Food Science and Biotechnology

  • 제18권5호
  • /
  • Pages.1138-1144
  • /
  • 2009
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effect of Doenjang (Korean Fermented Soybean Paste) on Lipid Oxidation and Cooking Properties of Pork Patties

  • Oh, Hyun-Ju (Research Institute of Changnyeong Onion Products) ;
  • Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
  • 발행 : 2009.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

키워드

참고문헌

  1. Dawson LE, Gartner R. Lipid oxidation in mechanically deboned poultry. Food Technol. -Chicago 37: 112-116 (1983)
  2. Fernandez-Lopez J, Sevilla L, Sayas BE, Navarro C, Marin F, Perez-Alvarez JA. Evaluation of the antioxidant potential of hyssop (Hyssopus Officinalis L.) and rosemary (Rosmarinus officinalis L.) extracts in cooked pork meat. J. Food Sci. 68: 660-664 (2003) https://doi.org/10.1111/j.1365-2621.2003.tb05727.x
  3. Rojas MC, Brewer MS. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J. Food Sci. 72: S282-S288 (2007) https://doi.org/10.1111/j.1750-3841.2007.00335.x
  4. Jacobsen C. Sensory impact of lipid oxidation in complex food systems. J. Lipid 101: S484-S492 (1999) https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<484::AID-LIPI484>3.0.CO;2-H
  5. Jayathilakan K, Sharma GK, Radharkrishna K, Bawa AS. Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chem. 105: 908-916 (2007) https://doi.org/10.1016/j.foodchem.2007.04.068
  6. Abd El-Alim SS, Lugasi A, Hovari J, Dworschak E. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food Agr. 79: 277-285 (1999) https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
  7. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 57: 45-52 (2001)
  8. Hahm TS, King DL, Min DB. Food antioxidants. Food Biotechnol. 2: 1-18 (1993)
  9. Zhang D, Hamauzu Y. Phenolics, ascorbic acid, carotenoids, and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem. 88: 503-509 (2004) https://doi.org/10.1016/j.foodchem.2004.01.065
  10. Pena-Ramos EA, Xiong YL. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64: 259-263 (2003) https://doi.org/10.1016/S0309-1740(02)00187-0
  11. Decker EA, Crum AD. Antioxidant activity of carnosine in cooked ground pork. Meat Sci. 34: 245-253 (1993) https://doi.org/10.1016/0309-1740(93)90031-C
  12. Park KY, Jung KO. Fermented soybean products as functional foods: Functional properties of doenjang (fermented soybean paste). pp. 555-596. In: Asian Functional Foods. Shi J, Ho C-T, Shahidi F (eds). CRC Press, Inc., Boca Raton, FL, USA (2005)
  13. Oh HJ, Kim CS. Study on the antioxidant and nitrite scavenging ability of fermented soybean foods (cheonggukjang, doenjang). J. Korean Soc. Food Sci. Nutr. 36: 1503-1510 (2007) https://doi.org/10.3746/jkfn.2007.36.12.1503
  14. Cheigh HS, Park KS, Moon GS, Park KY. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J. Korean Soc. Food Sci. Nutr. 19: 163-167 (1990)
  15. Chin KB, Keeton JT, Longnecker MT, Lamkey JW. Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci. 53: 45-57 (1999) https://doi.org/10.1016/S0309-1740(99)00035-2
  16. Rao LO, Draughon FA, Melton CC. Sensory characters of thuringer sausage extended with textured soy protein. J. Food Sci. 49: 334- 336 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb12415.x
  17. AOAC. Official Methods of Analysis of AOAC. 16th ed. Method 967.12, 969.16, 945.46. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
  18. Folch I, Lee M, Statnley GHS. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497-509 (1957)
  19. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48 (1960) https://doi.org/10.1007/BF02630824
  20. Lee YC, Song DS, Yoon SK. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J. Food Sci. Technol. 35: 182-187 (2003)
  21. Claus JR, Hunt MC. Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56: 643-647 (1991) https://doi.org/10.1111/j.1365-2621.1991.tb05347.x
  22. Oh HY, Kim CS. The effect of commercial doenjang (Korean soybean paste) on the sponge cake making. Korean J. Food Cook. Sci. 20: 387-395 (2004)
  23. Cofrades S, Guerra M, Carballo J, Fernandez-Martin F, Jimenz- Colmenro F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65: 281- 287 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb15994.x
  24. Surh J, Decker EA, Mc-Clements DJ. Properties and stability of oilin- water emulsion stabilized by fish gelation. Food Hydrocolloid 20: 596-606 (2006) https://doi.org/10.1016/j.foodhyd.2005.06.002
  25. Oh HJ, Moon HK, Kim CS. Development of yeast leavened pan bread using commercial doenjangs (Korean soybean pastes): 1. Physicochemical properties of doenjang and physical properties of bread added with doenjang. J. Korean Soc. Food Sci. Nutr. 32: 1002-1010 (2003) https://doi.org/10.3746/jkfn.2003.32.7.1002
  26. Berry BW, Leddy KF. Effects of the fat level and cooking method on sensory and textural properties of ground beef patties. J. Food Sci. 47: 871-874 (1984) https://doi.org/10.1111/j.1365-2621.1982.tb12734.x
  27. Fogg NE, Harrison DL. Relationships of electrophoretic patterns and selected characteristics of bovine skeketal muscle and internal temperature. J. Food Sci. 40: 28-34 (1975) https://doi.org/10.1111/j.1365-2621.1975.tb03728.x
  28. Park JS, Lee MY, Lee TS. Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources. J. Korean Soc. Food Nutr. 24: 917-924 (1995)
  29. Buchowski MS, Mahoney AW, Carpenter CE, Comforth DP. Heating and the distribution of total and heme iron between meat and broth. J. Food Sci. 53: 43-49 (1998) https://doi.org/10.1111/j.1365-2621.1988.tb10174.x
  30. Byrne DV, O'Sullivan MG, Bredie WLP, Andersen HJ, Martens M. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavor in pork patties from carriers and non-carriers of the RN-allele. Meat Sci. 63: 211-224 (2003) https://doi.org/10.1016/S0309-1740(02)00072-4