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      저자 : 송계원 ( Jong Meung Lee (검색결과 1 건)
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        훈연법과 훈액법이 돈육소시지의 품질에 미치는 영향

        이종명,송계원 ( Jong Meung Lee,K . W . Song ) 한국축산학회 1975 한국축산학회지 Vol.17 No.5

        To investigate the effects of smoke liquid method and smoking method on the yield, palatability, physical characteristics, shrinkage during storage, changes in pH and color, and charge in volatle basic nitrogen concentration of pork sausage, a series of experimentation was conducted to establish a new method involved in producing smoke liquid and to compare the quality of pork sausage produced by two methods described above. Productivity and characteristics of crude and refined smoke liquid prepared from chestnut tree and oak tree were studied for the first phase of studies. Added level of smoke liquid was 0.4, 0.8, 1.2%. Results obtained are summarized as follows: (1) It was found that oak tree produced more smoke liquid than chestnut tree did. Yield of crude smokeliquid from oak tree and chestnut tree was 43.30% and 36.39%, respectively and that of refined smoke liquid from oak and chestnut was 38.88% and 31.81%, respectively. (2) However, the density of smoke liquid obtained from chestnut was higher than that from oak. Data revealed that the density of crude and refined spoke liquid prepared from oak tree was found to be 1.029-1.031 and 1.009-1.011, respectively, and that from chestnut tree was 1.042 and 1.010, respectively. (3) Reflection rate of crude and refined smoke liquid manufactured from oak tree was measured to be 1.354-1.308 and 1.342-1.343, respectively and that from chestnut was found to be 1,355 and 1.344, respectively. (4) The pH of crude and refined smoke liquid obtained from chestnut tree was 2.20-2.67 and 1.59, respectively and that from oak tree was 2.65 and 1.66 respectively-. (5) Acidity measured as acetic acid concentration of crude and refined smoke liquid prepared from chestnut tree was measured to be 6.08-9.50% and 8.98-9.30%, respectively and that from oak tree was 5.39 and 7.20, respectively. (6) Average yield of pork sausage processed by the smoke liquid method (96.85%) was significantly (P$lt;0.01) higher than that by smoking method (90.75%). (7) Palatability measured as panel score of pork sausage processed by the smoking method was superior to that by smoke liquid method. However, it was found that addition of smoke liquid at the level of 0.8% resulted the highest (P$lt;0.01) panel score among the pork sausages process^d by smoke liquid. Palatability of sausage was not affected by the wood material used for the smoke liquid. (8) Average values of hardness, chewiness and gumminess of pork sausage was not affected by the method of processing. (9) Weight loss due to shrinkage during storage period was slightly higher for smoke liquid method (24.02-28.30%), than for smoking method (22.58-24.93%) with no statistical difference. (10) Increase in pH after storage period of 21 days for smoking method and smoke liquid method (6.30-6.37 and 6.62-6.83) was noticed when it was compared with 0 day storage (5.72-5.98 and 6.25-6.35). (11) Color of sausage processed by smoking method was measured to be 75.66-80.66 and that by smoke liquid was 60.00-66.00 at 0 day of storage and about the same degree of discolorization was observed after 19 days of storage. (12) No significant difference w-as found between two methods cf sausage processing in the concentration of volatile basic nitrogen, although the concentration was increased as the storage period of sausage progressed. (13) Present data indicate that the correlation effects between pH and color was estimated to be. r=-0.749, pH and volatile basic nitrogen was r=0.6493 and valatile basic nitrogen and color w-s r=-0.8531, respectively.

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