한국축산식품학회지 (Food Science of Animal Resources)

  • 제26권1호
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  • Pages.20-27
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  • 2006
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

NaCl 첨가량에 따른 돈육 수리미의 젤 특성

Effect of Addition Levels of Sodium Chloride on Gel Properties of Surimi-like Pork

  • 강근호 (경상대학교 동물자원과학부) ;
  • 한철용 (고려대학교 식품과학부) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 김병철 (고려대학교 식품과학부) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Kang Geun-Ho (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Han Chul-Yong (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Joo Seon-Tea (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Park Gu-Boo (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University)
  • 발행 : 2006.03.01
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초록

돈육을 이용한 수리미 유사물 제조시 첨가되는 NaCl 함량이 돈육 수리미의 젤 특성에 미치는 영향을 알아된 결과, NaCl의 첨가량이 증가함에 따라 젤 강도는 높아지지만, pH와 수분함량은 낮아지는 것으로 나타났다. 젤의 색깔은 첨가되는 NaCl의 함량이 $2{\sim}3%$일 때 선명하면서 밝은 것으로 나타났고, 4% 첨가되었을 때에는 황색토가 증가하여 색상이 어두워지는 것으로 나타났다. 젤의 미세구조를 관찰한 결과, NaCl의 첨가량이 증가함에 따라 염용성 단백질의 용해도가 증가하여 단백질 사이의 결합이 조밀하게 이루어지는 것으로 나타났으며, 이와 같은 이유로 인해 수분함량은 감소하지만 젤의 강도는 높아지는 것으로 나타났다. 관능평가에서 2% NaCl 첨가된 돈육 수리미의 색깔이 선명하면서 밝은 것으로 나타났고 전체적인 기호성도 우수한 것으로 평가되었다.

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

키워드

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