DOI QR코드

DOI QR Code

A Study on Preparation of Wanjajun for Cook/Chill System 1. Preparation of Wanjajun with Herb and Quality Characteristics

Cook/Chill System에서의 고기완자 제조에 관한 연구 1. Herb를 이용한 고기완자의 제조 및 품질특성

  • Kang, Eun-Zoo (Dept. of Food & Nutrition, Kunsan National University) ;
  • Kim, Sun-Young (Dept. of Food & Nutrition, Kunsan National University) ;
  • Ryu, Chung-Hee (Dept. of Food & Nutrition, Kunsan National University)
  • 강은주 (군산대학교 식품영양학과) ;
  • 김선영 (군산대학교 식품영양학과) ;
  • 유정희 (군산대학교 식품영양학과)
  • Published : 2003.07.01

Abstract

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

References

  1. Yoon GS, Woo JW. 1999. The perception and the counsumption behavior for the meats in Koreans. J Korean Soc Food Sci Nutr 28: 246-256
  2. Kang IH. 1988. Flavor of Korean foods. Daehan Printing & Publishing Co, Seoul
  3. Kim HY, Lim YL, Kim WJ. 1997. Changes in sensory and physical characterisitics of wanjajeon during chill storage for hospital cook/chill foodservice system. J Korean Soc Food Sci 13: 410-416
  4. Moon HK. 1997. A quality assurance study of certain menu items on the application of cook/chill system for school foodservice operations. MS Thesis. Yonsei University
  5. Hettiarachchy NS, Glenn KC, Gnanasambandam R, Johnson MG. 1996. Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J Food Sci 61: 516-519 https://doi.org/10.1111/j.1365-2621.1996.tb13146.x
  6. Lee SK. 1998. Antioxidant enzymes in relation to oxidative deterioration of muscle foods. J Korean Food Sci Ani Resour 18: 97-106
  7. Salih AM, Price JF, Smith DM, Dawson LE. 1989. Lipid oxidation in turkey meat as influence by salt, metal cations and antioxidants. J Food Quality 12: 71-83 https://doi.org/10.1111/j.1745-4557.1989.tb00310.x
  8. Lee SK, Mei L, Decker EA. 1997. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Sci 46: 349-355 https://doi.org/10.1016/S0309-1740(97)00029-6
  9. Frankel EN. 1991. Recent advances in lipid oxidation. A review. J Sci Food and Agric 54: 495-511 https://doi.org/10.1002/jsfa.2740540402
  10. Chung DO, Park ID, Jung HO. 2001. Evaluation of functional properties of onion, rosemary and thyme extracts in onion kimchi. J Korean Soc Food Cookery Sci 17: 218-223
  11. Cuvelier ME, Berset C, Richard H. 1994. Antioxidant constituents in sage (Slavia officinalis). J Agric Food Chem 42: 665-669 https://doi.org/10.1021/jf00039a012
  12. Hopia AI, Huang SW, Schwarz K, German JB, Frankel EN. 1996. Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without a -tocopherol. J Agric Food Chem 44: 2030-2036 https://doi.org/10.1021/jf950777p
  13. Sin TS, Moon JD, Kim YK, Kim YJ, Park TS, Lee JI, Park GB. 1998. Effects of natural antioxidants on lipid oxidation of ground pork. J Korean Food Sci Technol 30: 794-802
  14. Gunten Sperger B, Hammerli-Meier DE, Escher FE. 1998. Rosemary extract and precooking effects on lipid oxidation in heat-steriliged meat. J Food Sci 63: 955-957 https://doi.org/10.1111/j.1365-2621.1998.tb15831.x
  15. Pokorny J. 1991. Natural antioxidants for food use. Trends in Food Science and Technology 9: 223-227
  16. AOCS. 1990. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. American Oil Chemists' Society
  17. Tarladgis BG, Watts BM, Yunathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem 37: 44-48 https://doi.org/10.1007/BF02630824
  18. Kwangju Social Research Center. 2000. Statistics and data analysis for non-statisticians: using windows SAS
  19. Jones SB. 1986. Ultrastructure of pork liver after freezer thaw cycling and refrigerated storage. J Food Sci 51: 761-765 https://doi.org/10.1111/j.1365-2621.1986.tb13928.x
  20. Margaret M. 1989. Foods experimental perspectives. Macmillian Pub Co, NY. p 351
  21. Rhee KS, Anderson LM, Sams AR. 1996. Lipid oxidation potential of beef, chicken and pork. J Food Sci 61: 8-12 https://doi.org/10.1111/j.1365-2621.1996.tb14714.x
  22. Karpinska M, Borowski J, Danowska-Oziewicz M. 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry 72: 5-9 https://doi.org/10.1016/S0308-8146(00)00171-0
  23. Pokorny J. 1988. Flavor chemistry of deep fat frying oil. In flavor chemistry of lipid foods. Min DB, Smouse TH, eds. American Oil Chemists' Society
  24. Nam KC, Ahn DU. 2003. Use of antioxidants to reduce lipid oxidation and off . odor volatiles of irradiated pork homogenates and patties. Meat Science 63: 1-8 https://doi.org/10.1016/S0309-1740(02)00043-8
  25. Lee YB, Kim YS, Ashmore CR. 1986. Antioxidant property in ginger rhizome and its application to meat products. J Food Sci 51: 20-23 https://doi.org/10.1111/j.1365-2621.1986.tb10826.x
  26. Usuki R, Fukui H, Kamata M, Kaneda T. 1980. Accumulation of peroxides in pan-frying oil. Fette . Seifen . Anstrichmittel 12: 494-497
  27. Stevenson SG, Genser MV, Eskin NAM. 1984. Quality control in the use of deep frying oils. J Am Oil Chem Soc 61: 1102-1108 https://doi.org/10.1007/BF02636232
  28. Perkins EG. 1967. Formation of non-volatile decomposition products in heated fats and oils. Food Technol 21: 611-616
  29. Renata TN, Lireny AGG,Maria AA, Pereira da Silva, Frederico JB. 2003. Oxidative stability of fermented goat meat sauage with different level of natural antioxidant. Meat Science 63: 43-49 https://doi.org/10.1016/S0309-1740(02)00051-7
  30. Karin S, Hedda E, Waldemar T. 1996. Evalution of antioxidative constituents from thyme. J Sci Food Agric 70: 217-223 https://doi.org/10.1002/(SICI)1097-0010(199602)70:2<217::AID-JSFA488>3.0.CO;2-Y
  31. Lyon BG, Lyon CE, Ang CYW, Young LL. 1988. Sensory analysis and thiobarbituric acid values of precooked chicken patties up to three days and reheated by two method. Poult Sci 67: 736-742 https://doi.org/10.3382/ps.0670736
  32. Byrne DV, O'Sullivan MG, Bredie WLP, Andersen HJ, Martens M. 2003. Descriptive sensory profiling and physical/ chemical analyses of warmed-over flavour in pork patties from carries and non-carriers of the RN-allele. Meat Sci 63: 211-224 https://doi.org/10.1016/S0309-1740(02)00072-4

Cited by

  1. Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.34
  2. Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: II. Improvement in Quality vol.33, pp.4, 2004, https://doi.org/10.3746/jkfn.2004.33.4.694