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KMID : 1024620050250020210
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.210 ~ p.217
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Quality Comparison of Emulsion- Type Sausages Made from Rhus verniciflua Stokes Fed Pork and Extract
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Lee Sung-Ki
Kang Sun-Moon
Kim Yong-Sun
Kang Chang-Ki
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Abstract
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This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean , ice water or RVS extract , back fat and other additives . The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness () and redness () were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed RVS with water (T2) was more effective in increasing the value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.
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KEYWORD
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Rhus verniciflua Stokes (RVS), RVS extract, emulsion-type sausage, quality, lipid oxidation
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