아스타잔틴 첨가가 유화형소시지의 저장 중 산화 안정성 및 품질 특성에 미치는 영향
Effects of Astaxanthin on the Oxidative Stability and Quality Characteristics of Emulsified Sausages during Cold Storage
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초록
육제품에 사용되는 합성 항산화제를 대체할 천연물질에 관한 관심이 높아지고 있다. 본 연구는 냉장저장 중 아스타잔틴(AX)의 첨가가 유화형소시지의 산화 안정성 및 품질 특성에 미치는 영향을 조사하기 위해 무첨가구인 대조구, 500 mg/kg BHT (Butylated hydroxytoluene), 및 80 mg/kg AX으로 처리하였다. AX의 첨가는 유화형소시지의 pH, 유화 안정성 및 가열 수율에 유의적인 영향을 미치지 않았다(p>0.05). 그러나 육색의 경우 아스타잔틴 첨가구의 초기(day 1) 색상유지력은 합성 항산화제인BHT와 동일하였고, 적색도는 높게 나타났다(p<0.05). 항산화 능력에서, 처리구간 단백질 산화는 유의적인 차이가 없었다. 지질 산화의 경우 저장 종료시(day 14) BHT 처리구에서 가장 낮은 값을 나타냈으나 AX 첨가구 또한 무 첨가구인 대조구보다 매우 낮게 나타났다(p<0.05). 한편, 경도는 저장 초기에비해 저장 종료시 BHT와 AX 처리구들에서 대조구에 비해 낮게 나타났다(p<0.05). 그러므로 천연물질인 아스타잔틴은 기존에 사용되는 합성 항산화제인 BHT를 대체하여 항산화제의 역할뿐만 아니라 육제품의 색상 증진제로도 활용 가능할 것으로 판단된다.
Abstract
Consumers are interested in natural ingredient that replace synthetic antioxidants in meatproducts. This study was carried out to investigate the effects of astaxanthin (AX) on theoxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control),added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AXshowed no significant difference in pH, emulsion stability and cooking yield of emulsifiedsausages (p>0.05). However, the initial color retentivity was the same as that of syntheticantioxidant such as BHT treatment, and the redness was higher when AX treatment was added(p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end ofstorage and the AX treatment also was significant lower than that of control (p<0.05). Hardnesswas lower in the all treatments at the end of storage than in the control (p<0.05). Therefore,astaxanthin can be used as a color enhancing agent for meat products as well as an naturalantioxidant in replacing of BHT which is as synthetic antioxidant.
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