레드비트 분말이 냉장저장중 돈육패티의 품질특성에 미치는 영향
Effect of Redbeet Powder on Quality Characteristics of Uncooked Pork Patties during Cold Storage
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본 연구의 목적은 레드비트 분말의 첨가가 냉장 저장중 비가열 돈육패티의 품질특성에 미치는 효과를 구명하기 위해 수행하였다. 실험구는 다음과 같이 구분하였다. 대조구: 아질산염 0.01%, T1: 아질산염 0.005%+레드비트 분말 0.1%, T2: 레드비트 분말 0.1%, T3: 레드비트 분말 0.3%, T4: 레드비트 분말 0.5%. 레드비트 분말을 첨가한 비가열 돈육패티의 품질특성에서 모든 처리구들이 수분, 보수력, pH에서 유사한 수준을 나타냈으나(p>0.05), 가열 후 감량은 레드비트 분말의 첨가가 증가할수록 높아지는 결과를 나타내었다(p<0.05). 레드비트 분말의 첨가는 돈육패티의 조직특성과 관능평가에 큰 영향을 나타내지 않았으며, 레드비트 분말의 첨가가 증가할수록 적색도가 증가하는 결과를 나타내었다. 15일간의 냉장저장 중 레드비트 분말의 첨가는 비가열 돈육패티의 저장특성에 부정적인 영향을 나타내었으나 비가열 돈육패티의 외관을 크게 향상시킬 수 있는 우수한 착색제로서 사용할 수 있을 것으로 판단되었다.
Abstract
The purpose of this study was to investigate the effect of addition of redbeet powder on quality characteristics of uncooked pork patties during cold storage. The experimental design is as follows. Control: sodium nitrite 0.01%, T1: sodium nitrite 0.005% + redbeet powder 0.1%, T2: redbeet powder 0.1%, T3: redbeet powder 0.3%, T4: redbeet powder 0.5%. In the quality characteristics of uncooked pork patties with redbeet powder, all treatments showed similar values in water content, water holding capacity(p>0.05), and pH, but cooking loss increased as addition of redbeet powder increased(p<0.05). Addition of redbeet powder did not significantly affect the texture profile and sensory evaluation of pork patties. As addition of redbeet powder increased, redness of uncooked pork patties was increased. Addition of redbeet powder had negative effects on the storage characteristics during cold storage of 15 days. As results, redbeet powder could be coloring agent in uncooked pork patties.
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