Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Beef Rib Aged in Fermented Sauce Prepared by Zygosaccharomyces rouxii Cultivation

Zygosaccharomyces rouxii를 이용하여 제조한 발효양념으로 숙성시킨 소 갈비육의 품질 특성

  • Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University) ;
  • Kim, Yong-Moon (Dept. of Food Science and Technology, Kongju National University) ;
  • In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University)
  • Published : 2007.11.30
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Abstract

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

본 연구는 Zygosaccharomyces rouxii Y-80 균주를 배양하여 제조한 발효양념의 활용 가능성을 조사하기 위하여 수행된 것으로, 발효양념을 양념갈비의 제조에 이용하여 갈비육의 품질특성 변화를 조사하였다. 소갈비육의 pH는 발효양념과 비발효양념이 매우 유사하게 감소하는 경향을 보였으며, 발효양념을 사용한 갈비육에서 적색도의 변화가 적었다. 또한 가열감량은 발효양념으로 숙성시킨 갈비육의 가열감량이 비발효양념의 가열감량보다 다소 낮게 측정되었다. 발효양념으로 숙성시킨 갈비육의 보수력은 거의 일정하게 유지되었으나 비발효양념을 사용한 경우 보수력은 숙성 5일 후 83%에서 91%로 다소 증가되었다. 전체적으로 전단력은 증가하는 경향이었으며 발효양념으로 숙성시킨 갈비육의 전단력이 발효시키지 않은 양념으로 숙성시킨 경우보다 낮은 값을 보였다. 관능적으로 갈비육의 연도, 다즙성은 비발효갈비양념을 사용한 경우가 다소 높았으며, 갈비육의 색, 향과 전체적인 기호도는 발효양념을 사용하여 숙성시킨 갈비육이 높게 평가되었다.

Keywords

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