국내시장에 유통중인 소시지 및 캔류 제품의 품질 비교

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9~5.0 in N, 6.6~8.0 in C, and 5.2~6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L^(*) values fo N were ranged 49.8~56.7, which were slightly lower than those of C and R. The sausage with high content of crude fat and high L^(*)value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of L and J. In meat color, L^(*) and a^(*) values were not different between S and L, although b^(*) value of L was slightly higher than that of S and J. There were not significantly different among can products however, the product containing low-salt had the highest score in overall acceptability.