돈피의 첨가 수준에 따른 유화소시지의 품질특성 변화

This research was designed to investigate changes in quality based on physico-chemical properties and sensory quality of emulsified sausages with different levels of pork rind added during different storage periods of 0, 5, 10 and 15 days. As pork rind is added as a replacer for fat in emulsified sausage, the same ratio of fat is removed from the samples. The research was conducted with four groups of emulsified sausages including different pork rind levels(Control: 0%, T1: 4%, T2: 8%, T3: 12% pork rind added) and stored at conventional refrigerator at 4±1℃. As more amount of pork rind was added, all of the physico-chemical values of emulsified sausages not only pH, shear force, hardness, gumminess and chewiness were increased, but TBARS and VBN were also increased. Although there was no great differences among all of the values of physico-chemical properties from four treatments, T2(8%) got the best score in sensory quality. All of the values of physico-chemical properties are increased according to the storage periods within safety level, including the values of pH of C. Based on the results in this study, adding 8% of pork rind as replacer of fat is the best for emulsified sausages, reducing the certain amount of fat.