산업식품공학 (Food Engineering Progress)

  • 제23권1호
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  • Pages.62-68
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  • 2019
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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동물성 지방 대체재로 첨가된 액상 재료에 따른 식물성 고기의 이화학적 특성 및 관능검사

Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute

  • 김홍균 (건국대학교 축산식품생명공학과) ;
  • 배준환 (건국대학교 축산식품생명공학과) ;
  • 위기현 (건국대학교 축산식품생명공학과) ;
  • 김효태 (건국대학교 축산식품생명공학과) ;
  • 조영재 (건국대학교 축산식품생명공학과) ;
  • 최미정 (건국대학교 축산식품생명공학과)
  • Kim, Honggyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Bae, Junhwan (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Wi, Gihyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyo Tae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Cho, Youngjae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2019.02.12
  • 심사 : 2019.02.20
  • 발행 : 2019.02.28
⟨ 이전 논문 다음 논문 ⟩

초록

현재 본 연구에서 기름, 물 그리고 기름과 물의 혼합형태로 식물성 고기에 혼합하였을 때의 식물성 고기의 물성 및 관능 특성을 비교하고 각각의 결과값과 시료와의 관련성을 비교하였다. 식물성 고기의 단면은 물을 혼합한 물만 넣은 시료와 물과 polysorbate 80가 첨가된 시료보다 기름을 혼합한 MCT oil만 넣은 시료와 MCT oil과 lecithin이 첨가된 시료의 밀도가 높아 보였다. 가열감량은 기름을 넣은 시료가 낮게 물을 넣은 시료가 높게 확인되었으며, LHC는 반대로 물을 넣은 시료가 높게 기름을 넣은 시료가 낮은 값을 가지는 것을 확인 할 수 있었다. 물성검사는 부착성를 제외한 모든 항목에서 MCT oil만을 넣은 시료가 가장 높게 나타났으며, lecithin이 혼합될 경우 경도, 응집성, 점착성, 씹힘성 값이 크게 감소하는 것을 확인할 수 있었다. 관능검사 결과에 대한 PCA 분석에서 시료의 다즙성과 부드러움이 증가할수록 전반적 기호도가 증가하였으며, 유화액을 첨가한 시료가 다른 시료들에 비해 다즙성, 부드러움, 전반적 기호도 모두에서 높은 값을 가지는 것을 확인 할 수 있었다. 관능검사와 이화학적 특성에 대한 시료 간의 관련성을 본 PLSR 분석에서 실험에 사용한 시료들은 가열감량이 증가할수록 다즙성과 부드러움이 증가하는 특성을 가지고 있었으며, 부착성를 제외한 경도, 응집성 탄력성, 점착성, 씹힘성와 LHC와 양의 상관관계를 가지며, 시료의 다즙성과 부드러움과는 반대 경향을 보이는 것을 확인하였다. 본 연구에서는 전체적인 결과값을 확인하였을 때 유화액을 첨가한 시료가 가장 적합한 것을 확인하였다. 하지만 균질화 과정에서 생성된 어떠한 요인 때문에 MCT oil과 물에 lecithin과 polysorbate 80을 첨가한 시료와 유화액을 첨가한 시료의 결과가 차이를 보이는 가에 대한 추가적인 연구가 필요하다.

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

키워드

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  1. Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives vol.9, pp.4, 2019, https://doi.org/10.3390/foods9040461
  2. Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.317
  3. 혼합농축콩단백을 첨가한 대체 소시지의 이화학적 특성에 관한 연구 vol.52, pp.6, 2019, https://doi.org/10.9721/kjfst.2020.52.6.641