Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Liquid Smoke and Curing Mixture on Quality Characteristics of Chuncheon Dakgalbi during Storage

춘천닭갈비에 훈연액 및 염지제 첨가가 저장 중 품질특성에 미치는 영향

  • Jeong, Hae Seong (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Baek, Ki Ho (Department of Agricultural Biotechnology, Seoul National University) ;
  • Utama, Dicky Tri (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Jun Tae (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University)
  • 정해성 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 백기호 (서울대학교 농업생명과학대학 농생명공학부) ;
  • ;
  • 김준태 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 이성기 (강원대학교 동물생명과학대학 축산식품과학전공)
  • Received : 2017.12.16
  • Accepted : 2018.03.27
  • Published : 2018.03.31
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Abstract

The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.

본 연구는 기존의 춘천닭갈비의 기호도와 저장성을 향상 시키기 위하여 훈연액(0%, 0.05%, 0.1%, 0.2%)과 0.1% 훈연액이 포함된 염지제(0.2%, 0.3%)를 수준별 첨가하여 저장성 실험과 소비자 기호도 평가를 통해 최적의 비율을 확립하고자 하였다. 첫 번째 실험에서 훈연액 첨가는 색도에 영향을 주지 않았으나 pH 값을 다소 증가시켰고, 전자코를 이용한 향기패턴 분석결과, 훈연액 첨가수준에 따라 향의 강도가 증가하여 명확한 차이를 나타냈다. 소비자 기호도 평가 결과, 0.1% 훈연액이 가장 높은 기호도 점수를 받았다. 이를 토대로 두 번째 실험에서 염지제를 수준별 첨가하여 춘천닭갈비의 저장성 실험과 소비자 기호도 평가를 진행하였다. 색도는 양념육류의 특성상 명확한 차이를 확인할 수 없었고, 훈연액과 염지제 첨가는 저장말기에 급격한 pH 값의 감소를 억제하였고, TBARS 및 VBN 측정결과, 훈연액 단독 처리구보다 훈연액 및 염지제 처리구가 더 지방산화 및 단백질 변패를 억제하였으며, 0.3% 염지제 처리구에서 단백질 변패 억제력이 더 높았다. 훈연액 첨가는 대장균군과 일반 세균수의 증가를 억제하였고, 염지제 첨가수준이 증가할수록 더 높은 항균효과를 나타냈다. 하지만 소비자 기호도 평가 결과, 0.3% 염지제 첨가구의 기호도가 0.2% 염지제 첨가구에 비해 낮았다. 그러므로 저장성과 기호도가 향상된 춘천닭갈비를 제조할 때 저장성과 기호도를 고려해 0.1% 훈연액과 0.2% 염지제를 첨가하는 것이 권장된다.

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