한국축산식품학회지 (Food Science of Animal Resources)

  • 제27권2호
  • /
  • Pages.228-234
  • /
  • 2007
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

미강 추출 식이섬유 혼합물을 첨가한 돈육 유화물의 품질특성

Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran

  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 정종연 (건국대학교 축산식품생물공학) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 심소연 (건국대학교 축산식품생물공학) ;
  • 백현동 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shim, So-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 발행 : 2007.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 미강 추출 식이섬유 혼합물을 첨가하였을 경우 돈육 유화물의 이화학적 품질 특성을 조사하여 미강을 이용한 기능성 육제품의 활용성에 대한 연구를 실시하였다. 돈육 유화물의 일반성분은 첨가되는 미강 추출 식이섬유 함량이 높을수록 수분함량이 낮아지고 단백질, 지방, 회분함량은 증가하였으며, 식이섬유 첨가량이 적정 수준 이상 되면 수분함량이 낮아지고, 단백질과 회분함량이 높아졌다. pH는 가열 전과 가열 후 모두 처리구들이 대조구와 비교하여 높은 pH를 나타내었고, 가열 후 pH가 가열 전 pH보다 높게 나타났다. 색도는 가열 전 돈육 유화물의 명도와 적색도는 대조구와 비교하여 미강 추출 식이섬유를 첨가한 처리구들이 유의적으로 낮았으며, 황색도는 대조구가 처리구들보다 낮은 값을 나타내었다. 가열 후 돈육 유화물의 명도는 대조구가 미강 추출 식이섬유를 첨가한 처리구들과 비교하여 높은 값을 나타내었고, 황색도는 대조구가 처리구들보다 낮은 값을 나타내었다. 가열감량과 유화안정성도 수분리와 유분리 모두 대조구와 비교하여 모든 처리구에서 유의적으로 낮았으며, 점도도 미강 추출 식이섬유 6% 첨가구가 유의적으로 높은 것으로 나타났다. 경도, 응집성, 검성, 씹음성은 대조구와 비교하여 미강 추출 식이섬유 첨가구가 유의적으로 높게 나타났다. 따라서, 미강 추출 식이섬유 혼합물을 첨가하였을 때 이화학적 품질 특성이 우수한 결과를 보여, 최근 건강에 대한 높은 관심을 반영한 웰빙 식품에 활용한다면 현대인들이 선호할 것으로 기대된다.

The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.

키워드

참고문헌

  1. A. O. A. C. (1995) Official methods of analysis of AOAC. 16th ed. Association of official analytical chemists, Washington DC
  2. Andreason, M. F., Christensen, L. P., Meyer, A. S., and Hansen, A. (1999) Release of hydrocinnamic and hydrobenzoic acids in rye by commercial plant cell degrading enzyme preparation. J. Sci. Food Agric. 79, 411-413 https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<411::AID-JSFA264>3.0.CO;2-X
  3. Ang, J. F. and Miller, W. B. (1991) Multiple functions of powdered cellulose as a food ingredient. Cereal Foods World 36, 558-564
  4. Capro, P. A., Reaven, G, and Olefsky, J. (1997) Postgrandial plasma-glucose and insulin responses to different complex carbohydrate. Diabetes 26, 1178-1183 https://doi.org/10.2337/diabetes.26.12.1178
  5. Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (A review). Korean J. Food Sci. Ani. Resour. 22, 363-372
  6. Choi, S. H. and Chin, K. B. (2003) Evaluation of sodium lactate as a replacement for the conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes. Meat Sci. 65, 531-537 https://doi.org/10.1016/S0309-1740(02)00245-0
  7. Claus, J. R., and Hunt, M. C. (1991) Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56, 643-647 https://doi.org/10.1111/j.1365-2621.1991.tb05347.x
  8. Cofrades, S., Guerra, M. A., Carballo, J., Fernandez-Martin, F., and Jimenez-Colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65, 281-287 https://doi.org/10.1111/j.1365-2621.2000.tb15994.x
  9. D'appolonia, B. L. and Youngs, V. L. (1978) Effect of bran and high protein concentrate from oats on dough properties and bread quality. Cereal Chem. 55, 736-743
  10. Ensor, S. A., Mandigo, R. W., Calkins, C. R., and Quint, L. N. (1987) Compatative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion type sausage. J. Food Sci. 52, 1155-1158 https://doi.org/10.1111/j.1365-2621.1987.tb14032.x
  11. Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Bar-bera, E., Senara, E., and Perez-Alvarez, J.A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausage. Meat Sci. 67, 7-13 https://doi.org/10.1016/j.meatsci.2003.08.017
  12. Forrest, J. C, Aberle, E. D., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (1975) Principles of meat processing. Principles of meat science. W.H. Freeman and Company, San Francisco, CA, pp. 190-226
  13. Gornall, A. G, Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the biuret reaction. J. Biol Chem. 177, 751-766
  14. Hammer, G. F. (1991) Vevarbeitung Pflanzlicher Ole zu Bru-hwurst. Die Fleischwirtschaft 71, 1248-1258
  15. Hong, S. G. (2005) Development of immunostimulation materials from rice bran. Food Ind. Nutr. 10, 42-47
  16. Huang, S. C, Shiau, C. Y., Liu, T. E., Chu, C. L., and Hwang, D. F. (2005) Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatball. Meat Sci. 70,713-619
  17. Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30 fat. Meat Sci. 45, 273-281 https://doi.org/10.1016/S0309-1740(96)00109-X
  18. Ishitani, A. (1980) Oryzanol antioxidant for food. JPN. Kokai Tokkyo Kobo. 8050. 094
  19. Kikuzaki, H., Hisamoto, M., Hirose, K., Akiyama, K., and Taniguchi, H. (2002) Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem. 50, 2161-2168 https://doi.org/10.1021/jf011348w
  20. Kim, B. C, Warner, R. D., and Kauffinan, R. G. (1993) Change in expressible fluid losses of porcine musculature at different times post-rigor. 39th International congress meat science technology, Calary, AB, USA
  21. Kim, Y. S., Ha, T. Y, Lee, S. H., and Lee, H. T. (1997a) Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol. 29, 502-508
  22. Kim, Y S., Ha, T. Y, Lee, S. H., and Lee, H. Y. (1997b) Effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. Korean J. Food Sci. Technol. 29, 464-469
  23. Kim, Y S., Ha, T. Y, Lee, S. H., and Lee, H. Y (1997c) Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29, 90-95
  24. Korean Food Industrial Association. (1997) Food standards and criterions: Meat Product. Korean Food Code, Seoul, pp. 225-229
  25. Lee, H. J. and Shin, M. S. (2006) Quality characteristics of french bread with various dietary fibers. Korean J. Food Cookery Sci. 22, 477-487
  26. Lee, H. J., Pak, H. O., and Lee, J. M. (2006) Fermentation properties of yogurt added with rice bran. Korean J. Food Cookery Sci. 11, 488-494
  27. Lee, R. J., Jung, J. D., Hah, Y. J., Lee, J. D., Jin, S. K., Lee, C. Y, Sung, N. J., and Do, C. H. (2004a) Effects of addition of citron peel powder on the quality characterisatices of emulsion-type sausages. J. Anim. Sci. Technol. 46, 849-858 https://doi.org/10.5187/JAST.2004.46.5.849
  28. Lee, R. J., Jung, J. D., Hah, Y. J., Lee, J. W., Lee, J. I., Kim, K. S., Lee, J. D. (2004b) Effects of addition of mugwort power on the quality characteristics of emulsion-type sausage. J. Anim. Sci. Technol. 46, 209-216 https://doi.org/10.5187/JAST.2004.46.2.209
  29. Lee, Y. H. and Moon, T. H. (1994) Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J. Food Sci. Technol. 26, 288-294
  30. Lee, Y. T. (2001) Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J. Food. Nutr. 14, 233-238
  31. Mansour, E. H. and Khalil, A. H. (1997) Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res. Intl. 30, 199-205 https://doi.org/10.1016/S0963-9969(97)00043-4
  32. Mittal, G. S. and Usborne, W. R. (1985) Meat emulsion extender. Food Technol. 39, 121-130
  33. Nicolsi, R. J., Rogers, E. J., Ausman, L. M., and Orthefer, F. T. (1994) Rice bran oil and its health benefits. Science and Technology, New York, pp. 422-437
  34. Nuria, G. M., Maria Isabel, A. S., and Olga, M. B. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 257-256 https://doi.org/10.1016/S0309-1740(98)00174-0
  35. Park, S. W. and Kwon, S. K. (1998) Sensory characteristics and tenderness of boiled beef by addition of the Bark (Morus alba Linne). Kor. J. Food. Nutr. 11, 580-584
  36. SAS (1999) SAS/STAT Software. Release 8.1, SAS Institute Inc., Cary, NC, USA
  37. Surh, J., Decker, E. A., and McClements, D. J. (2006) Properties and stability of oil-in-water emulsions stabilized by fish gelation. Food Hydrocolloids 20, 596-606 https://doi.org/10.1016/j.foodhyd.2005.06.002
  38. Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316 https://doi.org/10.1016/j.meatsci.2005.03.027
  39. Yilmaz, I. (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatball. Meat Sci. 67,245-249 https://doi.org/10.1016/j.meatsci.2003.10.012
  40. Yilmaz, I. (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69, 369-373 https://doi.org/10.1016/j.jfoodeng.2004.08.028
  41. Yilmaz, I. and Daglioglu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823 https://doi.org/10.1016/S0309-1740(02)00286-3

피인용 문헌

  1. Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.515
  2. Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.260
  3. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems vol.84, pp.1, 2010, https://doi.org/10.1016/j.meatsci.2009.08.048
  4. Quality Characteristics of Frying Mix added with Brown Rice Fiber vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.671
  5. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system vol.88, pp.1, 2011, https://doi.org/10.1016/j.meatsci.2010.12.003
  6. Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product vol.28, pp.3, 2008, https://doi.org/10.5851/kosfa.2008.28.3.319
  7. Functionality and Application of Dietary Fiber in Meat Products vol.32, pp.6, 2012, https://doi.org/10.5851/kosfa.2012.32.6.695
  8. Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.198
  9. Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages vol.28, pp.1, 2008, https://doi.org/10.5851/kosfa.2008.28.1.14
  10. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters vol.84, pp.3, 2010, https://doi.org/10.1016/j.meatsci.2009.10.012
  11. Development of Chicken Nuggets Added with Wheat Fiber vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.731
  12. Physicochemical properties of thawed chicken breast as affected by microwave power levels vol.20, pp.4, 2011, https://doi.org/10.1007/s10068-011-0134-2
  13. Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties vol.29, pp.4, 2009, https://doi.org/10.5851/kosfa.2009.29.4.466
  14. Effects of Hemicellulase on White Bread Added with Brown Rice Fiber vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.352
  15. Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages vol.30, pp.5, 2010, https://doi.org/10.5851/kosfa.2010.30.5.755
  16. Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato vol.17, pp.3, 2011, https://doi.org/10.1177/1082013210382339
  17. Shelf-life Estimation of Frankfurter Sausage Containing Dietary Fiber from Rice Bran Using Predictive Modeling vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.47
  18. Development of Restructured Chicken Thigh Jerky Added with Red Pepper Seed Powder vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1333
  19. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation vol.94, pp.4, 2015, https://doi.org/10.3382/ps/pev029
  20. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs vol.51, pp.5, 2014, https://doi.org/10.1007/s13197-011-0588-5
  21. Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Low-fat Sausages vol.28, pp.2, 2008, https://doi.org/10.5851/kosfa.2008.28.2.146
  22. Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.203
  23. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber vol.82, pp.2, 2009, https://doi.org/10.1016/j.meatsci.2009.01.019
  24. Novel trends in development of dietary fiber rich meat products—a critical review vol.52, pp.2, 2015, https://doi.org/10.1007/s13197-013-1010-2
  25. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage vol.31, pp.5, 2018, https://doi.org/10.5713/ajas.17.0214
  26. Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage vol.37, pp.1, 2017, https://doi.org/10.5851/kosfa.2017.37.1.52
  27. 돈피 젤라틴을 첨가한 노계 다리살 소시지의 개발 vol.49, pp.1, 2007, https://doi.org/10.9721/kjfst.2017.49.1.80
  28. Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets vol.8, pp.8, 2007, https://doi.org/10.3390/foods8080307
  29. Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate vol.23, pp.1, 2007, https://doi.org/10.1080/10942912.2020.1797784
  30. Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets vol.57, pp.4, 2020, https://doi.org/10.1007/s13197-019-04180-z
  31. Quality Characteristics of Low-fat Black Goat Sausage Using Loquat Leaf vol.54, pp.6, 2007, https://doi.org/10.14397/jals.2020.54.6.59
  32. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin vol.100, pp.2, 2007, https://doi.org/10.1016/j.psj.2020.10.044
  33. Effect of Cherry Tomato Paste for Nitrite Replacement on Emulsion-Type Pork Sausage vol.50, pp.5, 2007, https://doi.org/10.3746/jkfn.2021.50.5.506