한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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비틀대 모자반(Sargassum sagamianum) 추출물이 모닝빵의 저장성 및 품질에 미치는 영향

Effect of Sargassum sagamianum Extract on Shelf-life and Improved Quality of Morning Bread

  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 강주연 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 제과제빵조리전공) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kang, Ju-Youn (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Choi, Ho-Duk (Department of Food Science & Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2011.07.07
  • 심사 : 2011.10.24
  • 발행 : 2011.12.31
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초록

비틀대 모자반(Sargassum sagamianum) 발효주정 추출물을 모닝빵에 첨가한 후 모닝빵의 저장성 및 품질에 미치는 영향을 알아보았다. 9일간 저장하며 모닝빵의 일반 세균수를 측정한 결과 저장 9일째까지 모든 0.5 및 0.75% 첨가구의 일반세균이 1-2 log cycle 감소하여 미생물의 생육이 억제됨을 알 수 있었다. 곰팡이 수에 있어서는 저장 3일째까지 모든 첨가구에서 검출되지 않았으며 저장 6일과 9일째에는 0.5 및 0.75% 첨가구가 무첨가구에 비해 2-3 log cycle 가량 낮은 수를 보였다. 수분함량과 pH는 0.5 및 0.75% 첨가구가 무첨가구에 비해 다소 감소하였으나 3일에서 9일째까지 변화폭이 크지 않아 안정하였다. TBARS 측정을 통한 malonalehyde 생성량은 첨가구가 무첨가구에 비해 낮아 산화안정도가 비교적 높음을 보였다. 색도 측정결과, 명도 및 적색도는 첨가구가 무첨가구에 비해 낮은 반면, 황색도는 높은 값을 보였다. 또한 탄력성 및 복원성은 저장기간 동안 감소하였고 경도, 검성, 씹힘성 및 전단력은 증가하는 경향을 보였으며, 첨가구와 무첨가구 사이에는 큰 차이가 없었다. 관능평가에서는 맛, 색, 형태 및 전체적호감 항목이 0.25 및 0.5% 첨가구가 0.75% 첨가구 보다 높은 점수를 받았다. 이상의 결과를 종합해 볼 때, 모닝빵에 비틀대 모자반 추출물 0.25 및 0.5%를 첨가할 경우 모닝빵의 저장성을 증진시키면서 관능적면을 충족시키는데 효과적일 것이라고 사료된다.

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

키워드

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