Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of black rice powder concentration on quality properties of pork restructured jerky

돈육 재구성 육포의 흑미가루 첨가량에 따른 품질특성

  • Park, Sin-Young (Department of Animal Resource Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
  • 박신영 (공주대학교 산업과학대학 동물자원학과) ;
  • 김학연 (공주대학교 산업과학대학 동물자원학과)
  • Received : 2016.06.28
  • Accepted : 2016.07.27
  • Published : 2016.10.31
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Abstract

Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.

본 연구의 목적은 돈육 재구성 육포에 흑미가루가 첨가되었을 때 일어나는 품질 변화 및 품질 특성을 조사하였으며, 처리구별로 돈육 재구성 육포 제조 시 흑미가루 첨가함량을 0, 1, 3, 5%로 구분하여 제조하였다. 수분함량은 흑미가루 첨가량이 증가함에 따라 증가하는 경향을 보인 반면, 단백질함량과 지방함량은 흑미가루 첨가량이 증가할수록 감소하는 경향을 보였다. 육포의 가열 전 후 pH는 흑미가루 첨가량이 증가함에 따라 높아지는 추세를 보였다. 가열 전 후 색도는 흑미가루 첨가수준이 증가함에 따라 명도, 적색도, 황색도 모두 감소하는 경향을 나타내었다. 돈육 육포의 보수력과 가열수율은 흑미가루 첨가수준이 높아짐에 따라 증가하는 경향을 보였으며, 흑미가루 3%와 5% 처리구가 대조구보다 유의적으로 높은 가열수율을 나타내었다(p<0.05). 흑미가루 첨가수준에 따른 전단력 변화는 첨가수준이 증가함에 따라 낮아지는 추세를 보였으며, 관능평가 결과 색도, 향미, 연도, 다즙성 및 전체적인 기호도 평가에서 흑미가루 3, 5% 처리구에서 높은 점수를 받았다. 이러한 결과들을 종합하면, 돈육 재구성 육포에 흑미가루를 일정수준 이상(3, 5%) 첨가하였을 때 대조구에 비해 이화학적 특성들이 우수하게 나타났으므로 품질이 우수한 제품을 제조할 수 있을 것으로 생각된다.

Keywords

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