Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid (CLA) on the Quality Characteristics of Pork Sausage Manufactured with Protein Recovered from Breast of Spent Laying Hen

폐계가슴살 회수단백질을 활용한 돈육소시지의 품질 특성에 영향하는 동충하초, 누에고치 및 Conjugated Linoleic Acid (CLA) 첨가 효과

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, Jung-Guen (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, Han-Sul (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과) ;
  • 최승연 (진주산업대학교 동물소재공학과) ;
  • 허인철 (진주산업대학교 동물소재공학과) ;
  • 이중근 (진주산업대학교 동물소재공학과) ;
  • 양한술 (경상대학교 축산학과.경상대학교 농업생명과학연구원)
  • Received : 2009.09.21
  • Accepted : 2010.01.20
  • Published : 2010.04.30


This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).


Spent laying hen;Recovered protein;Functional ingredients;Quality characteristics


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