식염 및 지방을 함유한 분쇄돈육의 이화학적 성상 및 최종가열온도 측정을 위한 근장단백질의 이용
Physico-chemical Properties and Utilization of Sarcoplasmic Proteins for the Determination of End-point Cooking Temperatures of Ground Pork Hams containing Salt and Fat
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본 연구는 식염과 지방 그리고 여러 가열조건에 의한 pH 및 일반성분, 가열감량 및 단백질 용해성의 변화에 따른 단백질 분획의 변화에 대해 분석하였다 처리구에 따른 가열감량(CL, %)은 지방의 첨가에 상관없이 식염을 2% 첨가한 경우 식염을 첨가하지 않은 경우에 비하여 약 1/2배 정도 낮은 가열감량을 보였다. 한편, 식염 무첨가구의 경우 지방을 첨가한 경우 가열감량은 유의적으로 낮았으나, 식염 2% 첨가구는 지방첨가에 따른 가열감량의 유의적 차이가 나타나지 않았다. 그리고 가열온도에 따른 가열감량은 66℃까지는 점진적으로 증가하다가 68℃보다 높은 가열온도에서 유의적으로 증가하는 경향을 보였다. 식염 무첨가구와 식염 2% 첨가구 사이에서는 단백질 용해성의 유의적인 차이가 없었으나 지방이 첨가된 경우 상대적인 단백질 함량의 감소로 단백질 용해성이 유의적으로 감소하였다. 가열온도가 높아짐에 따라 용해성의 감소가 현저히 나타났으나 68℃ 이상의 가열온도에서는 단백질 용해성이 유의적 차이 없이 일정한 수준을 유지하였다. 추출한 근장 단백질이 각 처리구별 가열온도에 따른 단백질분획을 분석하기 위해 전기영동을 실시한 결과 식염, 지방 그리고 가열에 따라 특이적으로 반응한 것은 36 과 66kDa의 분자량을 가진 근장 단백질 분획이었다. 이러한 단백질 분획은 최종가열온도가 66-70℃가 될 때 급격히 소실되었으며 지방과 식염의 첨가에 의한 약간의 저해를 받아 최종가열온도가 다소 낮아졌다. 결국 이들 근장 단백질들은 분쇄돈육의 최종가열온도부근(68-70℃)에서 급격히 소실됨으로써 돈육의 최종가열 온도 측정을 위한 지시제로 사용될 수 있을 것으로 판단된다.
Abstract
Processed meats, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of 64℃ to 74℃ with 2℃ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SDS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control regardless of fat contents. It was also increased with increasing cooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to 64℃(P<0.05), but remained constant higher than 68℃. In SDS-PAGE analysis, protein fractions with the molecular weight of 36 and 66 kDa were affected by the addition of salt and fat combinations, regardless of treatments. These protein fractions were decreased gradually with increased cooking temperature up to 68℃-70℃ and might be good indicators for the determination of EPT in ground pork hams.
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