Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Evaluation of Sodium Lactate and Potassium Lactate on the Quality Characteristics and Shelf-life of Low-fat Sausage during Refrigerated Storage

젖산나트륨과 젖산칼륨의 첨가가 냉동저장 중 저지방 소시지의 품질특성 및 저장성에 미치는 영향

  • Chin Koo Bok (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Ahn Eun Ha (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • 진구복 (전남대학교 동물자원학부 식육과학 연구실 및 생물공학 연구소) ;
  • 안은하 (전남대학교 동물자원학부 식육과학 연구실 및 생물공학 연구소)
  • Published : 2005.03.01
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Abstract

This study was performed to investigate physicochemical and textural characteristics, and antimicrobial effect for Listeria monocytogenes (LM) in low-fat functional sausages (LFFS) containing sodium lactate (SL) and potassium lactate (PL) during storage at 4℃ for 10 weeks. The LFFS treatments included CTL (Low-fat sausage control), TRT1 (SL 3.3%), TRT2 (SL 2.2% + PL 1.1%), TRT3 (SL 1.1% + PL 2.2%), TRT4 (PL 3.3%). Proximate composition for LFFS were 73.9∼75.2% moisture, 1∼2% fat and 15.5∼15.9% protein, and pH values ranged from 5.8 to 6.5. Expressible moisture (EM, %) and vacuum purge (VP, %) ranged from 22.9 to 33.0 and from 2.7 to 5.3, respectively. EM of CTL, TRT1 and TRT2 increased with increased storage time, however, no differences in VP were observed during storage time. Hunter color values (L, a, b) were not affected by the addition of SL and PL, and storage time (p>0.05). Most textural properties of LFFS were not affected by the addition of SL and PL, except for few cases, but those of CTL tended to increase with increased storage time. The addition of SL and PL into LFFS, alone or in combination, inhibited the microbial growth of inoculated LM during refrigerated storage, resulting in longer shelf-life than the control.

본 실험은 저지방 소시지인 대조구와 젖산나트륨 및 젖산칼륨의 첨가 수준에 따라 처리구를 대조구(CTL, Low-fat sausages control), TRT1(Sodium lactate, SL 3.3%), TRT2(SL 2.2% + Potassium lactate, PL 1.1%), TRT3(SL 1.1% + PL 2.2%), TRT4(PL 3.3%)로 나누어 제조하여 냉장저장기간 동안 품질 및 저장성을 조사하기 위하여 실시하였다. 저지방 소시지의 일반성분에서 수분은 73.9∼75.4%, 지방 l∼2%, 단백질은 15.5∼15.9%이였고, pH는 5.8∼6.5범위였으며 젖산나트륨이나 젖산칼륨의 첨가에 따른 냉장 저장 중의 뚜렷한 변화는 보이지 않았다(p>0.05). 냉장 저장 중 유리수분은 전체적으로 22.9∼33.0%범위였으며 저장기간이 증가할수록 증가하는 경향을 보였다(p<0.05). 그러나 진공감량은 2.7∼5.3 범위였고 냉장 저장 중에 차이를 보이지 않았다. 색도는 젖산나트륨이나 젖산칼륨의 첨가에 따른 냉장저장 중의 차이가 거의 나타나지 않음으로써 소시지의 색도에 거의 영향을 끼치지 않는 것으로 나타났다(p<0.05). 조직감의 경우, 대조구는 모든 항목에서, TRT1은 부서짐성과 경도에서, TRT3은 응집력에서 저장기간이 경과할수록 증가하는 경향을 나타내었다. 하지만 젖산나트륨과 젖산칼륨의 첨가는 조직감에 뚜렷한 영향을 미치지 않았다. 미생물의 변화의 경우 저장 4주후부터 10주까지 대조구보다 처리구가 크게 낮아져 유의차가 있었다(p<0.05). 이상의 결과를 종합하면 저지방 소시지에 젖산나트륨 및 젖산칼륨의 첨가는 Listeria monocytogenes에 대하여 저장 중에 품질에 영향을 주지 않으며 우수한 항균효과를 가지고 있었다.

Keywords

References

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