Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage

멸치 염용성 단백질 추출물 첨가가 소시지의 품질에 미치는 영향

  • Kwak, Ji-Hee (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Choi, Moon-Kyoung (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 최문경 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.10.06
  • Accepted : 2010.11.20
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at $10^{\circ}C$. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.

멸치의 염용성 단백질 추출물을 5 및 10% 농도로 첨가하여 제조한 소시지의 저장성, 품질 및 관능적 특성을 조사하였다. 소시지를 제조 후 $10^{\circ}C$에서 35일간 저장하면서 저장성을 알아본 결과, 생균수 및 VBN 함량은 첨가구와 무첨가구 사이에 큰 차이를 보이지 않아 추출물이 소시지의 품질에 영향을 주지 않았다. 또한 멸치의 염용성 단백질 추출물이 소시지의 품질에 미치는 영향을 알아보기 위해 유화안정성, pH, 수분함량, 색도 및 물성을 측정하고 관능평가를 실시하였다. 그 결과, 유화안정성, pH, 수분함량 및 색도는 저장기간 동안 첨가구와 무첨가구가 유사한 값을 나타내었다. 물성측정 결과, 경도는 염용성 단백질 추출물 첨가 농도가 높아짐에 따라 유의적으로 증가하였으며, 검성은 5% 첨가구가 가장 높은 값을 나타내었다. 반면 10% 첨가구는 검성, 씹힘성, 응집성 및 복원성에서 유의적으로 가장 낮은 값을 나타내었다. 관능평가 결과에서는 5% 첨가구가 외관의 형태 및 탄력성 항목에서 유의적으로 가장 높은 평가를 받았다. 이상의 결과를 종합해볼 때, 소시지에 멸치 염용성 단백질 추출물을 5% 정도 첨가할 경우 무첨가구와 비교 시 조직감이 향상되고 관능적 선호도에서 탄력성이 좋은 평가를 받아 소시지의 결착력이 증진됨을 알 수 있었다. 따라서 멸치 염용성 단백질을 소시지에 첨가 시 품질향상과 더불어 단순한 가공 형태가 아닌 새로운 멸치 가공방법으로 차별성이 있으며, 저급 멸치의 사용으로 가격 경쟁력도 가지게 되어 제한된 멸치의 이용을 확대시킬 수 있을 것으로 기대된다.

Keywords

References

  1. Cho YJ, Kim TJ, Shim KB, Lee HS, Lee NG, Choi YJ. 2000. Changes of ATP related compounds of large anchovy during drying and storage. J Korean Fish Soc 33: 179-183.
  2. Jo JH, Oh SW, Choi JG. 1999. Processing of fermented and powdered anchovy seasoning material. J Korean Fish Soc 32: 725-729.
  3. Choi YJ, Kim BY, Jang JH, Choi JY. 2009. Processing of Surimi and Surimi-based products from the anchovy. Korean Patent 10-0892661-0000.
  4. Oh KS, Ro RH, Lee EH, Park HY. 1989. Processing of the intermediate product (frozen seasoned anchovy meat) derived from anchovy. Korean J Food Sci Technol 21: 498- 504.
  5. Lee EH, Kim SK, Jeon JK, Cha YJ, Chung SH. 1981. The taste compounds in boiled-dried anchovy. Bull Korean Fish Soc 14: 194-200.
  6. Lee EH, Oh KS, Lee TH, Chung YH, Kim SK, Park HY. 1986. Fatty acid content of five kinds of boiled-dried anchovies on the market. Bull Korean Fish Soc 19: 183-186.
  7. Lee SK. 1998. A study on storage stability and calcium contents extracted from anchovy according to particle sizes. J Fd Hyg Safety 13: 196-200.
  8. Lee EH, Park YH. 1971. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. 1. Changes of nucleotides during drying process of the anchovy, Engraulis japonica. Bull Korean Fish Soc 4: 31-41.
  9. Lee EH, Ha JH, Cha YJ, Oh KS, Kwon CS. 1984. Preparation of powdered dried sea mussel and anchovy for instant soup. Bull Korean Fish Soc 17: 299-305.
  10. Jo JH, Oh SW, Lee NH, Do JR. 1999. Processing conditions of expanded anchovy snack and monolayer moisture content of the products. Korean J Food Sci Technol 31: 380- 384.
  11. Ahn DH, Lee SY, Kang HM, Chun BS, Kim KBWR, Song EJ. 2009. Wet noodles with salt soluble protein extracts of commercial anchovy and anchovy treated with supercritical fluid extraction. Korean Patent 10-0928314-0000.
  12. Suzuki T. 1981. Fish and krill protein. Proc Technol 14: 10-13.
  13. Kim JT, Kang ST, Kang JG, Choe DJ, Kim SM, Oh KS. 2003. Food components and quality characteristics of boiled-dried anchovies caught by pound net. J Korean Soc Food Sci Nutr 32: 1186-1192. https://doi.org/10.3746/jkfn.2003.32.8.1186
  14. Kim JS, Yang SK, Heu MS. 2000. Food component characteristics of plain dried anchovies on the market. J Korean Soc Food Sci Nutr 29: 20-25.
  15. Foegeding EA. 1988. Thermally induced changes in muscle proteins. Food Technol 42: 58-64.
  16. Lee HC, Chin KB. 2009. Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of lowfat/ salt pork model sausages. Korean J Food Sci Ani Resour 29: 374-381. https://doi.org/10.5851/kosfa.2009.29.3.374
  17. Lee SK, Chang HS, Kim HJ. 1998. Heat-induced denaturation of salt soluble protein extracted from spent layer meat. Korean J Food Sci Ani Resour 18: 209-215.
  18. Nam KC, Lee MH. 1993. Prediction of bind values of raw meats by examination their compositions and functionalities. Korean J Food Sci Technol 25: 475-480.
  19. Yoo SS, Kook SH, Park SY, Shim JH, Chin KB. 2007. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int J Food Sci Technol 42: 1114-1122. https://doi.org/10.1111/j.1365-2621.2006.01402.x
  20. Kang GH, Oh SH, Yang HS, Kim JS, Joo ST, Park GB. 2003. Effect of myofibrillar protein extracted from pig hearts on quality characteristics of emulsion type sausages. Korean J Food Sci Ani Resour 23: 122-127.
  21. Totosaus A. 2004. Functionality of glycosilated heart surimi and heat-precipitated whey proteins in meat batters. J Muscle Foods 15: 256-268. https://doi.org/10.1111/j.1745-4573.2004.06903.x
  22. Vareltzis K, Zetou F, Soultos N, Tsiaras I. 1989. Use of hake (Merluccius merluccius) surimi in a frankfurter formulation. Int J Food Sci Technol 24: 277-281.
  23. Gornall AG, Bardawill CJ. 1948. Determination of serum proteins by means of the biuret reaction. J Biol Chem 177: 751-766.
  24. Wierbicki E, Kunkle LE, Deatherage FE. 1957. Changes in the water holding capacity and cationic shifts during the heating and freezing and thawing of meat as revealed by a simple centrifugal method for determining shrinkage. Food Technol 11: 69-73.
  25. AOAC. 2000. Official Methods of Analysis. 17th ed. Associationof Official Analytical Chemists, Washington, DC, USA. Vol 39, p 1-2.
  26. Jin SK, Kim IS, Kang SN, Hur IC, Choi SY, Kang SH, Yang HS, Joo ST, Park GB. 2010. Effect of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. Korean J Food Sci Ani Resour 30: 243-251. https://doi.org/10.5851/kosfa.2010.30.2.243
  27. Miller MF, Davis GW, Seideman SC, Ramsey CB. 1986. Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steals. J Food Sci 51: 1424-1429. https://doi.org/10.1111/j.1365-2621.1986.tb13825.x
  28. Jung IC, Moon GI, Kim KY, Kim MS, Lee KY, Kang SJ. 1998. Effects of moisture, relative humidity and pH on color and pigments of cold storage beef meat. Korean J Food & Nutr 11: 221-227.
  29. Kim AJ, Lee JE, Lee JM, Lee S, Min SG. 2000. The study on the sensory evaluation and physicochemical properties of sausage manufactured with different mixture ratios of chicken and pork meat. Korean J Food Sci Ani Resour 20: 173-180.
  30. Kwon KW, Rhee SK, Kim DS, Lee OH. 2002. Nutritional evaluation and physico-chemical changes of emulsifiedsausages sold at Korean markets during storage at ${10^{\circ}C}$. Korean J Food Sci Ani Resour 22: 294-300.
  31. Kim SM, Sung SK. 1989. The physico-chemical changes of meat sausage during storage at different temperature. Korean J Food Sci Technol 21: 283-288.
  32. Choi SH, Kwon HC, An DJ, Park JR, Oh DH. 2003. Nitrite contents and storage properties of sausage added with green tea powder. Korean J Food Sci Ani Resour 23: 299-308.
  33. Hong GP, Lee S, Min SG. 2003. Studies on physico-chemical properties of spreadable liver sausage during storage period. Korean J Food Sci Ani Resour 23: 56-62.
  34. Caceres E, García ML, Toro J, Selgas MD. 2004. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci 68: 87-96. https://doi.org/10.1016/j.meatsci.2004.02.008
  35. Osburn WN, Keeton JT. 1994. Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage. J Food Sci 59: 484-489. https://doi.org/10.1111/j.1365-2621.1994.tb05543.x
  36. Bae MS, Ha JU, Lee SC. 2007. Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci 23: 561-566.
  37. Kim SK, Lee AR. 1998. Effect of heating conditions on preference of cowpea mook. J Korean Soc Food Sci Nutr 27: 1100-1104.
  38. Kim BR, Choi YS, Lee SY. 2000. Study on bread-making quality with mixture of buckwheat-wheat flour. J Korean Soc Food Sci Nutr 29: 241-247.

Cited by

  1. Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0545
  2. Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0726
  3. Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters vol.48, pp.4, 2016, https://doi.org/10.9721/KJFST.2016.48.4.372
  4. Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0758
  5. Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage vol.84, pp.6, 2018, https://doi.org/10.1007/s12562-018-1244-z
  6. Safety and Physicochemical Quality Evaluation of Processed Meat Products Using Deep Sea Water vol.33, pp.6, 2018, https://doi.org/10.13103/JFHS.2018.33.6.460
  7. Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese vol.37, pp.2, 2010, https://doi.org/10.5851/kosfa.2017.37.2.210
  8. Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System vol.40, pp.3, 2010, https://doi.org/10.5851/kosfa.2020.e18