Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Homemade-Sausage by the Addition of Red Pepper

홍고추를 첨가한 수제 소시지의 품질특성

  • Choi, So-Young (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Ko, Seong-Hye (Dept. of Culinary Art, Woosong College) ;
  • Yoo, Seung-Seok (Dept. of Culinary and Foodservice Management, Sejong University)
  • 최소영 (세종대학교 조리외식경영학과) ;
  • 고승혜 (우송정보대학 외식조리과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2011.04.01
  • Accepted : 2011.08.27
  • Published : 2011.08.31
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Abstract

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

Keywords

References

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