시판 식초류를 이용한 마리네이드 처리가 한우 대퇴두갈래근육질에 미치는 영향
The Effects of Marinating with Commercial Vinegars on the Quality Characteristics of Biceps Femoris Muscle on Hanwoo
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본 연구는 한우고기 저급부위 활용도를 향상시키기 위해시중에서 유통되고 있는 식초류 13종을 이용한 마리네이드처리가 한우 Biceps femoris 근육의 품질 변화에 미치는 영향을 구명하였다. 식초들의 마리네이딩 실험반복은 13개의 식초 한 반복당 7x3x3 cm의 일정한 크기로 절단하여 시료무게의 10%를 (w/v) 골고루 주입하여 15시간동안 저장 후 실험에 이용하였다. 식초류 마리네이드 처리 후 Biceps femoris 근육의 pH를 조사한 결과, 원료육 보다 감소되는 경향이었으며, 팽창율은 석류식초 외에는 증가되는 경향이었고, 가열에의한 무게감량이 발생하였다. 또한 감식초(C)를 제외한 모든식초류 처리구에서 전단력은 감소되는 경향이었다. 오미자감식초, 석류식초, 포도식초를 제외한 모든 식초류 처리 후한우 Biceps femoris 근육의 보수력이 감소하였다. 수율은 알로에사과식초가 처리된 한우 Biceps femoris 근육에서 가장 높았으며, 딸기식초와 감식초 처리구에서 가장 낮았다(p<0.05).모든 식초류 마리네이드 처리 시 명도(L)와 황색도는 증가되었고, 적색도의 경우도 알로에사과식초와 오미자감식초를 제외한 모든 식초류 마리네이드 처리 시 증가되었다. 본 실험결과 시료채취 및 처리과정에 의해 편차가 있었으나 알로에 사과식초가 마리네이딩에 의한 수율향상에 적합한 식초로 조사되었으며 식초를 이용한 산 마리네이드는여전히 수율, 연도와 같은 식육 품질 개선의 가능성을 보여주었다.
Abstract
This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.
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