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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 639 - 644 (6page)
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초록· 키워드
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The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible. Key words: frankfurter sausage, venison, fatty acid, free amino acid
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참고문헌 (17)
참고문헌 신청
AOAC / 2005 / Official Method of Analysis of AOAC International. 18th ed / Association of Official Analytical Chemists :33~36
Choi UK / 2011 / Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions / Int J Mol Sci 12:8105~8118
Christiansen LN / 1975 / Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage / J Food Sci 40:488~490
Ebbeling CB / 2002 / Childhood obesity : Public-health crisis, common sence cure / Lancet 360:473~482
Ewan RC / 1979 / Chemical composition of chops from pale soft exudative(PSE)and normal pork loins / J Food Sci 44:678~680
Choi UK / 2011 / Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions / Int J Mol Sci 12:8105~8118
Christiansen LN / 1975 / Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage / J Food Sci 40:488~490
Ebbeling CB / 2002 / Childhood obesity : Public-health crisis, common sence cure / Lancet 360:473~482
Ewan RC / 1979 / Chemical composition of chops from pale soft exudative(PSE)and normal pork loins / J Food Sci 44:678~680
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