The purpose of this study was to investigate the quality characteristics sausage with added glasswort(Salicornia herbacea L.) powder. It was measuring the physico-chemical and sensory characteristics of the glasswort to determine its use as a salt substitute. In production of sausage, amount of salt...
The purpose of this study was to investigate the quality characteristics sausage with added glasswort(Salicornia herbacea L.) powder. It was measuring the physico-chemical and sensory characteristics of the glasswort to determine its use as a salt substitute. In production of sausage, amount of salt addition decreased according to the addition of glasswort powder. Sausages were prepared by adding glasswort powder 3.75g, 7.5g, 15g and 30g instead of amount of salt addition 0.5 %, 1 %, 2 %, and 4 %.
The results of this study can be summarized as follows:
Moisture contents of sausage with added glasswort powder were the lowest in CON made of non addition of glasswort powder and highest in S4 made of glasswort powder instead of amount of salt addition 4 %. The result of the remaining samples moisture content was presented in the order S1 < S2 < S3 and moisture contents increased significantly(p S2 > S3 and pH was decreased significantly(p<0.001).
The results of color value showed follows. In the brightness, CON showed the highest brightness and S4 showed the lowest brightness. Highest redness was S2 made of glasswort powder instead of amount of salt addition 1 % and lowest redness is S4. Highest yellowness was S3 made of glasswort powder instead of amount of salt addition 2 % and lowest yellowness was CON.
The results of texture analysis test showed follows. In results of hardness, chewiness, gumminess and cohensiveness, S4' was the highest and CON was lowest. They were increased significantly (p<0.001). And adhesiveness and springiness were not signification.
The results of quantitative descriptive analysis (QDA) were follows. A total of 24 different characteristics have been showed by 12 trained panels. Darkness was increased significantly, moist of surface was decreased significantly and smooth of surface was highest in S3. Homogeneity of surface was not signification. Pork odor, garlic odor, pepper odor, savory flavor, oily flavor were decreased significantly and dry grass odor, salty flavor, bitter flavor, astringency flavor, acridity flavor were increased significantly. unpleasant odor and pepper flavor were not signification. Moist, springiness, softness, brittleness were decreased significantly and dry chewiness, hardness, roughness were increased significantly. Aftertaste was increased significantly.
The results of acceptance test were follows. Acceptance test was carried out by 44 consumers using a 7-point hedonic scale. In the acceptance test, S2 made of glasswort powder instead of amount of salt addition 1 % had the highest score except CON in appearance and S4 had lowest score in all of test.
The results of principal component analysis (PCA) were follows. The PC1 and PC2, 89.87% and 5.63% respectively, had therefore explained 95.51% of total variance. In PC1, S4 was strongly loaded in positive direction with high addition of glasswort powder, S3 was weakly loaded, and CON, S1, S2 were weakly loaded in the negative direction.
The results of PLSR indicating the relationship between sensory characteristics and acceptance were follows. CON, S1, S2, S3 were closely related to the properties such as appearance, flavor, taste and overall acceptance, S2 was closed to odor. S4 related to be far away all acceptance. This results were characteristics of homogeneity of surface, pepper odor, smooth of surface, moist of surface, springiness, garlic odor, softness, oily flavor, moist, etc. had positive effect on acceptance and characteristics of hardness, roughness, darkness, acridity flavor, astringency flavor, bitter flavor, dry grass flavor, dry chewiness, aftertaste, brittleness, salty flavor, pepper odor, unpleasant odor had negative effect on acceptance.
This study suggested that adding glasswort(Salicornia herbacea L.) would be able to substitute adding salt of sausage. And the study was get positive results. This research would be useful to future researches related to R&D of various functional sausages products. Moreover, it is expected to be used as a basic data for the development of meat industry products utilizing local specialty products.
The purpose of this study was to investigate the quality characteristics sausage with added glasswort(Salicornia herbacea L.) powder. It was measuring the physico-chemical and sensory characteristics of the glasswort to determine its use as a salt substitute. In production of sausage, amount of salt addition decreased according to the addition of glasswort powder. Sausages were prepared by adding glasswort powder 3.75g, 7.5g, 15g and 30g instead of amount of salt addition 0.5 %, 1 %, 2 %, and 4 %.
The results of this study can be summarized as follows:
Moisture contents of sausage with added glasswort powder were the lowest in CON made of non addition of glasswort powder and highest in S4 made of glasswort powder instead of amount of salt addition 4 %. The result of the remaining samples moisture content was presented in the order S1 < S2 < S3 and moisture contents increased significantly(p S2 > S3 and pH was decreased significantly(p<0.001).
The results of color value showed follows. In the brightness, CON showed the highest brightness and S4 showed the lowest brightness. Highest redness was S2 made of glasswort powder instead of amount of salt addition 1 % and lowest redness is S4. Highest yellowness was S3 made of glasswort powder instead of amount of salt addition 2 % and lowest yellowness was CON.
The results of texture analysis test showed follows. In results of hardness, chewiness, gumminess and cohensiveness, S4' was the highest and CON was lowest. They were increased significantly (p<0.001). And adhesiveness and springiness were not signification.
The results of quantitative descriptive analysis (QDA) were follows. A total of 24 different characteristics have been showed by 12 trained panels. Darkness was increased significantly, moist of surface was decreased significantly and smooth of surface was highest in S3. Homogeneity of surface was not signification. Pork odor, garlic odor, pepper odor, savory flavor, oily flavor were decreased significantly and dry grass odor, salty flavor, bitter flavor, astringency flavor, acridity flavor were increased significantly. unpleasant odor and pepper flavor were not signification. Moist, springiness, softness, brittleness were decreased significantly and dry chewiness, hardness, roughness were increased significantly. Aftertaste was increased significantly.
The results of acceptance test were follows. Acceptance test was carried out by 44 consumers using a 7-point hedonic scale. In the acceptance test, S2 made of glasswort powder instead of amount of salt addition 1 % had the highest score except CON in appearance and S4 had lowest score in all of test.
The results of principal component analysis (PCA) were follows. The PC1 and PC2, 89.87% and 5.63% respectively, had therefore explained 95.51% of total variance. In PC1, S4 was strongly loaded in positive direction with high addition of glasswort powder, S3 was weakly loaded, and CON, S1, S2 were weakly loaded in the negative direction.
The results of PLSR indicating the relationship between sensory characteristics and acceptance were follows. CON, S1, S2, S3 were closely related to the properties such as appearance, flavor, taste and overall acceptance, S2 was closed to odor. S4 related to be far away all acceptance. This results were characteristics of homogeneity of surface, pepper odor, smooth of surface, moist of surface, springiness, garlic odor, softness, oily flavor, moist, etc. had positive effect on acceptance and characteristics of hardness, roughness, darkness, acridity flavor, astringency flavor, bitter flavor, dry grass flavor, dry chewiness, aftertaste, brittleness, salty flavor, pepper odor, unpleasant odor had negative effect on acceptance.
This study suggested that adding glasswort(Salicornia herbacea L.) would be able to substitute adding salt of sausage. And the study was get positive results. This research would be useful to future researches related to R&D of various functional sausages products. Moreover, it is expected to be used as a basic data for the development of meat industry products utilizing local specialty products.
Keyword
#소시지, 함초, 정량적 묘사분석
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