원문정보
Effects of Substituting Fat with Pork Rind on the Quality Characteristics of Emulsion Sausage during Storage
초록
영어
The effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.
목차
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 소시지 제조
2. 영양성분 분석
3. 일반성분 및 품질분석
4. 관능평가 및 조직감 검사
5. 지방산패도
6. 통계처리
Ⅲ. 결과 및 고찰
Ⅳ. 요약
사사
Ⅴ. REFERENCES