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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 97 - 107 (11page)
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This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or 100% goat meat replacement) for 21days. The moisture content, ? and water activity were decreased in all treatments whereas lactic acid bacteria (LAB), texture profile analysis (TPA) and volatile compounds were increased during dry fermentation periods. In comparison of treatments, the dry-fermented sausage showed no significant difference in proximate compositions, yield, ?, water activity, LAB and TPA compared to the control (P>0.05). However, sausages with goat meat also had significantly higher values of C14:1, C18:1t and C18:3 than the control (P<0.05). Analysis of volatile compounds showed increased level of hexanal, octanal and 1-hexanol as replacing pork by goat meat in dry-fermented sausages (P<0.05). Goat meat replacement increased flavor intensity of dry-fermented sausages, but no difference was observed in overall acceptability score of the control and treated samples (P>0.05). Therefore, goat meat could be useful on raw material in dry-fermented sausage as well as pork.
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참고문헌 (38)
참고문헌 신청
Albright SN / 2000 / Sensory properties of beef jerky processed under various conditions / Proceedings of IFT Annual Meeting
Mahabbat Ali / 2021 / Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time / 한국축산학회지 63(1):149~159
Alves SP / 2017 / Quality and acceptability of dry fermented sausages prepared with low value pork raw material / J. Food Prot 41(2):e12823
Ansorena D / 2001 / Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona / Food Res. Int 34(1):67~75
AOAC International / 1990 / AOAC International Official methods of analysis / AOAC
Mahabbat Ali / 2021 / Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time / 한국축산학회지 63(1):149~159
Alves SP / 2017 / Quality and acceptability of dry fermented sausages prepared with low value pork raw material / J. Food Prot 41(2):e12823
Ansorena D / 2001 / Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona / Food Res. Int 34(1):67~75
AOAC International / 1990 / AOAC International Official methods of analysis / AOAC
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