가공원료육으로의 이용: 냉동-해동된 모돈과 규격돈의 품질 및 가공 특성 비교
Uses of Raw Meat Material for Processing: Comparison of Quality and Processing Characteristics of Freeze-thawed Sows and Commercial Pigs
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초록
소비자에게 판매하기 위해 비육을 하여 길러지는 돼지가 아닌 새끼를 낳기 위해 장기간 사육되는 돼지를 모돈이라 한다. 모돈은 규격돈보다육색이 붉은 것이 특징이며 단단한 조직감으로 인해 잘 소비되지 않는다. 본 연구는 모돈을 가공 원료육으로 활용하기 위해 품질 및 가공특성을평가하였다. 먼저, 냉동-해동된 모돈과 규격돈의 뒷다리를 이용하여 품질특성을 비교하였으며 가공특성은 유화형소시지를 제조하여 수행하였다. 원료육의 품질특성은 일반성분, pH, 육색, 콜라겐 함량, 조직감, 보수력을 측정하였고 가공특성은 유화형소시지를 제조하여 조직감 및 유화 안정성을측정하였다. 모돈의 육색은 규격돈보다 붉고(p<0.05), 조직감은 단단하였다(p<0.05). 그러나 pH, 보수력, 콜라겐 함량, 유화 안정성, 소시지의조직감은 유의적인 차이가 없었다. 결론적으로 모돈의 단단한 조직감은 분쇄를 통해 해결하였으며 대부분의 품질 및 가공특성은 모돈과 규격돈에서동일하였다. 따라서 모돈을 가공 원료육으로 활용하면 규격돈과 가공특성의 차이가 없음을 확인하였으며, 규격돈에 비해 높은 수율은 제품 원가를절감할 수 있을 것으로 판단된다.
Abstract
Pigs raised for a long time to give birth to pigs are called sows, not pigs raised by fattening for sale to consumers. Sows are characterized by a reddish color than standard pigs and are not consumed well due to their firm texture. This study was conducted to check whether the quality suitable for processing was conducted to utilize sows as raw meat for processing. Quality characteristics of freeze-thawed sows were compared using standard pigs, hind legs were used, and processing characteristics were performed by preparing emulsified sausages. To check the quality characteristics of raw meat, proximate composition, pH, color, total collagen content, texture, and water holding capacity were measured. For processing characteristics, texture and emulsion stability was measured by preparing emulsified sausages. The meat color of sows was redder than that of standard pigs (p<0.05), and the texture was firm (p<0.05). There were no significant differences in pH, water holding capacity, collagen content, emulsion stability, and texture of sausage. In conclusion, the hard texture of sows was solved by grinding, and the processing characteristics of sows and standard pigs were the same. Therefore, it was confirmed that there is no difference in processing characteristics from standard pigs when sows are used as processed raw meat.
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