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KMID : 1024620030230040292
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Food Science of Animal Resources
2003 Volume.23 No. 4 p.292 ~ p.298
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Quality Characteristics of Sausage Prepared with Mugwort Powder and Different Carcass Grade
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Hyeon Jae-Seok
Moon Yoon-Hee
Kang Se-Joo
Kim J. k.
Jung In-Chul
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Abstract
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This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter’s L*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter’s a*/ value, grade E sausage was higher than that of grade B sausage, and Hunter’s b*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.
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KEYWORD
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mugwort powder, carcass grade, pork sausage, quality, sensory characteristics
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