[논문]비지 분말 첨가 Halal 계육 소시지의 조직감 및 항산화특성

문태휘; 박선민; 임선구; 유예림; 한정아

doi:10.9721/kjfst.2022.54.3.334

비지 분말 첨가 Halal 계육 소시지의 조직감 및 항산화특성
Quality characteristics of Halal chicken sausages prepared with biji powder 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.334 - 342

문태휘 (상명대학교 일반대학원 외식영양학과) , 박선민 (상명대학교 식품영양학과) , 임선구 (상명대학교 일반대학원 외식영양학과) , 유예림 (상명대학교 일반대학원 외식영양학과) , 한정아 (상명대학교 식품영양학과)

초록
AI-Helper

무슬림 소비자를 위한 육가공품 개발을 위해 할랄인증을 받은 계육에 비지 분말 첨가량을 0-50%까지 달리하여 소시지를 제조하고 그 특성을 비교 평가하였다. 비지 분말 첨가량이 증가할수록 소시지의 수분함량은 감소했으며, 식이섬유 함량은 증가하였다. 보수력은 비지분말 20% 첨가군까지는 증가하였으나 그 이상 첨가 시 감소하는 것으로 나타났다. 비지분말 첨가량이 증가할수록 시료의 pH는 감소하였고, 색도 특성에서 백색도는 감소, 황색도는 유의적으로 증가하였다. 소시지 추출물의 DPPH 라디칼 소거능은 비지 분말 첨가량이 증가함에 따라 유의적으로 높은 소거능을 보였고, ABTS 라디칼 소거능은 대조군보다 비지분말 첨가군이 유의적으로 높은 소거능을 보였으나, 비지 분말 첨가량에 따른 유의적인 변화는 없었다. 제조한 소시지와 시중에 판매되고 있는 Halal 인증 닭고기 소시지 제품의 경도를 측정하여 비교한 결과, 시제품의 경도는 266,678-896,654 N/m²의 범위였으며, 제조한 소시지의 경도는 409,840-769,210 N/m²의 범위로 비지 분말 첨가량이 많아질수록 유의적으로 증가하였다. 점착성은 20% 첨가군이 가장 높았고 40% 이상 첨가 시 유의적으로 감소하였으며, 응집성 및 탄력성은 첨가량에 따른 유의적인 차이는 없었다. 씹힘성은 50% 첨가군이 가장 높은 값을 보였으며 그 외 시료들은 유의적 차이가 없었다. 시제품 2개와 비지분말 1, 20, 30% 첨가군을 대상으로 기호도 검사를 실시한 결과 모든 시료가 외관에서는 유의적인 차이를 보이지 않았으며, 향은 대조군이 가장 높은 점수를 받았으나 그 외 시료 간에서 유의적 차이는 없었다. 맛은 대조군과 30% 첨가군이 가장 높았으며 상대적으로 시판 제품 2종은 낮게 평가되었고, 식감은 비지 분말을 첨가군이 시제품보다 높은 선호도를 보였으나 비지분말 첨가량에 따른 차이는 없었다. 전반적인 기호도에서는 대조군과 30% 첨가군이 가장 높게 평가되었다. 이상의 결과로 소시지 제조 시 비지분말을 첨가하는 경우 소시지의 보수력을 향상시키고 물성을 개선할 수 있으며, 식이섬유 함량과 항산화 활성을 높일 수 있는 것으로 나타났다. 무슬림 소비자 대상 관능검사 결과를 고려할 때 계육 소시지 개발 시 비지분말은 닭다리살 건조중량을 기준으로 30% 수준까지 첨가하는 것이 바람직할 것으로 보인다.

Abstract ▼ AI-Helper

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).

주제어

표/그림 (7)

표 Table 1. Focus group interview results to develop processed meat products for Indonesian Muslim consumers
표 Table 2. Moisture and fiber content of chicken sausage with different amount of biji powder
그림 Fig. 1. Appearance of chicken sausage with different amount of biji powder. S_BJ 0: Chicken sausage without biji powder, S_BJ 20: Chicken sausage with 20% biji powder, S_BJ 30: Chicken sausage with 30% biji powder, S_BJ 40: Chicken sausage with 40% biji powder, S_BJ 50: Chicken sausage with 50% biji powder.
표 Table 3. Chemical and color properties of chicken sausage with different amount of biji powder
그림 Fig. 2. DPPH (A) and ABTS (B) radical scavenging activity of chicken sausage with different amount of biji powder. S_BJ0: Chicken sausage without biji powder, S_BJ20: Chicken sausage with 20% biji powder, S_BJ30: Chicken sausage with 30% biji powder, S_BJ40: Chicken sausage with 40% biji powder, S_BJ50: Chicken sausage with 50% biji powder, BP: biji powder.
표 Table 4. Texture properties of chicken sausage with different amount of biji powder and three commercial Halal chicken sausage
표 Table 5. Sensory properties of three chicken sausage with different amount of biji powder and two commercial Halal chicken sausage

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