J Korean Soc Food Sci Nutr 한국식품영양과학회지 45(2), 255~260(2016) http://dx.doi.org/10.3746/jkfn.2016.45.2.255 고추씨분말을첨가한떡갈비개발 김학연 * 김계웅 * 정한결공주대학교산업과학대학동물자원학과 Development of Tteokgalbi Added with Red Pepper Seed Powder Hack-Youn Kim *, Gye-Woong Kim *, and Han-Gyul Jeong Department of Animal Resource Science, Kongju National University ABSTRACT This study aimed to investigate the effect of red pepper seed powder addition on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was prepared by addition of 0% (control), 1%, 2%, 3%, and 4% red pepper seed powder. The moisture and ash contents of samples increased with increased content of red pepper seed powder. In addition, the ph value, CIE a * value, and CIE b * value of uncooked and cooked samples increased with higher content of red pepper seed powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with increasing content of red pepper seed powder. The hardness, gumminess, and chewiness of samples increased with higher content of red pepper seed powder, and the sensory evaluation of tteokgalbi containing 3% red pepper seed powder was the highest. Therefore, usages of red pepper seed powder can improve quality characteristics of tteokgalbi. Key words: red pepper seed, tteokgalbi, meat products 서 최근소비자들은건강과행복을추구하는웰빙 (well-being) 문화를추구함에따라화학첨가물을줄이고, 조리소요시간을단축시킨신선편의식품의선호도가증가하였다 (1). 즉석소시지, 떡갈비, 양념육과같은식육제품은대형마트에서부터편의점에이르기까지쉽게찾아볼수있으며, 생육에비하여시장점유율과판매량이증가하고있는추세이다 (2). 떡갈비는갈비살을다져서만들기때문에질감이부드럽고맛이뛰어나서많은사람이선호하는육제품으로현재는쇠고기와돼지고기를이용하여조리되고있다 (3). 1990년대초부터서서히일반인에게선을보이게되어지금은갈비구이의한조리방법으로자리잡게되었다 (4). 최근비만, 고혈압, 암과관상동맥질환등을발생시키는고지방육제품에대한소비가감소함에따라기능성식육제품의수요가증가하고있다 (5). 이러한기능성식육제품의소비는기능성뿐만아니라맛과영양등의품질특성이중요시되고있다 (6). 또한천연식재료를첨가한기능성식육제품들이늘어나고있으며, 현재오미자, 솔잎, 녹차를이용한기능성소시지 (7,8) Received 4 November 2015; Accepted 15 December 2015 Corresponding author: Hack-Youn Kim, Department of Animal Resource Science, Kongju National University, Yesan, Chungnam 32439, Korea E-mail: kimhy@kongju.ac.kr, Phone: +82-41-330-1041 * These authors contributed equally to this work. 론 등이선행됐다. 그러나아직고추씨를이용한식육제품연구는미비한실정이다. 고추 (Capsicum annuum L.) 는가지과에속하는 1년초단일작목으로주로음식의맛을내는향신료로만사용됐지만최근에는웰빙에대한관심이높아지면서다양하게연구되고있다 (9). 붉은고추와고추씨의매운맛성분은 capsaicinoid라는물질로 5종의동족체화합물인 capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin 이알려졌는데 (10-12), 이중 capsaicin 과 dihydrocapsaicin은매운맛을나타내는주요성분이며 (13), capsaicin은암유전자발현조절작용및항성인병성효과, 에너지대사율항진, 살균작용, cells에서세포자멸사유도와지방생성억제등의효과가있음이보고되고있다 (4-8). 그외에당, 유리아미노산, 유기산, 비타민 C, 식이섬유등이함유되어우리나라사람들이가장많이애용하는식재료중의하나이다 (14-18). 고추와고추씨에는 luteolin, capsaicin, quercetin 등과같은 flavonoids와비타민 C가많아항산화효과도강하다고전해진다 (19). 더욱이고추씨에다량함유된식이섬유는인체내에서소화되지않은난소화성다당류로영양적가치는없으나생리활성을증진하는것으로알려졌다 (20). 또식이섬유첨가는저지방육제품을제조할수있고지방의과다섭취에따른비만, 동맥경화등성인병을예방하기위해기능성식육제품으로활용할수있다 (21). 따라서본연구는고추씨분말의첨가수준이떡갈비의
256 김학연 김계웅 정한결 품질특성에미치는영향을규명하고자실시하였다. 재료및방법공시재료및떡갈비제조본실험에사용된돈육은 2015년 3월에도축된국내산냉장돈육후지부위 (Hongjumeat Co., Chungnam, Korea) 와등지방을구입하여사용하였다. 원료육은과도한지방과결체조직을제거하였고, 돈육과등지방은각각 3 mm plate 를장착한 grinder(pa-82, Manica Co., Barcelona, Spain) 로분쇄하였다. 주재료 ( 돈육 70%, 등지방 15%, 빙수 15%) 와부재료 ( 소금 1.2%, 설탕 1%, 마늘파우더 0.5%, 양파파우더 0.5%, 고추씨분말 0~4%) 를함께첨가하여떡갈비를제조하였다. 떡갈비제조에사용된고추씨분말 ( 수분 14.05%, 조단백질 15.31%, 지방 26.05%, 조섬유 41%, ph 6.25, 명도 53.5, 적색도 24.46, 황색도 22.10; Shinheung Co., Chungnam, Korea) 은 2015년 3월에지역마켓에서구입하여사용하였다. 떡갈비의대조구는고추씨분말을첨가하지않았고 (control: 0%), 처리구들은고추씨분말을각각 1%, 2%, 3% 및 4% 씩첨가하여제조하였다. 약 100 g씩성형된떡갈비는 chamber(10.10esi/sk, Alto-Shaam Co., Menomonee Falls, WI, USA) 를이용하여 80 C에서 30분간가열한후 4 C로냉각및보관하여실험에사용하였다. 일반성분분석일반성분정량은 AOAC법에따라조단백질함량은 Kjeldahl법, 조지방함량은 Soxhlet법, 수분함량은 105 C 상압건조법, 조회분함량은직접회화법으로분석하였다 (22). ph 측정시료 5 g을채취, 증류수 20 ml와혼합하여 ultra turrax(hmz-20dn, Pooglim Tech, Seongnam, Korea) 를사용하여 8,000 rpm에서 1분간균질후 ph meter(s220, Mettler-Toledo TM, Schwerzenbach, Switzerland) 를사용하여측정하였다. 색도측정떡갈비의표면을 colorimeter(cr-10, Minolta Co., Tokyo, Japan) 를사용하여명도 (lightness) 를나타내는 CIE L * 값, 적색도 (redness) 를나타내는 CIE a * 값과황색도 (yellowness) 를나타내는 CIE b * 값을측정하였다. 이때의표준색은 CIE L * 값이 97.83, CIE a * 값이 -0.43, CIE b * 값이 +1.98인백색표준으로사용하였다. 가열감량 (cooking loss) 측정 Chamber(10.10ESI/SK, Alto-Shaam Co.) 의온도를 80 C로설정하고떡갈비시료를 30분간가열한후꺼내어상온에 30분간방랭한다음무게를측정하여계산하였다. 가열감량 (%)= 가열전시료무게 (g)- 가열후시료무게 (g) 100 가열전시료무게 (g) 직경감소율및두께감소율측정 가열전시료의직경과두께를측정한다음각처리구에따라가열처리전후의직경과두께를 Vernier calipers (CD-15APX, Mitutoyo Co., Kawasaki-shi, Japan) 를사용하여측정한후계산하였다. 직경감소율 (%)= 가열전시료직경 (mm)- 가열후시료직경 (mm) 100 가열전시료직경 (mm) 두께감소율 (%)= 가열전시료두께 (mm)- 가열후시료두께 (mm) 100 가열전시료두께 (mm) 물성 (texture properties) 측정 항온수조 (JSWB-30T, JSR, Chungnam, Korea) 의온도를 80 C로설정하여 petri dish에충진된시료를 30분간가열한후꺼내어상온에 30분간방랭한다음 Texture analyzer(ta 1, Lloyd Co., Largo, FL, USA) 를이용하여측정하였다. 즉방랭한후시료를 20 20 20 mm로잘라 plate 중앙에평행하게놓고두번찔러나타난 curve를이용하여분석계산하였다. 이때분석조건은 pre-test speed 2.0 mm/s, post-test speed 5.0 mm/s, maximum load 2 kg, head speed 2.0 mm/s, distance 8.0 mm, force 5 g으로설정하여측정된경도 (hardness, kg), 탄력성 (springiness) 및응집성 (cohesiveness) 을기록하였고, 이를이용하여검성 (gumminess, kg) 과씹음성 (chewiness, kg) 을산출하였다. 관능검사 (sensory properties) 가열처리한떡갈비를일정한두께로절단하여훈련된 9 명의패널요원을구성하였으며, 각처리구별로색 (color), 풍미 (flavor), 연도 (tenderness), 다즙성 (juiciness) 및전체적인기호성 (overall acceptability) 에대하여각각 10점만점으로평점하고그평균치를구하여비교하였다. 이때색, 풍미, 연도, 다즙성, 전체적인기호성에서 10점은가장우수하고, 1점은가장열악한품질의상태를나타내었다. 통계처리실험의결과는최소한 3회이상의반복실험을하여평가되었다. 이후통계처리프로그램 SAS(version 9.3 for window, SAS Institute Inc., Cary, NC, USA) 를이용하여결과를평균값과표준편차로나타내었으며, ANOVA, Duncan's multiple rage test로각각의특성에대해유의적인
고추씨첨가떡갈비 257 차이가있는지를검증하였다. 결과및고찰떡갈비의일반성분고추씨분말의첨가에따른떡갈비의일반성분함량에미치는영향을 Table 1에나타내었다. 수분함량은고추씨분말첨가량이증가함에따라수분함량이증가하여 3% 처리구에서가장높은수치를나타내었지만 4% 처리구에서는감소하는경향을보였으며, 조단백질함량은대조구 (control) 와처리구간에유의적차이를보이지않았다. 회분함량은대조구와비교하여고추씨분말을첨가한처리구들에서유의적으로높은수치를나타내었고 (P<0.05), 처리구들간에유의적차이를보이지않았다. 지방함량은대조구에서가장높은수치를나타내었고고추씨분말첨가량이증가함에따라감소하는경향을나타내었다. Fernández-Ginés 등 (23) 은육제품에첨가한식이섬유의함량이일정수준이상으로증가함에따라단백질함량은높아진다고하여본실험과차이를나타내었다. 또한 Choi 등 (24) 은분쇄형돈육육제품에첨가한미강식이섬유의함량이일정수준이상으로증가함에따라수분함량이낮아진다는보고와일치하였으며, Kim 등 (25) 은너겟에식이섬유첨가량이증가할수록지방함량은감소한다고보고한바있어본실험결과와유사한결과를보였다. ph, 색도분석 Table 2는고추씨분말을첨가한떡갈비의 ph 및색도를 나타내었다. 가열전과가열후 ph는대조구가처리구들과비교하여유의적으로낮은 ph를나타내었다 (P<0.05). 이러한결과는고추씨분말의 ph가대조구보다높은값을갖기때문이다. 분쇄육제품의가열후 ph는가열전 ph보다높은수치를나타내었는데, 이는가열하는동안단백질이변성되어수소결합이약해짐에따라 imidazolium을포함한염기성아미노기가유출되어 ph가상승한다고하였다 (26,27). 고추씨분말첨가량에따른떡갈비의색도는 Table 2와같다. 가열전명도 (CIE L * ) 는대조구가처리구들보다유의적으로높은수치를나타내었고첨가량이증가함에따라명도가감소하는경향을나타내었다 (P<0.05). 가열후명도또한대조구보다모든처리구에서낮은수치를나타내었고, 첨가량이증가함에따라명도가감소하는경향을나타내었다. Kim 등 (25) 은너겟에식이섬유를첨가하면명도가대조구와비교하여낮아지는결과를나타내었다. 가열전적색도 (CIE a * ) 는대조구가처리구들에비하여유의적으로낮은값을나타내었고, 고추씨분말함량이증가할수록적색도는증가하는경향을나타내었다. 가열전후떡갈비의황색도 (CIE b * ) 는대조구에비해고추씨분말을첨가한처리구들이유의적으로높은수치를나타내었다 (P<0.05). 가열감량과직경감소율및두께감소율측정고추씨분말을첨가한떡갈비의가열감량은 Fig. 1에나타내었다. 대조구와 1% 처리구는유의적인차이를보이지않았으며고추씨분말함량이증가함에따라가열감량이감소하는경향을나타내었다. 미강식이섬유를첨가한육제품은첨가량이증가할수록가열수율이높아진다고보고하 Table 1. Proximate compositions of tteokgalbi formulated with various levels red pepper seed powder (%) Water Protein Fat Ash 62.66±1.24 bc 23.92±0.70 12.50±0.24 a 1.75±0.07 b 62.47±1.35 bc 24.40±0.01 12.33±0.47 ab 2.09±0.13 a 64.56±1.63 ab 23.91±0.68 11.22±0.50 b 1.95±0.00 a 65.97±2.84 a 23.91±0.14 9.44±0.77 c 1.97±0.03 a All values are mean±sd of three replicates. Means with different letters (a-c) in the same row are significantly different (P<0.05). 60.75±0.27 c 23.82±0.49 8.50±0.24 c 1.99±0.00 a Table 2. ph and color of tteokgalbi formulated with various levels red pepper seed powder Traits ph 5.68±0.01 d 5.69±0.00 c 5.78±0.00 b Uncooked CIE L * 64.74±0.44 a 61.92±0.81 b 61.24±0.62 b CIE a * 4.72±0.31 e 8.54±0.74 d 12.74±0.50 c CIE b * 11.92±0.47 c 18.46±0.79 b 26.76±0.71 a ph 5.94±0.01 d 5.96±0.04 c 6.02±0.03 b Cooked CIE L * 66.90±1.65 a 64.62±0.71 b 64.02±0.89 b CIE a * 9.48±1.55 c 10.62±0.18 c 12.04±0.62 b CIE b * 8.44±0.93 e 10.24±0.22 d 12.56±0.92 c Means with different letters (a-e) in the same row are significantly different (P<0.05). 5.78±0.02 b 57.54±0.64 c 13.64±0.74 b 26.82±0.33 a 6.02±0.00 b 60.82±1.29 c 13.22±0.79 a 14.68±1.37 b 5.88±0.01 a 56.28±0.79 d 15.56±0.21 a 27.56±1.24 a 6.09±0.01 a 59.66±1.27 c 13.74±0.65 a 15.88±0.53 a
258 김학연 김계웅 정한결 Cooking loss (%). 50 40 30 20 10 0 a a ab 0 1 2 3 4 ab Fig. 1. Cooking loss of tteokgalbi formulated with various levels red pepper seed powder. Means with different letters (a,b) above the bars in the treatments are significantly different (P<0.05). 였고 (24), wheat fiber를첨가한너겟 (25) 에서는 wheat fiber의첨가량이증가함에따라가열감량이줄어드는것으로나타내어본연구와같은경향을보였다. 그러나 Fernández-Ginés 등 (23) 에따르면과도한식이섬유의첨가는오히려가열감량을증가시킨다고하여, 고추씨분말을일정수준이상첨가하지않도록조절할필요가있을것으로생각된다. 고추씨분말첨가량에따른직경감소율, 두께감소율은 Table 3에나타내었다. 직경감소율은대조구에비해서모든처리구가점차낮아지는경향을보였으며, 두께감소율또한같은결과를나타내었으나유의적인차이는없었다 (P> 0.05). Choi 등 (24) 은미강식이섬유의첨가량이증가할수록직경감소율이줄어들었고, 두께감소율은유의적인차이를보이지않았다고하여본연구과유사한경향을나타내었다. 물성특성 Table 4는고추씨분말첨가량을달리하여제조한떡갈비의물성 (TPA) 을측정한결과이다. Mittal과 Usborne(28) 은육제품의물리적특성은단백질의보수력, 유화력, 겔형 b 성등에의해서결정된다고보고하였다. 고추씨분말을첨가한떡갈비의경도는대조구와비교하여고추씨분말 3% 처리구에서유의적으로높은수치를나타내었다 (P<0.05). Choi 등 (24) 은분쇄형육제품에미강식이섬유를첨가량이증가함에따라경도가증가하였다고하였으며, Lee 등 (29) 은유자과피를유화형소시지에첨가하였을때유자과피의함량이증가함에따라경도가증가한다고보고하였다. 탄력성과응집성은대조구와처리구간에유의적차이가없었으나, Choi 등 (24) 은미강식이섬유를첨가함에따라탄력성이증가한다고하였다. 검성과씹음성은고추씨분말 1% 처리구가가장높은수치를나타내었다. 육제품의조직감은일반성분의함량, 원료육의보수력, 첨가물의종류와특성에따라차이가있으므로고추씨분말첨가에따라떡갈비의경도를향상시킨것으로사료된다 (30). 관능적특성고추씨분말을첨가한떡갈비의색, 풍미, 연도, 다즙성, 전체적인기호도는 Table 5에나타내었다. 떡갈비의색과다즙성은모든처리구에서유의적으로높은점수를받았으며, 고추씨분말 3% 처리구가가장높은평가를받았다. 풍미는고추씨분말 3% 처리구가대조구와다른처리구에비해가장높은점수를받았으며, 연도와전체적인기호도는고추씨분말의첨가수준이향상함에따라증가하는경향을보였다. Choi 등 (24) 은분쇄형돈육육제품에 1% 와 2% 미강식이섬유를첨가하였을경우우수한관능적특성을나타낸다고하였다. 또한 Kwon 등 (31) 은솔잎분말을첨가한육제품이대조구보다관능적으로우수한것으로보고하였으나, Kim 등 (25) 은식이섬유첨가에따른너겟의관능적인특성에는유의적차이를보이지않는다고하였다. 이러한결과로보아고추씨분말을 3% 첨가하였을때관능적으로가장우수한떡갈비를제조할수있다고판단된다. Table 3. Reduction in diameter and thickness of tteokgalbi formulated with various levels red pepper seed powder (%) Reduction in diameter Reduction in thickness 20.05±3.59 21.73±1.81 18.40±4.10 21.11±2.05 17.16±0.88 19.71±2.73 16.18±0.29 19.31±2.79 15.33±0.65 19.21±1.98 Table 4. Texture profile analysis of tteokgalbi formulated with various levels red pepper seed powder Hardness (kg) Springiness Cohesiveness Gumminess (kg) Chewiness (kg) 0.43±0.04 b 0.91±0.01 0.36±0.03 0.27±0.03 bc 0.25±0.03 bc 0.60±0.24 ab 0.91±0.02 0.36±0.02 0.35±0.02 a 0.32±0.02 a 0.67±0.28 ab 0.91±0.01 0.34±0.07 0.31±0.07 ab 0.28±0.06 ab Means with different letters (a-c) in the same row are significantly different (P<0.05). 0.75±0.04 a 0.89±0.01 0.36±0.01 0.32±0.02 ab 0.28±0.02 ab 0.62±0.00 ab 0.89±0.01 0.38±0.03 0.26±0.02 c 0.23±0.02 c
고추씨첨가떡갈비 259 Table 5. Sensory properties of tteokgalbi formulated with various levels red pepper seed powder Color Flavor Tenderness Juiciness Overall acceptability 6.00±0.00 c 6.75±0.92 b 6.37±0.74 c 6.25±0.46 c 6.12±0.35 c 7.12±0.64 b 6.75±0.46 b 6.50±0.53 c 6.87±0.35 b 6.12±0.35 c 7.00±0.92 b 7.00±0.53 ab 6.87±0.35 bc 7.00±0.53 ab 6.87±0.35 b Means with different letters (a-c) in the same row are significantly different (P<0.05). 7.75±0.46 a 7.62±0.51 a 7.50±0.53 a 7.50±0.75 a 7.37±0.51 a 7.00±0.53 b 6.75±0.88 b 7.25±0.46 ab 6.87±0.35 b 7.12±0.64 ab 요 본연구는고추씨분말의첨가수준이떡갈비의품질특성에미치는영향을규명하고자실시하였다. 떡갈비의단백질함량은대조구와처리구간에유의적인차이가없었으며, 수분함량은고추씨분말 3% 처리구가가장높은수치를나타내었다. 회분함량은대조구에비해고추씨분말처리구가유의적으로높은함량을가졌으며 (P<0.05), 처리구간에는유의적인차이를보이지않았다. 지방함량은고추씨분말첨가량이증가함에따라감소하는경향을나타내었다. ph는가열전과가열후모두고추씨분말을첨가한처리구들이유의적으로높은수치를나타냈다 (P<0.05). 가열전과후명도는고추씨분말첨가량이증가함에따라감소하였으며, 적색도와황색도는증가하였다. 가열감량은고추씨분말첨가량이증가할수록감소하였으며, 직경감소율과두께감소율은대조구와처리구간에유의적인차이는없었으나감소하는경향을보였다. 경도는 3% 처리구가가장높은수치를나타내었다. 탄력성, 응집성은대조구와처리구들간에유의적인차이가없었고, 검성과씸음성은고추씨분말 1% 처리구가대조구와다른처리구에비해서높게나타났다. 관능적특성은모든고추씨분말처리구가색도와다즙성에서대조구보다우수한평가를받았으며 (P<0.05), 이외모든항목에서 3% 처리구가가장우수한평가를받는것으로나타났다. 이러한연구자료를바탕으로돈육떡갈비에고추씨분말을첨가하여품질특성을분석한결과 2~3% 의고추씨분말을첨가하여우수한떡갈비를제조할수있을것으로판단된다. 약 REFERENCES 1. Kwock CK, Jang JK. 2011. The promotion strategies of wellbeing food industry-focusing on fresh-cut produce industry-. Food Industry and Nutrition 13(1): 17-27. 2. Hah KH, Ahn CN, Joo ST, Park GB, Sung NJ, Park KH, Kim IS, Jin SK, Chung KY. 2005. Physical characteristics of seasoning pork during aging at cold temperature. Korean J Food Sci Ani Resour 25: 397-402. 3. Lee JE, Oh MS. 2008. Quality characteristics of seasoned sauce and seasoned pork rib with added pine needle powder during storage. Korean J Food Culture 23: 629-638. 4. Lee JJ, Jung HO, Lee MY. 2011. Development of dduk-galbi added with ripened Korean cabbage kimchi. Korean J Food Sci Ani Resour 31: 304-310. 5. Chin KB, Kim WY, Kim KH. 2005. Physicochemical and textural properties and antimicrobial effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean J Food Sci Ani Resour 25: 141-148. 6. Jiménez-Colmenero F, Carballo J, Cofrades S. 2001. Healthier meat and meat products: their role as functional foods. Meat Sci 59: 5-13. 7. Kim SM, Cho YS, Yang TM, Lee SH, Kim DG, Sung SK. 2000. Development of functional sausage using extracts from Schizandra chinensis. Korean J Food Sci Ani Resour 20: 272-281. 8. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. 2002. Development of functional sausage using plant extracts from pine needle and green tea. Korean J Food Sci Ani Resour 22: 20-29. 9. Yoon J, Jun JJ, Lim SC, Lee KH, Kim HT, Jeong HS, Lee J. 2010. Changes in selected components and antioxidant and antiproliferative activity of peppers depending on cultivation. J Korean Soc Food Sci Nutr 39: 731-736. 10. Bennet DJ, Kirby GW. 1968. Constitution and biosynthesis of capsaicin. J Chem Soc C 442-446. 11. Crombie L, Dandegaonker SH, Simpson KB. 1955. Amides of vegetables origin. Part Ⅵ. Synthesis of capsaicin. J Chem Soc 1025-1027. 12. Lee KR, Suzuki T, Kobashi M, Hasegawa K, Iwai K. 1976. Quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihydrocapsaicin using mass fragmentography. J Chromatogr A 123: 119-128. 13. Huffman VL, Schadle ER, Villalon B, Berns EE. 1978. Volatile components and pungency in fresh and processed Jalapeno peppers. J Food Sci 43: 1809-1811. 14. Cheon HL, Shin JY, Park KH, Chung MS, Kang DH. 2015. Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment. Food Control 50: 441-445. 15. Kim KH, Chun JK. 1975. The effects of the hot air drying of red pepper on the quality. Korean J Food Sci Technol 7: 66-73. 16. Lee SW. 1979. Gas liquid chromatographic studies on sugars and organic acids in different portions of hot pepper fruit (Capsicum annuum L.). Korean J Food Sci Technol 11: 278-282. 17. Ku KH, Choi EJ, Park JB. 2008. Chemical component analysis of red pepper (Capsicum annuum L.) seeds with various cultivars. J Korean Soc Food Sci Nutr 37: 1084-1089. 18. Chae YS, Lee KS, Kim HJ, Hong CK. 1996. Quality characteristics of emulsion-type sausages containing yoghurt and capsicum oil. Korean J Food Sci Ani Resour 16: 229-234. 19. Lee Y, Howard LR, Villalon B. 1995 Flavonoids and anti-
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