과숙청과물 연화제를 첨가한 소시지의 물성 연구

곽지혜¹, 백무열¹, 김병용¹^,^*

Rheological Studies of the Sausage Added the Over-matured Fruits Tenderizer

Ji-Hye Koak¹, Moo-Yeol Baik¹, Byung-Yong Kim¹^,^*

¹경희대학교 식품공학과

¹Dept. of Food Science and Biotechnology, Kyung Hee University

^*Corresponding author: Byung-Yong Kim, Department of Food Science and Biotechnology, College of Life Science, Kyung Hee University, 1 Seochendong, Giheung-gu, Yongin-si, 446-701, Republic of Korea, Tel: +82-31-201-2627; Fax: +82-31-202-0540, E-mail: bykim@khu.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 29, 2010; Revised: Feb 28, 2011; Accepted: Mar 03, 2011

Published Online: May 31, 2011

Abatract

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with overmatured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect

Keywords: over-matured fruits; tenderizer; failure stress; stress-relaxation