Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical and sensory characteristics of enzymatically treated and texture modified elderly foods

물성조절 고령친화식품의 이화학 및 감각특성 분석 - 효소 처리 및 재구성 식품 중심으로 -

  • Boo, Kang-Won (Department of Culinary and Food Service Management, Sejong University) ;
  • Kim, Bum-Geun (Korea Food Research Institute) ;
  • Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
  • 부강원 (세종대학교 조리외식경영학과) ;
  • 김범근 (한국식품연구원 가공공정연구단) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2020.07.17
  • Accepted : 2020.09.08
  • Published : 2020.10.31
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Abstract

In this study, the physicochemical and sensory characteristics of such as enzymatically treated and texture modified elderly foods made with beef, squid, eel, and mackerel were investigated. The enzymatically treated squid sample showed the proper texture hardness level corresponding to Universal Design Food (UDF) level 1 and all other elderly foods showed hardness consistent with UDF Level 2. The moisture contents were higher than 70% in the enzymatically treated boiled down squid and the two texture modified samples made with eel and mackerel, respectively. The enzymatically treated beef and squid samples contained 25.26 and 21.73% of crude protein, respectively. One serving portion of these enzymatically treated samples provided over 50% of daily needed protein intake of 65 years and older. According to the sensory evaluation of the samples, elderly recognized the differences between all enzyme treatment samples and controls in terms of hardness and chewiness, which are the main factors of the elderly food. In addition, the easier swallowness of texture modified foods were perceived. The positive assessment of elderly on the enzymatically treated samples using beef and squid were confirmed by preference tests.

본 연구에서는 육류와 어류의 효소 처리 및 재구성에 의해 물성 조절 고령친화식품을 이용하여 이화학적 및 감각특성과 기호도 분석을 통해 다각적으로 고령친화식품의 개발 방향성을 연구하였다. 효소 처리 고령친화식품의 이화학적 성분 분석 결과 가용성 고형분, 염도, pH에서 효소 처리와 대조군 사이의 유의적인 차이가 나타나지 않았다. UDF 기준에 따른 경도 측정 결과 대조군인 CBS, CSS 모두 일반식에 해당하는 경도를 나타내었고, ESS는 UDF 2단계, ESS는 UDF 1단계에 해당하는 경도로 측정되었다. 재구성 고령친화식품인 TES, TMR의 경우 모두 UDF 2단계 기준에 해당하는 경도를 나타내었다. 소비자 조사에서 외관과 경도, 씹힘성에서 효소 처리 시료가 대조군 보다 낮은 강도를 나타내며 효소 처리를 통한 경도 저하 효과를 확인할 수 있었다. 재구성 시료 모두 낮은 경도와 씹힘성을 나타내고, 7점대의 높은 목넘김성으로 평가되어 연하 및 저작장애 고령자를 대상으로 한 고령친화식품으로서의 조건에 부합하는 결과를 나타냈다. 향후 고령인구의 증가와 함께 고령자의 먹는 즐거움과 더불어 기능적, 영양적으로 충족되는 고령친화식품이 개발되어 앞으로 다가올 초고령화 시대에 대비해야 할 것이다.

Keywords

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