• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• 한국식품영양과학회지
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• 제37권3호
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• pp.362-366
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• 2008

본 연구는 감마선 조사가 재구성 돈육포의 이화학적 및 관능적 품질에 미치는 영향을 파악하고자 0, 3, 5, 7, 10 kGy 선량으로 조사된 재구성 돈육포의 일반성분, 지방산패도, 색도, 전단력 및 관능검사를 실시하였다. 일반성분 분석 결과에서 감마선 조사에 따른 수분, 조단백, 조지방의 함량 및 TBA값의 변화는 없었다. 그러나 색도 측정 결과 적색도인 a값이 유의적으로 증가함을 확인할 수 있었다(p<0.05). 전단력 측정 결과 조사선량이 증가할수록 전단력은 낮아졌으며, 관능검사 결과 모든 조사구에서 유의적인 차이를 보였다(p<0.05). 관능평가에서 기호도는 감마선 조사에 의해 낮아졌다. 따라서 재구성 돈육포에 있어 감마선의 조사는 육색 및 조직감을 개선시킬 수 있는 좋은 수단이나 관능적 개선을 위한 추가적인 연구가 필요하였다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1056-1062
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• 2008

To evaluate the effect of irradiation on restructured pork jerky containing paprika and Japanese apricot extracts, the quality of protein was determined in vitro based on the formation of trypsin indigestible substrate inhibitor (TIS) and the computed protein efficiency ratio (C-PER) as determined based on the protein digestibility and amino acid analysis. In addition, we compared the effects of electron beam irradiation to those of gamma irradiation. Approximately 3% of the moisture content of pork jerky was reduced in response to irradiation with 3kGy administered using an electron beam however, no additional reduction was observed in samples that were subjected to higher doses of irradiation. In addition, there were no notable differences in the crude protein and fat content of pork jerky samples that were subjected to irradiation, regardless of dose. Furthermore, the total amino acids profiles did not change in response to electron beam irradiation. However, the in vitro protein digestibility increased by 7% in response to 3kGy of electron beam irradiation and 5kGy of gamma irradiation, but no significant changes in digestibility were not observed in response to treatment with higher doses. TIS quantified as trypsin inhibitors were formed in response to irradiation using the electron beam (3kGy) and gamma rays (5kGy), although there was a slight reduction in the production of TIS inhibitors in samples irradiated with higher doses. Moreover, only samples irradiated with 10kGy (electron beam and gamma ray) showed higher TBA values than those of the control samples. Finally, the C-PERs $(2.50{\sim}2.60)$ were greater in all of the irradiated pork jerky samples than in the control samples (2.22). Taken together, these results suggest that electron beam irradiation and the incorporation of extracts (paprika and Japanese apricot) may be useful methods of improving the nutritional quality of pork jerky.

• 한국식품영양학회지
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• 제20권3호
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• pp.304-310
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• 2007

This study was carried out to evaluate the phsicochemical, rheological and sensory characteristics of the restructured pork jerky with the addition of sliced cheese(4, 8 and 12%). The TC-1, TC-2 and TC-3 samples had lower moisture contents than the control, Crude protein and fat contents were significantly difference among all treatment (p<0.05). The crude ash and salinity values of TC-1, TC-2 and TC-3 were higher than the control. With the addition of sliced cheese(l2%), the manufacturing yield and water absorption ability were high among all the different treatments, but the control showed significantly higher values than TC-1, TC-2 and TC-3. The pH ranged from 5.62-6.01 in all treatments and the TC-3 sample had the highest pH, The water activity range was 0.70 - 0.74, and the various treatments had slightly higher than the control. The hardness of the TC-3( J 2%) treatment was the lowest among all the treatment. The strength values increased according to increases in sliced cheese, but there were no significant differences(p>0.05). The sensory evaluation for color and flavor received the highest scores in working males 6.96(TC-2) and student males 7.50(TC-2), respectively. The texture scores ranged from 7.07-7.63 and were the highest of all sensory evaluation factors, For overall acceptance the highest scores were received from student males(TC-3), student females(TC-2), working males(TC-2) and working females(TC-l), respectively.

• 한국식품과학회지
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• 제48권5호
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• pp.474-478
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• 2016

본 연구의 목적은 돈육 재구성 육포에 흑미가루가 첨가되었을 때 일어나는 품질 변화 및 품질 특성을 조사하였으며, 처리구별로 돈육 재구성 육포 제조 시 흑미가루 첨가함량을 0, 1, 3, 5%로 구분하여 제조하였다. 수분함량은 흑미가루 첨가량이 증가함에 따라 증가하는 경향을 보인 반면, 단백질함량과 지방함량은 흑미가루 첨가량이 증가할수록 감소하는 경향을 보였다. 육포의 가열 전 후 pH는 흑미가루 첨가량이 증가함에 따라 높아지는 추세를 보였다. 가열 전 후 색도는 흑미가루 첨가수준이 증가함에 따라 명도, 적색도, 황색도 모두 감소하는 경향을 나타내었다. 돈육 육포의 보수력과 가열수율은 흑미가루 첨가수준이 높아짐에 따라 증가하는 경향을 보였으며, 흑미가루 3%와 5% 처리구가 대조구보다 유의적으로 높은 가열수율을 나타내었다(p<0.05). 흑미가루 첨가수준에 따른 전단력 변화는 첨가수준이 증가함에 따라 낮아지는 추세를 보였으며, 관능평가 결과 색도, 향미, 연도, 다즙성 및 전체적인 기호도 평가에서 흑미가루 3, 5% 처리구에서 높은 점수를 받았다. 이러한 결과들을 종합하면, 돈육 재구성 육포에 흑미가루를 일정수준 이상(3, 5%) 첨가하였을 때 대조구에 비해 이화학적 특성들이 우수하게 나타났으므로 품질이 우수한 제품을 제조할 수 있을 것으로 생각된다.

• 한국축산식품학회지
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• 제30권2호
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• pp.198-205
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• 2010

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.