Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physico-Chemical Changes in Pork Bellies with Different Cooking Methods

조리방법에 따른 삼겹살의 물리화학적 특성 변화

  • Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College) ;
  • Ko, Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College) ;
  • Kim, Kwang-Soo (Food R&D Center, Daesang Co., Ltd)
  • 양종범 (동남보건대학 식품생명과학과) ;
  • 고명수 (동남보건대학 식품생명과학과) ;
  • 김광수 (대상(주))
  • Published : 2009.02.28
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Abstract

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

삼겹살을 먹을 때, 동물성 지방의 섭취를 줄일 수 있는 효과적인 조리방법을 제시하기 위하여 삼겹살을 삶기, 찌기, 굽기 및 튀기기의 방법으로 가열조리한 후, 물리화학적 특성의 변화를 조사하였다. 가열조리에 의하여 전체적으로 수분 양은 감소하고 지질 양은 증가하였는데, 이에 따른 가열감량, 탈수량 및 탈유량은 튀기기와 삶기 처리구에서 높았다. 시료의 pH는 삶기 처리구에서 가장 많이 증가하였고, 시료로부터 추출한 지질의 산가와 굴절율은 튀기기 처리구에서 가장 많이 증가하였다. 경도, 점착성 및 저작성은 삶기에 의하여 크게 증가하였으나 튀기기 처리구에서는 크게 감소하였고, 탄력성은 삶기 처리구에서 가장 많이 감소하였으며, 응집성은 찌기 처리구에서 가장 많이 증가하였다. CIE $L^*$값은 찌기 처리구에서는 크게 증가하였지만 튀기기 처리구에서는 크게 감소하였고, CIE $a^*$값은 전체적으로 감소하였는데 삶기 처리구에서 가장 많이 감소하였으며, CIE $b^*$값은 삶기와 찌기 처리구에서는 감소하였지만 굽기와 튀기기 처리구에서는 증가하였다. 생 삼겹살 지방을 구성하는 지방산에는 oleic acid(42.4%), palmitic acid(23.9%)와 linoleic acid(16.1%)가 많았으며, 포화지방산에 대한 단일불포화지방산의 비율은 1.190 그리고 포화지방산에 대한 고도불포화지방산의 비율은 0.466 이었다. 가열조리 방법에 따른 시료의 지방산 조성은 튀기기 처리구를 제외하고는 거의 변화가 없었다. 따라서 삼겹살을 먹을 때 동물성 지방의 섭취를 줄일 수 있는 효과적인 조리방법은 삶기라고 판단된다.

Keywords

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