한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권6호
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  • Pages.741-748
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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혈액 첨가 수준에 따른 혈액소시지의 품질 특성

Quality Characteristics on Adding Blood Levels to Blood Sausage

  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 최현욱 (한국식품연구원 식품가공기술연구센터) ;
  • 서동호 (한국식품연구원 식품가공기술연구센터) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 김현욱 (건국대학교 축산식품생물공학과) ;
  • 황고은 (건국대학교 축산식품생물공학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Choi, Hyun-Wook (Food Processing Research Center, Korean Food Research Institute) ;
  • Seo, Dong-Ho (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 투고 : 2015.11.03
  • 심사 : 2015.12.22
  • 발행 : 2015.12.31
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초록

본 연구는 영양학적으로 우수한 혈액을 활용한 식육제품의 품질 특성에 미치는 영향을 규명하여 혈액 소시지를 개발하고자 실시하였다. 수분함량, 명도, 적색도, 황색도, 지질 산패도, 응집성, 검성 및 씹음성은 혈액 첨가량이 증가함에 따라 감소하는 경향을 보였으나, 단백질 함량, 지방 함량, 회분 함량, 휘발성 염기태질소 함량은 혈액 첨가량에 따라서 유의적인 차이를 보이지 않았다. 경도 및 탄력성은 혈액을 20% 첨가한 처리구가 다른 처리구들에 비하여 높은 수치를 나타내었다. 또한 혈액을 20% 첨가한 처리구가 전체적인 기호도에서 가장 높은 점수를 받았으며, 색, 풍미, 연도 및 다즙성에서도 혈액을 20%첨가한 처리구가 우수한 평가를 받은 것으로 보여진다. 따라서, 활용도가 낮은 돈육 부산물 중 혈액을 활용하여 혈액 소시지를 제조할 시 혈액의 첨가량이 20%로 하는 것이 혈액 소시지의 품질 및 관능적으로 우수한 혈액 소시지를 제조할 수 있을 것으로 보여진다.

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

키워드

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