Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of Functional Carbohydrates as a Substitute for Inorganic Polyphosphate in Pork Meat Processing

돈육 가공에서 기능성 탄수화물을 이용한 인산염 대체 소재 개발

  • Park, Ki-Soo (Department of Animal Science, Chungbuk National University) ;
  • Choi, Yang-Il (Department of Animal Science, Chungbuk National University) ;
  • Lee, Sang-Hwa (Department of Food & Nutrition, Seowon University, Bioorganic Materials & Food Center, Seowon University) ;
  • Kim, Chong-Hee (Doorae Food Limited) ;
  • Auh, Joong-Hyuck (Department of Food Science & Technology, Chung-Ang University)
  • 박기수 (충북대학교 축산학과) ;
  • 최양일 (충북대학교 축산학과) ;
  • 이상화 (서원대학교 식품영양학과, 서원대학교 친환경바이오소재 및 식품 지역기술혁신센터) ;
  • 김종희 ((합)두레식품) ;
  • 어중혁 (중앙대학교 식품공학과)
  • Published : 2008.02.28
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Abstract

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

본 연구는 소금의 첨가수준을 저수준(1.5%)으로 고정시키고, 인산염 대체가능성이 있는 다양한 기능성 소재들의 수준을 달리하여 원료돈육의 가공특성, 유화안정성 및 육색 등에 미치는 첨가효과를 구명하였다. 기능성 물질의 첨가는 원료돈육의 일반성분과 pH에는 유의적인 영향을 미치지 않았다. 보수력과 가열 감량에 있어 후보 물질들과 인산염 처리구 간에 유의적인 변화가 나타났고, 구아검, 카라기난, 알긴산이 인산염 대체에 적적한 특성을 보였다. 유화안정성에서는 인산염, 알긴산과 구아검 첨가구가 유의적으로 높은 안정성을 나타냈어 이후 실제 가공품에의 적용가능성을 나타냈다. 이상의 결과에서 카라기난과 구아검의 경우인산염과 유사한 가공특성, 유화안정성과 육색을 나타내어 육제품 제조용 인산염 대체첨가물질로 가능성을 확인할 수 있었다.

Keywords

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