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돈육 패티에 첨가한 파프리카 추출물의 항산화효과

Antioxidant Effects of Paprika Extract on Pork Patties

양한술|정강진
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2023|농업생명과학연구 (Journal of Agriculture & Life Science)|제57권 제5호|pp. 109-117

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품질특성Quality properties돈육패티지질산화천연항산화제파프리카 추출물Antioxidant ingredientLipid oxidationPaprika extractPork patty

초록

기존의 합성 항산화제를 대체하기 위하여 천연물질 유래 항산화제인 파프리카 추출물을 돈육 패티에 이용하였다. 본 연구에서는 항산화제를첨가하지 않은 돈육 패티(C), 합성 항산화제인 아질산염을 첨가한 돈육 패티(NC), 파프리카 추출물을 5 mg 첨가한 돈육 패티(T1), 파프리카추출물을 10 mg 첨가한 돈육 패티(T2)를 제작하여 실험을 실시하였다. 돈육 패티는 7 ℃ 냉장 온도에서 0일 및 7일간 저장하였으며, pH, 육색,가열 감량, 지방산패도, 및 카르보닐함량을 비교하였다. C에 비해 모든 처리구에서 낮은 pH와 가열 감량을 보였다(p < 0.05). 처리구에서 낮은명도와 높은 적색도 값을 나타냈다. 또한 합성 항산화제인 아질산염 첨가구보다 파프리카 추출물 첨가한 돈육 패티에서 높은 적색도를 나타냈다(p< 0.05). 모든 처리구에서 저장기간이 증가할수록 카르보닐함량과 지방산패도는 증가하며, 저장 7일째 처리구에서 낮은 카르보닐함량과 지방산패도를 보였다(p < 0.05). 특히 저장 7일째, 합성 항산화제인 아질산염을 첨가한 돈육 패티에서 가장 낮은 지방산패도를 보였다. 파프리카 추출물또한 지방산패도를 낮추며, 파프리카 추출물 첨가량이 높을수록 더 크게 지질산화를 억제하였다. 따라서, 돈육 패티에서 파프리카 추출물을 첨가하면돈육 패티의 산화를 억제할 수 있음을 확인했다. 또한 파프리카 추출물의 첨가량을 조절함으로써 아질산염과 유사한 항산화능을 지님을 확인하여천연 항산화제로서의 가능성을 확인하였다.

Abstract

The study was conducted to evaluate the antioxidant effect of paprika extract (PE) compared to sodium nitrite in pork patties duringrefrigerated storage. Pork patties were prepared with added no antioxidant (C), sodium nitrite (NC), 5 mg of PE (T1), and 10 mg ofPE (T2). These pork patties were stored at a temperature of 7 °C for 7 days, and the degree of quality characteristics and oxidationwere compared. The incorporation of NC and PE led to a significant (p < 0.05) reduction of pH, cooking loss, and lightness valuesand an increase in the redness color values. For carbonyl contents and thiobarbituric acid-reactive substance (TBARS) values, the treatedsample showed a significant (p < 0.05) difference compared to the C at 7 days storage time. The NC decreased lipid oxidation ascompared to PE (p < 0.05). Also, 10 mg PE (T2) was more effective in delaying lipid oxidation compared to the other added 5 mgPE (T1). Our results suggest that fresh pork patties with paprika extract can enhance quality characteristics, as acceptable quality foundthat pork patties added with PE had better color. Therefore, the addition of PE to pork patties can lead to lower lipid oxidation andprotein degradation, and a natural antioxidant in replacing sodium nitrite which is a synthetic antioxidant.

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