Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Pressed Ham Containing Grape Seed Oil

포도씨유가 함유된 프레스햄의 품질특성

  • Lee, Jeong-Ill (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Jung, Jae-Doo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Lee, Jin-Woo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Ha, Young-Joo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Joo, Seon-Tae (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Park, Gu-Boo (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Kwack, Suk-Chun (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Park, Jeong-Suk (Livestock Promotion Research Institute, Gyeongnam Province)
  • 이정일 (경상남도 축산진흥연구소) ;
  • 정재두 (경상남도 축산진흥연구소) ;
  • 이진우 (경상남도 축산진흥연구소) ;
  • 하영주 (경상남도 축산진흥연구소) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박구부 (경상대학교 동물자원과학부) ;
  • 곽석준 (경상남도 축산진흥연구소) ;
  • 박정석 (경상남도 축산진흥연구소)
  • Published : 2008.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.

본 연구는 프레스햄의 품질특성에 포도씨유 첨가가 미치는 영향을 조사하고자 실시하였다. 시험구는 프레스햄에 첨가되는 포도씨유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 포도씨유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 첨가되는 돈지방 함량 중 10%를 포도씨유로 대체, 처리구 2는 20%, 처리구 3은 30%, 처리구 4는 40%를 포도씨유로 대체하여 제조하였다. 제조된 프레스햄은 진공포장하여 냉장온도(4℃)에서 28일 동안 저장하면서 포도씨유가 첨가된 프레스햄의 전단가, 관능적 특성분석, 지방산패도 및 지방산 조성변화를 조사하였다. 전단가는 처리구간의 비교에서 저장 1일, 21일과 28일에는 T4 처리구가 대조구에 비하여 유의적으로 낮은 전단가를 보였다(P<0.05). 저장기간의 경과에 따른 변화에서는 전 처리구가 저장기간이 경과함에 따라 유의적인 차이는 있지만 뚜렷한 경향이 없었다. 관능검사 결과 제품색, 향기, 조직감 및 전체적인 기호성은 대조구와 포도씨유 처리구간에 유의적인 차이가 없었으며(P>0.05), 저장기간에 따른 제품의 제품색, 향기, 조직감 및 전체적인 기호성 변화는 모든 처리구가 저장기간이 경과하여도 유의적인 차이가 없었다(P>0.05). 지방산화는 처리구간의 비교에서 저장 28일에 T4 처리구가 대조구 비하여 유의적으로 낮은 지방산화를 보였다(P<0.05). 저장기간에 따른 지방산화 값의 변화는 대조구와 포도씨유 처리구 모두 저장기간이 경과함에 따라 유의적으로 높게 나타났다(p<0.05). 지방산 조성 변화는 대조구에 비하여 포도씨유 처리구는 C10:0~C20:4 지방산 함량이 유의적으로 감소하였다(P<0.05). 포화지방산과 단가불포화지방산 함량은 대조구가 포도씨유 처리구에 비하여 유의적으로 높은 함량을 보였으며(P<0.05), 포도씨유 처리구 간에는 대체 수준이 증가할수록 포화지방산 함량이 유의적으로 감소하였다(P<0.05). 다중불포화 지방산 함량은 대조구에 비하여 포도씨유 처리구가 유의적으로 높은 함량을 보였으며, 대체 수준이 증가할수록 다중불포화 지방산 함량이 유의적으로 증가하였다(P<0.05). 이상의 결과 프레스햄 제조시 포도씨유의 첨가는 관능적 평가 및 지질산화에 영향을 미치지 않으며, 제품의 지방산 조성을 변화시켜 건강지향적 고급 육제품 생산이 가능하다고 사료된다.

Keywords

References

  1. AHA. 1986. Dietary guidelines for healthy adult Americans. Americans Heart Association. 74(circulation):1465-1475
  2. Ames, B. N. and Saul, R. I. 1987. Oxidative DNA damage, cancer and aging. Oxygen and human diseased. Ann. Inter. Med. 107:536-539
  3. Ansorena, D. and Astiasaran, I. 2004. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidations. Meat Sci. 67:237-244 https://doi.org/10.1016/j.meatsci.2003.10.011
  4. Bagchi, D., Garg, A., Krohn, R. L., Bagchi, M., Tran, M. X. and Stohs, S. J. 1997. Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res. Comm. Mol. Pathol. Pharmacol. 95:179-189
  5. Beuge, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302-303 https://doi.org/10.1016/S0076-6879(78)52032-6
  6. Bloukas, J. G., Paneras, E. D. and Fournitzis, G. C. 1997. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45:133-144 https://doi.org/10.1016/S0309-1740(96)00113-1
  7. Castillo, J., Benavente-Garcfa, O., Lorente, J., Alcaraz, M., Redondo, A., Ortuno, A. and A Del Rio, J. 2000. Antioxidant activity and radioprotective effect against chromosomal damage induced in vivo by X-rays of flavan-3-ols(procyanidins) from grape seeds(Vitis vinifera): Comparative study versus other phenolic and organic compounds. J. Agric. Food Chem. 48:1738-1745 https://doi.org/10.1021/jf990665o
  8. Chae, K. S., Park, S. K., Shin, C. H., Kim J. K., Kim, K. H. and Seo, J. S. 2001. Biochemistry for life science. JI-GU Publishing, pp 265-270
  9. Department of Health. 1994. Report on health and social subjects, no46. Nutritional aspects of cardiovascular disease. London: HMSO
  10. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226:497-509
  11. Giese, J. 1996. Fats, oil and fat replacers. Food Technology. 50(4):78-83
  12. Halliwell, B. and Gutteridge, J. M. C. 1984. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem. J. 219:1-14 https://doi.org/10.1042/bj2190001
  13. Huffman, D. L. and Egbert, W. R. 1990. Chemical analysis and sensory evaluation of the developed lean ground beef products. In advanceds in lean ground beef products. Alabama Agriculture. Ex. Sta. Bull. No 606. Auburn Univetsity. Alabama. USA
  14. Hur, S. K., Kim, S. S., Heo, Y. H., Ahn, S. M., Lee, B. G. and Lee, S. K. 2001. Effects of the grapevine shoot extract on free radical scavenging activity and inhibition of pro-inflammatory mediator production. J. Applied Phamacology. 9:188-193
  15. Hwang, J. T., Kang, H. C., Kim, T. S. and Park, W. J. 1999. Lipid component and properties of grape seed oils. Korean J. Food and Nutr. 12:150-155
  16. Jamroz, A. and Bettowski, J. 2001. Antioxidant capacity of selected wines. Med. Sci. Moint. 7:1198-1202
  17. Jang, J. K. and Han, J. Y. 2002. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34:524-528
  18. Jorge, M., Ricardo, D. S., Jacques, R., Veronique, C., Annie, C. and Michel, M. 1991. Procyanidin dimers and trimers from grape seeds. Phytochemistry. 30:1259-1264 https://doi.org/10.1016/S0031-9422(00)95213-0
  19. Joshi, S. S., Kuszynski, C. A., Bagchi, M. and Bagchi, D. 2000. Chemo-preventive effects of grape seed proanthocyanidin extract on chang liver cells. Toxicology. 155:83-90 https://doi.org/10.1016/S0300-483X(00)00280-8
  20. Kang, M. H., Chung, H. K., Song, E. S. and Park, W. J. 2002. Improved method for increasing of the oil yields in grape seed. Korean J. Food Sci. Technol. 34(5):931-934
  21. Kang, M. H., Park, C. G., Cha, M. S., Seong, N. S., Chung, H. K. and Lee, J. B. 2001. Component characteristics of each extract prepared by different extract methods from by-products of Glycymhizia uralensis. J. Korean Soc. Food Sci. Nutr. 30:138-142
  22. Kim, S. H., Kim, H. S., Kim, H. S., Kim, G. J., Choi, W. J. and Chung, S. Y. 1994. Effects of the feeds mixed with various level of lard, perilla oil and evening primrose oil on fatty acid compositions of serum lipid and lipoprotein in rats. J. Korean Soc. Food Nutr. 23(4):548-554
  23. Koohmaraie, M., Killefer, J., Bishop, M. D., Shackelford, S. D., Wheeler, T. L. and Arbona, J. P. 1995. Calpastatin-based methods for predicting meat tenderness. In: Ouall, A., Demeyer, D. I., Smulders, F. J. M.(Eds). Expression of tissue proteinases and regulation of protein degradation as related to meat quality. ECCEAMST. III. Utrecht. The Netherlands. pp. 395-412
  24. Lee, J. H. and Lee, S. R. 1994. Some physiological activity of phenolic substance in plant foods. Korean J. Food Sci. Technol. 26:317-324
  25. Lee, M. C., Kim, G. P., Kim, S. H., Choung, N. H. and Yim, M. H. 1997. Antimicrobial activity of extract from gall-nut and red-grape husk. Korean J. Food Nutr. 10:174-179
  26. Lee, W. Y., Chang, K. S. and Choi, Y. H. 2000. Extration of phenolic compounds from grape seed using supercritical $CO_2$ and ethanol as a co-solvent. Korean J. Postharvest Sci. Technol. 7:177-183
  27. Lee, Y. L. and Han, J. P. 2000. Antioxidative activities and nitrite scavenging abilities of extracts from ulmus devidiana. J. Korean Soc. Food Sci. Nutr. 29:893-899
  28. Manzocco, L., Anese, M. and Nicoli, M. C. 1998. Antioxidant properties of tea extracts as affected by processing. Lebensm.-Wiss. U. Technol. 31:694-698 https://doi.org/10.1006/fstl.1998.0491
  29. Mela, D. J. 1990. The basic of dietary fat preference. Trends in Food Science and Technology. 1(13):55-78 https://doi.org/10.1016/0924-2244(90)90046-2
  30. Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I. and Bloukas, J. G. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61:397-404 https://doi.org/10.1016/S0309-1740(01)00210-8
  31. NCEP(National Cholesterol Education Program). 1988. The effect of diet on plasma lipids, lipoproteins and coronary heart disease. Journal of American Diet Association. 88:1373-1400
  32. Park, E. R. and Kim, K. S. 2000. Volatile flavor components in various varieties og grape. Korean J. Postharvest Sci. Technol. 7:366-372
  33. Ray, S. D., Wong, V., Rinkovsky, A., Bagchi, M., Raje, R. R. and Bagchi, D. 2000. Unique organoprotective properties of a novel IH636 grape seed proanthocyanidin extract on cadmium chloride-induced nephrotoxicity, dimethylnitrosamine(DMN)-induced splenotoxicity and mocapinduced neurotoxicity in mice. Res. Commun Mol. Pathol. Phamacol. 107:105-128
  34. SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, Nc, U.S.A.
  35. Shirataki, Y., Kawase, M., Saito, S., Kurihara, T., Tanaka, W., Satoh, K., Sakagami, H. and Motohashi, N. 2000. Selective cytotoxic activity of grape peel and seed extracts against oral tumor cell lines. Anticancer Res. 20:423-426
  36. Singletary, K. W. and Meline, B. 2001. Effect of grape seed proanthocyanidins on colon aberrant crypts and breast tumors in a rat dual-organ tumor model. Nutr. Cancer. 39:252-258 https://doi.org/10.1207/S15327914nc392_15
  37. Snedecor, G. W. and Cochran, W. G. 1980. Statistical Methods(7th ed.). Iowa State University Press. Ames, IA
  38. 강한철, 이선화, 김종범. 2001. 포도씨 지방질의 분획정량과 이화학적 특성. 한국농화학회지. 44(3):173-178
  39. 김광옥, 이영춘. 1991. 식품의 관능검사. 학연사. p 149-155
  40. 이정일, 양한술, 정진연, 정재두, 이진우, 하영주, 곽석준, 박정석. 2008. 올리브유가 함유된 프레스햄 품질특성. 한국축산식품학회지. 28(2):130-137 https://doi.org/10.5851/kosfa.2008.28.2.130
  41. 이정일, 이진희, 곽석준, 하영주, 정재두, 이진우, 이제룡, 주선태, 박구부. 2003. 유화형 sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향. 한국동물자원과학회지. 45(2):283-296
  42. 이정일, 주영국, 강근호, 양한술, 정진연, 주선태, 박구부. 2007. Conjugated linoleic acid-triglyceride가 함유된 프래스햄 품질특성. 한국동물자원과학회지. 49(1):109-120 https://doi.org/10.5187/JAST.2007.49.1.109