Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Quality of Pork Patty Containing Red Wine During Cold Storage

Red wine을 첨가한 돈육 patty의 냉장 중 품질변화

  • Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
  • Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University) ;
  • Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
  • 윤동화 (대구공업대학 피부미용과) ;
  • 문윤희 (경성대학교 식품공학과) ;
  • 정인철 (대구공업대학 식음료조리계열)
  • Published : 2007.01.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.

본 연구는 적포도주의 첨가가 돈육 patty의 냉장 중 품질에 미치는 영향을 검토하기 위하여 적포도주를 첨가하지 않은 돈육 patty(대조구), 적포도주를 1% 첨가한 돈육 patty(RW-1), 적포도주를 3% 첨가한 돈육 patty(RW-3) 및 적포도주를 5% 첨가한 돈육 patty(RW-5)등 네 종류의 돈육 patty를 제조하고, 냉장 중 보수력, 표면색깔, pH, TBARS값, VBN 함량 및 총균수를 측정하였다. 보수력은 냉장 중 현저하게 증가하였으나, 적포도주의 첨가에 의한 영향은 없었다(p<0.05). 돈육 patty의 $L^*,\;a^*$ 및 $b^*$값은 적포도주 첨가에 의하여 낮아졌으며, 냉장 중 감소하는 경향이었다(p<0.05). pH는 냉장 기간이 경과하면서 증가하는 경향이었으며, 적포도주를 3 및 5% 첨가한 돈육 patty가 대조구 및 적포도주 1% 첨가구보다 낮게 나타났다(p<0.05). TBARS값은 냉장 기간이 경과하면서 현저하게 증가하였으며, 적포도주 첨가량이 증가함에 따라 TBARS값은 감소하는 경향이었다(p<0.05). 돈육 patty의 VBN함량은 냉장기간의 경과와 함께 유의하게 증가하였으며, 총균수도 냉장기간에 의하여 증가하였다. 그러나 적포도주의 첨가가 VBN 함량과 총균수의 증가를 억제하는 경향이었다.

Keywords

References

  1. Addis, P. B. and S. W. Park. 1989. Role of lipid oxidation products in artherosclerosis, In: Taylor and R.A. Scanlan, Editors, Food toxicology. A perspective on the relative risks, Marcel Dekker, New York, pp. 297-330
  2. Aruoma, O. 1996. I eat, drink and be healthy. Chemistry in Britain 32, 29-31
  3. Bekhit, A. E. D., G. H. Geesink, M. A. Ilian, J. D. Morton and R. Bickerstaffe, 2003. The effects of natural antioxidants on oxidative processes and metrnyoglobin reducing activity in beef patties. Food Chem. 81, 175-187 https://doi.org/10.1016/S0308-8146(02)00410-7
  4. Buchanan, R. L., M. H. Golden and R. C. Whiting. 1993. Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation. J. Food Prot. 56, 474-478 https://doi.org/10.4315/0362-028X-56.6.474
  5. Buege, A. J. and S. D. Aust. 1978. Microsomal Lipid Peroxidation, In Methods in Enzymology, Gleischer, S. and Parker, L. (ed.), pp 302-310, Academic Press Inc., New York, Vol. 52
  6. Cassens R, G. 1985. Use of sodium nitrite in cured meats today. Food Technol. 49, 72-80
  7. Chen, Y. T., R. L. Zheng, Z. L. Zia and Y. Ju. 1990. Flavonoids as superoxide scavengers and antioxidants. Free Radical Biol. Med. 9, 19-21
  8. Clark, A. M., F. S. El-Feraly and W. S. Li. 1981. Antimicrobial activity of phenolic constituents of Magnolia grandiflora L. J. Phar. Sci. 70, 951-952 https://doi.org/10.1002/jps.2600700833
  9. Coresopo, F. L., R. Millan and A. S. Moreno. 1978. Chemical changes during ripening of spanish dry. III. Changes in water soluble N-compounds. A Archivos de Zootechia 27, 105-108
  10. Hamm, R. 1982. Postmortem changes in muscle with regard to processing of hot-boned beef. Food Technol. 37, 105-115
  11. Hansley, J. L. and L. W. Hand. 1995. Fomulation and chopping temperature effects on beef frankfurters. J. Food Sci. 60, 55-57 https://doi.org/10.1111/j.1365-2621.1995.tb05605.x
  12. Helser, M. A. and J. H. Hotchkiss. 1984. Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation. J. Agric. Food Chem. 42, 129-132 https://doi.org/10.1021/jf00037a022
  13. Ho, C. P., K. W. McMillin and N. Y. Huang. 1996. Ground beef lipid, color and microsomal stability in gas exchange modified atmosphere packaging. In 1996 IFT annual meeting proceeding 22-26 July(pp. 162), New Orleans, LA, USA
  14. Hofmann, K., R. Hamm and E. Bluchel. 1982. Neues uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode. Fleischwirtschaft 62, 87-93
  15. Hyon, J. S., Y. H. Moon, S. J. Kang, J. K. Kim and I. C. Jung. 2003. Quality characteristics of sausage prepared with mugwort powder and different carcass grade. Korean J. Food Sci. Ani. Resour. 23, 292-298
  16. Jayaprakasha, G. K., T. Selvi and K. K. Sakariah. 2003. Antibacterial and antioxidant activities of grape(Vitis vinifera) seed extracts. Food Res. Int. 36, 117-122 https://doi.org/10.1016/S0963-9969(02)00116-3
  17. Jung, I. C., D. W. Kim, G. I. Moon, S. J. Kang, K. Y. Kim and Y. H. Moon. 1998. Effects of freezing temperature on quality of vacuum packaging freezed beef. Korean J. Food Nutr. 11, 409-415
  18. Jung, I. C., Y. K. Kim and Y. H. Moon. 2002. Effects of addition perilla leaf powder on the surface color, residual nitrite and shelf life of pork sausage. Korean J. Life Sci. 12, 654-661 https://doi.org/10.5352/JLS.2002.12.6.654
  19. Juntachote, T., E. Berghofer, S. Siebenhandl and F. Bauer. 2006. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci. 72, 446-456 https://doi.org/10.1016/j.meatsci.2005.08.009
  20. King, N. L. and J. J. Macfarlane. 1987. Muscle proteins. In advances in meat research, Pearson, A. M. and T. R. Dutson,(eds.), Van Nostrand Reinhold, N.Y. Vol. 3, pp. 21-72
  21. Korean Food & Drug Administration. Food Code, 2002. Moonyoungsa, Seoul, p. 220
  22. Livinston, D. J. and W. D. Brown. 1982. The chemistry of myoglobin and its reactions. Food Technol. 35, 244-252
  23. Macarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch and D. J. Buckley. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57, 177-184 https://doi.org/10.1016/S0309-1740(00)00090-5
  24. Mato, I., S. Suarez-Luque and J. F. Huidobro. 2005. A review of the analytical methods to determine organic acids in grape juices and wine. Food Res. Int. 38, 1175-1188 https://doi.org/10.1016/j.foodres.2005.04.007
  25. Mayer, A. S., O. S. Yi, D. A. Person, A. L. Waterhouse and E. N. Frankel. 1997. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes(Vitis vinifera). J. Agric. Food Chem. 45, 1638-1643 https://doi.org/10.1021/jf960721a
  26. Minussi, R. C., M. Rossi, L. Bologna, L. Cordi, D. Rptilio, G. M. Pastore and N. Duran. 2003. Phenolic compounds and total antioxidant potential of commercial wines. Food Chem. 82, 409-416 https://doi.org/10.1016/S0308-8146(02)00590-3
  27. Moon, Y. H., S, J. Kang, Y. K. Kim, J. B. Yang, I. C. Jung and J. S. Hyon. 2003. Effects of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Korean J. Food Sci. Ani. Resour. 23, 97-102
  28. Park, C. K., H. I. Song, J. H Nam, Y. H. Moon and I. C. Jung. 2000. Effect of hydrocolloids on physicochemical, textural and sensory properties of pork patties. J. Korean Soc. Food Sci. Nutr. 29, 586-591
  29. Passamonti, S., A. Vanzo, U. Vrhovsek, M. Terdoslavich, A. Cocola, G. Decorti and F. Mattivi. 2005. Hepatic uptake of grape anthocyanins and the role of bilitranslocase. Food Res. Int. 38, 953-960 https://doi.org/10.1016/j.foodres.2005.02.015
  30. Penny, I. F. 1974. The effect of freezing on the amount of drip from meat. In 'Meat freezing why and how' Meat Research, Langford, Bristol, p. 8
  31. Ricardo da Silva, J. M., J. P. Rosec, M. Bourzeix and N. Heredia. 1990. Separation and quantitative determination of grape and wine procyanidins by HPLC. J. Sci. Food Agric. 53, 85-92 https://doi.org/10.1002/jsfa.2740530109
  32. Saito, M., H. Hosoyama, T. Ariga, S. Kataoka and N. Yamaji. 1998. Antiulcer activity of grape seed extracts and procyanidins. J. Agric. Food Chem. 46, 1460-1464 https://doi.org/10.1021/jf9709156
  33. Savage, A. W. J., P. D. Warriss and P. D. Jolly. 1990. The amount and composition of the proteins in drip from stored pig meat. Meat Sci. 27, 289-303 https://doi.org/10.1016/0309-1740(90)90067-G
  34. Soleas, G. J. and D. M. Goldberg. 1999. Analysis of antioxidant wine polyphenols by gas chromatography-mass spectrometry. Methods in Enzymology 299, 137-151 https://doi.org/10.1016/S0076-6879(99)99016-X
  35. SPSS. 1999. SPSS for windows Rel. 10.05. SPSS Inc., Chicago, USA
  36. St. Angelo, A. J., R. J. Vercellotti, M. G. Legendre, C. H. Vinnett, J. W. Kuan and C. James Jr. 1996. Chemical and instrumental analyses of warmed-over flavor in beef. J. Food Sci. 52, 1163-1168 https://doi.org/10.1111/j.1365-2621.1987.tb14034.x
  37. Turner, E. W., W. D. Paynter, E. J. Montie, M. W. Basserkt, G. M. Struck and F. C. Olson. 1954. Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-330
  38. Waterhouse, A. L. 1994. Wine antioxidants may reduce heart disease and cancer. Presentation of American Chemical Society. Washington DC, August
  39. Zhou, Y. C. and R. L. Zheng. 1991. Phenolic compounds and analog as superoxide anion scavengers and antioxidants. Biochem. Pharmacol. 42, 1177-1179 https://doi.org/10.1016/0006-2952(91)90251-Y

Cited by

  1. Effects of Storage and Supplementation with Ginger and Ginseng Powder on Volatile Basic Nitrogen, Aerobic Plate and Sensory Evaluation of Pork Jerky vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.240
  2. Effects of Preservative Containing Chitosan on the Shelf Life of Pork Patty vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1446
  3. Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage vol.43, pp.4, 2014, https://doi.org/10.1556/AAlim.2013.0005
  4. The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.783
  5. Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage vol.21, pp.12, 2011, https://doi.org/10.5352/JLS.2011.21.12.1732