Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Pigment of Red Beet and Chitosan on Reduced Nitrite Sausages

레드비트 색소 및 키토산 첨가가 저아질산염 소시지에 미치는 효과

  • 강종옥 (단국대학교 동물자원과학과) ;
  • 이강현 (단국대학교 동물자원과학과)
  • Published : 2003.09.01
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Abstract

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

육제품에 발색제로 사용되고 있는 아질산염의 사용을 가능한 줄이고자 레드비트 색소와 동물성 식이 섬유인 키토산을 첨가하여 소시지를 조제하여 발색효과, 아질산염 잔존량, 보수력, 경도 및 pH의 변화에 대하여 검토하였다. 실험 결과는 레드비트 색소의 혼용은 소시지의 색을 좋게 할 뿐만 아니라 아질산염 소거작용의 효과, 보수력 및 연도의 증진에도 효과적이었으며, chitosan의 첨가는 아질산염의 소거작용을 제외한 소시지의 색, 보수력, 연토에 효과적이었다. 한편 D-cyclodextrine의 첨가는 보수력, 연도에 효과적이었으며, pyrophosphate의 첨가는 보수력에서만 효과를 나타내었다. 따라서 소시지 제조시에 아질산염이 발색의 목적으로 사용되는 한 레드비트의 색소 및 chitosan을 이용하는 것은 아질산염의 현재의 사용량을 1/2 정도로 줄일 수 있다고 사료되었으며, 특히 레드비트색소는 아질산염의 소거작용의 효과도 나타내었다.

Keywords

References

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