Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage

물 및 에탄올 추출을 통해 제조된 홍삼 추출물의 첨가가 저장 중 가열 돈육패티의 품질특성에 미치는 영향

  • Kim, Il Suk (Gyeongnam National University of Science and Technology) ;
  • Yang, Mira (Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Gyeongnam National University of Science and Technology) ;
  • Park, Jae Hong (Department of Animal Resource and Science, Dankook University) ;
  • Chu, Gyo Moon (Gyeongnam National University of Science and Technology) ;
  • Kim, Jae-Young (Gyeongnam National University of Science and Technology) ;
  • Kang, Suk Nam (Gyeongnam National University of Science and Technology)
  • 김일석 (경남과학기술대학교 동물소재공학과) ;
  • 양미라 (경남과학기술대학교 동물소재공학과) ;
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 박재홍 (단국대학교 동물자원학과) ;
  • 추교문 (경남과학기술대학교 동물소재공학과) ;
  • 김재영 (경남과학기술대학교 동물소재공학과) ;
  • 강석남 (경남과학기술대학교 동물소재공학과)
  • Received : 2013.06.15
  • Accepted : 2013.10.22
  • Published : 2013.10.31
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Abstract

The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with ${\geq}$ 0.5% WE (p < 0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ${\geq}$ 0.5% WE or EE showed a significantly higher redness ($a^*$-value) compared to the control (p < 0.01). The total plate counts (TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen (VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses > 0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.

본 연구는 홍삼에탄올 (EE) 및 물 추출물(WE)이 가열 돈육 패티의 저장 중 품질특성을 조사하고자 실시하였다. DW 0.5% 이상에서 1% EE에서 대조구보다 낮은 pH 감소를 보였으며, 보수력은 0.5% 이상의 DW 에서 대조구보다 높게 나타났다. 지방산화억제능 및 총균수 억제능은 모든 추출물의 0.25% 이상 첨가구에서 대조구보다 낮게 나타났다. 육색의 경우 0.5% 이상의 EE, DW가 대조구보다 높은 값을 나타내었다. 이상의 결과, 지방산화억제 및 총균수 감소를 위해서는 추출물의 종류와 관계없이 0.25% 이상이 유효하며, 보수력 상승은 모든 농도의 에탄올추출물은 효과가 없으며, 0.5% 이상의 물 추출에서 효과를 보였다.

Keywords

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