[학위논문]대두유의 첨가량과 유화온도가 유화형 소시지의 품질 특성에 미치는 영향 Effect of soybean oil level and emulsion temperature on quality characteristics of emulsion type pork sausage원문보기
한글초록 :본 실험은 유화형 소시지 제조 시 첨가되는 돈지방을 유화안정제를 첨가하지 않고 전량 대두유로 대체하였으며, 이때 첨가되는 원료육, 대두유 그리고 세절시 유화온도가 소시지의 pH, shear force, color value, processing yields, storageloss, cooking loss, ...
한글초록 :본 실험은 유화형 소시지 제조 시 첨가되는 돈지방을 유화안정제를 첨가하지 않고 전량 대두유로 대체하였으며, 이때 첨가되는 원료육, 대두유 그리고 세절시 유화온도가 소시지의 pH, shear force, color value, processing yields, storageloss, cooking loss, water holding capacity, emulsion stability(total expressible fluid)를 비교 분석한 결과는 다음과 같다. 1. 모든 소시지 시료에서 6.20～6.28의 pH값을 가지고 있었으며, 원료육, 대두유의 첨가량과 유화 온도에 따른 유의성은 나타나지 않았다(p>0.05). 2. 돈지방을 첨가한 대조구와 동일한 양의 대두유를 첨가한 처리구에서 원료육의 함량이 높은 소시지의 시료에서 높은 전단력을 나타내었으며, 대두유를 첨가한 모든 처리구는 유화 온도가 높아짐에 따라 낮아지는 경향을 나타내었다. 3. 명도는 돈지방을 첨가한 대조구보다 대두유를 첨가한 처리구에서 높은 명도를 나타내었다. 대두유의 첨가량이 증가하면서 명도는 높아졌으나 유의성이 나타나지 않았으며(p>0.05), 유화 온도가 높아짐에 따라 명도가 높아졌다. 4. 적색도에서 원료육의 첨가량이 높은 시료에서 유의적으로 높은 적색도를 나타내었고(p<0.05), 대두유의 첨가량과 유화온도가 증가하면서 적색도는 낮아지는 경향을 나타내었다. 5. 황색도는 원료육의 첨가량, 대두유의 첨가량과 유화온도가 증가되면서 유의적으로 높은 값을 나타내었다(p<0.05). 6. 가공수율은 돈지방을 첨가한 대조구가 92%내외로 높았으며, 대두유의 첨가량이 증가함에 따라 유의적으로 높은 가공수율을 나타내었고(p<0.05), 유화온도가 높아짐에 따라 가공수율은 증가하였다. 7. 저장 감량은 대두유의 첨가량이 증가하면서 유의적으로 낮은 저장감량을 나타내었으며(p>0.05), 유화온도가 높아지면서 낮은 저장감량을 나타내었다. 8. 가열 감량은 돈지방을 첨가한 대조구가 10%이하로 나타났으며, 대두유의 첨가량이 증가하면서 유의적으로 낮은 가열감량을 나타내었고(p>0.05), 유화 온도가 높아지면서 가열감량이 낮아졌다. 9. 수분함량은 ice water의 첨가량이 높은 처리구가 높은 수분함량을 나내었으며, 유화온도가 높아지면서 수분함량은 낮아지는 경향을 나타내었다.10. 보수력은 돈지방을 첨가한 대조구에서 원료육의 첨가량이 높은 대조 구에서 높은 보수력을 나타내었으며, 대두유의 첨가량이 증가하면서 보수력은 유의적으로 높아졌고(p<0.05), 유화 온도가 높아지면서 원료육 70%와 대두유 15%를 첨가한 처리구와 원료육 70%에 대두유 20%을 첨가한 처리구를 제외한 모든 처리구에서 보수력이 낮아졌으나 유의성적인 차이는 나타나지 않았다(p>0.05). 11. 유화 안정성은 돈지방을 첨가한 대조구에서 원료육의 첨가량이 높은 대조구에서 2%가량 높게 나타났다(p<0.05). 대두유의 첨가량이 증가하 면서 가공수율은 유의적으로 증가하였으며, 유화 온도가 높아지면서 가공수율도 높아지는 경향을 나타내었다영문초록 :This experiment was replaced by soybean oils, not added in pork fat for emulsifier to make emulsion type sausage. This study was to execute the comparative analyses for the raw material meat, soybean oil, emulsified temperatures in thinning and pH, shear forces, color values, processing yields, storage loss, cooking loss, water holding capacity, and emulsion stability(total expressible fluid) of sausage. The results of this study can summarize as follows : 1. The samples of all sausages had 6.20～6.28 in pH values. There were no significant differences according to the raw material meat, additive amount of soybean oil, and emulsified temperatures(p>0.05). 2. Both the control plot added with the pork fat and the treatment added with the same quantity of soybean oil had high shearing force in the samples of sausages with the high content of raw material meat. This study has shown that all the treatment plots added with the soybean oil tended to decrease as the emulsified temperature increased. 3. As to the brightness, the treatment plot added with the soybean oil had higher one than the control plot added with the pork fat. The brightness became higher as the additive amount of soybean oil increased, but there were no significant differences(p>0.05). Also, it creased the brightness as the emulsified temperature increased. 4. As to the a*value, there was significantly high a*value in the samples added with the high additive amount of raw material meat(p<0.05). This study has shown that the a*value tended to decrease as the additive amount of soybean oil and emulsified temperature increased. 5. As to the b*value, it has shown the high value significantly as it increased the additive amount of raw material meat, additive amount of soybean oil and emulsified temperature increased(p<0.05). 6. As to the process yield, it had higher value around 92% in the control plot added with the pork fat. There was significantly high process yield as the additive amount of soybean oil increased(p<0.05). Also, it increased the process yield as it increased the emulsified temperature. 7. As to the loss inweight under storage, this study has shown that it had low storage value significantly as it increased the additive amount of soybean oil(p>0.05). It showed low loss in weight under storage as it increased the emulsified temperature. 8. As to loss in weight under heating, the value of control plot added with the pork fat showed below 10%. This study has showed that it had low loss in weight under heating significantly as it increased the additive amount of soybean oil(p>0.05). Also, the loss in weight under heating decreased as it increased the emulsified temperature. 9. As to the moisture content, the treatment plot with the high additive amount of ice water had high moisture content. This study has shown that it tended to decrease the moisture content as it increased the emulsified temperature. 10. As to the moisture holding ability, it showed high moisture holding ability in the control plot added with the pork fat and one with the high additive amount of raw material meat. The moisture holding ability became higher significantly as it increased the additive amount of soybean oil(p<0.05). Also, the moisture holding ability decreased in all the treatment plots except for the treatment plot added with 70% raw material meat and 15% soybean oil and the treatment plot added with 70% raw material meat and 20% soybean oil as it increased emulsified temperature, but there was no significant difference(p>0.05). 11. As to the stability of emulsification, this study has shown that it had high value as around 2% in the control plot added with the pork fat and the control plot with the high additive amount of raw material meat(p<0.05). It increased the process yield significantly as it increased the additive amount of soybean oil. Also, this study has shown that it tended to increase the process yield as it increased the emulsified temperature
한글초록 :본 실험은 유화형 소시지 제조 시 첨가되는 돈지방을 유화안정제를 첨가하지 않고 전량 대두유로 대체하였으며, 이때 첨가되는 원료육, 대두유 그리고 세절시 유화온도가 소시지의 pH, shear force, color value, processing yields, storage loss, cooking loss, water holding capacity, emulsion stability(total expressible fluid)를 비교 분석한 결과는 다음과 같다. 1. 모든 소시지 시료에서 6.20～6.28의 pH값을 가지고 있었으며, 원료육, 대두유의 첨가량과 유화 온도에 따른 유의성은 나타나지 않았다(p>0.05). 2. 돈지방을 첨가한 대조구와 동일한 양의 대두유를 첨가한 처리구에서 원료육의 함량이 높은 소시지의 시료에서 높은 전단력을 나타내었으며, 대두유를 첨가한 모든 처리구는 유화 온도가 높아짐에 따라 낮아지는 경향을 나타내었다. 3. 명도는 돈지방을 첨가한 대조구보다 대두유를 첨가한 처리구에서 높은 명도를 나타내었다. 대두유의 첨가량이 증가하면서 명도는 높아졌으나 유의성이 나타나지 않았으며(p>0.05), 유화 온도가 높아짐에 따라 명도가 높아졌다. 4. 적색도에서 원료육의 첨가량이 높은 시료에서 유의적으로 높은 적색도를 나타내었고(p<0.05), 대두유의 첨가량과 유화온도가 증가하면서 적색도는 낮아지는 경향을 나타내었다. 5. 황색도는 원료육의 첨가량, 대두유의 첨가량과 유화온도가 증가되면서 유의적으로 높은 값을 나타내었다(p<0.05). 6. 가공수율은 돈지방을 첨가한 대조구가 92%내외로 높았으며, 대두유의 첨가량이 증가함에 따라 유의적으로 높은 가공수율을 나타내었고(p<0.05), 유화온도가 높아짐에 따라 가공수율은 증가하였다. 7. 저장 감량은 대두유의 첨가량이 증가하면서 유의적으로 낮은 저장감량을 나타내었으며(p>0.05), 유화온도가 높아지면서 낮은 저장감량을 나타내었다. 8. 가열 감량은 돈지방을 첨가한 대조구가 10%이하로 나타났으며, 대두유의 첨가량이 증가하면서 유의적으로 낮은 가열감량을 나타내었고(p>0.05), 유화 온도가 높아지면서 가열감량이 낮아졌다. 9. 수분함량은 ice water의 첨가량이 높은 처리구가 높은 수분함량을 나내었으며, 유화온도가 높아지면서 수분함량은 낮아지는 경향을 나타내었다.10. 보수력은 돈지방을 첨가한 대조구에서 원료육의 첨가량이 높은 대조 구에서 높은 보수력을 나타내었으며, 대두유의 첨가량이 증가하면서 보수력은 유의적으로 높아졌고(p<0.05), 유화 온도가 높아지면서 원료육 70%와 대두유 15%를 첨가한 처리구와 원료육 70%에 대두유 20%을 첨가한 처리구를 제외한 모든 처리구에서 보수력이 낮아졌으나 유의성적인 차이는 나타나지 않았다(p>0.05). 11. 유화 안정성은 돈지방을 첨가한 대조구에서 원료육의 첨가량이 높은 대조구에서 2%가량 높게 나타났다(p<0.05). 대두유의 첨가량이 증가하 면서 가공수율은 유의적으로 증가하였으며, 유화 온도가 높아지면서 가공수율도 높아지는 경향을 나타내었다영문초록 :This experiment was replaced by soybean oils, not added in pork fat for emulsifier to make emulsion type sausage. This study was to execute the comparative analyses for the raw material meat, soybean oil, emulsified temperatures in thinning and pH, shear forces, color values, processing yields, storage loss, cooking loss, water holding capacity, and emulsion stability(total expressible fluid) of sausage. The results of this study can summarize as follows : 1. The samples of all sausages had 6.20～6.28 in pH values. There were no significant differences according to the raw material meat, additive amount of soybean oil, and emulsified temperatures(p>0.05). 2. Both the control plot added with the pork fat and the treatment added with the same quantity of soybean oil had high shearing force in the samples of sausages with the high content of raw material meat. This study has shown that all the treatment plots added with the soybean oil tended to decrease as the emulsified temperature increased. 3. As to the brightness, the treatment plot added with the soybean oil had higher one than the control plot added with the pork fat. The brightness became higher as the additive amount of soybean oil increased, but there were no significant differences(p>0.05). Also, it creased the brightness as the emulsified temperature increased. 4. As to the a*value, there was significantly high a*value in the samples added with the high additive amount of raw material meat(p<0.05). This study has shown that the a*value tended to decrease as the additive amount of soybean oil and emulsified temperature increased. 5. As to the b*value, it has shown the high value significantly as it increased the additive amount of raw material meat, additive amount of soybean oil and emulsified temperature increased(p<0.05). 6. As to the process yield, it had higher value around 92% in the control plot added with the pork fat. There was significantly high process yield as the additive amount of soybean oil increased(p<0.05). Also, it increased the process yield as it increased the emulsified temperature. 7. As to the loss in weight under storage, this study has shown that it had low storage value significantly as it increased the additive amount of soybean oil(p>0.05). It showed low loss in weight under storage as it increased the emulsified temperature. 8. As to loss in weight under heating, the value of control plot added with the pork fat showed below 10%. This study has showed that it had low loss in weight under heating significantly as it increased the additive amount of soybean oil(p>0.05). Also, the loss in weight under heating decreased as it increased the emulsified temperature. 9. As to the moisture content, the treatment plot with the high additive amount of ice water had high moisture content. This study has shown that it tended to decrease the moisture content as it increased the emulsified temperature. 10. As to the moisture holding ability, it showed high moisture holding ability in the control plot added with the pork fat and one with the high additive amount of raw material meat. The moisture holding ability became higher significantly as it increased the additive amount of soybean oil(p<0.05). Also, the moisture holding ability decreased in all the treatment plots except for the treatment plot added with 70% raw material meat and 15% soybean oil and the treatment plot added with 70% raw material meat and 20% soybean oil as it increased emulsified temperature, but there was no significant difference(p>0.05). 11. As to the stability of emulsification, this study has shown that it had high value as around 2% in the control plot added with the pork fat and the control plot with the high additive amount of raw material meat(p<0.05). It increased the process yield significantly as it increased the additive amount of soybean oil. Also, this study has shown that it tended to increase the process yield as it increased the emulsified temperature
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