키토산의 함량을 달리하여 첨가한 저지방 소시지의 품질 특성

Physicochemical and textural properties, and sensory evaluation of low-fat sausages (LFSs) manufactured with 0.3 and 0.6% chitosan were investigated and compared with those of regular-fat sausages (RFSs). Although the batter pH was not changed with the addition of chitosan (p>0.05), product pH was reduced (p>0.05) with the addition of chitosan up to 0.6%. Proximate composition and cooking loss (%) were not affected by the addition of chitosan. Expressible moisture values (EM, %) of LFSs were lower (p0.05) in these values of sausages containing between 0.3 and 0.6%. Batter viscosity was not affected by the addition of chitosan, but LFSs with or without chitosan had lower viscosity than RFSs due to high moisture (%). Sensory evaluation results showed that LFSs containing 0.3% chitosan had most parameters similar to those of low-fat control. These results indicated that chitosan at the level of 0.3% can be used for the manufacture of LFSs without quality defect.