The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Elderly Diet Food using Chicken Breast Meat

닭가슴살을 이용한 노인식의 개발

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ra, So-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kang, Seul-Gi (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Moon, Ju-Yun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Hye-Jin (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 라소정 (한국교통대학교 식품영양학과) ;
  • 강슬기 (한국교통대학교 식품영양학과) ;
  • 문주윤 (한국교통대학교 식품영양학과) ;
  • 이혜진 (한국교통대학교 식품영양학과)
  • Received : 2016.01.28
  • Accepted : 2016.02.13
  • Published : 2016.02.29
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Abstract

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

단백질 함량이 높은 닭가슴살을 주 원료로 하여 저작 연하가 용이한 노인식을 개발하고자 젤라틴 함량을 다르게 하여 닭가슴살 저작 연하 보조식을 제조하여 품질 특성을 측정하였다. 색도 측정 결과, 명도는 64.25~67.33, 적색도는 0.96~1.66, 황색도는 14.61~15.84 범위를 나타내었으며 젤라틴의 함량이 적을수록 명도가 증가하고 적색도와 황색도는 감소하였다. Hardness, adhesiveness, gumminess 및 chewiness 등의 조직감을 측정한 결과, 젤라틴의 함량이 증가할수록 hardness는 증가하였고, adhesiveness는 젤라틴 함량과 반비례관계인 것으로 나타났다. 제조한 제품의 유리 아미노산 측정 결과에서는 젤라틴 함량이 증가할수록 tyrosine의 함량이 감소하였고 이외의 아미노산에서는 유의적인 차이를 보이지 않았다. 젤라틴 함량을 기준으로 실시한 관능평가에서 맛, 색 및 향에서는 젤라틴 함량에 따른 유의적인 차이를 보이지 않았지만 조직감(식감)과 종합적인 기호도에서는 1.3 g의 젤라틴을 첨가하였을 때 가장 높은 기호도를 보이는 것으로 나타났다.

Keywords

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