Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

단체급식에서의 cook/chill system을 위한 완자를 제조하되, 제조와 저장중에 일어 나는 이화학적 변화를 최소화시키는 완자를 제조하기 위하여 완자의 지방에 의한 화학적 변화를 지연시키고자 천연 항산화제인 허브를 2% 첨가하였다. 전통적인 방식인 pan-frying으로 기름온도 11$0^{\circ}C$에서 6분 이상 조리하여 내부온도가 74$^{\circ}C$ 이상이 되게 한 다음 냉장고에 넣어 내부온도가 3$^{\circ}C$가 되도록 냉각시킨 후에 비닐팩에 넣어 3$^{\circ}C$에서 8일간 냉장저장하면서 완자의 산화 양상을 조사하였다 완자의 조리, 저장 중 대조구에 비하여 허브를 첨가한 완자의 산가가 낮은 경향을 보였으며, 특히 sage 첨가구는 4.23 KOH mg/g으로 가장 낮은 산가를 나타냈다. 과산화물자도 sage 첨가구가 가장 낮은 산화양상을 나타냈고 (22.0 meq/kg) 다른 허브의 첨가구들도 대조구에 비하여 비슷하거나 낮은 경향을 보였다. TBA가는 rosemary/parsley/thyme 첨가구가 0.29 mgMA/kg으로 가장 낮았고, sage 및 basil/mints 첨가구도 비교적 낮은 경향을 보여 허브에 의해 산화반응이 지연되거나 산화생성물이 억제된 것으로 판단되었다. 또한 완자의 기호도를 조사한 결과 허브향 자체에 거부감이 없고 오히려 고기 특유의 냄새를 없애주는 것으로 나타나 추출물이 아닌 허브 자체의 천연 항산화제로의 활용 가능성은 물론 육제품의 관능성을 증진시킬 수 있었으며 SA＞RPT＞BM 처리구 순으로 효과적이었다.

Keywords

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