생명과학회지 (Journal of Life Science)

  • 제18권11호
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  • Pages.1538-1542
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  • 2008
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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와인 숙성이 우육포의 품질특성에 미치는 영향

Effect on the Quality Characteristics of Beef Jerky Ripened by Wine

  • 이경수 (영남이공대학 식음료조리계열) ;
  • 문윤희 (경성대학교 식품생명공학과) ;
  • 정인철 (대구공업대학 식품영양조리계열)
  • Lee, Kyung-Soo (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Jung, In-Chul (Division of Food Nutrition and Culinary Arts, Daegu Technical College)
  • 발행 : 2008.11.30
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초록

본 연구는 와인숙성이 우육포의 품질특성에 미치는 영향을 규명하기 위하여 제조과정에 물 50 ml를 첨가한 육포(T0), 물 25 ml와 와인 25 ml를 첨가한 육포 그리고 와인 50 ml를 첨가 한 육포 등 세 종류의 육포를 제조하였다. 수분, 조단백질, 조지방 및 조회분 함량은 시료들 사이에 유의한 차이가 없었다. 육포의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$)는 시료들 사이에 유의한 차이가 없었다. 기계적 물성으로 측정한 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 와인숙성이 영향을 미치지 않았다. 수분활성도, pH 및 TBARS값은 시료들 사이에 유의성이 없었지만 VBN함량과 총 균수는 T2가 가장 낮았다(p<0.05). 기호도 조사에서 풍미는 T2가 T0보다 유의하게 우수하였으나 (p<0.05) 맛, 색깔, 연도, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter's color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p<0.05). The flavor of T2 was superior to the T0 (p<0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.

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피인용 문헌

  1. Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork vol.27, pp.3, 2011, https://doi.org/10.9724/kfcs.2011.27.3.095
  2. Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.394