Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Propolis Addition on Quality Characteristics of Oriental Medicinal Seasoning Pork

Propolis 첨가가 한방양념돼지고기의 품질특성에 미치는 영향

  • Han, Gwi-Jeong (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA) ;
  • Shin, Dong-Sun (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA) ;
  • Kim, Jin-Sook (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA) ;
  • Cho, Yong-Sik (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA) ;
  • Jeong, Kyoung-Soon (Simbwatda Food Co., Ltd.)
  • 한귀정 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 신동선 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 김진숙 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 조용식 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 정경순 (심봤다식품)
  • Published : 2006.02.01
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Abstract

Effects of medicinal herbs and bee propolis on pork quality were assessed using formulae A (control), B (boiling water extraction with propolis), and C (boiling water extraction without propolis). Seasoning sauce was made with medicinal herb, spices, total flavonoid, and soy sauce with/without 0.4% propolis (21.8 mg/g), mixed with pork, and stored at low temperature $(4{\pm}1^{\circ}C)$ for 20 days. In formula B peroxide value and thiobarbituric acid content increased with increasing storage period. Formula B showed highest Volatile Basic Nitrogen (VBN) and lowest microbial counts, followed by formulae C and A, receiving higher scores for taste and fragrance.

한약재 및 천연 propolis를 직접 음식으로 이용하여 재료과학화 및 저장성 향상을 통하여 돼지고기용 기능성 한방양념소스 개발을 위한 기초 자료로서 품질특성을 규명 하고자 하였다. 한약재 추출조건 및 특성에 따라 기존 양념소스(formula A), 표준화된 양념소스로 propolis를 첨가한 것(formula B), propolis를 첨가하지 않는 것(formula C)으로 제조하였으며, 저장조건은 20일 동안 $4{\pm}1^{\circ}C$에서 실시하였다. 저장기간이 증가함에 따라 한방양념 돼지고기의 pH의 변화는 대체로 비슷한 경향으로 증가하였으나 formula B가 약간 우수하였으며 각 formula 간의 큰 변화는 보이지 않았다. 저장기간별 품질을 평가하는데 pH 보다는 총균수 및 대장균군수 변화가 보다 예민한 지표로서 작용하였다. 육제품의 신선도를 평가하는데 지표가 되고 있는 POV와 TBA가는 저장기간이 증가할수록 증가하는 경향을 보여 propolis를 첨가한 formula B에서 다른 formula 보다 현저하게 감소하여 지질산화 효과를 나타냈다. VBN값도 formula B가 formula A와 C 보다 낮은 수준으로 증가하여 propolis의 단백질 분해억제 효과를 나타냈다. 관능적 특성을 조사한 결과 각 formula별로 유의성은 없었으나 formula B군에서 특유의 향이 어우러져 부드러운 질감과 독특한 향취가 느껴졌다는 의견이 관능평가표 참고란을 통해 알 수 있었다. 이상의 결괴를 종합해 보면, 한방양념돼지고기의 품질특성은 전체적으로 formula B > formula C > formula A순으로 나타났다. 그러므로 한약재 및 propolis 첨가가 저장기간을 연장하고 식품의 보존제로서의 가치를 부여해 줄 수 있는 가능성을 보여주었다.

Keywords

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