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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin

돈피 젤라틴을 첨가한 유화형 소시지의 이화학적 특성 연구

  • Park, Sin-Young (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Gye-Woong (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
  • 박신영 (공주대학교 산업과학대학 동물자원학과) ;
  • 김계웅 (공주대학교 산업과학대학 동물자원학과) ;
  • 김학연 (공주대학교 산업과학대학 동물자원학과)
  • Received : 2015.11.04
  • Accepted : 2016.01.06
  • Published : 2016.02.29
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Abstract

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

본 연구는 돈피 젤라틴 첨가에 따른 유화형 소시지의 이화학적 특성을 조사하였다. 처리구별로 유화형 소시지 제조 시 젤라틴 함량을 0%, 1%, 3%, 5%를 첨가하여 제조하였다. 일반성분 측정 결과 수분 함량은 대조구에 비해 젤라틴 3%와 5% 첨가구가 유의적으로 높았으며(P<0.05), 단백질 함량은 젤라틴 5% 첨가구가 대조구와 젤라틴 1% 첨가구보다 유의적으로 높은 결과를 나타내었다(P<0.05). 또한 지방은 감소하는 경향을 보였으나 유의적인 차이는 없었다. pH는 가열 전후 모두 젤라틴 첨가 함량이 증가할수록 유의적으로 증가하였다(P<0.05). 색도 측정 결과 가열 전 적색도와 황색도는 처리구 간에 유의적인 차이가 없었으며, 명도는 젤라틴 첨가구가 유의적으로 높은 값을 나타내었다(P<0.05). 가열 후 명도와 황색도는 젤라틴 첨가구가 대조구에 비해 유의적으로 높은 값을 나타내었으며(P<0.05), 적색도는 젤라틴 3%, 5% 첨가구가 낮은 값을 나타내었다(P<0.05). 보수력은 대조구가 젤라틴 첨가구보다 유의적으로 낮았으며(P<0.05), 젤라틴 3%와 5% 첨가구가 유의적으로 높은 값을 나타내었다(P<0.05). 가열수율은 젤라틴 첨가량이 증가할수록 유의적으로 높아졌다(P<0.05). 점도는 젤라틴 3%와 5% 첨가구가 대조구와 1% 첨가구보다 유의적으로 높았다(P<0.05). 물성 측정 결과 탄력성, 응집성, 씹힘성은 대조구와 처리구간에 유의적인 차이를 보이지 않았다. 경도는 대조구와 젤라틴 1% 첨가구가 다른 처리구에 비해 유의적으로 낮았으며(P<0.05), 젤라틴 5% 첨가구가 가장 높은 값을 나타내었다. 또한 검성은 젤라틴 5% 첨가구가 대조구에 비해 유의적으로 높은 값을 나타내었다(P<0.05). 이러한 결과로 보아 유화형 소시지에 젤라틴 첨가 시 이화학적 특성을 우수하게 변화시키는 것으로 나타내어 향후 다양한 소시지형 제품에 기능성 소재로 활용할 가능성이 있을 것으로 판단된다.

Keywords

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