오미자 추출물을 이용한 기능성 소시지 개발 = Development of Functional Sausage Using extracts from Schizandra chinensis

국문 초록 (Abstract)

소시지 제조시 저장기간 연장을 목적으로 첨가되는 potassium sorbate(0.5%.1.0%)와 nitrite 감소를 위하여 첨가되는 ascorbic acid의 농도(0.5%, 1.0%)를 조정하여 오미자 추출물 첨가 소시지의 저장성과 잔존 nitrite함량을 10℃와 30℃에서 저장하면서 관찰한 결과 온도에 관계없이 pH, 수분, 보수력, 염도, TBARS, 색차, 관능검사 모두 저장기간이 경과함에 따라 낮은 값을 나타내었으며, 유의성은 인정되지 않았다(P>0.05). 그러나, 오미자 첨가 소시지의 잔존 nitrite 함량의 변화는 대조구에 비해 낮은 값을 나타내어(P>0.05) nitrite가 감소된 기능성 소시지의 개발 가능성을 시사하고 있다. 그러나 pH의 감소로 인한 보수력의 저하로 조직감이 떨어져 소시지 제조시 첨가 농도를 0.5%이하로 낮추는 것이 바람직하다고 사료된다.

다국어 초록 (Multilingual Abstract)

These studies were carried out to develop the functional meat products using exrtacts from Schizandra chinensis. The changes of pH were tended to be a little decreased from pH 6.4 to pH 6.0. At the same time, the moisture content showed the same tendency as 62∼60%. The water holding capacity of functional sausage gradually were tended to be a little more decreased during storage at 30℃, compared to 10℃. The changes of salt content also have a same tendency, except the treatments of Schizandra chinensis and vitamin C. The treatments using natural resources revealed a low TBARS value. But, they were not significantly different(P>0.05). The nitrite scavenging ability of extracts from Schizandra chinensis were the most highest, compared to to other extracts. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 30℃ than those of storage at 10℃. The lightness of sausage color gradually were a little more decreased during storage at 30℃ than those of storage at 10℃. But they were not significantly different(P>0.05). The redness of sausage color also had very similar tendency to the lightness of sausage color in spite of redness of sausage color was a little increased during storage until 10 days. Especially, the sausage with extracts from Schizandra chinensis and sausage with ascorbic acid were had a higher red color than those of other treatments. There were not significantly different(P>0.05), according to each treatments. Sensory test suggested that the changes of sausage color, flavor, testure and taste were tended to be decreased gradually, but there was not significantly different during storage at 10℃ and 30℃(P>0.05). However, the sensory scores of sausage color gradually were a little more decreased during storage at 30℃ than those of stored at 10℃. In conclusion these research suggested that Schizandra chinensis was the most dffective plant extracts on the basis of the functional properties(antioxidants and nitrite scavenging ability). But, it is desirable to consider to reduce the amounts of extracts from Schizandra chinensis on the basis of texture.