DOI QR코드

DOI QR Code

레드비트 분말을 첨가한 돈육소시지의 이화학적 특성

하소라;최정석;진상근
Ha, So-Ra;Choi, Jung-Seok;Jin, Sang-Keun

  • 투고 : 2015.04.02
  • 심사 : 2015.07.23
  • 발행 : 2015.08.30

초록

본 연구는 유화형 돈육소시지 제조에 첨가되는 아질산염을 대체할 목적으로 천연색소로 알려진 레드비트 분말을 첨가하여 돈육소시지의 이화학적 특성에 미치는 영향에 대해 알아보고자 실시하였다. 총 5개의 처리구로 제조를 하였으며, C (아질산염 0.01%), T1 (아질산염 0.005% + 레드비트 분말 0.5%), T2 (아질산염 0.005% + 레드비트 분말 0.25%), T3 (레드비트 분말 0.5%), T4 (레드비트 분말 0.25%)로 처리하여 10±1℃에서 6주간 저장하면서 실험을 실시하였다. 명도는 Control이 유의적으로 높았고, 적색도는 T1이 높았으며, 황색도는 T3와 T4가 높았다. pH는 T3와 T4가 유의적으로 낮은 경향을 보였다. VBN은 처리구간별 유의적 차이가 없었다. DPPH 결과는 0주차에서 T1과 T3가 유의적으로 높은 경향을 보였으며, 2주차에서 T1이 높았고, 4주와 6주차에서는 T3가 높았다. 또한, 잔존아질산이온 결과는 Control이 저장 6주 동안 유의적으로 높았고, T3와 T4는 낮은 결과를 나타내었다. 따라서, 본 실험 결과에 의하면 레드비트 분말의 첨가는 유화형 돈육소시지의 품질을 감소시키지 않으면서 아질산염의 첨가를 줄일 수 있을 것으로 판단되었으며 항산화활성에 효과를 나타내는 것으로 사료되었다.

키워드

Antioxidant;emulsified pork sausage;natural colorant;nitrite;red beet

참고문헌

  1. Zemzer, B., Pietrzkowski, Z., Spórna, A., Stalica, P., Thresher, W., Michaowski, T. and Wybraniec, S. 2011. Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem. 127, 42-53. https://doi.org/10.1016/j.foodchem.2010.12.081
  2. Ravichandran, K., Ahmed, A. R., Knorr, D. and Smetanska, I. 2012. The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Res. Int. 48, 16-20. https://doi.org/10.1016/j.foodres.2012.01.011
  3. Roy, K., Gullapalli, S., Chaudhuri, U. R. and Chakraborthy, R. 2004. The use of a natural colorant based on betalain in the manufacture of sweet products in India. Int. J. Food Sci. Technol. 39, 1087-1091. https://doi.org/10.1111/j.1365-2621.2004.00879.x
  4. Singer, G. M. and Lijinsky, W. 1976. Maturally occurring nitrosatable compounds. I. Secondary amines in foodstuffs. J. Agr. Food Chem. 24, 550-553. https://doi.org/10.1021/jf60205a044
  5. SAS. 2008. SAS/STAT Software. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  6. Von Elbe, J. H., Klement, J. T., Amymdson, C. H., Cassens, R. G. and Lindsay, R. C. 1974. Evaluation of betalain pigment as sausage colorants. J. Food Sci. 39, 128. https://doi.org/10.1111/j.1365-2621.1974.tb01005.x
  7. Vinson, J. A., Hao, Y., Su, X. and Zubik, L. 1998. Phenol antioxidant quantity and quality in foods; vegetables. J. Agr. Food Chem. 46, 3630-3643. https://doi.org/10.1021/jf980295o
  8. Wite, J. W. 1975. Relative significance of dietary sources of nitrate and nitrite. J. Agr. Food Chem. 23, 886-891. https://doi.org/10.1021/jf60201a034
  9. Yang, A., Larsen, T. W., Powell, V. H. and Tume, R. K. 1999. A Comparison of fat composition of Japanese and long-term grained fat Australian steers. Meat Sci. 51, 1-9. https://doi.org/10.1016/S0309-1740(98)00065-5
  10. Yoo, S. S. and Ko, S. H. 2014. Quality characteristics of Sulgidduk with beet leaf powder. Kor. J. Food Cook. Sci. 30, 119-128. https://doi.org/10.9724/kfcs.2014.30.2.119
  11. Zarringhalamiv, S., Sahari, M. A. and Hamidi-Esfehani, Z. 2009. Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Sci. 81, 281-284. https://doi.org/10.1016/j.meatsci.2008.08.003
  12. Lee, J. H. and Chin, K. B. 2012. Evaluation of antioxidant activities of red beet extracts, and physicochemical and microbial changes of ground pork patties containing red beet extracts during refrigerated storage. Kor. J. Food Sci. Ani. Resour. 32, 497-503. https://doi.org/10.5851/kosfa.2012.32.4.497
  13. Lee, M. H. and Cassens, R. G. 1983. Effect of heating rate on residual nitrite. Kor. Inst. Ani. Sci. 25, 675-679.
  14. Macdougall, D. B., Mottran, D. S. and Rhodes, D. N. 1975. Contribution of nitrite and nitrate to the colour and flavor of cured meats. J. Sci. Food Agr. 26, 1743. https://doi.org/10.1002/jsfa.2740261117
  15. Moller, S. M., Grossi, A., Christensen, M., Orlien, V., Soltoft-Jensen, J. and Straadt, I. K. 2011. Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Sci. 87, 387-393. https://doi.org/10.1016/j.meatsci.2010.11.016
  16. Mattila, P. and Hellstrom, J. 2007. Phenolic acids in potatoes, vegetables, and some of their products. J. Food Comp. Anal. 20, 152-160. https://doi.org/10.1016/j.jfca.2006.05.007
  17. Mazza, G. and Miniati, E. 1993. Anthocyanins in fruits, vegetables and grains. pp. 1-87, Boca Raton, FL: CRC Press.
  18. Park, W. Y. and Kim, Y. J. 2010. Effect of Chitosan with different molecular weight and nitrite addition on the residual nitrite contents and self-life of emulsified sausage during cold storage. Kor. J. Food Sci. Ani. Resour. 30, 269-276. https://doi.org/10.5851/kosfa.2010.30.2.269
  19. Pasch, J. H., Von Elbe, J. H. and Sell, R. J. 1975. Betalanis as colorants in dair products. J. Milk Food Technol. 38, 25. https://doi.org/10.4315/0022-2747-38.1.25
  20. Pearson, D. 1976. The chemical analysis of foods (7thed.). Churchill, Livingston. pp. 386.
  21. Jeong, H. J., Lee, H. C. and Chin, K. B. 2010. Effect of red beet on quality and color stability of low-fat sausages during refrigerated storage. Kor. J. Food Sci. Ani. Resour. 30, 1014-1023. https://doi.org/10.5851/kosfa.2010.30.6.1014
  22. Kang, J. O. and Lee, G. H. 2003. Effects of pigment of red beet and chitosan on reduced nitrite sausage. Kor. J. Food Sci. Ani. Resour. 23, 215-220.
  23. Kang, J. O., Park, J. Y. and Kim, C. H. 2001. A food coloring extracted by Heughanmi. Korea Patent 0294654.
  24. Kang, J. O. and Lee, S. G. 2008. Effects of opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausage. Kor. J. Anim. Sci. Technol. 50, 551-560. https://doi.org/10.5187/JAST.2008.50.4.551
  25. Kim, H. Y., Jeong, J. Y., Choi, J. H., Lee, M. A., Lee, J. H., Chang, K. H., Choi, S. Y., Paik, H. D. and Kim, C. J. 2006. Effects of ethanol extractsof Bacillus polyfermenticus SCD on Tteogalbi quality during storage. Kor. J. Food Sci. Ani. Resour. 26, 478-485.
  26. Kim, Y. J. 2011. Effects of addition of pine needle extracts in different forms on the antioxidant and residual nitrite contents of emulsified sausages during cold storage. Kor. J. Food Sci. Ani. Resour. 31, 74-80. https://doi.org/10.5851/kosfa.2011.31.1.074
  27. Kim, S. M., Cho, Y. S., Yang, T. M., Lee, S. H., Kim, D. G. and Sung, S. K. 2000. Development of functional sausage using extracts from Schizandra chinensis. Kor. J. Food Sci. Ani. Resour. 20, 272-2281.
  28. KFDA. 2002. Meat product. In food code. Korea food & Drug Administration. pp. 220. Seoul, Korea.
  29. Lee, T. S., Jang, Y. M., Hong, K. H., Park, S. K., Park, S. K., Kwon, Y. K., Park, J. S., Chang, S. Y., Hwang, H. S., Kim, E. J., Han, Y. J., Kim, B. S., Won, H. J. and Kim, M. C. 2005. Survey of beet red contents in foods using TLC, and HPLC. J. Food Hyg. Safety. 20, 244-252.
  30. Cho, S. H., Jung, S. A., Song, E. J., Lee, S. Y., Kim, K. B. W. R., Park, J. G., Park, S. M. and Ahn, D. H. 2006. Effect of improvement of storage prorage properties and reducing of sodium nitrate by Glyctrrhiza uralensis and Curcula longa in pork sausage. J. Kor. Soc. Food Sci. Nutr. 35, 997-1004. https://doi.org/10.3746/jkfn.2006.35.8.997
  31. Choi, Y. S., Han, D. J., Lee, M. A., Song, D. H. and Kim, C. J. 2010. Effects of chestnut (Castanea sativa Mill.) peel powder on quality characteristics of chicken emulsion sausages. Kor. J. Food Sci. Ani. Resour. 30, 755-763. https://doi.org/10.5851/kosfa.2010.30.5.755
  32. Dufosse, L. and Pintea, A. 2005. Third international congress on pigments in food. Food Res. Int. 38, 831-832. https://doi.org/10.1016/j.foodres.2005.05.003
  33. Devatkal, S. K., Narsaiah, K. and Borah, A. 2010. Anti-oxidant effect of extracts of kinno w rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci. 85, 155-159. https://doi.org/10.1016/j.meatsci.2009.12.019
  34. Grossi, A., Soltoft-Jensen, J., Christian Knudsen, J., Christensen, M. and Orlien, V. 2012. Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. Meat Sci. 92, 481-489. https://doi.org/10.1016/j.meatsci.2012.05.015
  35. Judge, M. D., Aberle, E. D., Forrest, J. C., Hedrick, H. B. and Merkel, R. A. 1989. Public health aspects of nitrite usage. In Principles of Meat Science, 2nd ed., pp. 145. Kendall/Hunt Publishing Company, Iowa, USA.
  36. Jin, S. K., Choi, J. S., Moon, S. S., Jeong, J. Y. and Kim, G. D. 2014. The Assessment of red beet as a natural colorant, and evaluation of quality properties of emulsified pork sausage containing red beet powder during cold storage. Kor. J. Food Sci. Ani. Resour. 34, 472-481. https://doi.org/10.5851/kosfa.2014.34.4.472
  37. Jin, S. K., Shin, D. K. and Hur, I. C. 2011. Effect of Opuntia ficus-indica var. saboten powder addition on quality characteristics of sausage. J. Agric Life Sci. 45, 125-134.
  38. Anselme, J. 1979. The organic chemistry of N-nitrosamines (a brief review). J. Am. Chem. Soc. 101, 1-12. https://doi.org/10.1021/ja00495a001
  39. Ahn, H. J., Kim, J. H., Jo, C., Lee, J. W., Yook, H. S. and Byun, M. W. 2004. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitroasmines of cooked sausage during storage. Meat Sci. 15, 197-203.
  40. AOAC. 1995. Official method of analysis. 15th ed. Association Official Alytical Chemists, Washington, D.C.
  41. Bard, J. C. 1973. Effect of sodium nitrate on botulinal toxin production and nitrosamine formation in wieners. Proceed. Meat Ind. Res. Cont. Am. Meat Inst. Found. pp. 22-23.
  42. Boo, H. O., Hwang, S. J., Bae, C. S., Park, S. H. and Song, W. S. 2011. Antioxidant activity according to each kind of natural plant pigments. Kor. J. Plant Res. 24, 105-112. https://doi.org/10.7732/kjpr.2011.24.1.105
  43. Choi, S. H., Kwon, H. C., An, D. J., Park, J. R. and Oh, D. H. 2003. Nitrite contents and storage properties of sausage added with green tea powder. Kor. J. Food Sci. Ani. Resour. 23, 299-308.
  44. Cassens, R. G. 1997. Composition and safety of cured meat in the USA. Food Chem. 59, 561-566. https://doi.org/10.1016/S0308-8146(97)00007-1
  45. Cassens, R. G. 1998. Nitrite issue. Proceedings of 51st Reciprocal Meat Conference. 51, 162-163.
  46. Constabel, F. and Nassif-Makki, H. 1971. Betalainbildung in beta-calluskulturen. Ber. Dtsch Bot. Ges. 84, 629-636.
  47. Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Johnston, R. W. and Kautter, D. A. 1975. Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage. J. Food Sci. 40, 488-490. https://doi.org/10.1111/j.1365-2621.1975.tb12511.x

피인용 문헌

  1. Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat vol.32, pp.3, 2016, https://doi.org/10.5352/JLS.2015.25.8.896
  2. Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters vol.26, pp.4, 2017, https://doi.org/10.5352/JLS.2015.25.8.896