Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Quality Characteristics of Emulsion-type Chicken Sausages added Different Level of Buckwheat Powder

메밀분말을 첨가한 닭고기 소시지의 품질 특성

  • Shin, Ho-Bin (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University) ;
  • Chun, Ji-Yeon (Department of Food Bioengineering, Jeju National University)
  • 신호빈 (제주대학교 공과대학 식품공학과) ;
  • 김학연 (공주대학교 산업과학대학 동물자원학과) ;
  • 천지연 (제주대학교 공과대학 식품공학과)
  • Received : 2017.06.05
  • Accepted : 2017.06.23
  • Published : 2017.06.30
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Abstract

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

본 연구는 메밀가루의 첨가 수준에 따른 닭고기 소시지의 이화학적 품질 특성에 미치는 영향을 관찰하기 위하여 시행하였다. 닭 가슴살 소시지에 첨가되는 메밀가루의 양이 증가할수록 보수력이 향상되는 것으로 관찰되었다. 메밀가루 첨가 수준이 증가할수록 수분함량 증가 및 가열감량 감소가 관찰되었으며, 유화 안정성은 메밀가루의 첨가량 증가함에 따라 수분손실량의 유의적으로 감소하였다. 메밀소시지의 경도와 점도는 메밀가루의 첨가량이 증가함에 따라 증가하는 경향을 보였다. 점도는 유화물의 안정성에 영향을 준 것으로 사료된다. 메밀가루의 소시지에 대한 첨가는 색이나 pH에는 영향을 주지 않지만, 가열감량, 유화 안정성, 수분함량, 경도, 점도의 품질을 향상시키므로 천연물질 유래 첨가물로 활용이 가능할 것으로 사료된다.

Keywords

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