肝소시지의 營養 및 品質에 관한 硏究 = (A) Study on Nutritional Value and Quality of Liver Sausage
저자
발행사항
용인 : 明知大學校 大學院, 1996
학위논문사항
학위논문(박사)-- 명지대학교 대학원 : 영양식품학과 1996. 2
발행연도
1996
작성언어
한국어
주제어
KDC
574.92 판사항(4)
발행국(도시)
경기도
형태사항
x, 213p. : 삽도 ; 26cm
일반주기명
참고문헌: p. 146-174
소장기관
Objectives of this study were to investigate the nutritional value and overall acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of physicochemical experiments, sensory evaluation, and storing properties.
Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (slice able, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The Findings from these experiments are summarized as follows :
The content of moisture, protein, fat, carbohydrate, fiber, ash and calorie were 62.31%, 15.71%, 17.12%, 3.88%, 0.24%, 1.48% and 234.04 kcal respectively. As the percentage of the liver was increased, fat content and calorie were significantly decreased.
For vitamin contents of liver sausages, the percentage of the liver added was increased, while vitamin A content in sausages was significantly increased by adding liver, vitamin B_(1) content was significantly increased.
As the percentage of the liver in sausages was increased, arginine valine, isoleucine, leucine, phenylalanine, aspartic acid, serine, glysine, threonine, proline, tyrosine, cystine contents were also increased. However, histidine, methionine, lysine, glutamic acid, alanine contents were decreased.
As the percentage of the liver in sausages was increased, calcium, magnesium, phosphorus, sodium, potassium, iron, zinc were also increased. Cholesterol content were significantly increased as the amount of liver was increased. However, it was not more than accepted level.
The components for flavor in sausages were mainly composed of ethanol, furan, 2-propane, cyclohexane, β-myrcene, 1-phellan-drene, 1,8-cineole, trans-sabinene hydrate, cis-sabinene hydrate. There were significant differences in proportions of components but little differences were observed in contents among the samples.
The pH of experimental sausages were maintained 6.37-6.53 even after adding liver. Aw was not changed upon storage. In storage experiment, it was found that the acid value, peroxide value, and malonaldehyde content were significantly increased in all samples regardless of the amount of liver or the storage time.
As the proportions of liver were increased, the brightness and redness of color were significantly increased, while the yellow-ness was decreased. The hardness, elasticity, gumminess, chewiness were significantly decreased as the amount of liver was decreased, while cohesiveness was significantly increased. Also, the textures of sausages were influenced by manufacturing processes.
Even after 28 day of storage at 4℃, standard plate counts were 10^(3) CFU/g which is a well accepted level, and coliform population of sausages were negative for storage time.
In the animal-feeding study, as the percentage of the liver was increased, food intake was significantly increased, although food in take was decreased as the feeding period was increased. As the percentage of the liver was increased, FER were significantly increased, however as the feeding period was increased FER was decreased. Calcium, phosphorus, cholesterol, total protein contents of serum were increased in proportion to the amout of liver in sausages. GOT was significantly increased as the percentage of liver was increased, however GPT was not changed.
In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.
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