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Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage

레드 비트의 첨가가 냉장저장 중 저지방 소시지의 품질과 발색 안정성에 미치는 영향

  • Jeong, Ho-Jin (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Lee, Hong-Chul (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • 정호진 (전남대학교 동물자원학부 및 생물공학 연구소) ;
  • 이홍철 (전남대학교 동물자원학부 및 생물공학 연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 생물공학 연구소)
  • Received : 2010.08.24
  • Accepted : 2010.12.08
  • Published : 2010.12.31

Abstract

This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.

본 연구는 아질산염을 저감화 한 저지방 소시지를 개발하기 위해, 아질산염과 균질한 레드 비트의 첨가량을 달리하여 저지방 소시지(자비, 훈연)를 제조하였고, 품질특성과 냉장 저장 중 pH와 색도를 평가하였다. 레드 비트 첨가는 저지방 소시지의 품질에 유의적인 영향을 주지 않은 반면 레드 비트 1% 첨가가 저지방 자비 소시지의 적색도를 증진시키는 데 효과적이며, 특히 아질산염 저감화 조건에서 레드 비트의 첨가는 적색도 증진에 매우 효과적임을 알 수 있었다. 또한 아질산염 75 ppm 첨가구는 레드 비트의 첨가에 상관없이 대조구이상의 적색도를 보였으나, 레드 비트 함량이 1% 이상일 경우 황색도에서 차이를 보였다. 한편, 훈연소시지에서 레드 비트의 첨가는 아질산염 150 ppm 첨가 대조구에 비하여 명도를 감소시켰으나, 적색도는 유의적인 영향을 주지 않았다. 반면에, 저장기간 동안 색도의 변화에서는 레드 비트(1%)만 단독 첨가한 저지방 훈연 소시지의 적색도가 유의적으로 감소된 반면에, 아질산염(75 ppm)과 레드 비트(0.5%)를 조합한 처리구는 저장기간 동안 적색도를 유지하였으며, 아질산염 150 ppm 첨가 대조구의 적색도와도 유사하게 나타났다. 결론적으로 아질산염의 첨가는 저지방 소시지의 보수성과 색도에 영향을 주었고, 레드 비트의 첨가는 적색도와 발색안정성에 효과적이었다. 특히, 레드 비트 0.5%와 아질산염 75 ppm의 조합은 저장기간 중 저지방 소시지의 적색도를 유지함에 따라 아질산염을 저감화 한 저지방 소시지(훈연, 자비)의 제조를 위해서는 레드 비트 0.5%와 아질산염 75 ppm의 첨가 조합이 적당하다고 판단된다.

Keywords

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