Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Rheological Studies of the Sausage Added the Over-matured Fruits Tenderizer

과숙청과물 연화제를 첨가한 소시지의 물성 연구

  • Koak, Ji-Hye (Dept. of Food Science and Biotechnology, Kyung Hee University) ;
  • Baik, Moo-Yeol (Dept. of Food Science and Biotechnology, Kyung Hee University) ;
  • Kim, Byung-Yong (Dept. of Food Science and Biotechnology, Kyung Hee University)
  • Received : 2010.11.29
  • Accepted : 2011.03.03
  • Published : 2011.05.30
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Abstract

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with over-matured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.

과숙청과물에서 추출한 조효소액을 연화제로 사용하여 소시지 제조 과정에 있어 첨가 후 물성학적 성질의 변화를 파손강도와 응력완화현상을 이용하여 측정, 분석하였다. 키위, 포도, 배 중에서 키위가 가장 뛰어난 연육 효과를 보였으며 함량이 증가할수록 연화되는 정도가 컸다. 가열온도는 $70^{\circ}C$에서 최대의 연육 효과를 나타내었으며 온도를 높일수록 점탄성의 성질이 크게 나타났다. 각 제조조건에 따른 응력완화 실험에서는 모든 초기응력, 잔존평형응력, 탄성성분과 점성성분이 파손강도의 변화와 같은 경향을 나타내었다. 응력완화실험을 통하여 측정한 연화제 사용 소시지의 물성을 수학적 모델에 적용하여 조직의 변화를 수치화 하여 설명하였다.

Keywords

Acknowledgement

Supported by : 한국연구재단

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