Abstract
본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 <TEX>$9{\pm}1^{\circ}C$</TEX>에서 40일간 저장하면서 10일 간격으로 품질특성을 조사하였다. 저장기간이 증가함에 따라 pH는 증가하였다. 저장기간에 따라 모든 처리구에서 보수력이 다소 증가하였으나, 저장 40일 보수력이 급격히 감소하였다. 조직감 측정에서 저장기간이 길어짐에 따라 모든 처리구에서 경도, 씹힘성, 검성과 파쇄성은 증가하는 것으로 나타났다. TBARS는 저장 1일에는 T3구가 다른 처리구에 비해 낮게 나타났으나, 저장 40일에는 T1이 다소 높은 값을 나타내었다. 육색은 T2를 제외한 나머지 처리구들은 저장기간에 따라 L*값이 다소 감소하였고, a*값은 대조구가 가장 높게, T2와 T3는 월등히 낮게 나타났다. 잔존 아질산염은 저장 전 기간 동안 법적 규정이내를 유지하였다. 저장 40일차에 대조구가 가장 높은 유산균수(107CFU/g)를 나타내어 모든 처리구들 보다 높은 수준이었다. 전체적인 기호도는 저장 30일차까지 C가 5.5-6.5, T1은 4.8-6.0, T2는 4.8-5.8, T3는 4.3-4.8 범위로 나타났다. 이상의 결과에서 이들 기능성 물질을 함유한 육제품 생산 시에는 솔잎, 깻잎, 녹차분말의 첨가수준이나 첨가형태 및 사용되는 향신료 등에 대한 더 많은 연구가 진행될 필요가 있다. This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at <TEX>$9{\pm}1^{\circ}C$</TEX> for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher(<TEX>$10^7$</TEX>CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.
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