생명과학회지 (Journal of Life Science)

  • 제21권1호
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  • Pages.74-80
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  • 2011
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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적포도주 숙성 양념돈육의 품질특성 및 유리아미노산 함량

Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine

  • 박경숙 (대구공업대학 호텔외식조리계열) ;
  • 이경수 (영남이공대학 식음료조리계열) ;
  • 박현숙 (대구공업대학 호텔외식조리계열) ;
  • 최영준 (대구공업대학 호텔외식조리계열) ;
  • 강세주 (축산물등급판정소) ;
  • 양종범 (동남보건대학 식품생명과학과) ;
  • 현재석 (제주산업정보대학 식품영양과) ;
  • 정인철 (대구공업대학 호텔외식조리계열) ;
  • 문윤희 (경성대학교 식품생명공학과)
  • Park, Kyung-Suk (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Lee, Kyung-Soo (Division of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology) ;
  • Park, Hyun-Sook (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Choi, Young-Jun (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Kang, Se-Ju (Animal Product Grading Service) ;
  • Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College) ;
  • Hyon, Jae-Seok (Department of Food and Nutrition, Jeju College and Technology) ;
  • Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University)
  • 투고 : 2010.09.28
  • 심사 : 2010.01.17
  • 발행 : 2011.01.30
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초록

본 연구는 적포도주의 첨가가 양념돈육의 품질특성 및 유리아미노산 함량에 미치는 영향을 검토하였다. 양념돈육은 물을 25% 첨가한 것(대조구, T0), 물 20%와 적포도주 5%를 첨가한 것(T1), 물 15%와 적포도주 10%를 첨가한 것(T2), 그리고 물 10%와 적포도주 15%를 첨가한 것(T3) 등 네 종류의 양념돈육을 제조하고, 일반성분, 표면색깔, 기계적 조직감, pH, VBN함량, TBARS값, 지방산 조성 및 유리아미노산 함량을 분석하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. L* 및 b* 값은 T2 및 T3가 T0 및 T1보다 유의하게 높았으며(p<0.05), a* 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감, pH, VBN함량, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었으나 TBARS값은 적포도주를 첨가하지 않은 T0가 가장 높았다(p<0.05). 유리아미노산 함량은 적포도주를 10% 및 15% 첨가한 T2 및 T3가 T0보다 유의하게 높았다(p<0.05).

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a* value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L* and b* value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p<0.05). The TBARS value was highest in T0 (p<0.05). The free amino acid content was higher in T2 and T3 than in T0 (p<0.05).

키워드

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피인용 문헌

  1. Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.230
  2. 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