Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Sweet Persimmon Powder Type on Quality Properties of Low Salted Pork Patties during Cold Storage

단감분말 첨가 유형에 따른 저염 미트패티제품의 저온저장 중 품질특성

  • Kim, I.S. (Department of Animal Resource Technology, Jinju National University) ;
  • Jin, S.K. (Department of Animal Resource Technology, Jinju National University) ;
  • Ha, C.J. (Gyeongnam Livestock Veterinary Research Institute)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 하창주 (경상남도 축산진흥연구소)
  • Published : 2008.02.01
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Abstract

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with  polyvinyl wrap and stored at 4℃ for 8 days. CTL(control) and HP-3% meat patties were significantly(p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly(p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments(p<0.05). WHC(water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly(p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN(volatile basic nitrogen) values of all meat patties were increased(p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms(Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm2 during the whole storage period. In sensory evaluation, treatment groups had higher(p<0.05) scores in aroma, flavor, color and overall acceptability.

미트패티 제품에 열풍건조 단감분말(HP)과 동결건조 단감분말(FP)을 각각 3%(HP-3%, FP- 3%)와 6%(HP-6%, FP-6%)를 첨가하여 제조한 후 폴리비닐랩으로 포장한 후 4℃에 저장하였다. 수분함량은 대조구와 HP-3%가 다른 처리구에 비하여 유의적으로 높았으며(p<0.05), 조단백질 함량은 FP-6%, 조지방 함량은 FP-3% 처리구가 다른 처리구에 비하여 높았으며, 조회분 함량은 유의적인 차이가 없었다(p>0.05). 저장기간이 경과함에 따라 pH, L* 및 a*값은 모든 처리구에서, 보수력은 CTL와 HP-6%, 가열감량은 HP-3%에서 유의적으로 감소하였다(p< 0.05). 미트패티의 직경과 두께는 저장기간이 경과함에 따라 감소하였다. VBN은 저장기간이 경과함에 따라 모든 제품에서 증가하였다(p<0.05). 처리구들의 TBARS는 저장 전 기간 동안 CTL보다 유의적으로 높았다(p<0.05). 저장 8일까지 총균수는 4.61 log10 CFU/g 수준을 유지하였다. 관능검사결과, 향과 풍미, 육색 및 전체적인 기호도는 처리구가 더 좋은 점수를 얻었다(p<0.05).

Keywords

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