Lee Sol-Hee, Joe Sung-Duck, Kim Gye-Woong, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
J Anim Sci Technol. 2020 Nov;62(6):903-911. doi: 10.5187/jast.2020.62.6.903. Epub 2020 Nov 30.
The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp () muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 ( < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 ( < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 ( < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 ( < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.
本研究的目的是比较用鲤鱼（）肌肉和猪肉制作的香肠的理化性质。香肠的制备分别使用100%猪肉香肠（P10）、50%猪肉和50%鲤鱼肌肉的混合物（P5C5）或100%鲤鱼肌肉（C10）。通过分析近似成分、pH值、仪器颜色、烹饪产率、持水能力（WHC）、粘度和质地剖面分析（TPA）来确定香肠乳化物的质量。熟制C10的水分含量显著高于P10或P5C5（<0.05）；然而，熟制P10的蛋白质含量显著高于C10（<0.05）。未煮制和煮制的C10的pH值显著高于P10和P5C5（<0.05）。C10的烹饪产率、WHC和质地剖面分析高于P10和P5C5（<0.05）。此外，未煮制的C10的粘度高于P10和P5C5。这些结果表明，鲤鱼肌肉可以在pH值、WHC、烹饪产率、粘度和TPA方面提高香肠质量。
