Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Composite Film on Quail Egg and Sandwich Breads

복합 필름(SPI/corn search)이 메추리알 및 샌드위치 식품에 미치는 영향

  • Kim Jae-Youn (Dept. of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Park Sang-Kyu (Dept. of Material Science and Engineering, Gwangju Institute of Science and Technology) ;
  • Rhee Chong-Ouk (Dept. of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University)
  • 김재연 (전남대학교 식품공학과) ;
  • 박상규 (광주 과학기술원 신소재공학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 2005.02.01
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Abstract

Yolk index (In, Haugh unit (BU) and weight loss of quail egg were measured to evaluate the effect of composite film (SPI/corn starch). Also, the effect of composite film was investigated to extend the shelf-life of sandwich foods. The quality characteristics of sandwich food was measured by the weight increment The weight reduction ratio for quail egg coated with composite film showed $8\%$ increment after 20 day storage. Yolk index and Haugh unit were significantly different between the uncoated and coated quail eggs with composite film solution. Sandwich coated with composite film showed the less weight increase for 12 hour storage compared to controls.

분리 대두단백질과 옥수수 전분을 혼합한 복합 필름의 막 특성을 이용하여 메추리알을 코팅하고 저장성 향상 및 품질 유지를 증대시키고자 하였으며 복합 필름을 복합조리식품(샌드위치)에 적용하여 식빵의 품질을 유지하기 위한 저장 실험을 하였다. 메추리알에 필름 용액을 코팅시킨 후 저장 중 Haugh unit yolk index, 중량변화를 측정하였다. $25^{\circ}C,\;50\%\;RH$로 조절된 incubator에서 20일간 저장된 대조구와 복합 필름으로 코팅된 메추리알의 Haugh unit, yolk index를 측정한 결과 코팅 처리된 메추리알이 감소율이 적었으며, 중량 변화에서도 복합 필름으로 코팅된 메추리알이 대조구 보다 더 낮은 중량 감소를 나타내었다. 샌드위치 사이에 복합 필름을 넣고 부재료의 수분이 식빵으로 이동하는 현상을 알아본 결과 12시간 후 복합 필름은 $5\%$의 중량 증가를 나타내었으며 대조군은 $31\%$ 중량 증가를 보여 복합필름이 대조군 보다 수분 이동을 억제시킬 수 있음을 알 수 있었다. 그러므로 SPI/CS 복합 필름 용액을 이용하여 난류에 코팅하면 제품의 품질 유지 및 저장성을 향상시킬 수 있을 것으로 기대되고 복합조리 식품에 적용할 경우 부재료의 수분이동을 막아 빵의 눅눅해짐으로 인한 품질 저하와 저장성을 향상시킬 수 있을 것으로 기대된다.

Keywords

References

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