예비염지제의 종류 (소금, 인산염, 탄산수소나트륨) 및 혼합이 돈육 등심의 품질특성에 미치는 영향
Effects of preblending of salt, phosphate, and bicarbonate marinade solutions on the quality properties of pork loin
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
본 연구는 염지공정에 사용되는 대표적인 염지제 종류를 각각 또는 혼합 처리한 돈육 등심의 품질 특성을 확인하고, 육제품 특성에 영향하는 각 염지제의 특성을 확인코자 실시하였다. 본 실험의 원료육은 돈육 등심을 이용하여 염지제를 첨가하지 않은 대조구(C)와 소금 5%(T1), 인산염 5%(T2), 탄산수소나트륨 3%(T3), 소금 5% + 인산염 5%(T4), 소금 5% + 탄산수소나트륨 3%(T5) 및 인산염 5% + 탄산수소나트륨 3%(T6) 등 원료육 중량의 10%를 기준으로 처리구를 설정하였다. 주입된 처리구들은 준비된 폴리백에 보관 후 24시간 동안 4℃에 냉장보관 하였다. pH 측정 결과, 5.44-6.04의 범위를 보였으며, 소금 염지 처리구(T1)을 제외한 모든 처리구에서 대조구보다 높게 나타났다(p<0.05). 육즙감량(%)은 대조구에서 다른 처리구들에 비해 높게 나타났으며(p<0.05), 보수력(%) 또한 처리구에서 대조구에 비해 높은 경향을 보이며 T1과 T3 처리구에서 가장 높은 보수력을 나타내었다(p<0.05). 단백질 용해성의 총단백질 및 근원섬유단백질 농도는 모든 처리구에서 높은 용해성을 나타내었다(p<0.05). 결과적으로 염지제의 종류 및 이의 혼합 처리에 따른 돈육 등심의 이화학적 특성에 뚜렷한 차이를 보이지 않았으나, 염지제의 처리는 근육의 pH 상승과 육즙 손실의 감소, 보수력 및 단백질 용해성을 증가시켜 육제품의 품질특성에 기여할 것으로 판단된다.
Abstract
Effects of preblending of marinade solutions on quality characteristics of pork loin were investigated. Pork loins were obtained from one side of 5 pigs after slaughter, ground through a 7-mm, divided into 8 groups and preblending to 110% of their initial weight with water. Control without preblending (C), 5% salt (T1), 5% phosphate (T2), 3% bicarbonate (T3), 5% salt and 5% phosphate (T4), 5% salt and 3% bicarbonate (T5), and 5% phosphate and 3% bicarbonate (T6). Following preblending, the loin samples were covered with plastic film and held at 4℃ for 24 h to allow for equilibration. The pH values of pork loin ranged from 5.44-6.04. The pH value of all treatments were significantly higher than control, except 5% salt treatment (p<0.05). The drip loss (%) and water-holding capacity of control was significantly higher than those of other samples (p<0.05). The total protein and myofibrillar protein of all treatments were significantly higher than control (p<0.05). In conclusion, we found that preblending of salt, phosphate, and bicarbonate solutions on pork loin samples improve drip loss, water-holding capacity, and protein solubility compared to control. Therefore, we suggest that preblending can be used singly or combination form the marinade solutions, which had better textural properties.
참고문헌 (28)
- Amato, P. M., "Influence of poultry species, muscle groups, and NaCl level on strength, deformability, water retention in heat-set muscle gels", J. Food Sci, 54, pp.1136~1140 (1989)
- AOAC, "Official methods of analysis" (1995), Association of official analytical chemists
- Bouton, P. E., "Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle", J. of Food Sci, 38, pp.404~407 (1973)
- Bowen, V. G., "Effect of sodium ascorbate and sodium nitrite on toxin formation of clostridium botulinum in wieners", Appl. Microbial, 27, pp.605~612 (1974)
- Dziezak, J. D., "Phosphates improve many foods", Food Technol, 44, pp.80~92 (1990)
- Flores, M., "Nitrogen compounds as potential biochemical markers of pork meat quality", Food Chem, 69, pp.371~377 (2000)
- Folch, J., "A simple method for the isolation and purification of total lipides from animal tissues", The J. Biol. Chem, 226, pp.497~507 (1957)
- Gillette, M., "Flavor effects of sodium chloride", Food Technol, 39, pp.47~52 (1985)
- Goerl, K. F., "Pork characteristics as affected by two populations of swine and six crude protein levels", J. Anim. Sci, 73, pp.3621~3626 (1995)
- Hamm, R., "Biochemistry of meat hydration", Adv. Food Res, 10, pp.355~463 (1961)
- Hamm, R., "Muscle as food", pp.135~199 (1986), Academic Press
- Helander, E., "On quantitative muscle protein determination", Acta Physiol. Scand, 41(141) (1957)
- Hodgson, R. R., "Relationship between pork loin palatability traits and physical characteristics of cooked chops", J. Anim. Sci, 69, pp.4858~4865 (1991)
- 정은영, "Bio 이온수 급여가 비육돈의 성장, 혈액성상 및 육질 특성에 미치는 영향", 농업생명과학연구, 45(1), pp.67~77 (2011), 농업생명과학연구원
- 강수용, "염지제 종류와 혼합에 따른 기계발골 계육의 가공 특성과 저장성", 한국축산식품학회지, 29(2), pp.220~228 (2009), 한국축산식품학회
- Kauffman, R. G., "Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection", J. of Ani. Sci, 27, pp.310~3015 (1998)
- Kim, C. J., "Studies on rheological properties and heat stability of pork muscle homogenate – effect of added water, NaCl and protein concentration on the rheological properties and heat stability of pork muscle homogenate", Kor. J. Anim. Sci, 32, pp.43~48 (1990)
- 김효선, "비육돈의 교배조합이 부분육 생산수율 및 육질에 미치는 영향", 한국동물자원과학회지, 49(3), pp.379~386 (2007), 한국동물자원과학회
- Knipe, C. L., "Effects of selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility and pH of meat emulsions", J. Food. Sci, 55, pp.252~253 (1990)
- Lee, M. H., "Functionalities of additives in processed meat products", Korean J. Meat Sci. Technol, 4, pp.29~37 (1983)
- 이유미, "인산염의 첨가와 침지가 저지방 소시지의 냉장저장 중 품질과 저장성에 미치는 영향", 한국축산식품학회지, 32(1), pp.84~90 (2012), 한국축산식품학회
- Piotrowski, E. G., "Studies on aroma of cured ham", J. Food Sci, 35, pp.321~325 (1970)
- SAS, "SAS", STAT Software for PC. Release 8.2, 2000
- Sadler, D. N., "Effect of NaCl, poly-dextrose, and storage conditions on the functional characteristics and microbial quality of pre- and post-rigor salted beef", Meat Sci, 46, pp.329~338 (1997)
- Sindelar, J. J., "Strategies to eliminate atypical flavors and aromas in sow loins. 1. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level", Meat Sci, 65, pp.1211~1222 (2003)
- Terrell, R. N., "Reducing the sodium content of processed meats", Food Technol, 37, pp.66~71 (1983)
- Vadehra, J. N., "Use of phosphates in low sodium meat products", Food Technol, 40, pp.52~55 (1971)
- Watts, B. M., "Oxidative rancidity and discoloration in meat", Adv Food Res, 5, pp.1~5 (1954)