Journal of Animal Science and Technology

  • 제50권4호
  • /
  • Pages.543-550
  • /
  • 2008
  • /
  • 2672-0191(pISSN)
  • /
  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
권호 표지
DOI QR코드

DOI QR Code

명태 및 닭가슴살수리미와 전분의 혼합비율이 소시지의 조직학적 특성에 미치는 영향

Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage

  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 양미라 (진주산업대학교 동물소재공학과) ;
  • 허인철 (진주산업대학교 동물소재공학과) ;
  • 정현정 (진주산업대학교 동물소재공학과) ;
  • 양한술 (경상대학교 응용생명과학부) ;
  • 최영준 (경상대학교 해양생물이용학부)
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, Mi-Ra (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Jinju National University) ;
  • Jung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Yeung-Joon (Bioscience and Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2008.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

게맛살 및 크래미 생산을 위한 기초 배합비 시험을 위하여 수리미 소시지 제조 시 명태연육만을 이용한 대조구, 명태연육:닭가슴살수리미:전분 비율이 90.91:0:9.09인 T1, 80:0:20인 T2, 62.5:37.5:0인 T3, 58.82:35.3:5.88인 T4, 40:60:0인 T5, 36.36:54.55:9.09인 T6에 대한 조직적 특성을 비교한 결과, 대조구에 비하여 T1의 경우 표면경도, 파괴강도 및 겔 강도가 높게 나타났으며, T2의 경우 파괴강도, 겔 강도 및 접기시험 결과는 높은 반면 T1 및 T2 모두 관능평가 결과는 낮았다. T3의 경우 표면경도, 파괴강도, 변형값, 겔 강도 및 젤리 강도는 높은 반면 응집성과 접기시험 결과는 낮았다. T4의 경우 표면경도, 변형값 및 젤리 강도는 높았다. T5의 경우 파괴강도, 겔 강도 및 젤리 강도 결과는 높은 반면 응집성, 검성 및 씹힘성은 낮았다. T6의 경우 탄력성 및 변형값 결과는 높은 반면 경도, 응집성, 검성, 씹힘성, 파괴강도 및 겔 강도는 낮았다. 특히 T5와 T6 모두 다른 처리구들에 비해 높은 관능적 선호도를 보였으나, 경도, 검성 및 씹힘성 간의 높은 정의 상관관계와 달리 낮은 조직적 특성을 보였다. 따라서 대조구와 비교 시 명태연육:닭가슴살수리미:전분을 62.5:37.5:0으로 혼합한 T3 및 58.82:35.3:5.88로 혼합한 T4가 조직 특성상 양호한 결과를 얻었으며, 관능적 선호도 역시 대조구 차이를 보이지 않아 닭가슴살수리미를 명태연육의 35%까지 대체가 가능한 것으로 판단된다.

This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

키워드

참고문헌

  1. Jin, S. K., Kim, J. S., Yang, H. S., Choi, Y. J. and Kim, B. G. 2007. Quality characteristics of surimi manufactured by Alaska pollack, barren hen breast and mechanically deboned chicken meat. Kor. J. Anim. Sci. 49(3):395-404 https://doi.org/10.5187/JAST.2007.49.3.395
  2. Jung, C. H., Kim, J. S., Jin, S. K., Kim, I. S., Jung, K. J. and Choi, Y. J. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J. Kor. Soc. Food Sci. Nutr. 33:1676-1684 https://doi.org/10.3746/jkfn.2004.33.10.1676
  3. Lanier, T. C. and Lee, C. M. 1992. "Surimi Technology" Marcel Dekker, Inc., New York, USA, p. 144
  4. Lin, T. M. and Park, J. W. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61:432-438 https://doi.org/10.1111/j.1365-2621.1996.tb14210.x
  5. Moon, S. S., Kang, G. H., Yang, H. S., Park, G. B. and Joo, S. T. 2006. Influence of surimi-like material(SLM) from pig heart on the quality of frankfurter sausage. Kor. J. Anim. Sci. 48:435-442 https://doi.org/10.5187/JAST.2006.48.3.435
  6. NFI. 1991. A manual of standard methods for measuring and specifying the properties of surimi. Lanier, T. C., Hart, K., Martin, R. E.(Eds.). University of North Carolina Sea Grant College Program, Raleigh, NC, USA
  7. Okada, M. 1964. Effect of washing on the jelly forming ability of fish meat. Nippon Suisan Gakkaishi. 30:255-261 https://doi.org/10.2331/suisan.30.255
  8. Park, J. W. and Morrissey, M. T. 2000. Manufacturing of surimi from light muscle fish. In J. W. Park(Ed.), Surimi and surimi seafood, New York, Marcel Dekker, pp. 23-58
  9. SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  10. Undeland, I., Kelleher, S. D. and Hultin, H. O. 2002. Recovery of functional proteins from herring(Clupea harengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50:7371-7379 https://doi.org/10.1021/jf020199u
  11. Venugopal, V., Kakatkar, A., Bongirwar, D. R., Karthikeyan, M., Mathew, S. and Shamasunder, B. A. 2002. Gelation of shark meat under mild acidic conditions: Physicochemical and rheological characterization of the gel. J. Food Sci. 67:2681-2686 https://doi.org/10.1111/j.1365-2621.2002.tb08798.x
  12. Wimmer, M. P., Sebranek, J. G. and McKeith, F. K. 1993. Washed mechanically separated pork as a surimi-like meat product ingredient. J. Food Sci. 58:254-258 https://doi.org/10.1111/j.1365-2621.1993.tb04250.x
  13. Xiong, Y. L. and Brekke, C. J. 1990. Physicochemical and gelation properties of pre- and postrigor chicken salt soluble proteins. J. Food Sci. 55:1544-1548 https://doi.org/10.1111/j.1365-2621.1990.tb03564.x
  14. Yang, T. S. and Froning, G. W. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. Food Sci. 57:325-331 https://doi.org/10.1111/j.1365-2621.1992.tb05486.x

피인용 문헌

  1. Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.243