DOI QR코드

DOI QR Code

오리 기계발골육을 이용한 Sausage 제조

Processing of Sausage Using Duck Mechanically Deboned Meat

  • 강동수 (순천제일대학 식생활부) ;
  • 최옥수 (순천제일대학 식생활부) ;
  • 박욱민 (여수대학교 식품공·영양학부)
  • 발행 : 2002.02.01

초록

동결된 오리 MDM을 $25^{\circ}C$에서 약 3시간 방치하여 반해동시킨 후 얇게 자르고, 저온의 알칼리액(0.2% NaHCO$_3$와 0.15% NaCl 혼합액)으로 4시간 침지.교반하면서 수세처리한 후 다시 염지액 중에서 4시간 동안 교반하며 염지하였다. 염지가 끝난 육을 수세한 후 수분 80%이하로 탈수하여 silent cutter에 넣고 육만을 10분간 1차 고기갈이하고, 다시 식염을 첨가하여 30분간 2차 고기갈이를 하였다. 나머지 부원료와 첨가물, 즉 0.3% 폴리믹스 GA, 0.3% 폴리믹스 CS, 0.3% 피로인산염, 0.3% 중합인산염, 4.2% 설탕, 8% 전분, 7% 대두분리단백, 0.2% MSG, 0.5% 양파분말, 0.1% 마늘분말, 1.5% 넛멕, 0.1%이하의 솔빈산칼륨, 0.0075% 식용색소 적색 40호 7% 난백, gluten 3% 및 돈지 10%를 넣고 15분간 3차 고기갈이한 후 즉시 PVDC 필름에 공기가 들어가지 않게 충진하여 밀봉한 다음 9$0^{\circ}C$의 증기를 이용하여 80분간 가열하고 실온까지 급냉시켜 오리 MDM 소시지를 제조하였다.

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

키워드

참고문헌

  1. Association of official analyical Chemists. (15th ed.) Offical Methods of Analysis A.O.A.C.
  2. Sufrace chemistry;Theory and applications Bikkermanm J. J.
  3. Can. J. Biochem. Physiol v.37 A rapid method of total lipid extraction and purification Bligh, E. G.;W. J. Dyer https://doi.org/10.1139/o59-099
  4. J. Korean Soc. Food ψ Nutr. v.9 Studies on the myofibrilar protein from Korean Duck Muscle Chang, I. Y.;H. K. Nam
  5. Korean J. Anim. Sci v.23 Effect of phosphate on the sausage made from mechanically deboned ckicken meat Cheong, S. H.;B. K. Choe;C. S. Whang
  6. Food code(Ⅰ) Food Code
  7. Bull. Jap. Soc. Sci. Fish v.51 The effects of Additives(Egg White and Soybean Protein) on the Rheological Properties of Kamaboko Iso, N.;H. Mizuno;T. Saito;C. Y. Lin;T. Fujita;E. Nagahisa https://doi.org/10.2331/suisan.51.485
  8. J. Korean Soc. Food Nutr. v.21 Studies on the extractability and characteristics of actomyosin of duck muscle by different scalding method Jung, I. C.;H. G. Lee;Y. H. Moon
  9. The science of muscle foods Kim, B. C.;G. B. Park;S. K. Sung;M. H. Lee;S. K. Lee;M. S. Jung;S. T. Joo;Y. I. Choi
  10. Korean Soc. Animal Sci v.1 Animal Industry and Technology Kim, C. J.
  11. J. Korean Soc. Food Nutr. v.6 Studies on the duck-meat(1)-Amino acid composition of duck-meat protein Kim, D. P.;H. K. Nam
  12. Korean J. Anim. Sci. v.33 Processing of brine soaked and smoked duck meat.;Ⅰ. Pan-broiling yield and sensory evaluation of brined or smoked duck meat Kim, Y. J.;M. B. Kim;Y. I. Moon;Y. B. Kim
  13. Korean J. Anim. Sci. v.33 Processing of brine soaked and smoked duck meat.;Ⅰ. Properties of brined or smoked duck meat during storage Kim, Y. J.;M. B. Kim;Y. I. Moon;Y. B. Kim
  14. J. Korean Soc. Food Nutr. v.24 Effect of duck oil on serum and organ lipid composition in mature rats Koh, J. B.;B. M. Jung;J. Y. Kim;M. H. Rho
  15. Korean Statistical Information System KOSIS
  16. In Processed meats Nutritive value of raw materials and processed meats. Kramlich, W. E.;A. M. Pearson;F. W. Tauber
  17. In Surimi Technology Ingredient and formulation technology for surimi-based products Lee, C. M.;M. C. Wu;M. Okada;Lanier,T. C.(ed.);Lee, C. M.(ed.)
  18. Korean J. Nutr. v.14 A study of the bionutritional evaluation of duck-meat Nam, H. K.;Y. O. Lee
  19. Korean J. Nutr. v.10 Studies on fatty acid composition of Duck Meat Nam, H. K.
  20. Nippon Suisan Gakkaishi v.54 Strengthening Effect of the Various Natural High Polymers on the Elasticity of the Kamaboko Niwa, E.;T. Wang;S. Kanoh;T. Nakayama https://doi.org/10.2331/suisan.54.841
  21. J. Home Economic v.54 Enzymatic Tenderization of meat Robinson, H. E.;P. A. Goeser
  22. J. Korean Fish. Soc. v.34 Effects of processing conditions on the nutritional quality of seafood.;1. Effects of heating and storage conditions on protein quality of surimi products Ryu, H. S.;J. H. Moon;J. H. Park
  23. Nippon Suisan Gakkaishi v.61 Effect of the addition of Whole Egg and its Components on Textural Properties of Kamaboko Gel from Walleye Pollack Surimi Yamashita, T;N. Seki https://doi.org/10.2331/suisan.61.580
  24. 食品分析法 日本食品工業學會