주박분말을 첨가한 닭고기 소시지 품질특성 = Quality Characteristics of Chicken Sausage added with Jubak Powder

다국어 초록 (Multilingual Abstract)

This study aimed to quality characteristics date for the industrialization of sausage prepared from chicken meat. The sausages were prepared by chicken meat and Jubak powder of CJ1(0%), CJ2(5%), CJ3(10%), CJ4(15%). In the proximate composition of the crude fat content of CJ4 was high and was increased according to Jubak powder addition ratios. Crude protein of CJ1 showed the highest. pH was increased but TBA, WHC, total cell counts were decreased according to Jubak powder addition ratios.
WHC was decreased from the initial 46.77% to the final 38.81% according to Jubak powder addition ratios. TBA was increased from initial 0.16-0.19 to 0.2-0.59 at 15 days. Total cell counts in CJ2, CT3 and CJ4 showed the trend to be decreased according to Jubak powder addition ratios. Number of total cell counts of CJ1, CJ4 were increased from initially 2.2 to 8.9, 6.2 at 15 days. Elasticity, hardness, gumminess and cohesiveness of CT4 showed high value. L, a, b were increased according to Jubak powder addition ratios. In the sensory evaluation, Preference for color, overall of CJ1 showed high value. Preference for appearance flavor, taste of CJ2 showed high value. This result can be applied in storage property of chicken meat sausage added with Jubak powder.

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