Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values
2
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.
Abstract
The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.
참고문헌 (54)
- Lee JH, "Studies on the improvement of packaging of retorted samgyetang", J Korea Soc Packag Sci Tech, 15, pp.49~54 (2009)
- 이진환, "F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성", Food Science and Preservation, 21(4), pp.491~499 (2014), 한국식품저장유통학회
- "Korea export-import trade statistics 2018 (HS code:1602321010)" (2018)[URL]
- Heiss R, "Preservation of foodstuffs", pp.186~187 (1984), Springer-Verlag
- Yoo IJ, "Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgyetang", Korean J Food Sci Anim Resour, 19, pp.19~26 (1999)
- 강진영, "레토르트 살균처리가 게맛어묵의 품질특성에 미치는 영향", 농업생명과학연구, 44(6), pp.147~157 (2010), 농업생명과학연구원
- J.A. Cárcel, "High intensity ultrasound effects on meat brining", Meat Science, 76(4), pp.611~619 (2007), Elsevier BV[DOI]
- F. H. PEPPER, "EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS", Journal of Food Science, 40(2), pp.227~230 (1975), Wiley[DOI]
- R.T. Baublits, "Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics", Meat Science, 70(2), pp.205~214 (2005), Elsevier BV[DOI]
- D. G. SIEGEL, "IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN", Journal of Food Science, 44(6), pp.1686~1689 (1979), Wiley[DOI]
- Hazen C, "Food product design", pp.84~98 (2010), Virgo Publishing
- F. J. He, "Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials", BMJ, 346(apr03 3), pp.f1325~f1325 (2013), BMJ[DOI]
- Megan M. McGough, "Reducing sodium levels in frankfurters using naturally brewed soy sauce", Meat Science, 91(1), pp.69~78 (2012), Elsevier BV[DOI]
- J. Djordjevic, "Odor-induced changes in taste perception", Experimental Brain Research, 159(3), pp.405~408 (2004), Springer Science and Business Media LLC[DOI]
- SHIZUKO YAMAGUCHI, "Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup", Journal of Food Science, 49(1), pp.82~85 (1984), Wiley[DOI]
- Mojet J, "Effect of concentration on taste-taste interactions in foods for elderly and young subjects", Chem Senses, 29, pp.671~681 (2004)[DOI]
- Hyun-Wook Kim, "Tenderization effect of soy sauce on beef M. biceps femoris", Food Chemistry, 139(1-4), pp.597~603 (2013), Elsevier BV[DOI]
- H. Aoshima, "Anti-hydrogen peroxide activity of fish and soy sauce", Food Chemistry, 112(2), pp.339~343 (2009), Elsevier BV[DOI]
- 김준태, "열풍건조 및 오븐구이 닭발로부터 추출한 삼계탕 육수 제조", 한국가금학회지, 46(3), pp.137~154 (2019), 한국가금학회[DOI]
- AOAC International, "International", 2005
- United States Food and Drug Administration, "Bacteriological analytical manual", AOAC International, ~ (1998)
- Russell O. Sinnhuber, "The 2-Thiobarbituric Acid Reaction, An Objective Measure of the Oxidative Deterioration Occurring in Fats and Oils", Journal of Japan Oil Chemists' Society, 26(5), pp.259~267 (1977), Japan Oil Chemists' Society[DOI]
- Folch J, "A simple method for the isolation and purification of total lipides from animal tissues", J Biol Chem, 226, pp.497~509 (1957)
- "Flavornet" (2004)[URL]
- "FooDB version 1.0"[URL]
- KOUSHIK ADHIKARI, "DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE", Journal of Sensory Studies, 26(6), pp.413~420 (2011), Wiley[DOI]
- 이진호, "레토르트 삼계탕의 F0값 수준에 따른 품질 차이", Food Science and Preservation, 23(6), pp.848~858 (2016), 한국식품저장유통학회
- Gerald Offer, "On the mechanism of water holding in meat: The swelling and shrinking of myofibrils", Meat Science, 8(4), pp.245~281 (1983), Elsevier BV[DOI]
- Fu XT, "Soybean genetics and novel techniques for yield enhancement", pp.311~326 (2011), InTech
- William H. Shazer, "Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer", Meat and Muscle Biology, 2(1), pp.18~ (2018), Iowa State University[DOI]
- Basil G. Tarladgis, "A distillation method for the quantitative determination of malonaldehyde in rancid foods", Journal of the American Oil Chemists' Society, 37(1), pp.44~48 (1960), Wiley[DOI]
- Nam KC, "Double-packaging is effective in reducing lipid oxidation and off-odor volatile of irradiated raw turkey meat", Poult Sci, 82, pp.1468~1474 (2003)[DOI]
- J C Brooks, "National Beef Tenderness Survey-1998.", Journal of Animal Science, 78(7), pp.1852~ (2000), Oxford University Press (OUP)[DOI]
- Mirosława Krzywdzińska-Bartkowiak, "The influence of meat muscle structural properties on mechanical and texture parameters of canned ham", Journal of Food Engineering, 181, pp.1~9 (2016), Elsevier BV[DOI]
- Ranendra K. Majumdar, "Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium", Journal of Food Processing and Preservation, 41(3), pp.e12925~ (2017), Wiley[DOI]
- Ansar Ali, "Effect of heat processing on the texture profile of canned and retort pouch packed oil sardine (Sardinella longiceps) in oil medium", Journal of Food Science, 70(5), pp.S350~S354 (2005), Wiley[DOI]
- 이경행, "일반 육계와 한국 토종닭의 정미인자 비교 분석", Food Science and Preservation, 19(3), pp.385~392 (2012), 한국식품저장유통학회[DOI]
- R. Kiyohara, "Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens", Poultry Science, 90(8), pp.1817~1822 (2011), Elsevier BV[DOI]
- K. Rikimaru, "Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5′-monophosphate, and fatty acids", Journal of Applied Poultry Research, 19(4), pp.327~333 (2010), Elsevier BV[DOI]
- 진실, "한국 재래 계육 내 리놀레산과 아라키돈산 함량의 계통 간 차이 및 유전 모수 분석", 한국가금학회지, 41(3), pp.151~157 (2014), 한국가금학회
- Rubén Domínguez, "Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat", Meat Science, 97(2), pp.223~230 (2014), Elsevier BV[DOI]
- M.C. García-Martínez, "Volatile oxidation compounds in a conjugated linoleic acid-rich oil", Food Chemistry, 113(4), pp.926~931 (2009), Elsevier BV[DOI]
- U. Krings, "Biotechnological production of flavours and fragrances", Applied Microbiology and Biotechnology, 49(1), pp.1~8 (1998), Springer Science and Business Media LLC[DOI]
- Yunzi Feng, "Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test", Food Chemistry, 167, pp.220~228 (2015), Elsevier BV[DOI]
- M.S. Brewer, "Irradiation effects on meat flavor: A review", Meat Science, 81(1), pp.1~14 (2009), Elsevier BV[DOI]
- Fei Pei, "Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose", LWT - Food Science and Technology, 72, pp.343~350 (2016), Elsevier BV[DOI]
- Kale MS, "Long chain aliphatic hydrocarbons from momordica dioica (Roxb) Ex Wild. (Cucurbitaceae) fruits", Int J Curr Res, 4, pp.136~138 (2012)
- "Flavor and fragrance information catalog" (2009)[URL]
- Luigi Moio, "Neutral volatile compounds in the raw milks from different species", Journal of Dairy Research, 60(2), pp.199~213 (1993), Cambridge University Press (CUP)[DOI]
- Nijssen LM, "Volatile compounds in food : qualitative and quantitative data" (1996), TNO-CIVO Food Analysis Institute
- Holleman AF, "Inorganic chemistry" (2001), Academic Press
- D Machiels, "Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats", Talanta, 60(4), pp.755~764 (2003), Elsevier BV[DOI]
- C.R. Calkins, "A fresh look at meat flavor", Meat Science, 77(1), pp.63~80 (2007), Elsevier BV[DOI]
- Koshiro Migita, "Retort beef aroma that gives preferable properties to canned beef products and its aroma components", Animal Science Journal, 88(12), pp.2050~2056 (2017), Wiley[DOI]