생명과학회지 (Journal of Life Science)

  • 제21권12호
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  • Pages.1732-1739
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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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냉장 중 연근 및 연잎분말을 첨가한 돈육 패티의 품질변화

Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage

  • 박경숙 (대구공업대학 호텔외식조리계열) ;
  • 박현숙 (대구공업대학 호텔외식조리계열) ;
  • 최영준 (대구공업대학 호텔외식조리계열) ;
  • 문윤희 (경성대학교 식품생명공학과) ;
  • 이경수 (영남이공대학 식음료조리계열) ;
  • 김민주 (한진상사) ;
  • 정인철 (대구공업대학 호텔외식조리계열)
  • Park, Kyung-Sook (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Park, Hyun-Suk (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Choi, Young-Joon (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Moon, Yoon-Hee (Deptartment of Food Science and Biotechnology, Kyungsung University) ;
  • Lee, Kyung-Soo (Division of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology) ;
  • Kim, Min-Ju (Hanjin Company) ;
  • Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University)
  • 투고 : 2011.10.10
  • 심사 : 2011.12.20
  • 발행 : 2011.12.31
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초록

본 연구는 연근 및 연잎분말의 첨가가 돈육 패티의 저장 중 품질에 미치는 영향을 규명하고자 하였다. 돈육 패티는 돈육 88%, 대두유 5%, 냉수 5%, 소금 2%를 배합하여 제조한 대조군(T0), 여기에 연잎분말 0.5% 첨가한 것(T1), 연근분말 0.25% 및 연잎분말 0.25% 첨가한 것(T2), 그리고 연잎분말 0.5% 첨가한 것(T3) 등 네 종류의 돈육 패티를 제조하였다. 이들은 저장 중 색깔, 보수력, 가열감량, 두께 증가율, 직경 감소율, 기계적 조직감, pH, VBN 함량 및 TBARS값을 측정하였다. 저장 중 $a^*$값은 감소하는 경향이었다(p<0.05). T3의 $L^*$및 $a^*$값이 가장 낮았으며, $b^*$값은 T2 및 T3가 T0 및 T1보다 높았다(p<0.05). 보수력은 저장 중 유의하게 낮았으며(p<0.05), 시료들 사이에 보수력, 가열감량, 두께 증가율 및 직경 감소율의 차이는 없었다. 저장기간이 경과하면서 경도 및 저작성은 증가하였으며, 탄성은 감소하였다(p<0.05). pH는 저장 중 높아지는 경향이었다(p<0.05). VBN 함량은 저장 중 변화가 없었으며, 시료들 사이에도 유의한 차이가 없었다. TBARS값은 저장 중 유의하게 증가하여 저장 9일째 T0, T1, T2 및 T3가 각각 4.57, 1.85, 0.43 및 0.41 mg MA/kg을 나타내었다(p<0.05). 이상의 결과, 연근과 연잎분말을 병행 하거나 연잎분말을 단독으로 사용할 경우 기능성 육제품의 제조가 가능할 것으로 여겨진다.

This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at $3^{\circ}C$ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The $a^*$ value tended to decrease with longer storage period (p<0.05). The $L^*$ and $a^*$ value of T3 had the lowest value among the samples, the $b^*$ value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.

키워드

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