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

  • 제46권8호
  • /
  • Pages.965-970
  • /
  • 2017
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

돈육 젤라틴의 형태와 Transglutaminase의 첨가 유무에 따른 저지방 모델 소시지의 이화학적 및 조직 특성

Physicochemical and Textural Properties of Low-Fat Model Sausages with Different Types of Pork Skin Gelatin with or without Transglutaminase

  • 임경훈 (전남대학교 동물자원학부) ;
  • 이창훈 (전남대학교 동물자원학부) ;
  • 진구복 (전남대학교 동물자원학부)
  • Lim, Kyeong Hoon (Department of Animal Science, Chonnam National University) ;
  • Lee, Chang Hoon (Department of Animal Science, Chonnam National University) ;
  • Chin, Koo Bok (Department of Animal Science, Chonnam National University)
  • 투고 : 2017.06.05
  • 심사 : 2017.07.22
  • 발행 : 2017.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 지방대체재로써의 젤라틴의 형태를 달리하여 첨가하였을 때의 효과와 식품첨가제로써의 TGase의 첨가가 저지방 돈육 소시지의 품질 특성에 미치는 영향에 대해 알아보기 위해서 실시하였다. 지방대체재로써 젤라틴의 첨가는 형태에 상관없이 황색도가 높은 경향을 나타내었으나, 젤라틴을 분말 형태로 첨가한 처리구가 수화 겔 형태로 첨가한 처리구보다 수분 함량이 높은 경향을 나타내었다. 보수력에서는 수화 겔 형태로 첨가한 처리구보다 낮은 경향을 나타내었다. 따라서 젤라틴을 수화 겔 형태로 첨가한 처리구가 분말 형태로 첨가한 처리구보다 기능성 면에서 뛰어난 효과를 나타내었다. 또한, 젤라틴을 수화 겔 형태로 첨가하고 TGase를 단독 혹은 젤라틴과 복합으로 첨가하여 그 특성을 알아보았다. TGase를 단독으로 첨가한 처리구는 다른 처리구들에 비해 보수력이 낮아지는 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가한 처리구는 다른 처리구들보다 경도, 검성, 씹힘성이 더 높은 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가하였을 때 품질 면에서 우수한 효과를 나타내었다.

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

키워드

참고문헌

  1. Nam KH, Choe YC. 2016. The estimation of the demand function of pork cuts. J Agricultural Extension & Community Development 23: 27-37. https://doi.org/10.12653/jecd.2016.23.1.0027
  2. 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.
  3. Woo SH, Jeong DW, Hwang SY, Lee KY, Lee HS, Keum BY. 2014. Food ingredient. 8th ed. Shingwang Munhwasa, Gyeonggi, Korea. p 255,332.
  4. Kuraishi C, Sakamoto J, Yamazaki K, Susa Y, Kuhara C, Soeda T. 1997. Production of restructured meat using microbial transglutaminase without salt or cooking. J Food Sci 62: 488-490. https://doi.org/10.1111/j.1365-2621.1997.tb04412.x
  5. Lee HC, Chin KB. 2009. Effect of transglutaminase, acorn, mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J Food Sci Ani Resour 29: 374-381. https://doi.org/10.5851/kosfa.2009.29.3.374
  6. Choi YH, Lim ST, Yoo B. 2002. Dynamic rheological properties of gelatin. Korean J Food Sci Technol 34: 830-834.
  7. Gomez-Guillen MC, Turnay J, Fernandez-Diaz MD, Ulmo N, Lizarbe MA, Motero P. 2002. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids 16: 25-34. https://doi.org/10.1016/S0268-005X(01)00035-2
  8. Xu M, Wei L, Xiao Y, Bi H, Yang H, Du Y. 2016. Physicochemical and functional properties of gelatin extracted from Yak skin. Int J Biol Macromol 95: 1246-1253.
  9. Lee CH, Chin KB. 2016. Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. LWT-Food Sci Technol 74: 325-330. https://doi.org/10.1016/j.lwt.2016.07.032
  10. Feng X, Fu C, Yang H. 2017. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. LWT-Food Sci Technol 77: 142-151. https://doi.org/10.1016/j.lwt.2016.11.024
  11. AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA.
  12. Chin KB, Kim KH, Lee HC. 2006. Physico-chemical and textural properties, and microbial counts of meat products sold at Korean markets. Korean J Food Sci Ani Resour 26: 98-105.
  13. Park SY, Kim GW, Kim HY. 2016. Study on physicochemical properties of emulsion-type sausage added with pork skin gelatin. Korean J Soc Food Sci Nutr 45: 209-214. https://doi.org/10.3746/jkfn.2016.45.2.209
  14. 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
  15. Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ. 2013. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci 93: 849-854. https://doi.org/10.1016/j.meatsci.2012.11.054
  16. Sousa SC, Fragoso SP, Penna CRA, Arcanjo NMO, Silva FAP, Ferreira VCS, Barreto MDS, Araujo IBS. 2017. Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolzyed collagen. LWT-Food Sci Technol 76: 320-325. https://doi.org/10.1016/j.lwt.2016.06.034
  17. Sase H, Watanabe M, Arai S, Ogawa Y. 1987. Functional and sensory properties of meat emulsions produced by using enzymatically modified gelatin. J Food Sci 52: 893-895. https://doi.org/10.1111/j.1365-2621.1987.tb14236.x
  18. Pietrasik Z, Jarmoluk A, Shand PJ. 2007. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT-Food Sci Technol 40: 915-920. https://doi.org/10.1016/j.lwt.2006.03.003
  19. Jridi M, Abdelhedi O, Souissi N, Kammoun M, Nasri M, Ayadi MA. 2015. Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Food Biosci 12: 67-72. https://doi.org/10.1016/j.fbio.2015.07.007
  20. Calvarro J, Perez-Palacios T, Ruiz J. 2016. Modification of gelatin functionality for culinary applications by using transglutaminase. International J Gastro Food Sci 5: 27-32.
  21. Hong GP, Chin KB. 2010. Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels. Food Hydrocolloids 24: 444-451. https://doi.org/10.1016/j.foodhyd.2009.11.011