Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Improved Quality Properties of Low-Fat Meat Patties Containing Sweet Persimmon Powder during Freeze Storage

단감분말을 함유한 저지방 돈육 미트패티의 냉동 저장 중 품질 변화

  • Kim, Il-Suk (Department of Animal Resource Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resource Technology, Jinju National University) ;
  • Ha, Chang-Ju (Gyeongnam Livestock Veterinary Research Institute)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 하창주 (경상남도 축산진흥연구소)
  • Published : 2008.06.30
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Abstract

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at $-18^{\circ}C$. The pH value decreased (p<0.05) in all products over 30 days of storage but slightly increased thereafter. There was no significant difference in WHC between the control and treatment groups. Cooking loss and meat color (CIE L, a, b) increased significantly (p<0.05) as storage increased. The cooking loss of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than the control. The L value of the control increased significantly (p<0.05) relative to the treatment groups, however the a and b values were slightly higher in meat patties containing sweet persimmon powder. In all products, the reduction ratio of diameter increased (p<0.05) with storage time. With regard to microorganisms, all samples were in good condition, containing below 4.20 log CFU/g based on total plate counts through 40 days, though total plate counts and coliform plate counts of the control were lower (p<0.05) than T3 and T4. The VBN values of T4 was significantly higher than those of other products at 15, 30, and 40 days of storage. The TBARS values of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than those of the conlIol. Sensory panels determined that meat patties containing sweet persimmon powder had a higher (p>0.05) preference score for overall acceptability.

열풍건조 단감분말과 동결건조 단감분말을 각각 0%, 3%, 6%을 첨가하여 미트 패티를 제조한 후 $-18^{\circ}C$에 40일간 저장하면서 품질특성을 평가하였다. 저장기간이 경과함에 따라 모든 제품의 pH는 30일까지 유의적으로 낮았으나(p<0.05) 40일차에는 약간 증가하였다. 보수력은 대조구와 처리구 간에 유의적인 차이가 없었다(p>0.05). 가열감량은 저장기간이 경과함에 따라 유의적으로 증가하였으며(p<0.05), 단감분말이 첨가된 처리구들이 대조구보다 유의적으로 낮았다(p<0.05). 육색 측정결과, 저장기간이 경과함에 따라 명도(L), 적색도(a), 황색도(b) 모두 유의적으로 낮아졌다(p<0.05). 처리구와 비교 시 대조구의 명도가 유의적으로 높았고(p<0.05), 적색도와 황색도는 처리구들이 다소 높은 값을 보였다. 직경감소율은 저장기간이 길어질수록 증가하였다(p<0.05). 미생물 분석결과 저장 40일차까지 총균수는 4.20 log CFU/g를 유지하여 양호하였으나, T3 및 T4는 대조구보다 총균수와 대장균수가 높게 나타났다(p<0.05). VBN 분석결과 T4가 저장 15일차부터 40일까지 다른 제품들에 비해 유의적으로 높았고(p<0.05), TBARS는 대조구에 비해 처리구들이 모두 유의적으로 높게 나타났다(p<0.05). 관능평가에서 전체적인 기호도는 처리구가 대조구에 비해서 다소 높게 평가받았다. 이상의 결과로서 다양한 생리활성물질을 가지는 열풍 또는 동결건조 단감분말은 기능성 식품의 소재로서 미트패티류 제품에 적용할 수 있음을 확인하였다.

Keywords

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