뽕잎과 감잎분말을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

• 발행기관: 한국축산식품학회
• 저자명: 이제룡 하영주 이진우 송영민 진상근 김일석 하경희 곽석준
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 330~336쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The purpose of this study was to investigate the effects of mulberry and persimmon leaf powder with various contents(0.04%, 0.08%) on physico-chemical and sensory properties of emulsified-sausages. There were no differences(P>0.05) in moisture and crude ash contents(%), but crude fat contents(%) of the sausages containing 0.08% persimmon leaf powder showed the highest, compared to other treatments, pH values of all treatments decreased during strong preiod. Sausages containing mulberry and persimmon leaf powder had more bright and yellow, but less red color than the control. Hardness values of the sausages containing 0.04% mulberry and persimmon leaf powder were higher than those of a control and other treatments. The addition of mulberry leaf powder had better flavor and overall palatability of sausages than persimmon leaf power. However, no differences in color, flavor, tenderness and overall palability were observed on 60 days of storage. These results indicated that the addition of mulberry and persimmon leaf powder for the manufactured of emulsified-sausages partially affected physico-chemical and sensory properties. Further research will be performed why the addition of these powders affect the product quality.

키워드

mulberry and persimmon leaf powder physico-chemical and sensory peoperties emulsified-sausage