홍고추를 첨가한 수제 소시지의 품질특성

• Published in: 東아시아食生活學會誌 Vol. 21; no. 4; pp. 506 - 513
• Main Authors: 최소영(So-Young Choi), 고승혜(Seong-Hye Ko), 유승석(Seung-Seok Yoo)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2011
• Subjects: 생활과학; texture characteristic; sausage; Red pepper; moisture content
• ISSN: 1225-6781; 2288-8802

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.