Trends in Agriculture & Life Sciences, Vol. 53, 2016. 12. 농업생명과학연구동향, 제 53 권 대추분말첨가가저지방소시지의품질및저장성에미치는영향 고아라 김광현 진구복 * 전남대학교동물자원학부 Effect of Jujube powder on Quality and Shelf-life of Low-fat Sausage Ah Ra Go, Kwang Hyun Kim and Koo Bok Chin* Department of Animal Science, Chonnam National University *Corresponding author: kbchin@chonnam.ac.kr ABSTRACT This study was performed to determine the quality characteristics and shelf-life of low-fat boiled or smoked sausages containing oven-dried jujube powder at 0.5 and 1.0%. The addition of jujube powder changed the color to be brighter and more yellow during storage (P<0.05). The low-fat boiled sausages with 1% jujube powder were lower cooking loss than the control sausage or 0.5% jejube sausage (p<0.05), and hardness of low-fat smoked sausages with 0.5% jujube powder were higher than the control sausage (p<0.05). Low-fat sausages did not show any interaction between days and treatments in most parameters (p>0.05). Jujube powder (1%) increased the total plate counts of the low-fat boiled sausages, however, the microbial counts in the smoked sausage were not affected by the jujube powder. Thus, the incorporation of jujube powder into the low-fat sausage mixture affected differently depending on the cooking method, however, the jejube powder changed the color of the sausage, regardless of the cooking method. Additional key words: jejube powder, low-fat sausages, quality, shelf-life 서론우리나라의식육가공품의지방함량은 15~30% 로, 지방은소시지의풍미와조직감에큰영향을미친다. 유화형소시지는저지방소시지에비해조직감과향미가뛰어나지만, 지방이첨가되지않는저지방소시지는풍미와조직감이줄어든다 (Keeton, 1994). 하지만지방을과다섭취하면비만과동맥경화, 고혈압, 관상동맥계질환등의질병의원인이된다. 이러한이유로 Choi와 Chin(2002) 은다양한지방대체제를이용한저지방소시지를개발하여기능성에있어유화형소시지와유사한저지방소시지가공방법을발표하였다. 21세기현대소비자들의소비성향은점점건강지향적소비경 - 29 -
향으로바뀌어식품을섭취, 구매함에있어서기능성과안전성에중점을두고있다 (Jeon and Jae, 2007). 소비자들의육가공품의섭취를높이기위해서는소비자들의소비경향에맞추어식품제조업체에서좀더나은제품을개발해야한다. 한편대추의과육은당질이풍부하고그외에비타민류나식이섬유, 미네랄은항암효과와노화방지효과가있어한방약재뿐만아니라떡, 약밥, 한과류등가공품으로많이이용되고있다. 식이섬유는소시지의유화안정성에영향을미친다는연구결과가있으며 (Lee et al., 2008), 이는대추의과육에포함된식이섬유또한해당될것으로사료된다. Park(2006) 은대추과육가루의첨가량에따라설기떡의물성이높게측정됨을알수있었고, Lee(2010) 또한대추과육가루의첨가량에따라약편의경도가높아지는경향을알수있었다. Park(2006) 과 Lee(2010) 에서각각대추가제품에노화를방지시키는효과가있었으며, 이는대추의항산화효과로인한결과임을알수있다 (Kim, 2010). 하지만대추를이용한육제품개발은아직이루어지지않고있다. 따라서본연구에서는저지방소시지에대추과육분말첨가에따른저지방소시지의품질평가와저장기간중저장성평가를통해대추과육분말이저지방소시지기능성을향상하는지알아보고자실시하였다. 재료및방법 1. 공시재료본실험에서사용된대추는경북시경산에서재배된것으로대추를흐르는물에세척후대추의과육과시를분리하여씨를제거한후 60 에서 25시간열풍건조하여대추가루를추출하였다. 추출된대추가루를 150 μm실험용채에가루로내려시료로사용하였다. 원료육은국내산돈육의후지를도매점에서구입하여지방과결체조직을제거한후, 만육기 (M-12s, 한국후지공업주식회사, 한국 ) 로분쇄하였으며실험전까지냉장보관하였다. 2. 저지방자비소시지제조 ( 실험 1) 세절된돈육후지는냉장보관후사용하였으며, Chin 등 (2004) 의방법을이용하여소시지를제조하였다. 처리구별제조배합비는 Table 1과같다. 세절기 (Silent cutter, K15, Talas, Xirivella, EU) 를사용하여원료육과첨가물을배합비에따라세절및혼합시킨후케이싱에충전하여항온수조 (WB-22, Dailhan scientific CO., Ltd., Korea) 에서 75 로 30분간가열하였다. 가열된소시지를 15 분간얼음에서급속냉각한후 4 냉장고에 28일동안저장하였다. 3. 저지방훈연소시지제조 ( 실험 2) 실험 1과실험 2는가열방법이다르다. 저지방훈연소시지는실험 1과같은방법으로원료육을보관한후같은배합비로세절기 (Silent cutter, K15, Talas, Xirivella, EU) 로세절및혼합하여셀룰로오스케이싱에충전하였다. 훈연기 (Smoke chamber, Nu-Vn, ES-13, USA) 로발색, 건조, 훈연, 가열하였고, 15분간얼음에서급속냉각시킨후 4 냉장고에 28일동안저장하였다. 4. 실험방법 (1) ph 및 color 측정저지방소시지제조후측정가능한범위로 5등분한후각각고체용 ph meter (Model # 340, Mettler-Toledo, Schwarzenbach, Switzerland), Color reader (CR-10, Minolta Co. Ltd., Japan) 로 ph와 Color를 5회측정후평균값을내었다. (2) 일반성분분석단백질, 수분, 지방의일반성분분석은 AOAC (2000) 법에의해각각 Kjeldahl법, dry oven법, Soxhlet법으로측정하였다. (3) 가열감량가열전, 후소시지의무게차이를측정하여감량된소시지를평가하였다. - 30 -
Table 1. The formulation for the manufacture of low-fat sausages with jujube podwer. Ingredients 2) Treatments 1) CTL TRT 1 TRT 2 1. Meat 60.0 60.0 60.0 2. Water 31.0 31.0 31.0 1) Ice water 25.0 25.0 25.0 2) Hydrate water (SPI) 6.00 6.00 6.00 3. NMI 7.50 7.50 7.50 1) Salt 1.30 1.30 1.30 2) STPP 0.40 0.40 0.40 3) Cure blend 0.25 0.25 0.25 4) Sodium erythorbate 0.05 0.05 0.05 5) Sugar 1.00 1.00 1.00 6) Spices 1.00 1.00 1.00 7) Whole-fat dry milk 1.00 1.00 1.00 8) Corn syrup 1.00 1.00 1.00 9) Fat replacer 1.50 1.50 1.50 4. jujube 0.00 0.50 1.00 Total 100.0 100.5 101.0 1) Treatment: CTL=Low-fat sausage(lfs) with fat replacer (FR); TRT1=LFS with FR and 0.5% jujube powder (JP); TRT2=LFS with FR 1% JP. 2) Ingredients: STPP, sodium tripolyphosphate; S.E, sodium erythorbate; NFDM, non-fat dry milk; fat replacers, soy protein isolate. [( 가열전시료함량- 가열후시료함량 ) 100 / 가열전시료함량 ] (4) 보수력검사 Jaureigu 등 (1981) 의방법에의해 1.5g 시료를 Whatman #3 여과지로 3겹으로감싸고 3000 rpm 15분원심후유리된수분양을통해보수력을측정하였다. (5) 조직감검사 Instron universal testing machine(model 3344, Canton, Mam USA) 을이용하여 Bourne(1978) 의 방법으로 Texture profile analysis(tpa) 를실행하여제조된저지방소시지의경도 (Hardness), 탄력성 (Springiness), 검성 (gumminess), 씹힘성 (chewiness) 을측정하였다. (6) 미생물검사시료 10 g을멸균된증류수 90 ml에혼합후총균수 (total plate counts, TPC) 와대장균 (Violet Red Bile, VRB) 배지를이용하여 2일간 37 배양후균락수를측정, 그결과를 CFU/g으로나타내었다. - 31 -
(7) Thiobarbituric acid reactive substances (TBARS) 0, 14, 28일에의소시지의지방산패를측정하기위해 Shinnhuber와 Yu(1977) 의방법을이용하여지방산패도를측정하였다. TBARS value = optical density (O.D.) 9.48 / sample weight(g) 6. 통계처리 SPSS 20.0 (2012) program을이용하여실험 1, 2 각각 2번반복실험을통해통계처리를하였다. 품질평가실험의경우일원배치분산분석으로실시하였고, 저장성평가실험의경우저장기간과처리구에대한이원배치분산분석으로실시하였다. Duncan의다중검정법에따라유의차를걱정하여나타내었다 (p<0.05). 결과및고찰저지방소시지의품질평가 1. 자비소시지의품질평가및저장성 ( 실험1) 저지방자비소시지의품질특성결과는 Table 2 와같다. ph, 색도, 일반성분, 보수력, 조직감측정결과유의적차이가나타나지않았으나 (p>0.05), 가열감량에서유의적차이가나타났다 (p<0.05). ph의경우대조구와처리구 T1, T2가각각 6.19, 6.23, 6.19로유의적차이가나타나지않았으며 Table 2. Qquality characteristical of the low-fat boiled sausage with jujube powder. Treatments CTL TRT1 TRT2 ph value 6.19±0.04 a 6.23±0.04 a 6.19±0.03 a Hunter L (lightness) 73.8±0.49 a 73.4±0.29 a 72.6±0.40 a Hunter a (redness) 11.8±0.52 a 11.7±0.36 a 12.1±1.84 a Hunter b (yellowness) 4.71±0.22 a 5.29±0.36 a 6.04±0.45 a Moisture(%) 77.6±1.06 a 77.7±1.60 a 77.9±1.90 a fat(%) 1.65±0.70 a 1.79±0.48 a 1.81±0.29 a protein(%) 12.1±0.02 a 12.8±0.02 a 10.5±0.03 a Expressiblemoisture(%) 27.2±3.57 a 25.8±0.18 a 29.8±2.22 a Cooking loss 6.19±0.11 a 5.28±0.27 ab 4.65±0.47 b Hardness(gf) 5973±1254 a 6509±621 a 6499±264 a Springy(mm) 6.38±0.22 a 6.49±0.08 a 6.11±0.23 a Gumminess 59.9±27.3 a 56.2±0.52 a 29.0±32.0 a Chewiness 382±172 a 369±8.41 a 340±24.6 a Total bacteria counts (log cfu/g) Enterobacteriaceae (log cfu/g) <2.00 <2.00 <2.00 <2.00 <2.00 <2.00 Treatments: Low-fat sausage(lfs) without jujube, CTL; LFS with 0.5% jujube powder, TRT1; LFS with 1% jujube powder, TRT2. - 32 -
(p>0.05), 이는시중에판매되고있는소시지가 5.46~6.49로이와상이한결과가나왔음을알수있다 (Chin et al., 2006). 수분은 77.6, 77.7, 77.9%, 지방은 1.65, 1.79, 1.81%, 단백질은 12.1, 12.8, 10.5% 로일반성분측정결과대추분말첨가량에따른대조구와유의적차이는없었으며, 이또한판매되고있는소시지들의범위안에속해있었다. 소시지의색도는소비자들의기호성에중요한요인으로, 시판소시지의명도, 적색도, 황색도는각각 49.8~67.6, 12.4~15.5, 7.5~17.5의범위내에있다. 대추분말첨가소시지의색도는대조구와유의적차이가없었으며 (p>0.05), 명도, 적색도, 황색도에서 T1은 73.4, 11.7, 5.29로 T2는 72.6, 12.1, 6.04로가장중요하게작용하는적색도에서시판소시지범위내에속함을알수있다. 또한 Lee(2010) 에서대추분말첨가량에따라약편의황색도가증가하였지만제품소시지에는영향을미치 지않음을알수있었다. 제품소시지의기능성측정을위해보수력과가열감량을측정하였다. 보수력측정결과대조구, T1, T2는각각 27.2, 25.8, 29.8% 로대조구와처리구간의유의적차이는없었으나 (p>0.05), 가열감량에서유의적차이가나타났다 (p<0.05). 대조구의가열감량은 6.19% 로, 첨가량에따라각각 5.28, 4.65% 로감소하였다. 이는대추의식이섬유가유화력이수분흡수하도록도와주어대추의첨가량이증가할수록가열감량감소함으로평가된다 (Lee et al., 2008). 또한대추분말첨가량에따른조직감측정결과대조구, T1, T2 각각경도는 5973, 6509, 6499, 탄력성은 6.38, 6.49, 6.11, 검성은 59.9, 56.2, 29.0, 저작성은 382, 369, 340으로처리구간유의적차이는나타나지않았다 (p>0.05). 저지방자비소시지의저장성을평가하기위해 0, 14, 28일동안의 ph, Color, TBARS, 미생물을 Table 3. ph, Hunter color (L, a and b), lipid oxidation (TBARS, MDA mg/kg) and microbial growth (TPC, VRB, log cfu/g) of boiled sausage with date during refrigerated storage. Parameters 1) ph Hunter L Hunter a Hunter b TBARS TPC VRB Treatment*days NS NS NS NS NS NS NS Treatment NS ** NS ** NS * NS Days ** ** NS * * ** * Treatment 2) CTL 6.13 a 73.0 a 11.7 a 5.00 b 0.51 a 3.25 b 2.52 a TRT1 6.15 a 72.5 b 11.7 a 5.32 b 0.50 a 3.13 b 2.70 a TRT2 6.12 a 71.7 b 11.7 a 5.86 a 0.51 a 4.10 a 2.89 a Days 0 6.20 a 73.3 a 11.9 a 5.34 ab 0.47 c 2.00 c 2.00 b 14 6.16 b 71.9 b 11.7 a 5.62 a 0.54 a 2.90 b 2.26 b 28 6.04 c 72.0 b 11.3 a 5.22 b 0.51 b 5.59 a 3.85 a a-d Means with different superscripts in the same column are not different(p>0.05). 1) Parameters: Hunter L=Lightness; Hunter a=redness; Hunter b=yellowness; TBARS=Thiobarbituric acid reactive substance; TPC=Total plate count agar; VRB=Violet red bile agar. 2) Treatment: CTL=Low-fat sausage(lfs) with fat replacer (FR); TRT1=LFS with FR and 0.5% jujube powder (JP); TRT2=LFS with FR 1% JP. NS=Not significan; * indicates p<0.05; ** indicates p<0.001. - 33 -
측정하였다. 그결과 Table 3과같이, 처리구와저장기간간의유의적차이는나타나지않았다 (p>0.05). 처리구간에지방산패도는 0.51, 0.50, 0.51과대장균수는 2.52, 2.70, 2.89 log CFU/g로유의적차이는없었으며 (p>0.05), 총균수에서대조구, T1과 T2의유의적차이가나타났다 (p<0.05). 즉 T2의총균수의값이 4.10 log CFU/g 으로대조구 3.25 log CFU/g와 T1 3.13 log CFU/g 보다유의적으로높은값이나왔다. 이는대추의당이미생물증진에영향을미치는것으로보이며이는 Jeong 등 (2011) 에서대추추출물이미생물생육증진시킨다는결과와일치하였다. 저장기간동안에적색도는 11.9, 11.7, 11.3으로유의적차이가나타나지않았으나 (p>0.05), ph, 명도, 총균수 (p<0.001), 황색도, 지방산패도, 대장균 수 (p<0.05) 에서유의적차이가나타났다. ph 값은 6.20에서 6.04로저장기간중에떨어졌으며, 명도는 73.3에서 71.9로 14일까지떨어졌고, 28일에는 72로유의적차이가없었다 (p>0.05). 총균수와대장균수에서는각각 5.59와 3.85로 28일에서가장높은값이측정되었다. 2. 훈연소시지품질평가및저장성 ( 실험2) 저지방훈연소시지의품질평가결과는 Table 4 와같다. 대조구, T1, T2 각각 ph는 6.02, 6.05, 6.02, 명도는 71.4, 70.9, 70.2, 적색도는 11.3, 11.6, 13.7로유의적차이가없었다 (p>0.05). 또한수분은 73.7, 72.9, 73.7, 지방은 1.99, 1.96, 1.86 으로일반성분에서는차이가없고보수력 24.4, 22.0, 25.2, 가열감량 12.4, 13.9, 13.0으로유의적 Table 4. Quality characteristical of the low-fat smoked sausage with jujube powder. Treatments CTL TRT1 TRT2 ph value 6.02±0.07 a 6.05±0.06 a 6.02±0.05 a Hunter L (lightness) 71.4±0.94 a 70.9±0.95 a 70.2±0.40 a Hunter a (redness) 11.3±0.60 a 11.6±0.03 a 13.7±1.84 a Hunter b (yellowness) 4.90±0.12 b 5.29±0.27 ab 5.78±0.11 a Moisture(%) 73.7±0.13 a 72.9±0.29 a 73.7±0.46 a fat(%) 1.99±0.26 a 1.96±0.03 a 1.86±0.17 a protein(%) 12.1±0.01 a 12.8±0.02 a 10.5±0.01 a Expressiblemoisture(%) 24.4±1.34 a 22.0±1.69 a 25.2±2.16 a Cooking loss 12.4±0.15 a 13.9±1.17 a 13.0±0.25 a Hardness(gf) 7870±1042 b 10839±267 a 9010±406 ab Springy(mm) 6.09±0.36 a 5.98±0.10 a 6.27±0.31 a Gumminess 97.7±26.5 a 95.6±21.8 a 84.9±3.45 a Chewiness 605±109 a 536±60.5 a 527±53.1 a Total bacteria counts (log cfu/g) Enterobacteriaceae (log cfu/g) <2.00 <2.00 <2.00 <2.00 <2.00 <2.00 Treatments: Low-fat sausage(lfs) without jujube, CTL; LFS with 0.5% jujube powder, TRT1; LFS with 1% jujube powder, TRT2. - 34 -
차이가없었으나 (p>0.05), 황색도와조직감중경도에서유의적차이가나타났다 (p<0.05). 황색도는대조구, T1, T2가각각 4.90, 5.29, 5.78로첨가량에따라증가함을보였다. 자비소시지에서는나타나지않았으나, Lee(2010) 와같은결과가나옴을알수있다. 색도는소비자의기호성에영향을미치는만큼높은황색도는안좋은영향을미칠수있다. 그러나시중에판매되는소시지의황색도는 7.5~17.5로대추분말첨가소시지는시중에판매되는소시지에비해낮은값이므로소비자의기호성에영향을미치지않을것으로사료된다. 조직감측정결과대조구와대추분말첨가에따른 T1, T2에서탄력성은 6.09, 5.98, 6.27, 검성은 97.7, 95.6, 84.9, 저작성은 605, 536, 527로유의적차이가나타나지않았으나 (p>0.05), 경도는유의적차이가나타났다 (p<0.05). 대조구, T1, T2는각각 7870, 10839, 9010로 T1이가장높은값이 나타났다. Choi 등 (2007) 에서대추분말첨가량에따라다식의경도가낮아졌으나, Park(2006) 과 Lee(2010) 는첨가량에따라경도가높아졌다고보고하였다. 대추분말첨가소시지에서경도가높아졌다가낮아지는결과는첨가량이과다할경우낮은경도에영향을미침을알수있다. 또한소시지에관한연구에서 Lee 등 (2008) 에서는김치분말첨가량에따라소시지의경도가증가하였고, 탄력성, 응집성에서는유의적인차이를보이지않았으며, Lee 등 (2004) 은쑥분말첨가소시지의경도는분말첨가량에따라증가하였으나, 응집성탄력성에서유의적차이를보이지않았다. 반면 Steenblock 등 (2001) 에서 Oat fiber 첨가한소시지의경도는감소하여본연구와는차이를보여첨가제의종류와양에따른식이섬유차이로보인다. 저지방훈연소시지의저장성을평가는결과 Table 5와같으며, 처리구와저장기간간의유의 Table 5. ph, Hunter color (L, a and b), lipid oxidation (TBARS, MDA mg/kg) and microbial growth (TPC, VRB, log cfu/g) of smoked sausage with date during refrigerated storage. Parameters 1) ph Hunter L Hunter a Hunter b TBARS TPC Treatment*days NS NS NS NS NS NS Treatment NS * NS NS NS NS Days * * NS * NS * Treatment 2) CTL 5.98 a 70.9 a 11.6 a 5.24 b 0.59 a 2.28 a TRT1 5.97 a 70.2 a 11.7 a 5.69 a 0.57 a 2.30 a TRT2 5.95 a 69.2 b 11.9 a 5.93 a 0.55 a 2.07 a Days 0 6.03 a 70.8 a 12.2 a 5.32 b 0.55 a 2.00 a 14 5.93 b 69.6 b 11.7 a 5.86 a 0.63 a 2.22 a 28 5.94 b 69.8 b 11.3 a 5.68 ab 0.54 a 2.43 b a-d Means with different superscripts in the same column are not different(p>0.05). 1) Parameters: Hunter L=Lightness; Hunter a=redness; Hunter b=yellowness; TBARS=Thiobarbituric acid reactive substance; TPC=Total plate count agar; VRB=Violet red bile agar. 2) Treatment: CTL=Low-fat sausage(lfs) with fat replacer (FR); TRT1=LFS with FR and 0.5% jujube powder (JP); TRT2=LFS with FR 1% JP. NS=Not significan; * indicates p<0.05; ** indicates p<0.001. - 35 -
적차이는나타나지않았다 (p>0.05). 처리구간에서명도에서 CTL 70.9, T1 70.2과 T2 69.2로 T2 가 CTL이나 T1에비하여낮게나타났으며 (p<0.05), 저장기간에서는 ph, 명도, 황색도, 총균수에서유의적차이가나타났다 (p<0.05). 즉저장기간동안 ph값은 6.03에서 5.94로낮아졌으며, 명도또한 70.8에서 69.8로값이떨어졌다. VRB 는검출되지않았으며, 총균수측정결과 14일동안에는총균수가증가하지않았으나 28일동안에는증가함을보였다 (p>0.05). 세처리구의총균수평균값은 2.43 log CFU/g으로 3 log CFU/g이하이므로 28일동안안전한것으로평가된다. 가에우수한결과가나타났으며, 저지방훈연소시지또한 0.5% 의대추분말첨가하였을때조직감의향상에영향을미쳤다. 즉 0.5% 대추분말첨가가소시지의품질과저장성에효율적이라판단된다. 감사의글본연구는한국연구재단 ( 과제번호 2014009279) 의지원에의하여수행하였으며이에감사드립니다. 참고문헌 요약본연구는저지방소시지의기능성을증진시키고자열풍건조시킨대추분말가루를 0.5, 1.0% 첨가한저지방소시지를자비와훈연으로제조하여품질평가와저장성평가를수행하였다. 자비소시지의품질평가의경우가열감량에서유의적차이가나타났으며 (p<0.05), 저장성평가의경우처리구와저장기간간의유의적차이가나타나지않았다 (p>0.05). 자비소시지의가열감량은대추분말 1% 첨가시 6.19에서 4.65로줄어들어, 이는대추분말의식이섬유가수분흡수능력으로인해소시지에영향을준것으로사료된다. 저지방자비소시지의총균수측정에서대추분말첨가량이증가될수록높은값을나타내었으며, 이는대추분말의당이미생물의증식에영향을미친것으로사료된다. 훈연소시지의품질평가에서는조직감의경도에서유의적차이가나타났다 (p<0.05). 경도는대추분말 0.5% 가가장높은값을나타냈으며, 1% 첨가시대조구와 0.5% 첨가소시지와유의적차이가나타나지않아 (p<0.05), 0.5% 첨가가소시지의조직감향상에적당하단결과를얻을수있었다. 저지방훈연소시지의경우훈연가열로인해미생증식이억제되어대추분말의당에영향을받지않았다. 저지방소시지의품질평가와저장성평가를종합적으로볼때, 저지방자비소시지에 0.5% 의대추분말을첨가하였을시에가열감량과미생물적평 1. AOAC(2000) Official methods of analysis of AOAC Intl. 17 th edition. MD. USA. 2. Bourne, M. C. (1978) Texture profile analysis. Food Technol., 32: 62-66, 72. 3. Chin, K. B., Lee, H. L., Kook, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the phy physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol. 13: 481-485. 4. Chin, K.B., Kim, K.H., and Lee, H.C. (2006). physicochemical and textural properties, and microbial counts of meat products sold at Korean market. J. Food Sci. Ani. Resour. 26: 98-1005. 5. Choi, E.J (2007) Quality characteristics of dasik by the addition of jejube. Ph.D Thesis. Sejong University, Seoul, Korea. 6. Choi, S.H., and Chin, K.B. (2002). Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. J. Food Sci. 34: 577-582. 7. Jauregui. C. A., Regenstein, J. N., and Baker, (1981) A simple centrifugal method fof measuring expressible moisture, a water binding property of muscle foods. J. Food Sci., 46: 1271-1273. - 36 -
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