Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Quality Characteristics of Non-cooked Meat Patties with Ground Raw Tomato During Freeze Storage

토마토가 함유된 비가열 미트패티의 냉동 저장 중 품질특성

  • Kim, Il-Suk (Department of Animal Resource Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resource Technology, Jinju National University) ;
  • Min, Hun-Sik (Gyeongnam Livestock Veterinary Research Institute) ;
  • Yang, Mr-Ra (Department of Animal Resource Technology, Jinju National University) ;
  • Nam, Young-Wook (Department of Animal Resource Technology, Jinju National University) ;
  • Ko, Byung-Soon (Department of Animal Resource Technology, Jinju National University) ;
  • Shon, Han-Kyu (Department of Animal Resource Technology, Jinju National University)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 민훈식 (경상남도 축산진흥연구소) ;
  • 양미라 (진주산업대학교 동물소재공학과) ;
  • 남영욱 (진주산업대학교 동물소재공학과) ;
  • 고병순 (진주산업대학교 동물소재공학과) ;
  • 손한규 (진주산업대학교 동물소재공학과)
  • Published : 2008.08.01
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Abstract

The effects of tomato on the phsycochemical and sensory properties of meat patties during frozen storage were studied. Meat patties were produced with four different formulation including 0, 0.5, 1.0 and 1.5% chopped raw tomato. Meat patties made with the addition of tomato had higher(p<0.05) pH, L* and a* value than those of control sample. TBARS of all treatments were lower(p<0.05) when compared with those for control. In sensory evaluation, treatment groups resulted in slightly higher(p>0.05) score in overall acceptability. In the manufacture of functional meat patties containing tomato, further studied are needs on addition type and ratio of tomato materials during frozen storage than those of products without tomato.

미트패티에 무첨가구(대조구)와 갈은 생토마를 각각 0.5, 1.0 및 1.5%씩 첨가하여 제품을 제조한 후 냉동 저장 중 물리화학적 및 관능적 품질특성을 조사하였다. pH, 명도 및 적색도는 토마토를 첨가한 제품에서 유의적으로 높게 나타났고(p<0.05), TBARS는 대조구에 비해 낮았다(p<0.05). 관능검사 결과 토마토 첨가는 전체적인 기호도에서 유의적 차이는 없었으나 다소 높은 점수를 얻었다. 이상의 결과에서 토마토를 함유한 기능성 미트패티 생산 시에는 첨가수준이나 첨가형태 등에 대한 더 많은 연구가 진행될 필요가 있다.

Keywords

References

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