The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

Abstract

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE a* and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE L* and b* values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.(Key words : spent laying hen meat, TBARS, meat color, WHC, emulsified sausage) †

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

“…Jin et al(2007)은 성계육을 수리미 형태로 변형시켜 소시지 에 첨가하였고, Lee et al(2010)은 성계 염지육의 자연 동결 건조를 통해 건조 성계육 제품을 개발하였으며, Kim (2014) 은 산란 성계육을 사용한 유화형 소시지를 제조하였다. Sorapukdee et al(2016)은 산란 성계육을 이용한 육포 제조 시 보습제와 로스팅의 효과에 대한 연구를 진행하기도 하였다.…”

“…Sorapukdee et al(2016)은 산란 성계육을 이용한 육포 제조 시 보습제와 로스팅의 효과에 대한 연구를 진행하기도 하였다. Jung et al(2013)에 의하면 산란노계가 육계나 재래닭보다 육 질은 낮지만 단백질을 다량 함유하고 있어 활용 가능성이 높 을 것으로 예상한 바 있으며, 부위별 조리가공의 비율이 늘 어나고 있어 산란 성계육의 이용 방안에 대한 연구가 요구되 고 있다 (Kim, 2014 Folch et al(1957)의 방법을 참고하여 5 g의 시료와 25 mL의 chloroform-methanol 용액을 13,500 rpm의 균질기(T25 basic ultra turrax, IkaWerke GmbH & Co., Germany)에서 2분간 균질한 후에 0.88% KCl 6 mL를 넣어 3,000 rpm에서 10분 동안 원심분리를 실시하였다. 하층액을 여과지 (filter paper #1)로 걸러내고, 질소가스농축기(MGS-2200, Eyela Tokyo Rikakikai Co., Ltd., Japan)를 통해 38°C에서 완전히 농축시킨 다음, 순수지질을 AOAC(1995)의 방법을 참고하여 지방산 메틸에스테르(FAME)로 전환시켰다.…”

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

“…The meat of OHLs is difficult to sell directly to the consumer because of its low quality [10]. In recent years, studies have been undertaken to process the meat from OLH into meat products to promote consumption and provide added value [11][12][13]. Therefore, the aim of this study was to better understand and provide scientific information regarding the utilization of different chicken breeds to manufacture retorted Samgyetang, which is expected to be used as basic information for the diversification of Samgyetang products.…”

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

“…The consumption of spent layer as partial meat resources has increased ( Kim, 2014 ). At the same time, many researchers are putting efforts to optimize the use of spent layer because of their depreciation.…”