인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성

• 영문명: Quality characteristics of chia seed-added dry sausage for replacement of phosphate
• 발행기관: 한국축산식품학회
• 저자명: 신동민 김예지 김동현 정현수 한서구 한종현 박해정 한성구
• 간행물 정보: 『Food and Life』제2021권 제3호, 99~105쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.11.30

영문 초록

Phosphate is a widely used food additive for manufacturing processed meat product due to its water holding capacityby increasing the pH of meat batter. However, excessive phosphate consumption has been associated with the occurrenceof some diseases including metabolic bone disease and chronic kidney disease. Therefore, this study evaluatedthe quality properties of chia seed (CS) as a replacement for phosphate in dry sausage. CS [1%–3% (w/w)] was addedto produce dry sausage as a phosphate replacer. Quality characteristics including pH, emulsion stability and lipid oxidationwere significantly improved in CS-added dry sausage, compared with phosphate free-dry sausage (p<0.05). The lowerlightness, redness and yellowness of CS significantly reduced color parameters of dry sausages (p<0.05). Particularly,addition of 3% CS has the highest apparent viscosity and the lowest shear force among the groups (p<0.05). Collectively,our data suggest that CS can replace phosphate in dry sausage without compromising quality characteristics.

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키워드

chia seed dry sausage phosphate quality characteristic