Penetration of Some Humectants into Shark Muscle

상어육(肉)중의 수분유지제(水分維持劑) 침투(浸透)

Estimation of the penetration rate of humectants has been considered to be important in effective control of food processing when intermediate moisture food is manufactured by the moist-infusion method. In this study, when shark (Isurus glaucus) muscle was soaked in four common humectants (sucrose, sorbitol, glycerol, and propylene glycol), the equation of their penetration rate was drawn as a function of time using high performance liquid chromatography analysis. Penetration rates increased with soaking temperatures and decreased inversely with molecular weights of humectants. The penetrated amounts for 10% humectant solution reached about equilibrium after soaking for 10 hours and for 30% humectant after soaking for about 7 hours. In consideration with the penetration rate of the sample soaked in 10% humectant and complex solution of each 10% humectant, little difference was found between them. When the sample was soaked in 10% humectant and 30% humectant, it seemed to be able to apply the following regression equation to estimate the penetrated amounts: M = a log (c.t)+ b where M = penetrated amounts; c = concentration of humectant; t= soaking time; a, b = constant and c.t should be within $10^3\;-\;4{\times}10^4$.

상어육을 시료로 하여 sucrose, sorbitol, glycerol, propylence glycol등 4 종류의 수분유지제(水分維持劑) 용액 중에서 침투량을 측정하였다. 또한 침투에 미치는 수분유지제(水分維持劑) 농도 및 온도의 영향을 검토하고 침투속도식을 유도하였다. 상어육을 10% 수분유지제(水分維持劑) 용액에 침지할 때는 10시간 전후, 30% 용액에서는 7 시간 정도에서 거의 평형에 도달하였다. 수분유지제(水分維持劑) 종류에 따른 침투 속도는 분자량이 작을수록, 온도가 높을수록 빨랐다. 그리고한종류의 수분유지제(水分維持劑)를 10%로 하여 침지할 경우와 여러종류의 수분유지제(水分維持劑)를 각각 10% 되도록 혼합한 용액에 침지할 경우 침투속도에는 차이가 없었다. 상어육을 10% 및 30% 용액에 침지할 경우 수분유지제(水分維持劑) 침투량은 다음의 회귀직선식으로 예측가능 하다는 결론을 얻었다. $$M\;=\;a\;{\log}(c{\cdot}t)\;+\;b$$ (M : 침투량, t : 침지시간, c : 수분유지제(水分維持劑)농도, a, b : 상수)