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솔잎 및 녹차 추출물을 이용한 기능성 소시지 개발
Developments of Functional Sausage using Plant Extracts from Pine Needle and Green Tea

김수민   (경산대학교 생명자원공학부UU0000111  ); 조영석   (영남대학교 식품가공학과UU0000951  ); 성삼경   (영남대학교 식품가공학과UU0000951  ); 이일구   (국방품질관리연구소  ); 이신호   (대구가톨릭대학교 식품공학과UU0000343  ); 김대곤   (대구산업정보대학 식품영양과UU0000364  );
  • 초록

    소시지의 pH값의 변화는 대조구 비하여 솔잎과 녹차 및 솔잎+녹차 복합 첨가구가 다소 낮을 값을 나타내었다. 지방산화도의 변화는 대조구에 비하여 솔잎, 녹차 그리고 솔잎+녹차 복합 첨가구가 낮은 TBARS 값을 나타내었다. 잔존 아질산염 함량과 휘발성 염기태질소(VBN)함량은 온도에 관계없이 저장기간이 경과함에 따라 대조구에 비하여 식물체 추출물 첨가구가 다소 낮은 값을 나타내었다. 총균수의 변화는 3 $0^{\circ}C$ 저장의 경우 1 $0^{\circ}C$ 저장에 비하여 증가의 폭이 높게 나타났으며, 3 $0^{\circ}C$ 저장시 대조구는 저장 1일째부터 총균수가 급격히 증가하는 경향이었으며, 추출물 첨가구는 저장 3일까지 2.7 $\times$ $10^1$ CFU/g을 나타내어, 대조구에 비하여 추출물 첨가구가 저장 3일까지 항균력이 있는 것으로 나타났다. 소시지의 명도는 온도에 관계없이 대조구에 비하여 추출물 첨가구가 다소 높은 명도를 나타내었다. 적색도는 명도와는 달리 대조구에 비하여 추출물 첨가구가 낮은 값을 나타내었으며, 솔잎7녹차 복합추출물 첨가구가 가장 낮은 값을 나타내었다. 관능검사 결과 대조구에 비하여 색은 낮은 값을 나타낸 반면, 조직감은 높게 나타났으며, 솔잎 추출물 첨가구의 경우 온도에 관계없이 대조구에 비하여 풍미, 조직감, 맛에서 높은 값을 나타내었다. 결론적으로, 솔잎과 녹차추출물의 기능적 특성은 우수한 것으로 나타났으며 특히, 솔잎추출물의 효과가 우수하였다. 이를 이용하여 제조한 소시지의 저장성도 우수하였다.


    The functional sausage added to effective extracts are prepared to carried out to investigate functional and storage characteristics. This products were stored at different temperature. The changes of pH were tended to be a little ranged from pH 6.07 to pH 6.35 in control. At the same time, the pH changes treated with plant extracts showed the same tendency as control. The treatments using natural extracts revealed a little low TBARS value during storage at 10 $^{\circ}C$ . The nitrite scavenging ability of extracts from pine needle were higher than those of green tea extracts, irrespective of storage temperature. The VBN content was tended to be increased as storage time goes by, irrespective of storage temperature. The treatments using plant extracts revealed a little low VBN content, compared to control during storage. The changes of total bacteria were more increased to 2.2 ${\times}$ 10 $^1$ ∼3.2 ${\times}$ 10 $^6$ CFU/g during storage at 30 $^{\circ}C$ than 2.2 ${\times}$ 10 $^1$ ∼3.3 ${\times}$ 10 $^2$ CFU/g in case of storage at 10 $^{\circ}C$ . The treatments using plant extracts revealed an antimicrobial activity until storage at 3 days, compared to control. The lightness of sausage color were a little more decreased gradually during storage at 30 $^{\circ}C$ than those of storage at 10 $^{\circ}C$ . Overall, the lightness of sausage color treated with pine needle extracts were a more bright than those of control. However, the redness of sausage color treated with pine needle and green tea showed the most lowest red color, compared to control. Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, pine needle extract was the most effective natural resources on the basis of the functional and physico-chemical properties of sausage of sausage.


  • 주제어

    green tea .   pine needle .   nitrite scavenging ability .   sausage.  

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    2. 2004. "Physicochemical Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 33(1): 132~139     
    3. Kim Heh-Young ; Jung Sung-Mi 2005. "Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System" 한국조리과학회지 = Korean Journal of Food and Cookery Science, 21(1): 47~52     
    4. Kim, Chang-R. ; Kim, Kwang-H. 2007. "Quality Evaluations of Seasoning Chicken Containing Pine Needles During Cold Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 27(1): 47~52     
    5. Kim, Il-Suk ; Jin, Sang-Keun ; Park, Ki-Hoon ; Jeong, Ki-Jong ; Kim, Dong-Hoon ; Yang, Mi-Ra ; Chung, Young-Sin 2007. "Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 27(3): 255~261     
    6. Kim, Gi-Suk ; Choi, Seong-Hee 2007. "Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 27(3): 299~307     
    7. Kim, Il-Suk ; Jin, Sang-Keun ; Jo, Cheor-Un ; Lee, Moo-Ha ; Jang, Ae-Ra 2008. "Quality Characteristics of Pork Patties Containing Silkworm Powder and Vegetable Worm (Paecilomyces Japonica) during Cold Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 28(5): 521~528     
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    10. HwangBo, Mi-Hyang ; Kim, Hyun-Jeong ; Jeong, Yun-Jeong ; Jeon, Sang-Kyung ; Park, Soo-Kyoung ; Lee, In-Seon 2009. "Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(4): 445~451     
    11. Cho, Sang-Hoon ; Chung, Chang-Ho 2010. "Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or Freeze-dried Raw Tea Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(5): 567~574     
    12. Jin, Sang-Keun ; Kim, Il-Suk ; Jeong, Jin-Yeon ; Kang, Suk-Nam ; Yang, Han-Sul 2010. "Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 30(6): 1031~1037     
    13. Kim, Young-Jik 2011. "Effects of Addition of Pine Needle Extracts in Different Forms on the Antioxidant and Residual Nitrite Contents of Emulsified Sausages during Cold Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 31(1): 74~80     
    14. 2011. "" Food science and biotechnology, 20(5): 1381~1388     
    15. Kim, Young-Jik 2011. "Effects of Dietary Supplementation of Pine Needle Powder on Carcass Characteristics and Blood Cholesterol Contents of Broiler Chicken" 한국가금학회지 = Korean journal of poultry science, 38(1): 51~57     
    16. Kim, Young-Jik ; HwangBo, Soon 2011. "Effects of Addition of Mugwort and Pine Needle Extracts on Shelf-life in Emulsified Sausage during Cold Storage" 한국동물자원과학회지 = Journal of animal science and technology, 53(5): 461~467     
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    19. Yun, Eun A ; Jung, Eunkyung ; Joo, Nami 2013. "Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(2): 204~211     
    20. Yun, Eun-A ; Jung, Eunkyung ; Joo, Nami 2013. "Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 19(3): 195~208     
    21. Yoon, Hwan-Sik ; Shin, Jung-Hye ; Kang, Min-Jung 2014. "Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(4): 444~453     
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