O. japonicus supplemented sausages (185.15±10.09 μg GAE/g). Furthermore, the L* value decreased whereas a* and b* values increased with increasing amount of added O. japonicus powder. A time-dependent (0∼28 days) enhancement of volatile basic nitrogen (VBN) content was found in all sausages. However, the enhancement rate of VBN in O. japonicus supplemented sausage was less as compared to without O. japonicus supplemented sausages. Moreover, the effect of different amounts of O. japonicus on the relative inhibition of lipid peroxidation was observed by TBARS assay. A time-dependent increase in the aerobic bacterial count was recorded in all sausages samples. Nonetheless, the bacterial growth was diminished in 1%, 3%, and 5% O. japonicus supplemented sausages compared with the control. The results suggest that O. japonicus may have an impact on the physiochemical and functional quality of sausages, which can thus be utilize as a food additive to make sausages with improved quality.

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

( Juhui Choe ),( Gye-woong Kim ),( Hack-youn Kim ) 한국축산학회(구 한국동물자원과학회) 2019 한국축산학회지 Vol.61 No.1

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

훈제품 제조시 유출되는 Shrink를 이용하여 제조한 소시지의 품질 변화

정인철,문윤희 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

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.

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.