한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제34권1호
  • /
  • Pages.68-74
  • /
  • 2019
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

울금을 첨가한 오리 훈연육의 저장 중 품질변화

Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

  • 이인옥 (동신대학교 식품영양학과) ;
  • 노희경 (동신대학교 식품영양학과)
  • Lee, In Ok (Department of Food and Nutrition, Dongshin University) ;
  • Ro, Hee Kyong (Department of Food and Nutrition, Dongshin University)
  • 투고 : 2018.11.15
  • 심사 : 2019.02.07
  • 발행 : 2019.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

키워드

SSMHB4_2019_v34n1_68_f0001.png 이미지

Anti-micro Antimicrobial effect from seasoning smoked duck containing added by different turmeric concentration M: blank, 0: 0% turmeric added, 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added, ulgum: ulgum 100%

SSMHB4_2019_v34n1_68_f0002.png 이미지

Change of sensory and preference sensation of subjects during storage at 4oC. 0: 0% turmeric added , 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added

SSMHB4_2019_v34n1_68_f0003.png 이미지

Change of sensory and preference sensation of subjects during storage at 4oC. 0: 0% turmeric added , 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added

Ingredients of smoked duck containing different turmeric and sodium nitrate concentration

SSMHB4_2019_v34n1_68_t0001.png 이미지

Color of smoked duck containing different turmeric and sodium nitrate concentration

SSMHB4_2019_v34n1_68_t0002.png 이미지

Total bacterial cell in smoked duck containing with different turmeric concentration during storage at 4oC (log CFU/g)

SSMHB4_2019_v34n1_68_t0003.png 이미지

참고문헌

  1. Bloukas JG, Arvantioyannis IS., Siopi AA. 1999. Effect of natural colourants and nitrites on colour attributes of frankfurters. Meat Sci., 52(3):257-265 https://doi.org/10.1016/S0309-1740(98)00174-0
  2. Cho HH, Jung SA, Song EJ, Lee SY, Kim KBWR, Park JG, Park SM, Ahn DH. 2006. Effect of Improvement of Storage Prorage Properties and Reducing of Sodium Nitrate by Glyctrrhiza uralensis and Curcula longa in Pork Sausage. J. Korean Soc. Food Sci. Nutr., 35(8):997-1004 https://doi.org/10.3746/jkfn.2006.35.8.997
  3. Choi HY. 2009. Amtinicrobial activity of UIGeum (Curcuma longa L.) extract and its microbiological and sensory characteristic effects in processed foods. Kor J. Food Cookery Sci., 25:350-356
  4. Choi SH. 2012. Quality characteristics of fish paste containing Curcuma longa L. powder. J. Food & Nutr., 25(4):833-841
  5. Jain SK, Rains J, Jones K. 2006. Effect of curcumin on protein glycosylation, lipid peroxidation, and oxygen radical generation in human red blood cells exposed to high glucose levels. Free Radic Biol Med., 41(1):92-96 https://doi.org/10.1016/j.freeradbiomed.2006.03.008
  6. Jayaprakasha. GK, Janan Mohan Rao L, Skariah KK. 2005. Chemistry and biological activities of C. longa. Trends Food Sci. Technol, 16(12):533-548 https://doi.org/10.1016/j.tifs.2005.08.006
  7. Joo SM, Hong KW. 2011. Quality characteristics and antioxidative effects of cookie prepared with Curcuma longa L. powder. J. East Asian Soc Dietary Life, 21(4):535-544
  8. Jung SH, Chang KS, Ko KH. 2004. Physiological Effects of Curcumin Extracted by Supercritical Fluid from Turmeric (Curcuma longa L.). J. Food Sci. Technol, 36(2):317-320
  9. Ku SK, Hwang SH, Lim SD, Lee KH, Kim YB. 2013. Nutritional characteristics and quality changes of duck byproducts during frozen storage at $-20^{\circ}C$. J. Korean Soc Food Sci. Anim Resour, 33(1):109-118 https://doi.org/10.5851/kosfa.2013.33.1.109
  10. Kim J, Kim WK. 2003. Effect of duck extract on lipids in rats. J. Nutr., 36(1):3-8.
  11. Kim HJ, Lee JW, Kim YD. 2011. Antimicrobial activity and antioxidant effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria. Korean J. Food Preserv, 18(2):219-225. https://doi.org/10.11002/kjfp.2011.18.2.219
  12. Kang Jong Ok, Lee Sang Gil. 2008. Effects of Opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausages. J. Anim. Sci & Technol. (Kor.)., 50(4):551-560 https://doi.org/10.5187/JAST.2008.50.4.551
  13. Kang Woo Suk, Kim Jeong Han, Park Eun Joo, Yoon Kwang Ro. 1998. Antioxidative Property of Turmeric (Curcumae Rhizoma) Ethanol Extract. J. Food Sci. Technol, 30(2): 266-271
  14. Kim Chang Ryoul. 2006. Enhancement of liver function by Curcuma extract on acute hepatotoxicity in rat. Korean J. Food Sci. Ani. Resour, 26(3):386-393
  15. Kim LS, Jin SK, Park KH, Jeong KJ, Kim DH, Yang M, Chung YS. 2007. Quality characteristics of low-fat sausage containing curcumin extract during cold storage. J. Food sci. ani. resour, 27(3):255-261 https://doi.org/10.5851/kosfa.2007.27.3.255
  16. Lin XL, Liu MH, Hu HJ, Feng HR, Fan XJ, Zou WW, Pan YQ, Hu XM, Wang Z. 2015. Curcumin enhanced cholesterol efflux by upregulating ABCA1 expression through AMPK-SIRT1-LXR${\alpha}$ signaling in THP-1 macrophagederived foam cells. DNA Cell Biol, 34(9):561-572 https://doi.org/10.1089/dna.2015.2866
  17. Lee HS. 2006. Antiplatelet property of Curcuma longa L. rhizome-derived ar-turmerone. J. Bioresour Technol, 97(12):1372-1376 https://doi.org/10.1016/j.biortech.2005.07.006
  18. Lee SH, Choi WJ, Lim YS, Kim SH. 1997. Antimicrobial Effect of Ethanol Extract from Cucuma aromatica S. J. Foof Sci. Technol, 9:161-165
  19. Lee Shin Ho, Choi Woo Jeong, Lim Yong Sook, Kim Soon Hee. 1997. Antimicrobial effect of ethanol extract from Curcuma aromatica S. J. Food Sci. and Technol, 9:161-165
  20. Morrone Mda S, Schnorr CE, Behr GA, Gasparotto J, Bortolin RC, da Boit Martinello K, Saldanha Henkin B, Rabello TK, Zanotto-Filho A, Gelain DP, Moreira JC. 2016. Curcumin supplementation decreases intestinal adiposity accumulation, serum cholesterol alterations, and oxidative stress in ovariectomized rats. Oxid Med Cell Longev. 2016:1-2
  21. Park KN, Jeong EJ, Lee SH. 2007. Antimicrobial Activity of Turmeric (Curcuma aromatica Salab.) Extracts Against Various Pathogens and Spoilage Bacteria Isolated from Tofu. J. Food Preserv, 14(2):207-212
  22. Sahebkar A. 2014. A systematic review and meta-analysis of randomized controlled trials investigating the effects of curcumin on blood lipid levels. J. Clin Nutr., 33(3):406-414 https://doi.org/10.1016/j.clnu.2013.09.012
  23. Song YM, Jin SK, Kim IS, Cho YC, Kim HY, Hah KH, Nam KY. 2004. Effects of dietary onion supplementation of on the physicochemical properties of duck meat. J Korean Soc Food Sci Anim Resour, 24(1):66-72
  24. Yang DS, Yang SJ. 2013. Effects of Curcuma longa L. on MDAMB-231 human breast cancer cells and DMBA-induced breast cancer in rats. J. Orient Obstet Gynecol 26(3):44-58 https://doi.org/10.15204/jkobgy.2013.26.3.044
  25. Zhang I, Cui Y, Amiri A, Ding Y, Campbell RE, Maysinger D. 2016. Pharmacological inhibition of lipid droplet formation enhances the effectiveness of curcumin in glioblastoma. Eur J. Pharm Biopharm, 100:66-76 https://doi.org/10.1016/j.ejpb.2015.12.008