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돼지심장에서 획득한 근원섬유 단백질 추출물이 유화형 소시지의 품질특성에 미치는 영향
Effect of Myofibrillar Protein Extracted from Pig Hearts on Quality Characteristics of Emulsion Type Sausages

강근호   (경상대학교 축산과학부UU0000114  ); 오성현   (경상대학교 축산과학부UU0000114  ); 양한술   (경상대학교 축산과학부UU0000114  ); 김진성   (동아대학교 식품과학부UU0000480  ); 주선태   (동물생명산업지역협력연구센터  ); 박구부   (동물생명산업지역협력연구센터  );
  • 초록

    본 연구는 유화형 소시지 제조시 이용되는 원료육에 대해 돼지 심장근으로부터 획득한 근원섬유 단백질 추출물인 수리미 유사물의 대체첨가가 제품의 품질특성에 미치는 영향을 구명하고자 수행하였다. 그 결과, 원료육에 대해 15% 수리미 유사물을 대체한 처리구가 대조구에 비해 가열감량은 유의적(p 0.05). 한편, 관능검사 결과 대조구와 처리구간에 향미와 불쾌취에 있어 유의적인 차이가 나타나지 않았지만, 전체적인 기호도에 있어 15% 수리미유사물 대체처리구가 유의적(p


    A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60 $^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p


  • 주제어

    myofibrillar protein extract .   surimi .   pig heart .   emulsion-type sausage.  

  • 참고문헌 (21)

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  • 이 논문을 인용한 문헌 (2)

    1. Kwak, Ji-Hee ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Lee, Chung-Jo ; Jung, Ji-Yeon ; Choi, Moon-Kyoung ; Kim, Min-Ji ; Ahn, Dong-Hyun 2010. "Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(12): 1839~1845     
    2. Shin, Jung-Hye ; Kang, Min-Jung ; Kim, Ra-Jeong ; Sung, Nak-Ju 2011. "The Quality Characteristics of Sausage with Added Black Garlic Extracts" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(6): 701~711     

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