우육, 돈육, 및 사슴육으로 제조한 장조림의 이화학적 특성
Physicochemical properties of jangjorim made with beef, pork and venison
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초록
본 연구에서는 사슴육을 이용하여 장조림을 제조한 후 이화학적특성을 돈육 장조림, 우육 장조림과 비교하였다. 장조림의 pH는 세가지 시료 모두 pH 5.8-5.9의 범위 안에 있었으며 주원료에 따른 유의적 차이는 확인되지 않았다. 1차 가열수율과 2차 가열수율 모두 돈육 장조림이 가장 높았으며, 사슴육과 우육의 순으로 나타났다. 세 가지 시료 모두에서 1차 가열수율이 59.4-60.2%로 최종수율에 영향을 미치는 것으로 확인되었다. 색도측정결과 돈육 장조림이 가장 밝은 색을 나타내었으며, 사슴육과 돈육 장조림의 적색도가 우육 장조림에 비해 낮았다. b값은 돈육 장조림이 높게 나타났으며 우육 장조림과 사슴육 장조림 사이에 유의적인 차이는 없었다. ∆E값은 L값과 유사한 변화 경향을 보였다. 사슴육 장조림의 색은 우육 장조림과 유사하였으며 돈육 장조림보다는 상당히 어두운 색을 나타냄을 확인할 수 있었다. 장조림 단면과 측면의 초미세구조를 확인한 결과, 세 가지 장조림 사이에서 근육의 형태 또는 크기의 차이는 육안으로 관찰되지 않았다. 분석된 무기질 중 가장 많이 함유된 원소는 원료육마다 약간의 차이가 있으나 칼륨과 황이 가장 많이 함유되어 있으며 인 > 마그네슘 > 칼슘의 순인 것으로 나타났다. 지방산 조성을 확인한 결과 주요 구성 지방산은 palmitic acid, stearic acid, oleic acid 및 linoleic acid로 나타났다.
Abstract
This study was conducted to compare the physicochemical properties of jangjorim made with venison (JMV) with those of jangjorim made with beef (JMB) and jangjorim made with pork (JMP). It was confirmed that the pH of the jangjorim was within the range of pH 5.8-5.9, and no significant difference was found depending on the main ingredient. Both the first and second yields after heat treatment were the highest in JMP, followed by JMV and JMB. The color measurement results showed that JMP had the brightest color, and the redness of JMV and JMP was lower than that of JMB. The b value was higher in JMP, and there was no significant difference between JMP and JMV. The color of the JMV was similar to that of JMB, and it was confirmed to be considerably darker than that of JMP. As a result of examining the ultra-fine structure of the cross-section and side of the each jangjorim, no differences in muscle shape or size were observed among the three kinds of jangjorim. Among the analyzed minerals, potassium and sulfur were found to be the most abundant, followed by phosphorus > magnesium > calcium. The main constituent fatty acids were found to be palmitic, stearic, oleic, and linoleic acid.
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