연구는 원료육 대비 5% 닭갈비 양념을 첨가한 닭갈비 맛 계육 소시지를 제조하는데 있어서 닭 껍질과 돼지 등지방의 첨가가 저장 중 이화학적 품질을 비교하기 위하여 실시하였다. 닭갈비맛 계육 소시지를 대조구(100% 닭 가슴육), 닭껍질 첨가구(85% 닭 가슴육 + 15% 닭껍질), 돼지 등지방 첨가구(85% 닭 가슴육 + 15% 돼지 등지방)로 나누어 제조하였다. 완성된 닭갈비맛 계육 소시지를 진공포장하여 $4^{circ}C$에서 14일간 저장하면서 이화학적 품질을 검사하였다. 소시지의 일반 조성을 보면, 대조구에서 수분(72.73%)과 조단백(21.46%) 함량이 높았고, 돼지 등지방 첨가구에서 조지방(10.48%) 함량이 높았다(p<0.05). 대조구와 닭 껍질 첨가구는 돼지 등지방 첨가구보다 불포화지방산 및 단일불포화지방산 함량이 높았다(p<0.05). 보수력은 저장 기간 동안 돼지 등지방 첨가구에서 가장 높은 수준을 보였다(p<0.05). 조직감 비교를 위한 경도는 돼지 등지방 첨가구가 대조구와 닭 껍질 첨가구보다 낮았고, 탄성은 높았다(p<0.05). 결론적으로 닭갈비맛 계육 소시지에 닭 껍질을 첨가하면 불포화지방산 조성이 증가하나, 돼지 등지방 첨가구에 비해 보수성과 조직감이 떨어지는 것으로 나타났다.
This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.
