CAJ | 학술논문

制备具有营养保健功能的脂代果蔬/鹿肉复合发酵香肠，以乳化植物油取代原料中常用的动物脂肪，研究其加工特性与工艺优化。利用不同种类乳化植物油，对果蔬/鹿肉复合发酵香肠中的猪肉脂肪进行不同比例的取代，通过比较感官特性和碘值，得到植物油脂取代的最佳比例；通过发酵工艺单因素试验，研究发酵温度、发酵时间和菌种用量对脂代果蔬/鹿肉复合发酵香肠pH值、碘值和蛋白质的影响；利用中心复合试验设计，以碘值为评价指标，优化出脂代果蔬/鹿肉复合发酵香肠最佳发酵工艺参数为油脂取代量70%、发酵温度28℃、发酵时间23.7 h、菌种用量0.94%；通过脂代发酵香肠水分含量与质构特性的相关性研究，建立了水分含量和持水性的线性回归模型。
제비구유영양보건공능적지대과소/록육복합발효향장，이유화식물유취대원료중상용적동물지방，연구기가공특성여공예우화。이용불동충류유화식물유，대과소/록육복합발효향장중적저육지방진행불동비례적취대，통과비교감관특성화전치，득도식물유지취대적최가비례；통과발효공예단인소시험，연구발효온도、발효시간화균충용량대지대과소/록육복합발효향장pH치、전치화단백질적영향；이용중심복합시험설계，이전치위평개지표，우화출지대과소/록육복합발효향장최가발효공예삼수위유지취대량70%、발효온도28℃、발효시간23.7 h、균충용량0.94%；통과지대발효향장수분함량여질구특성적상관성연구，건립료수분함량화지수성적선성회귀모형。
This paper reports the production of fermented venison sausages with added fruits and vegetables by partial replacement of pork fat with emulsified vegetable oils, which have improved nutritional and health benefits. The processing properties were investigated and the process conditions were optimized. In order to find optimal conditions for fat substitution, we performed a comparative evaluation of the sensory properties and iodine value of fermented sausages with partial replacement of pork fat by different kinds of emulsified vegetable oils in different proportions. The effects of fermentation temperature, time and inoculum amount on the pH, iodine value and protein degradation of fermented sausages were examined by single factor method. Based on iodine value, the optimal levels for the three variables as well as fat substitution were determined by central composite design as 28℃,23.7 h, 0.94% and 70%, respectively. By correlation analysis, linear regression models were developed indicating moisture content and water holding capacity as a function of texture properties, respectively.