한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권6호
  • /
  • Pages.796-802
  • /
  • 2012
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

건조방법에 따른 우육포의 유리아미노산 및 Dipeptide 함량, 물성 및 관능 특성 비교

Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods

  • 남기창 (순천대학교 동물자원과학과) ;
  • 조철훈 (충남대학교 동물자원생명과학과) ;
  • 이경행 (한국교통대학교 식품영양학과)
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2012.08.29
  • 심사 : 2012.10.14
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

육포 제조시 건조방법을 양건, 음건 및 열풍건조방법으로 하여 제조하였을 때의 맛과 관련된 유리아미노산, dipeptide, 지방산 조성의 차이 및 색상, 조직감 및 관능적 차이를 분석하여 정미성분에 따른 최적의 건조 조건을 검토하였다. 양건한 육포에서의 총 유리아미노산 함량은 277.45 mg/100 g이었으며 음건은 206.43 mg/100 g, 열풍건조의 경우, 111.88 mg/100 g으로 건조 방법에 따라 유리 아미노산의 함량 차이가 많았으며 양건에 의한 건조가 가장 많은 유리아미노산을 함유하는 것으로 나타났다. 분석한 dipeptide의 총 함량은 음건이 2,904.73 mg/100 g으로 가장 많은 함량을 함유하고 있었으며 그 다음으로는 양건, 열풍건조의 순이었으나 열풍건조의 경우, 양건 및 음건한 육포에서의 함량과는 큰 차이를 보이는 것으로 나타났다. 지방산 조성의 경우, 세 건조방법 모두 유사한 지방산 조성으로 구성되어 있었다. 색도의 경우, 명도는 열풍건조시 감소하였고 적색도에서는 양건이 높은 값을 보였으며 황색도에서는 음건한 육포에서 낮은 값을 나타내었다. 조직감에서는 열풍건조 제품보다 양건과 음건에서 낮은 전단력을 보이는 것으로 나타났다. 관능검사 결과, 열풍건조한 육포가 가장 낮은 기호도를 보였고 양건과 음건한 육포는 유의적인 차이를 보이지 않는 것으로 나타났다. 따라서 육포 제조시 이화학적 품질 특성이 우수한 제품을 제조하기 위해서는 양건 또는 음건하는 것이 바람직할 것으로 판단되었다.

This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color $L^*$-value of the beef jerky was lower in the hot-air dried, while the $a^*$-value was higher in the sun-dried one. The shade-dried jerky showed a lower $b^*$-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.

키워드

참고문헌

  1. Ahn, D. H. and Park, S. Y. (2002) Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31, 547-552. https://doi.org/10.3746/jkfn.2002.31.4.547
  2. Chang, F. S., Huang, T. C., and Pearson, A. M. (1996) Control of the dehydration process in production of intermediate moisture meat products: a review. Adv. Food Nutr. Res. 29, 71-161.
  3. Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. Y., Paik, H. D., and Kim, C. J. (2007) Effects of packaging methods on the quality of Korean style beef and pork jerky during storage. Korean J. Food Cookery Sci. 23, 579-588.
  4. Faith, N. G., Le Coutour, N. S., Alvarenga, M. B., Calicioglu, M., Buege, D. R., and Luchansky, J. B. (1998) Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68oC in a home-style dehydrator. Int. J. Food Microbiol. 41, 213-221. https://doi.org/10.1016/S0168-1605(98)00058-0
  5. Fernandez-Salguero, J., Gomez, R., and Carmona, M. A. (1994) Water activity of spanish intermediate-moisture meat products. Meat Sci. 38, 341-346. https://doi.org/10.1016/0309-1740(94)90122-8
  6. Flores, M., Aristoy, M. C., and Toldr, F. 1996. HPLC purification and characterization of soluble alanyl aminopeptidase from porcine skeletal muscle. J. Agric. Food Chem. 44, 2578-2583. https://doi.org/10.1021/jf9504677
  7. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  8. Holdsworth, S. D. (1971) Dehydration of food products. Food Technol. 6, 331-338.
  9. Hughes, M. C., Kerryb, J. P., Arendtb, E. K., Kenneallyc, P. M., McSweeneya, P. L. H., and O'Neilla, E. E. (2002) Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62, 205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
  10. Kim, M. H. (1990) Effects of pretreatments prior to conventional dehydration on dried product quality. Biochem. Eng. J. 4, 30-38.
  11. Labelle, R. L. and Moyer, J. C. (1966) Dehydrofreezing red tart cherries. Food Technol. 20, 1345-1352.
  12. Lee, S. J., and Park, G. S. (2004) The quality characteristics of beef jerky prepared with various spices. Korean J. Food Cookery Sci. 20, 489-497.
  13. Lee, S. W. and Kang, C. S. (2003) Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky. Nahrung/Food. 47, 330-333. https://doi.org/10.1002/food.200390076
  14. Lee, S. W., Lee, B. S., Cha, W. S., Park, J. H., Cho, Y. J., Kim, J. K., Hong, J. H., and Lee, W. Y. (2004) Diffusion of salt and drying characteristics of beef jerky. Korean J. Food Preserv. 11, 508-515.
  15. Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Awtheory and application to food. Rockland, L. and Beuchat, L. B. (eds), Marcel Dekker Inc., New York, pp. 295-328.
  16. Mora, L. Sentandreu, M. A., and Toldr, F. (2007) Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. J. Agric. Food Chem. 55, 4664-4669. https://doi.org/10.1021/jf0703809
  17. Mora, L., Valero, M. L., Snchez del Pino, M. M., Sentandreu, M. A., and Toldr, F. (2011) Small peptides released from muscle glycolytic enzymes during dry-cured ham processing. J. Proteomics 74, 442-450. https://doi.org/10.1016/j.jprot.2010.12.008
  18. Nishimura, T., Okitani, A., and kato, H. (1988) Identification of neutral aminopeptidases responsible for peptidolysis in post-mortem rabbit skeletal muscle. Agric. Biol. Chem. 52, 2183-2190. https://doi.org/10.1271/bbb1961.52.2183
  19. Oh, J. S. (2002) Quality characteristics of beef jerky prepared with different methods Master Thesis, Sunchon Univ., Sunchon, Korea.
  20. Oh, J. S., Han, I. J., Park, J. G., Park, J. N., Song, B. S., Kim, J. H., Byun, M. W., Chun, S. S., and Lee, J. W. (2008) Effect of gamma irradiation on physicochemical and sensory properties of restricted pork jerky. J. Korean Soc. Food Sci. Nutr. 37, 362-366. https://doi.org/10.3746/jkfn.2008.37.3.362
  21. Park, C. J. and Park, C. S. (2007) The effects of drying method and spice extracts added to beef jerky on th quality characteristics of beef jerky. Korean J. Food Cookery Sci. 23, 800-809.
  22. Park, G. S., Lee, S. J., and Jeong, E. S. (2002) The quality characteristics of beef jerky according to the kinds of saccharides and the concentration of green tea powder. J. Korean Soc. Food Sci. Nutri. 31, 230-235. https://doi.org/10.3746/jkfn.2002.31.2.230
  23. Park, J. H. and Lee, K. H. (2005) Quality characteristics of beef jerky with beef meat of various places of origin. Korean J. Food Cookery Sci. 21, 528-535.
  24. Torres, E. A. S., Shimokomaki, M., Feanco, B. D. G. M., Landgraf, M., Carvalho, B. C., and Santos, J. C. (1994) Quality parameters determination of charqui, an intermediate moisture meat product. Meat sci. 38, 229-234. https://doi.org/10.1016/0309-1740(94)90112-0
  25. Waters AccQ.Tag amino acid analysis system. 1993. Operator's manual, Manual number 154-02TP REV O June, USA.
  26. Yang, H. S., Hwang, Y. H., Joo, S. T., and Park, G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289- 294. https://doi.org/10.1016/j.meatsci.2009.01.029

피인용 문헌

  1. Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor ofMuraenesox cinereusFillets vol.40, pp.1, 2017, https://doi.org/10.1111/jfpe.12273
  2. 당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성 vol.24, pp.1, 2012, https://doi.org/10.11002/kjfp.2017.24.1.84
  3. The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat vol.145, pp.None, 2012, https://doi.org/10.1016/j.lwt.2021.111350