Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage

울금 추출물 함유 저지방 소시지의 냉장저장 중 품질 특성

  • Kim, Il-Suk (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Park, Ki-Hoon (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Jeong, Ki-Jong (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Kim, Dong-Hoon (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Yang, Mi-Ra (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University) ;
  • Chung, Young-Sin (Haegang Beef & Pork Company)
  • 김일석 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 진상근 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 박기훈 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 정기종 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 김동훈 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 양미라 (진주산업대학교 동물소재공학과.동물생명산업지역협력연구센터) ;
  • 정영신 ((주)해강 B&P)
  • Published : 2007.09.30
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Abstract

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

울금 추출물을 0, 2.5 및 5.0%를 첨가하여 제조한 저지방 소시지를 냉장 저장시키면서 물리화학적, 미생물학적 및 관능적 특성을 평가하여 울금 추출물의 첨가에 의한 효과를 조사하였다. 저장기간이 경과함에 따라 처리구의 조지방 함량, pH 및 TBARS 값이 대조구보다 유의적으로 낮아졌으나(p<0.05), 저장 전 기간 동안 대조구와 처리구 간 보수력, 가열감량, 전단가, 육색, 조직감 및 총균수에서 유의적인 차이가 없었다(p>0.05). 전체적인 기호도는 2.5% 투입한 첨가구가 유의적으로 높게 평가받았다(p<0.05). 이상의 결과에서 울금 추출물은 지방산화 억제 및 관능적 측면에서 2.5% 첨가가 바람직함을 알 수 있었다.

Keywords

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