온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향

초록

Purpose: This study evaluated the effects of changes in pre-rigor salted chicken levels on the quality attributes of reduced-sodium chicken sausages. Methods: Pre- and post-rigor chicken breasts were deboned within 10 min and 24 hr after slaughter, respectively. Pre-rigor salted chicken (PSC) was prepared with pre-rigor chicken breast and 1.5% NaCl (w/w). All chicken sausage samples were prepared by emulsifying 60% raw meat, 20% ice, and 20% pork backfat. The control group was formulated with 1.5% NaCl (w/w) and the reduced-sodium control and treatment groups were prepared with 0.80% NaCl (w/w). Moreover, reduced-sodium treatments were formulated with 10%, 30%, and 50% PSC, in which the total salt concentration was fixed as 0.80% NaCl (w/w), by adjusting the addition of NaCl. Results: The pH of reduced-sodium chicken sausage increased with increasing levels of PSC (p<0.05); however, there were no significant differences in color parameters. Moisture, protein, and fat content of the reduced-sodium chicken sausages were similar to those of the control chicken sausages, but reduced-sodium chicken sausages showed reduced ash and sodium content (p<0.05). In terms of processing characteristics, the addition of 50% PSC to reduced-sodium chicken sausage could decrease the cooking loss and improve protein solubility, emulsion stability, and hardness, which are affected by the salt reduction. Conclusion: The results of this current study indicate that the use of PSC could be a practically useful method to improve the quality attributes of reduced-sodium chicken sausages, without the additional inclusion of food additives.

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