축산물 및 가공 ; 젖산나트륨 첨가와 젖산 침지가 비엔나 소세지의 품질 및 관능상에 미치는 영향 = Animal Products and Processing ; Effect of Sodium Lactate Addition and Dipping on the Lactic Acid on Quality and Panel Score of Vienna Sausage

다국어 초록 (Multilingual Abstract)

This study was conduct to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of Vienna sausages were macwfacaured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. The physico-chemical properties of sausages were exanuned during the storage time. $quot;Ihe results are summarized as follows: 1. At both storage temperatures, lactic acid contents of treatment A and B were significantly (P$lt;0.05) higher than that of control. As storage period passed, it was significantly (P$lt;0.05) decreased in all treatments. Also, the decreasing rates of control and at 20℃ were higher than those of treatment A, B and at 5℃. 2. Jelly strength was low in the order of control, treatment A and B at both storage temperatures. Jelly strengths of control and treatment A were higher at the end of the storage compared to at the initial stage of the storage but treatment B was lower. It was lower at 30℃ than at 5℃. 3. At both storage temperatures, treatment B and control showed significantly (P$lt;0.05) higher $quot;L$quot; value than that of treatment A but lower $quot;a$quot; value, $quot;b$quot; value was decreased in the order of control, treatment A and B. $quot;L$quot; and $quot;a$quot; value were significantly (P$lt;0.05) decreased with storage period in all treatments but $quot;b$quot; value showed a increasing tendency. Treatment B showed intense discoloration compared to other treatments at 20℃. 4. In sensory panel score, there was a difference between control and treatment B and the difference was more obvious at 20℃ than at 5℃. From the results mentioned so far, it was shown that, treatment A maintained similar product quality to control at both storage temperatures white treatment B only at 5℃.