본문 바로가기
KERD
논문

Milk mineral과 α-tocopherol 첨가가 유화형 소시지의 지방산화와 무기물 함량에 미치는 영향

Effects of Addition of Milk mineral and α-tocopherol on the Lipid Oxidation and Mineral Contents of Emulsion-type Sausages

이제룡
한국축산학회 (Korean Society of Animal Sciences and Technology)|2006.04|한국축산학회지 (Journal of Animal Science and Technology)|제48권 제2호|pp. 279-286

2

조회

0

다운로드

2

인용

0

참고문헌

주제분류축산학

초록

본 연구는 유화형 소시지 제조 시 milk mineral과 α-tocopherol을 첨가하여 소시지를 제조한 다음 소시지의 지방산화와 무기물 함량에 미치는 영향을 비교하고, 또 이들의 시너지 효과를 구명하고자 실시하였다. 소시지의 pH값은 milk mineral 첨가와 milk mineral과 α-tocopherol 혼합 첨가 소시지가 전 저장기간 동안 대조구와 α-tocopherol 첨가 소시지에 비해 높았다(P<0.05). POV값은 milk mineral과 α-tocopherol 혼합 첨가 소시지가 대조구와 α-tocopherol 첨가 소시지에 비해 낮았다(P<0.05). TBARS는 milk mineral 첨가와 α-tocopherol과 milk mineral 혼합 첨가 소시지가 대조구와 α-tocopherol 첨가 소시지에 비해 낮았다(P<0.05). 마그네슘, 칼슘 및 인 함량은 milk mineral과 α-tocopherol 혼합 첨가 소시지가 대조구, milk mineral 및 α-tocopherol 첨가 소시지에 비해 현저히 높았지만, 나트륨과 칼륨 함량은 α-tocopherol 첨가 소시지가 높았다(P<0.05).이상에서 milk mineral과 α-tocopherol 혼합 첨가 소시지는 대조구와 α-tocopherol 첨가 소시지에 비해 POV와 TBARS가 낮아 지방산화 억제 효과가 있었지만, 현저한 시너지 효과는 없었다. 또한 milk mineral과 α-tocopherol 혼합 첨가 소시지는 각종 무기물 함량을 증진시킬 수 있는 육제품 생산이 가능하다고 사료된다.

Abstract

This study was carried out to investigate the effects of addition of milk minerals (2%) and α-tocopherol (0.03%) on lipid oxidation and minerals content of emulsion-type sausages. The pH values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those for control and α-tocopherol. The POV values of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) lower than those of control and α-tocopherol during storage. The TBARS values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) lower then those for control and α-tocopherol. The Mg, Ca and P content of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those of control and the other. The K content of sausage containing α-tocopherol were significantly (P<0.05) higher than those of control and the other. Milk mineral, when used with α-tocopherol, provided no additional effect on lipid oxidation, but mineral contents were higher than those of control.

참고문헌 (23)

  1. "Role of lipid oxidation products in atherosclerosis A Perspective on the Risks" (1989)
  2. "Whey improves oxidative stability of soybean oil", 62(2), pp.348~350 (1997)
  3. "Microsomal lipid peroxidation", 52, pp.302~ (1978)
  4. "Antioxidant activity of an ultrafiltration permeate from acid whey", pp.1248~1250 (1991)
  5. "Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork. and turkey", 67(2), pp.615~618 (2002)
  6. "Antioxidant activity of carnosine in cooked pork", pp.245~253 (1993)
  7. "Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosemarinic acid, in bulk oil and oil-in-water emulsion.", 44, pp.131~138 (1996)
  8. "Lipids in foods chemistry and technology", pp.~58 (1983), Pergamon Inc
  9. "Antioxidant activity of α- and γ-tocopherol in bulk oils and in oil-in-water emulsion", pp.2108~2116 (1994)
  10. "Comparison of antioxidant effects of milk mineral butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork", 66, pp.83~89 (2003)
  11. "Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage", 32, pp.350~355 (2003)
  12. "A review on testing methods of lipid oxidation in meat", 19(1), pp.93~98 (1995)
  13. "Effects of addition of rosemary and citron peel powder on POV microorganisms and nitrite scavenging of emulsion-type sausage", 47(4), pp.647~654 (2005)
  14. "Effects of sodium lactate and trisodium phosphate on the physico- chemical properties and shelf-life of low-fat Chinese-style sausage", 60, pp.147~154 (2002)
  15. "Effect of frozen storage on functionality of meat for processing", 45, pp.1466~1468 (1980)
  16. "SAS User’s Guide: Statistics, Release 6.11 Editions," (1996), SAS Institute,
  17. "Mechanisms of the anti- oxidant activity of a high molecular weight fraction of whey", 48(5), pp.1473~1478 (2000)
  18. "Effect of α-Tocopherol and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.", 66(5), pp.662~667 (2001)
  19. "Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate", 67(4), pp.1300~1307 (2002)
  20. "Quantitative relationship between α-tocopheryl and polyunsaturated fatty acids and its connection to development of oxidative rancidity in porcine skeletal muscle", pp.1061~1066 (1980)
  21. "생화학(요점 및 용어해설).", pp.156~160 (1995), 청문각
  22. "천연항산화제의 첨가가 분쇄돈육의 지방산화에 미치는 영향" (1996)
  23. "식품의 안전성 연구", pp.317~319 (1993), 이화여자대학교 출판부

이 간행물의 다른 논문 (19건)

임의회귀 모형 사용시 마지막 세대의 불완전한 기록이 추정육종가에 미치는 효과서강석, 조광현, A. J. Salces, 나승환, 손삼규, 최재관, 김시동, 이영창, 박병호, 박종대pp. 143-150한우의 성장곡선의 모수추정과 연도별 효과 분석조광현, 이영창, 박병호, 박종대, 서강석, 김시동, 최재관, 손삼규, 나승환pp. 151-160Holstein 젖소의 선형심사형질과 등급형질에 대한 유전변이 추정이득환pp. 161-168소의 경제형질 관련 후보 유전자 및 Microarray 연구현황유성란, 이준헌pp. 169-190돼지 황체에서 황체용해와 대식세포와의 관계박창식, 한승로, 손성경, 김원식, 양윤석pp. 191-202
원문 보기