굴패각 첨가가 유화형 돈육 소시지의 품질 및 저장안정성에 미치는 효과

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl+0.5% whey protein), T5 (1.5% NaCl+0.5% whey protein+0.15% oyster shell powder), T6 (1.5% NaCl+0.5% whey protein+0.3% oyster shell powder), and T7 (1.5% NaCl+0.5% whey protein+0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at 4℃.