본 연구는 PSE(pale, soft, exudative)육의 이용성을 조사하기 위하여 정상돈육 처리구, PSE 돈육처리구 및 정상돈육과 PSE 돈육의 1:1 혼합처리구로 하여 Lactobacillus plantarum과 Staphylococcus simulans를 첨가한 유럽스타일의 발효소세지를 제조하여 21일간 발효 및 숙성을 실시하였다. PSE육 처리구가 최종제품에서 가장 낮은 Aw 및 pH를 나타내었고, 단백질 용해도도 가장 낮았다. 이러한 저하는 PSE육의 혼합정도와 높은 유의성을 나타내었다(P<0.01). 또한 PSE육 처리구가 경도, 점착성 및 저작성에 있어서도 낮았다. 이러한 결과는 PSE육 특성뿐만 아니라 PSE육에 의한 낮은 pH값과도 관계 있으리라 본다. 따라서 PSE육으로 발효육제품을 생산함에 있어 당의 첨가수준을 낮게 조절하여야 할 것이다. 정상육과 PSE육의 혼합육으로 바람직한 발효소세지를 제조하기 위해서는 PSE육을 50% 이하로 혼합하여야 할 것이다.
European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.
