Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet

인삼분말 및 증류액의 혼합첨가가 돈가스의 지방산화, 관능특성 및 향미성분에 미치는 영향

  • 조수현 (농촌진흥청 축산기술연구소) ;
  • 김진형 (농촌진흥청 축산기술연구소) ;
  • 손현주 (인삼연초연구원) ;
  • 박범영 (농촌진흥청 축산기술연구소) ;
  • 황인호 (농촌진흥청 축산기술연구소) ;
  • 김학균 (농촌진흥청 축산기술연구소) ;
  • 유영모 (농촌진흥청 축산기술연구소) ;
  • 김용곤 (농촌진흥청 축산기술연구소)
  • Published : 2003.03.01
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Abstract

Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.

인삼 분말 및 증류액을 첨가하여 제조한 돈가스는 CIE로 측정한 결과 대조구와 비교하여 L값(lightness)이 유의적으로 낮고 a값(redness)이 유의적으로 높은 경향을 나타냈다. 저장 실험 결과 TBA값은 인삼분말 및 증류액 첨가구가 대조구와 비교하여 저장기간이 증가할수록 낮게 나타났다. 조직특성에 있어서 인삼증류액 또는 분말을 처리한 돈가스 처리구를 2$0^{\circ}C$에서 약 8주간 냉동저장시 초기에만 경도가 증가하는 경향을 나타냈으며 그 이외에 돈가스의 탄력성, 응집성 및 씹힙성에서는 처리구간에 차이가 나타나지 않았다. 저장기간 동안 인삼분말과 증류액을 혼합하여 처리한 첨가구가 인삼분말만 혼합한 처리구와 비교하여 돈육향미는 낮고 인삼만 및 향미가 유의적으로 높게 나타났으며 특히 Pl.5Dl.5 처리구가 인삼 맛과 향미가 가장 높게 나타났다. 인삼향기성분은 주로 spahulenol, panasinsanol, neointermedol, ginsenol 등 인 것으로 나타났으며 인삼분말 단독첨가보다 증류액과 혼합첨가한 처리구내 인삼향기 성분이 더 많이 검출되었다. 한편, 관능평가 결과 인삼분말 및 증류액을 혼합 첨가한 처리구가 인삼 향미 및 인삼 맛이 가장 높게 나타났다. 결론적으로 인삼증류액은 인삼분말과 혼합하여 육가공품 제조시 이용한다면 항산화 효과와 함께 천연 향미강화제로도 이용이 가능할 것으로 추측된다.

Keywords

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