Food Science of Animal Resources (한국축산식품학회지)

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

Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty

쑥 분말 첨가와 도체등급이 돈육 패티(Patty)의 품질에 미치는 영향

  • 문윤희 (경성대학교 식품공학과) ;
  • 강세주 (축산물등급판정소) ;
  • 김영길 (동아대학교 식품과학부) ;
  • 양종범 (동남보건대학 식품가공과) ;
  • 정인철 (대구공업대학 식음료조리과) ;
  • 현재석 (제주산업정보대 식품영양과)
  • Published : 2003.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

본 연구는 쑥의 첨가와 도체등급이 돈육 patty의 품질에 미치는 영향을 규명하기 위하여 쑥을 첨가하지 않은 B등급육 patty(A patty), 쑥을 첨가한 B등급육 patty(B patty), 쑥을 첨가하지 않은 E등급육 patty(C patty) 및 쑥을 첨가한 E등급육 patty(D patty)를 제조하고 일반성분, 열량, 아질산 잔류량, 표면색도, 조직감, 보수력 및 관능성을 실험하였다. 수분함량은 시료들 사이에 유의한 차이가 없었으며, 조지방 함량과 열량은 B등급육 patty가 E등급육 patty보다 높았다. 조회분은 patty들 사이에 유의한 차이가 없었으며, 아질산 잔류량은 쑥을 첨가한 patty가 첨가하지 않은 것보다 낮았다. 명도(L)및 황색도(b)는 B등급육 patty가 높았으며, 적색도(a)는 E등급육 patty가 높았다. 경도, 응집성 및 씹힘성은 B등급육이 E등급육 patty보다 낮았다. 돈육 patty의 향기, 맛, 조직감, 다즙성, 색깔 및 종합적인 기호성은 patty들 사이에 유의한 차이가 없었다.

Keywords

References

  1. Brewer, M. S., McKeith, F., Martin, S. E., Dallmier, A. W., and Meyer, J. (1991) Sodium lactate on shelf-life, sensory, and physical characteristics of fresh pork sausage. J. Food Sci. 56, 1176-1178 https://doi.org/10.1111/j.1365-2621.1991.tb04727.x
  2. Buchanan, R. L., Golden, M. H., and Whiting, R. C. (1993) Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation. J. Food Prot. 56, 474-478 https://doi.org/10.4315/0362-028X-56.6.474
  3. Cassens, R. G. (1995) Use of sodium nitrite in cured meats today. Food Technol. 49, 72-80
  4. Clark, A. M., El-Feraly, F. S., and Li, W. S. (1981) Antimicrobial activity of phenolic constituents of Magnolia grandiflora L. J. Phar. Sci. 70, 951-952 https://doi.org/10.1002/jps.2600700833
  5. Dodds, K. L. and Collins-Thompson, D. L. (1984) Incidence of nitrite-depleting lactic acid bacteria in cured meats and in meat starter cultures. J. Food Prot. 47, 7-10 https://doi.org/10.4315/0362-028X-47.1.7
  6. Helser, M. A. and Hotchkiss, J. H. (1984) Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation. J. Agric. Food Chem. 42, 129-132 https://doi.org/10.1021/jf00037a022
  7. Hofmann, K., Hamm, R., and Bl$\"u$chel, E. (1982) Neues $\"u$ber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode. Fleischwirtschaft 62, 87-93
  8. Jung, I. C., Kim, Y. K., and Moon, Y. H. (2002) Effects of addition of perilla leaf powder on the surface color, residual nitrite and shelf life of pork sausage. Korean J. Life Sci. 12, 654-661 https://doi.org/10.5352/JLS.2002.12.6.654
  9. KFDA(Korean Food and Drug Administration) (2002) Food code. Moonyoungsa, Seoul, pp. 217-225
  10. Kang, Y. H., Park, Y. K., Oh, S. R., and Moon, K. D. (1995) Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27, 978-984
  11. Lee, G. D., Kim, J. S., Bae, J. 0., and Yoon, H. S. (1992) Antioxidative effectiveness of water extract and ether extract in wormwood(Artemisia montana Pampan). J. Korean Soc. Food Nutr. 21, 17-2
  12. Lee, J. H. and Choi, J. S. (1993) Influence of some flavonoids on N-nitrosoproline formation In vitro and In vivo. J. Korean Soc. Food Nutr. 22, 266-272
  13. Lee, S. J., Chung, M. J., Shin, J. H., and Sung, N. J. (2000) Effect of natural plant components on the nitrite-scavenging. J. Fd. Hyg. Safety 15, 88-94
  14. Maeura, Y., Weisburger, J. H., and Williams, G. (1984) Dose dependent reduction of N-2-fluorenylacetamide-induced liver cancer and enhancement of bladder cancer in rats by butylated hydroxytoluene. Cancer Res. 44, 1604-1610
  15. Moon, Y. H., Kang, S. J., Hyon, J. S., Kang, H. G., and Jung, I. C. (2001a) Comparison of the palatability related with characteristics of beef carcass grade B2 and D. J. Korean Soc. Food Sci. Nutr. 30, 1152-1157
  16. Moon, Y. H., Kim, Y. K., Koh, C .W., Hyon, J. S., and Jung, I. C. (2001b) 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, 471-476
  17. Nam, S. M., Kim, J. G., Ham, S. S., Kim, S. J., Chung, M.E., and Chung, C. K.. (1999) Effects of Artemisia iwayomogi extracts on antioxidant enzymes in rats administered benzo (a)pyrene. J. Korean Soc. Food Sci. Nutr. 28, 199-204
  18. Osburn, W. N. and Keeton, J. T. (1994) Konjac flour gel as fat substitute in low-fat preriror fresh pork sausage. J. Food Sci. 59, 484-489 https://doi.org/10.1111/j.1365-2621.1994.tb05543.x
  19. Park, B. Y., Yoo, Y. M., Kim, J. H., Cho, S. H., Kim, S. T., Lee, J. M., and Kim, Y. K. (1995) Effect of intramuscular fat contents on meat quality of pork loins. Korean J. Anim. Sci. 41, 59-64
  20. Reddy, D., Lancaster, J. R. Jr., and Comforth, D. P. (1983) Nitrite inhibition of Ctostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Science 221, 769-770 https://doi.org/10.1126/science.6308761
  21. SAS/STAT User's Guide. (1988) Release 6.03 edition SAS Institute, INC., Cary. NC. USA
  22. Song, H. I., Moon, G. I., Moon, Y. H., and Jung, I. C. (2000) Quality and storage stability of hamburger during low temperature storage. Korean J. Food Sci. Ani. Resour. 20, 72-78
  23. Stone, H. and Didel, Z. L. (1985) Sensory evaluation practices. Academic Press INC., New York. pp. 45
  24. Takahama, U. (1983) Suppression of lipid photoperoxidation by quercetin and its glycosides in spinach chloroplasts. Photochem. Photobiol. 38, 363-367 https://doi.org/10.1111/j.1751-1097.1983.tb02684.x
  25. Watanabe, K. and Sato, Y. (1974) Meat flavor. Jpn. J. Zootech. Sci. 45, 113-128
  26. Young, L. L., Garcia, J. M., Lillard, H. S., Lyon, C. E., and Papa, C. M. (1991) Fat content effects on yield, quality, and microbiological characteristics of chicken patties. J. Food Sci. 56, 1527-1528 https://doi.org/10.1111/j.1365-2621.1991.tb08632.x
  27. Zhou, Y. C. and Zheng, R. L. (1991) Phenolic compounds and an analog as superoxide anion scavengers and antioxidants. Biochemical Pharmacology 42, 1177-1179 https://doi.org/10.1016/0006-2952(91)90251-Y