Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage

몰로키아 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향

  • HwangBo, Mi-Hyang (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Jeong, Yun-Jeong (Department of Food Science and Technology, Keimyung University) ;
  • Jeon, Sang-Kyung (Department of Food Science and Technology, Keimyung University) ;
  • Park, Soo-Kyoung (The Industrial R&D Center of Jungsung FoodAll Co. Ltd.) ;
  • Lee, In-Seon (Department of Food Science and Technology, Keimyung University)
  • 황보미향 (계명대학교 식품가공학과) ;
  • 김현정 (계명대학교 전통미생물자원 개발 및 산업화 연구센터) ;
  • 정윤정 (계명대학교 식품가공학과) ;
  • 전상경 (계명대학교 식품가공학과) ;
  • 박수경 ((주)정성푸드올 기업부설연구소) ;
  • 이인선 (계명대학교 식품가공학과)
  • Published : 2009.08.31
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Abstract

In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at $4^{\circ}C$ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with $0.5{\sim}1.0%$ C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.

몰로키아 분말 0.5, 1.0, 1.5%를 첨가한 소시지를 제조하여 $4^{\circ}C$에서 28일간 보관하면서 저장중의 품질 변화를 살펴보았다. 소시지의 pH의 경우 저장 28일에는 대조구보다 몰로키아 분말 첨가수준이 증가할수록 pH가 더 높게 나타났다. 소시지의 색도는 몰로키아 분말 첨가량이 많을수록 대조구에 비해 $a^*$값은 유의적으로 감소하고, $b^*$값은 유의적으로 증가하였다. 휘발성 염기태 질소의 함량 및 아질산이온 함량도 몰로키아 분말 첨가량이 많을 수록 낮은 값을 보였다. 특히 몰로키아 분말 1.5% 첨가한 소시지가 VBN 함량 및 아질산이온 함량이 가장 유의적으로 감소되었다. 또한 조직특성에서 몰로키아를 $0.5{\sim}1.0%$ 첨가한 소시지가 경도, 응집성, 점착성, 파쇄성에서 대조구보다 높은 값을 나타내었다. 그러나 전반적인 기호도에서는 몰로키아를 0.5% 첨가한 소시지가 가장 높은 점수를 받았다. 따라서 유화형 소시지에 몰로키아 분말을 0.5% 첨가하면 저장성 및 관능적으로 가장 우수한 소시지의 제조가 가능할 것으로 사료된다.

Keywords

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