DOI QR코드

DOI QR Code

Conjugated Linoleic Acid-Triglyceride 첨가가 프레스햄의 품질특성에 미치는 영향

Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham

  • 이정일 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 주영국 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 도창희 (경상남도 첨단양돈연구소)
  • Lee, Jeong-Ill (Advanced Swine Research institute, Gyeongnam Province) ;
  • Ha, Young-Joo (Advanced Swine Research institute, Gyeongnam Province) ;
  • Lee, Jae-Ryung (Advanced Swine Research institute, Gyeongnam Province) ;
  • Joo, Young-Kuk (Advanced Swine Research institute, Gyeongnam Province) ;
  • Kwack, Suk-Joon (Advanced Swine Research institute, Gyeongnam Province) ;
  • Do, Chang-Hee (Advanced Swine Research institute, Gyeongnam Province)
  • 발행 : 2007.03.31

초록

CLA는 alkaline isomerization 방법으로 식용유를 이용하여 화학적으로 합성하였으며, CLA-TG는 sodium methoxide를 이용하여 화학적으로 합성하였다. 시험구는 프레스햄에 첨가되는 CLA-TG의 양에 따라 5개의 시험구를 배치하였다. 대조구는 CLA-TG를 첨가하지 않고 총 구성분 중 10%량 만큼 등지방을 첨가하였다. 처리구 1은 프레스햄 제조시 첨가되는 돈지방 함량 중 5%를 CLA-TG로 대체시켰으며, 처리구 2는 첨가되는 지방의 10%를 CLA-TG로 대체, 처리구 3은 15%를 CLA-TG로 대체, 처리구 4는 20%를 CLA-TG로 대체하여 제조하였다. 제조된 프레스햄은 진공포장하여 냉장온도($4^{\circ}C$)에서 1, 7, 14, 21 및 28일간 저장하면서 CLA-TG 첨가된 프레스햄의 일반성분, 이화학적 특성분석(pH, 육색), 조직적 특성분석을 조사하였다. 함유수분, 조단백질 및 조지방 함량은 대조구와 CLA-TG 처리구간에 유의적인 차이가 없었으며, 조회분 함량은 대조구가 CLA-TG 처리구에 비하여 유의적으로 높은 함량을 보였다(p<0.05). 대조구가 CLA-TG 처리구에 비하여 높은 pH를 보였다. 저장기간의 경과에 따른 pH 변화는 전처리구가 저장기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). 육색 변화에서 대조구에 비하여 CLA-TG 대체 수준이 증가할수록 명도와 황색도 값은 증가하고 반면에 적색도 값은 감소하는 경향을 보였다. 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 CLA-TG 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 CLA-TG의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, CLA를 축적시키는 것이 가능하여 고기능성 육제품 생산이 가능하다고 사료된다.

Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.

키워드

참고문헌

  1. Chan, W. K. M., Faustrnan, C., and Renerre, M. (1996) Model system for studying pigment and lipid oxidation relevant to muscle based foods. In natural antioxidants, chemistry, health effects and application. Ed. Fereidoon Shahidi. ACDS Press, Champaign, Illinois, Ch. 20, pp.319-330
  2. Du, M., Ahn, D. D., Nam, K. C., and Sell, J. L. (2000) Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci. 56, 387-395 https://doi.org/10.1016/S0309-1740(00)00067-X
  3. Folch, J., Lees, M., and Sloane-Stanley, O. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226,497-509
  4. Ha, Y. L., Grimm, N. K., and Pariza, M. W. (1987) Anticarcinigens from fried ground beef: Heat-altered derivatives of linoleic acid. Carcinogenesis 8,1881-1887 https://doi.org/10.1093/carcin/8.12.1881
  5. Hughes, P. E., Hunter, W. J., and Tove, S. B. (1982) Biohydrogenation of unsaturated fatty acids. Purification and properties of cis,9-transoctadeca -dienoate reductase. J. Biol. Chem. 257,3643-3649
  6. Jahreis, G., Kraftm J., Tischendorf, F., Schone, F., and von Loeffelholz, C. (2000) Conjugated linoleic acid; Physiological effects in animal and man with special regard to body composition. Euro. J. Lipid Sci. & Technol. 102,695-703 https://doi.org/10.1002/1438-9312(200011)102:11<695::AID-EJLT695>3.0.CO;2-J
  7. Khanal, R. C. (2004) Potential health benefits of conjugated linoleic acid (CLA): A review. Asian-Austral. J. Anim. Sci. 17,1315-1328
  8. Larsen, T. M., Toubro, S., and Astrup, A. (2003) Efficacy and safety of dietary supplements containing CLA for the treatment of obesity: evidence from animal and human studies. J. Lipid Res. 44,2234-2241 https://doi.org/10.1194/jlr.R300011-JLR200
  9. Lee, J. I., Choi, C. S., Park, J. D., Park, J. C., Kim, Y. H., Moon, H. K., Joo, S. T., and Park, O. B. (2001) Effect of dietary conjugated linoleic acid on pork quality. Kor. J. Anim. Sci. & Technol. 43,735-746
  10. Lee, J. I., Ha, Y. J., Jung, J. D., Kang, K. H., Hur, S. J., Park, O. B. Lee, J. D., and Do, C. H. (2004) Changes of quality characteristics of manufactured press ham using conjugated linoleic acid (CLA) accumulated pork during storage periods. Kor. J. Anim. Sci. & Technol. 46, 645-658 https://doi.org/10.5187/JAST.2004.46.4.645
  11. Lee, J. I., Lee, J. H., Kwack, S. C., Ha, Y J., Jung, J. D., Lee, J. W, Lee, J. R., Joo, S. T., and Park, G. B. (2003) Effects of CLA-vegetab1e oils and CLA-lard additives on quality characteristics of emulsion-type sausage. Kor. J. Anim. Sci. & Technol. 45, 283-296 https://doi.org/10.5187/JAST.2003.45.2.283
  12. Martin, J. C. and Valeille, K. (2002) Conjugated linoleic acids: all the same or to everyone its own function. Reprod. Nutr. Dev. 42, 525-536 https://doi.org/10.1051/rnd:2002042
  13. Miller, M. F., Davis, G. W, Seideman, S. C., and Ramsey, C. B. (1986) Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks. J. Food Sci. 51, 1424 https://doi.org/10.1111/j.1365-2621.1986.tb13825.x
  14. Mossoba, M. M., McDonald, R. E., and Armstrong, D. J. (1991) Identification of minor c18 triene and conjugated diene isomers in hydrogenated soybean oil and margarine by GC-MI-FT-IR spectroscopy. J. Chromatogr. Sci. 29, 324330 https://doi.org/10.1093/chromsci/29.8.324
  15. O'Shea, M., Bassaganya-Riera, J., and Mohede, I. C. M., (2004) Immunomodulatory properties of conjugated linoleic acid. Am. J. Clin. Nutr. 79, 1199-1206 https://doi.org/10.1093/ajcn/79.6.1199S
  16. Paneras, E. D. and Bloukas, J. G. (1994) Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci. 59, 725 https://doi.org/10.1111/j.1365-2621.1994.tb08113.x
  17. Pariza, M. W (2004) Perspective on the safety and effectiveness of conjugated linoleic acid. Am. J. Clin. Nutr. 79, 1132-1136 https://doi.org/10.1093/ajcn/79.6.1132S
  18. SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  19. Simard, R. E., Lee, B. H., Laleye, C. L., and Holley, R. A. 1983. Effects of temperature, light and storage time on the physicochemical and sensory characteristics of vacuum-or nitrogen-packed frankfurters. J. Food Prot. 46, 188
  20. Snedecor, G. Wand Cochran, W G. 1980. Statistical Methods(7th ed.). Iowa State University Press. Ames, IA
  21. Terpstra, A. H. (2004) Effect of conjugated linoleic acid on body composition and plasma lipids in humans: an overview of the literature. Am. J. Clin. Nutr. 79,352-361 https://doi.org/10.1093/ajcn/79.3.352
  22. Wahle, K. W J., Heys, S. D., and Rotondo, D. (2004) Conjugated linoleic acids: are they beneficial or detrimental to health. Prog. Lipid Res. 43,553-587 https://doi.org/10.1016/j.plipres.2004.08.002
  23. Wang, Y Wand Jones, P. J. H. (2004) Dietary conjugated linoleic acid and body composition. Am. J. Clin. Nutr. 79, 1153-1158 https://doi.org/10.1093/ajcn/79.6.1153S
  24. Watkins, B. A., Li, Y, Lippman, H. E., Reinwald, S., and Seifert, M. F. (2004) A test of Ockhams razor: implication of conjugated linoleic acid in bone biology. Am. J. Clin. Nutr. 79,1175-1185 https://doi.org/10.1093/ajcn/79.6.1175S

피인용 문헌

  1. Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.178