지방의 전구체로서 당의 종류와 첨가량에 따른 저지방 소시지의 향미성분 (Flavor compounds of Low-Fat Sausage Manufactured with Various Levels and Kinds of Sugar as a Fat Precursor)

서지정보

· 발행기관 : 경상국립대학교 농업생명과학연구원
· 수록지 정보 : 농업생명과학연구 / 49권 / 1호 / 163 ~ 174페이지
· 저자명 : 박성용, 국성호, 유승석, 김광현, 진구복

초록

본 연구는 유화형 소시지와 유사한 향미성분을 갖는 저지방 소시지를 개발하기 위해 지방에서 유래하는 향미성분의 전구체인 아미노산과 당을 첨가하여 기존의 유화형 소시지와 유사한 향미를 갖는저지방 소시지의 개발을 위해 실시하였다. 저지방 소시지에서 지방감소로 인한 향미성분의 변화는당과 아미노산을 첨가함으로써 대부분의 향미성분이 유화형 소시지와 비슷한 농도를 보였으며, 그중 저지방 소시지에 포도당(glucose) 과 아미노산인 라이신(lysine)을 각각 0.1 M 첨가 시 유화형 소시지와 가장 유사한 성상의 향미성분을 나타내었다. 이에 저지방 소시지에 지방 전구체로서 glucose와 lysine의 첨가는 지방 저감에 따른 향미 특성 변화를 보완 할 수 있을 것으로 사료된다.

영어초록

The objective of this study was performed to develop low-fat sausages(LFSs) with similar flavorprofiles to those of regular-fat counterpart(RFC) using the addition of various kinds and levels ofsugars in combined with 0.1 M lysine. Approximately 42 flavor compounds were identified andobserved in most phenols, aldehydes, hetero compounds, ketones and alkans. Among them, phenolsand aldehydes were the predominant flavor compounds and 28 flavor compounds were observed asaffected by various kinds and levels of sugars. Although the volatile compounds such as 5-methylfurfural, 2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were not differentbetween the RFC and low-fat control(LFC), the addition of fructose and sucrose in combinationwith 0.1 M lysine affected the composition of volatile compounds in LFSs. Approximately 14volatile compounds including 2-chloro-2-methyl butane, cyclopentanol, octane and furfural showeddifferences between RFC and LFC, but these differences were also reduced with the addition ofsugars in combination with 0.1 M lysine. The volatile compounds such as nonanal, α-terpinene,myristicine, 2-pentadecanone, pentadecanal and octadecanal were not affected by the addition ofsugars and lysine. However, the volatile compounds such as 2-methyl-2-butanol, 5-methyl furfural,2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were reduced with increasedlevel of sugar.

참고자료

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