Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Tomato Powder on Meat Patties as Nitrite Alternatives

미트패티에 아질산 대체제로서의 토마토분말 효과

  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University) ;
  • Jung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, Jung-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Sang-Ha (Department of Animal Resources Technology, Jinju National University) ;
  • Woo, Gyung-Min (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University)
  • 김일석 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 진상근 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 허인철 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 최승연 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 정현정 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 이중근 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 강상아 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 우경민 (진주산업대학교 생명자원과학대학 동물소재공학과) ;
  • 강석남 (진주산업대학교 생명자원과학대학 동물소재공학과)
  • Published : 2009.06.30
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Abstract

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.

기능성 한방물질을 이용한 저염 저지방 미트볼을 제조하기 위해 기본 배합비에 T1은 0.01% 아질산염을 첨가, T2는 아질산염과 1.0% 토마토분말, T3는 아질산염 비처리 및 토마토분말 0.5%첨가, T4는 아질산염 비처리에 토마토분말 1.0%첨가하였고, T5는 아질산염 0.01%처리와 토마토분말 0.5%를 동시에 처리하여 미트볼을 제조하였다. 저장 1일차에 검성 및 부착성의 경우 C및 T1보다 T5가 유의적으로 낮은 결과를 나타내었다(p<0.05). 저장 21일차에 경도 및 표면경도는 T3 및 T4은 유의적으로 낮게 나타났고, 표면경도 및 검성의 T3이 유의적으로 높게 나타났다. 저장 기간 동안 T4가 가장 높은 TBARS값을 나타내었으며(p<0.05), VBN은 저장 7일 및 21일차에는 C보다 모든 처리구가 유의적으로 낮게 나타났으며, 특히 T2의 경우 저장 21일차에 가장 낮은 VBN값을 나타내었다. pH는 저장 21일차에는 T3 및 T4가 C 및 T1보다 유의적으로 낮게 나타났다. 육색의 변화는 T3, T4 및 T5의 명도(CIE $L^*$) 및 백색도(W)는 C 및 T1보다 유의적으로 낮게 나타났나(p<0.01), 적색도(CIE $a^*$)의 경우 T2가 모든 시험 구중에 유의적으로 높게 나타났으며, 황색도(CIE $b^*$) 및 Chroma는 저장기간 중 T4가 시험구중 유의적으로 높게 나타났다. 저장 21일차에 진균류는 T1이 가장 낮았으며, T3 및 T4가 대조구보다 유의적으로 낮은 값을 나타내었다. 관능적 특성 중 육색의 경우 T1 및 T2의 기호도가 가장 높게 나타났다. 이상의 결과 미트패티에 토마토 분말의 첨가가 아질산염의 첨가효과보다 우수하지는 않았지만, 적색도 및 황색도의 증가와 pH, VBN 및 진균류의 감소에 우수한 효과가 있었다.

Keywords

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