Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market

국내시판중인 완자제품의 품질 특성 비교

  • Received : 2013.05.29
  • Accepted : 2013.10.25
  • Published : 2013.10.31
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Abstract

This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p<0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p<0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p<0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.

본 연구는 시중에서 유통 중인 완자제품의 품질특성을 비교하여 완자제품의 개발에 기초자료로 활용하고자 대형마트에서 시판되고 있는 5개의 제품을 회사별로 나누어 실시하였다. 완자제품의 일반성분 분석 결과 수분 함량은 53.92~63.45%, 단백질 함량은 24.36~27.00%, 지방 함량은 10.43~17.46%이었고, 회분 함량은 1.22~1.71%의 수준이었다. 품질특성에서 pH는 6.41~6.68의 범위였으며, 가열감량은 12.27~18.42% 수준이었다. 또한 제품 1개 당 무게는 11.72~27.68 g로 나타났다. 육색에서 명도는 52.69~74.98, 적색도에서도 2.45~6.09의 수준을 나타내었다. 완자제품의 조직 특성에서도 제품사이에 변이가 나타났는데, hardness는 T1이, cohesiveness는 T1과 T5가, chewiness는 T1에서 높은 수준을 나타내었다. 관능검사의 결과에서는 T1이 다른 처리구들에 비해 다즙성 짠맛, 풍미, 색깔, 외관 그리고 전체 기호도가 가장 높은 점수를 나타내었다. 이상의 결과에서 시중 완자제품들은 일반성분, 가열감량, 육색 및 조직특성에서 변이가 나타내었는데, 이는 원료 배합비, 첨가제 및 성형 크기의 차이에서 기인한 것으로 사료되었다.

Keywords

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