가열처리방법에 따른 쇠고기 등심의 이화학적 특성 변화
Physicochemical Changes of Beef Loin by Different Cooking Methods
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
쇠고기 등심을 섭취할 때에 동물성 지방과 콜레스테롤의 섭취를 줄일 수 있는 효과적인 가열처리 방법을 제시하기 위하여 쇠고기 등심을 삶기, 찌기, 굽기 및 튀기기의 방법으로 가열처리한 후, 이화학적 특성의 변화를 조사하였다. 가열처리에 따른 가열감량, 탈수량 및 탈콜레스테롤양은 튀기기 처리구에서 가장 높았고, 탈유량은 삶기 처리구에서 가장 높았다. 시료의 pH는 찌기 처리구에서, 시료로부터 추출한 지질의 산가는 삶기 처리구에서 그리고 굴절율은 튀기기 처리구에서 가장 많이 증가하였다. 시료의 경도, 점착성 및 저작성은 가열처리에 의하여 크게 증가하였는데, 경도는 찌기 처리구에서 점착성과 저작성은 튀기기 처리구에서 가장 많이 증가하였다. 탄력성은 가열처리에 의하여 감소하였으며, 응집성은 가열처리에 의하여 거의 변화가 없었다. CIE L* 값은 가열처리에 의하여 증가하였는데 삶기 처리구에서 가장 크게 증가하였고, CIE a* 값은 모든 처리구에서 감소하였는데 삶기와 찌기 처리구에서 크게 감소하였으며, CIE b* 값은 모든 처리구에서 크게 감소하였다. 가열처리 방법에 따른 시료의 지방산 조성은 튀기기 처리구를 제외하고는 거의 변화가 없었다. 그러므로 쇠고기 등심을 섭취할 때, 동물성 지방의 섭취를 줄이기 위한 가열처리 방법은 삶기가 효과적이라고 생각되지만 기호적인 가치 등을 고려한 추가 연구가 필요하다고 생각된다.
Abstract
To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE L* (lightness) value increased markedly during boiling, the CIE a* (redness) value decreased markedly during both boiling and steaming, and the CIE b* (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.
참고문헌 (39)
- Korea Agro-Fisheries, "2010 Food statistics", 363~ (2011)
- Rural Development Administration, "Food Composition Table. 7th ed", pp.216~ (2006), Rural Development Administration
- Hegsted DM, "Quantitative effects of dietary fat on serum cholesterol in man", Am J Clin Nutr, 17, pp.281~290 (1965)
- Friedman MS, "Feeding tomatoes to hamsters reduces their plasma low-density lipoprotein cholesterol and triglycerides", J Food Sci, 65, pp.897~900 (2000)
- Paul R, "On the mechanism of hypocholesterolemic effects of polyunsaturated lipids", Adv Lipid Res, 17, pp.155~171 (1980)
- Kim CJ, "Changes of physico-chemical properties of beef tenderloin steak by cooking methods", Kor J Food Sci Ani Resour, 21, pp.314~322 (2002)
- Bakanowski SM, "Endpoint temperature distributions in microwave and conventionally cooked pork", Food Tech, 38, pp.45~46 (1984)
- Mueller SL, "In-home consumer evaluation of individual muscles from beef rounds subjected to tenderization treatments", Meat Sci, 74, pp.272~280 (2006)
- Park JS, "A study on rheology of the rib-eye cooked by cooking method and cooking utensil", Korean J Human Ecol, 7, pp.21~31 (2004)
- Cho SH, "Survey of consumer perception and demand on beef market", Kor J Food Sci Ani Resour, 19, pp.352~360 (1999)
- 양종범, "조리방법에 따른 돼지고기 등심의 이화학적 특성 변화", 한국식품저장유통학회지, 16(4), pp.534~540 (2009), 한국식품저장유통학회
- AOAC, "Official Methods of Analysis. 15th ed", pp.210~219 (1996), AOAC
- Honikel KO, "Reference methods for the assessment of physical characteristics of meat", Meat Sci, 49, pp.447~457 (1998)
- Kim YH, "Lipid composition and palatability of beef meats consumed in Korea", Korean J Food Sci Technol, 16, pp.291~296 (1984)
- AOCS, "Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed" (1990), AOCS Press
- Korean Food & Drug Administration, "Food Code", pp.608~ (2006), Munyoungsa
- Korean Food & Drug Administration, "Health Functional Food Code", Ⅲ.3.5.4-1~ (2008)
- Metcalfe LD, "The rapid preparation of fatty acid esters for gas chromatograpic analysis", Anal Chem, 33, pp.363~364 (1961)
- SAS, "SAS User's Guide, Version 8.0," (2001), SAS
- 조수현, "1++ 등급 거세한우의 부위별 이화학적 육질특성 및 영양성분조성", 한국축산식품학회지, 28(4), pp.422~430 (2008), 한국축산식품학회
- Stromer MH, "Cholesterol in subcutaneous and intramuscular lipid depots from bovine carcasses of different maturity and fatness", J Anim Sci, 25, pp.1145~1147 (1996)
- Jacobs JA, "Bulls versus steers. II. Palatability and retail acceptance", J Anim Sci, 45, pp.699~702 (1977)
- Rhee KS, "Effect of changes in intermuscular and subcutaneous fat levels on cholesterol content of raw and cooked beef steaks", J Food Sci, 47, pp.1638~1642 (1982)
- 양종범, "가열조리방법에 따른 돼지고기 목심의 이화학적 특성 변화", 한국식품저장유통학회지, 17(3), pp.351~357 (2010), 한국식품저장유통학회
- 이연정, "한우육의 육질등급에 따른 부위별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량", 한국축산식품학회지, 30(6), pp.997~1006 (2010), 한국축산식품학회
- Kim CJ, "Changes of physico-chemical properties of beef tenderloin steak by cooking methods", Korean J Food Sci Ani Resour, 21, pp.314~322 (2001)
- Breidenstein BB, "Influence of marbling and maturity on palatability of beef muscle. 1. Chemical and organoleptic consideration", J Anim Sci, 27, pp.1532~1536 (1968)
- 유영모, "인삼 부산물 급여 돼지의 도체 및 육질 특성", 한국축산식품학회지, 22(4), pp.337~342 (2002), 한국축산식품학회
- 조수현, "사회인구학적 요인이 한우수소고기의 부위 및 요리형태별 관능특성에 미치는 영향", 한국동물자원과학회지, 49(6), pp.857~870 (2007), 한국동물자원과학회
- Kim DG, "Effects of castration on the carcass characteristics of Hanwoo and Holstein", Kor J Anim Sci, 38, pp.239~248 (1996)
- Dransfield E, "Texture of beef M. semitendinosus heated before, during and after development of rigormortis", J Sci Food Agric, 26, pp.483~488 (1975)
- Campo MM, "Breed type and ageing time effects on sensory characteristics of beef strip loin steaks", Meat Sci, 51, pp.383~390 (1999)
- Smith GC, "International perspective : Characterization of United States department of agricultural and meat standards australia systems for assessing beef quality", Australian J Exp Agr, 48, pp.1485~1480 (2008)
- Camaron ND, "Fatty acid composition of lipid in longissiums dorsi muscle of Duroc and Landrace and its relationship with eating quality", Meat Sci, 29, pp.295~307 (1991)
- Moon YH, "Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin", J Korean Soc Food Sci Nutr, 30, pp.471~476 (2001)
- Williams JR, "Relationship of hydroxyproline solubilized to tenderness of bovine muscle", J Food Sci, 43, pp.464~467 (1978)
- Cornforth DP, "Role of reduced hemochromes in pink color defect of cooked turkey rills", J Food Sci, 51, pp.1132~1138 (1986)
- Jin SK, "The composition comparison of fatty acid in imported and Hanwoo beef loins and chuck rolls", J Intl Agri, 13, pp.287~294 (2000)
- 이승환, "한우 간 및 등심 조직에서 불포화지방산의 조성비율과 Stearoy1-CoA Desaturase mRNA의 발현 양상", 한국동물자원과학회지, 46(1), pp.7~14 (2004), 한국동물자원과학회