Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage

아질산염과 아스코르브산 유래 가스가 유화형 소시지의 발색 및 물리적 특성에 미치는 영향

  • Kim, Nam-Kuk (Experiment Research Institute, National Agricultural Products Quality Management Service) ;
  • Jung, Han-Hyuck (Department of Food Bioscience, Konkuk University) ;
  • Lee, Chang-Soo (Department of Applied Biochemistry, Konkuk University) ;
  • Lee, Seung-Hwan (Hanwoo Experiment Station, National Institute of Animal Science, RDA) ;
  • Kim, Oun-Hyun (Department of Food Bioscience, Konkuk University)
  • Received : 2001.11.25
  • Accepted : 2012.02.16
  • Published : 2012.02.29
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Abstract

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.

본 연구는 아질산염과 아스코르브산을 직접 첨가하는 방법을 개선, 대체하기 위하여 아질산염과 아스코르브산 유래 가스를 이용하여 유화형 소시지를 제조하고, 발색 및 물리적 특성에 미치는 영향을 분석하고자 수행하였다. 대조구는 아질산염 150 ppm, 아스코르브산 450 ppm을 직접 첨가하여 제조하였으며, 실험구는 동일량의 아질산염과 아스코르브산을 반응시켜 생성된 가스를 포집하여 유화물 제조에 사용하였다. 대조구 및 실험구에서 원료육 보다 높은 pH를 보였으나, 저장기간 중 pH의 범위가 6.22-6.34로 큰 변화는 보이지 않았다. 육색의 경우 원료육에 비해 높아진 명도(lightness, CIE $L^*$)와 적색도(redness, $a^*$)를 보였으며, 저장기간 중 실험구가 대조구에 비해 낮은 적색도, 높은 황색도(yellowness, $b^*$)를 나타내었다(p<0.05). 그러나 명도의 경우 실험구와 대조구간 차이를 보이진 않았다. 물리적 특성 변화로 가열 및 저장감량에서 실험구와 대조구간 차이가 관찰되었으나(p<0.05), 보수력 및 전단력에서는 유의적인 차이를 보이지 않았고, 저장기간 중 실험구와 대조구 모두에서 저장감량이 증가됨을 확인하였다(p<0.05). 이러한 결과를 종합해 볼 때 아질산염과 아스코르브산 유래 가스의 처리가 유화물의 발색 및 물리적 특성에 있어 아질산염과 아스코르브산을 직접 처리한 경우와 유사한 효과를 나타내며, 이는 아질산염과 아스코르브산 유래 가스가 아질산염과 아스코르브산을 직접 첨가하는 방법을 개선, 대체할 수 있을 것으로 판단된다.

Keywords

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