한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제45권9호
  • /
  • Pages.1333-1337
  • /
  • 2016
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

고추씨 분말을 첨가한 닭다리살 재구성 육포 개발

Development of Restructured Chicken Thigh Jerky Added with Red Pepper Seed Powder

  • 이정아 (공주대학교 산업과학대학 동물자원학과) ;
  • 김학연 (공주대학교 산업과학대학 동물자원학과)
  • Lee, Jeong-Ah (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
  • 투고 : 2016.05.23
  • 심사 : 2016.07.25
  • 발행 : 2016.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 고추씨 분말이 닭다리살 재구성 육포의 이화학적 및 관능적 특성에 미치는 영향을 규명하고자 조사하였다. 고추씨 분말의 함량을 각각 0%(control), 1%, 2%, 3%를 첨가하여 닭다리살 재구성 육포를 제조하였으며, 실험 결과는 다음과 같다. 고추씨 분말을 첨가한 닭다리살 재구성 육포의 수분 함량이 대조구보다 유의적으로 높게 나타났으며 (P<0.05), 단백질 함량은 고추씨 분말을 첨가할수록 줄어드는 경향을 나타내었다. 가열 전후 pH는 고추씨 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 가열 전후 명도, 적색도와 황색도는 고추씨 분말이 증가함에 따라 증가하는 경향을 보였다. 보수력, 건조수율은 고추씨 분말을 첨가할수록 증가하는 경향을 보였으나, 전단력은 고추씨 분말을 첨가할수록 감소하는 경향을 보였다. 관능평가에서 고추씨 분말을 3% 첨가한 닭다리살 재구성 육포의 색도, 풍미, 연도, 다즙성과 전체적인 기호도가 가장 우수한 평가를 받았다. 이상의 연구 결과를 종합하면 3% 고추씨 분말을 첨가한 닭다리살 재구성 육포가 조직감과 관능적 특성을 증진시킨다고 판단된다.

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

키워드

참고문헌

  1. Yang IS, Lee JM, Lee YE, Yoon S. 1998. Trends and feasibility of health-oriented convenience foods of Korean food industry. Korean J Dietary Culture 13: 215-225.
  2. Kim HY, Kim KJ, Lee JW, Kim GW, Kim CJ. 2012. Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean J Food Sci An 32: 732-739. https://doi.org/10.5851/kosfa.2012.32.6.732
  3. Choi JH, Jeong JY, Han DJ, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ. 2008. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci 80: 278-286. https://doi.org/10.1016/j.meatsci.2007.11.028
  4. Faith NG, Le Coutour NS, Alvarenga MB, Calicioglu M, Buege DR, Luchansky JB. 1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or $68^{\circ}C$ in a home-style dehydrator. Int J Food Microbiol 41: 213-221. https://doi.org/10.1016/S0168-1605(98)00058-0
  5. Carr MA, Miller MF, Daniel DR, Yarbrough CE, Petrosky JD, Thompson LD. 1997. Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J Food Qual 20: 419-425. https://doi.org/10.1111/j.1745-4557.1997.tb00484.x
  6. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. 2002. Development of functional sausage using plant extracts from pine needle and green tea. Korean J Food Sci Ani Resour 22: 20-29.
  7. Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Shim SY, Paik HD, Kim CJ. 2007. Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J Food Sci Ani Resour 27: 228-234. https://doi.org/10.5851/kosfa.2007.27.2.228
  8. Kim HA, Kim BC, Kim YK. 2013. Quality characteristics of the sausages added with pepper seed powder and pepper seed oil. Korean J Food Cook Sci 29: 283-289. https://doi.org/10.9724/kfcs.2013.29.3.283
  9. Kim YN, Ku KH, Kang SK, Choi JH. 2011. Effects of water extracts of red pepper seeds powder on antioxidative enzyme activities and oxidative damage in rats fed high-fat and high-cholesterol diets. Korean J Nutr 44: 284-291. https://doi.org/10.4163/kjn.2011.44.4.284
  10. Lim BO, Lee CJ, Kim JD. 2004. Study on immunoregulatory function of dietary fiber. Food Industry and Nutrition 9(2): 26-30.
  11. Choi SH, Chin KB. 2002. Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J Food Sci Technol 34: 577-582.
  12. AOAC. 2000. Official methods of analysis of AOAC. Association of Official Analysis Chemists, Washington, DC, USA. p 777-788.
  13. Grau R, Hamm R. 1953. Eine einfache methode zur bestimmung der wasserbindung im muskel. Naturwissenschaften 40: 29-30. https://doi.org/10.1007/BF00595734
  14. An KI, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim TH, Kim CJ. 2010. Effects of kimchi powder on quality characteristics of semi-dried pork jerky. Korean J Food Sci An Resour 30: 198-205. https://doi.org/10.5851/kosfa.2010.30.2.198
  15. Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Sendra E, Perez-alvarez JA. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci 67: 7-13. https://doi.org/10.1016/j.meatsci.2003.08.017
  16. Forrest JC, Aberle EB, Hedrick HB, Judge MD, Merkel RA. 1975. Principles of meat processing. In Principles of Meat Science. W. H. Freeman and Company, San Francisco, CA, USA. p 190-226.
  17. Kim HY, Kim GW, Jeong HG. 2016. Development of tteokgalbi added with red pepper seed powder. J Korean Soc Food Sci Nutr 45: 255-260. https://doi.org/10.3746/jkfn.2016.45.2.255
  18. Lee MA, Han DJ, Choi JH, Choi YS, Kim HY, Jeong JY, Paik HD, Kim CJ. 2008. Effect of hot air dried Kimchi powder on the quality characteristics of low-fat sausages. Korean J Food Sci Ani Resour 28: 146-153. https://doi.org/10.5851/kosfa.2008.28.2.146
  19. Mansour EH, Khalil AH. 1997. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res Int 30: 199-205. https://doi.org/10.1016/S0963-9969(97)00043-4
  20. Aleson-Carbonell L, Fernandez-Lopez J, Perez-Alvarez JA, Kuri V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Sci Emerging Technol 6: 247-255. https://doi.org/10.1016/j.ifset.2005.01.002
  21. Yang HS, Choi SG, Jeon JT, Park GB, Joo ST. 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci 75: 283-289. https://doi.org/10.1016/j.meatsci.2006.07.013
  22. Guerrero L, Gou P, Arnau J. 1999. The influence of meat pH on mechanical and sensory textural properties of drycured ham. Meat Sci 52: 267-273. https://doi.org/10.1016/S0309-1740(98)00175-2
  23. Jimenez Colmenero F, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J. 2003. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 65: 1391-1397. https://doi.org/10.1016/S0309-1740(03)00061-5
  24. Somboonpanyakul P, Barbut S, Jantawat P, Chinprahast N. 2007. Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate. LWT-Food Sci Technol 40: 498-505. https://doi.org/10.1016/j.lwt.2005.12.008

피인용 문헌

  1. 당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성 vol.24, pp.1, 2016, https://doi.org/10.11002/kjfp.2017.24.1.84
  2. Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System vol.39, pp.2, 2016, https://doi.org/10.5851/kosfa.2019.e23
  3. 반응표면분석법을 활용한 연어(Oncorhynchus keta) 육포의 제조공정 최적화 vol.54, pp.3, 2016, https://doi.org/10.5657/kfas.2021.0261