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Effects of Replacement Sodium Chloride on the Quality Characteristices of Emulsion-type Sausages

대체염 첨가가 유화형 소시지의 품질특성에 미치는 영향

  • Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwack, S.C. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Cho, H.S. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Sung, N.J. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, G.B. (Division of Animal Science, Gyeongsang National University)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 조현소 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Published : 2005.12.31

Abstract

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).

Keywords

Sodium citrate;Potassium lactate;Calcium ascorbate;Quality characteristics;Emulsion-type sausage

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