한국축산식품학회지 (Food Science of Animal Resources)

  • 제22권2호
  • /
  • Pages.115-121
  • /
  • 2002
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

초음파 처리시간이 튀김 계육의 품질 및 기호성에 미치는 영향

Effects of Ultrasonic Treatment Time on the Quality and Palatability of fried Chicken Meat

  • 남주현 (대구공업대학 식음료조리과) ;
  • 송형익 (대구공업대학 식음료조리과) ;
  • 박충균 (대구공업대학 식음료조리과) ;
  • 박성하 ((주)소닉스텍) ;
  • 김도완 (성덕대학 식품개발연구소) ;
  • 문윤희 (경성대학교 식품공학과) ;
  • 정인철 (대구공업대학 식음료조리과)
  • 발행 : 2002.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 초음파 처리시간이 튀김 계육의 품질 및 기호성에 미치는 영향을 검토하기 위하여 실시하였다. 수분함량의 경우 가슴육 및 다리육 모두 U-10 처리구가 대조구보다 낮았으며, 단백질 함량은 대조구와 초음파 처리구 사이에 차이가 없었다. 지방함량은 초음파 처리시간이 길어질수록 높아졌다. 튀김감량은 초음파 처리구가 대조구보다 낮았으며, 보수력은 초음파 처리시간이 길어질수록 대조구보다 높아지는 경향이었다. 그리고 물리적인 조직감은 대조구와 초음파처리구 사이에 현저한 차이가 없었다. L*(명도)값은 대조구와 초음파 처리구 사이에 차이가 없었으나, 가슴육이 다리육보다 높았다. 그리고 a*(적색도)값은 초음파처리에 의한 영향은 없었으나 다리육이 가슴육보다 높았다. 구성아미노산은 glutamic acid, aspartic acid, lysine, leucine 및 arginine이 많이 함유되어 있었다. 지방산 조성은 oleic acid와 linoleic acid가 약 60% 이상을 차지하였다. 그리고 맛, 조직감, 다즙성 및 전체적인 기호성은 초음파 처리시간에 따라 향상되었다.

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.

키워드

참고문헌

  1. Ang, C. Y. W. (1988) Comparison ofbroiler tissues for oxidative changes after cooking and refrigerated storage. J. Food Sci. 53, 1072-1075 https://doi.org/10.1111/j.1365-2621.1988.tb13533.x
  2. Aimerding, G. D. (1966) Evaporation methods as applied to the food industry. Adv. Food Res. 15, 303-358
  3. Bae, M. H. and Jeong, M. K. (1998) A study on the improving the resolution using synthetic focusing in B-mode ultrasound imaging system. J. Acousticat Soc. Korea, 17, 14-28
  4. Bae, T. J., Kang, D. S., Choi, O. S., Lee, Y. J., Kim, K. E., and Kim, H. J. (2000) Changes in chemical components of muscle from red bream(Pagrus major) by Ulva pertusa extract. Korean. J. Life Sci. 10, 447-455
  5. Berry, B. W. (1994) Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J. Food Sci. 59, 10-14 https://doi.org/10.1111/j.1365-2621.1994.tb06885.x
  6. Cannel, L. E., Savell, J. W., Smith, S. B., Cross, H. R., and St. John, L. C. (1989) Fatty acid composition and caloric value of ground beef containing low levels of fat. J. Food Sci. 54, 1163-1168 https://doi.org/10.1111/j.1365-2621.1989.tb05946.x
  7. Davis, C. E. and Franks, D. L. (1995) Effect of end-point temperature and storage time on color and denaturation of myoglobin in broiler thigh meat. Pouttry Sci. 74, 1699-1702 https://doi.org/10.3382/ps.0741699
  8. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 226, 497-507
  9. Food & Drug Administration (2000) Food Code. Moonyoungsa, Seoul, p. 212
  10. Hamm, R. (1960) Biochemistry of meat hydration. Adv. Food Res. 10, 355-463
  11. Han, D., McMillin, K. W., and Godber, J. S. (1994) Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic determination. J. Food Sci. 59, 1279-1282 https://doi.org/10.1111/j.1365-2621.1994.tb14695.x
  12. Han, K. H. and Roh, Y. R. (1998) Design of an ultrasonic transducer with 1-3 mode piezo-composites and fabrication of its prototype. J. Acoustical Soc. Korea, 17, 48-57
  13. Jung, I. C. (1999) Effect of freezing temperature on the quality of beef loin aged after thawing. J. Korean Soc. Food Sci. Nutr. 28, 871-875
  14. Jung, I. C., Park, S. H., and Moon, Y. H. (2001) Effect of ultrasonic treatment on the quality of frying chicken meat. J. Korean Soc. Food Sci. Nutr. 30, 256-260
  15. Kim, J. W., Lee, J. D., Joo, J. C., Park, Y. I., and Lee, Y. H. (2000) Spending habits of Korean chicken products, In Symposium of Korean Society for Food Science of Animal Resources, p. 100
  16. Kim, S. M. and Zayas, J. F. (1991) Effects of ultrasound treatment on the properties of chymosin. J. Food Sci. 56, 926-930 https://doi.org/10.1111/j.1365-2621.1991.tb14607.x
  17. Lachowicz, K., Gajowiecki, L., Dvorak, J., Czamecld, R., and Oryl, B. (1998) Textural and rheological properties of meat from pigs of different halothane genotypes. J. Sci. Food Agric. 77, 373-380 https://doi.org/10.1002/(SICI)1097-0010(199807)77:3<373::AID-JSFA53>3.0.CO;2-5
  18. Lee, E. B. and Ohtsuki, S.(1999) The development of ultrasonic pulsed doppler for the measurement of velocity distribution of underwater substances. J. Acovsticat Soc. Korea, 18, 17-23
  19. Lyng, J. G., Allen, P., and McKenna, B. M. (1998) The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe. J. Sci. Food Agric. 78, 308-314 https://doi.org/10.1002/(SICI)1097-0010(199811)78:3<308::AID-JSFA123>3.0.CO;2-F
  20. Moon, Y. H., Kim, M. S. and Jung, I. C. (2000) Effects of freezing period and rechilling process after thawing on fatty acid composition and TBA value of beef loin. Korean J. Food Sci. Ani. Resour. 20, 288-295
  21. Nam, J. H., Park, C. K., Song, H. I., Kim, D. S., Moon, Y. H., and Jung, I. C. (2000) Effects of freezing and re6eezing treatments on chicken meat quality. Korean J. Food Sci. Ani. Resour. 20, 222-229
  22. Pohlman, F. W., Dikeman, M. E., and Zayas, J. F. (1997) The effect of low-intensity ultrasound treatment on shear properties, colour stability and shelf life of vacuum-packaged beef semitendinosus and biceps femoris muscles. Meat Sci. 45, 329-337 https://doi.org/10.1016/S0309-1740(96)00106-4
  23. Reynolds, J. B. Anderson, D. B., Schinidt, G. R., Theno, D. M., and Siegel, D. G. (1978) Effects of ultrasonic treatment on binding strength in cured ham rolls. J. Food Sci. 43, 866-869 https://doi.org/10.1111/j.1365-2621.1978.tb02442.x
  24. Sams, A. R. and Feria, R. (1991) Microbial effects of ultrasonification of broiler drumstick skin. J. Food Sci. 56, 247-248 https://doi.org/10.1111/j.1365-2621.1991.tb08020.x
  25. SAS (1988) SAS/STAT User's Guide. Release 6.03 edition, SAS Institute, INC, Caiy, NC, USA
  26. Shin, K. K., Park, H. I., Lee, S. K., and Kim, C. J. (1998) Studies on fatty acids composition of different portions in various meat. Korean J. Food Sci. Ani. Resour. 18, 261-268
  27. Sierra, G. and Boucher, R. M. (1971) Ultrasonic synergistic effects in liquid-phase chemical sterilization. Appl. Microbiol. 22, 160-164
  28. Stone, H. and Didel, Z. L. (1985) Sensory Evaluation Practices. Academic Press INC., New York, USA, p. 45