Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

The Effects of Marination Condition on Quality Characteristics of Cured Pork Meat and Sensory Properties of Pork Jerky

Marination 조건이 돈육 육포 제조용 양념육의 품질 및 최종 제품의 관능적 특성에 미치는 영향

  • Choi Ji-Hun (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong Jong-Youn (Animal Resources Research Confer, Konkuk University) ;
  • Choi Yun-Sang (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han Doo-Jeong (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim Hack-Youn (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee Mi-Ae (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee Eui-Soo (Department of Applied Microbiology and Food Science , University of Saskatchewan) ;
  • Paik Hyun-Dong (Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim Cheon-Jei (Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최지훈 (건국대학교 축산식품생물공학전공) ;
  • 정종연 (건국대학교 동물자원연구센터) ;
  • 최윤상 (건국대학교 축산식품생물공학전공) ;
  • 한두정 (건국대학교 축산식품생물공학전공) ;
  • 김학연 (건국대학교 축산식품생물공학전공) ;
  • 이미애 (건국대학교 축산식품생물공학전공) ;
  • 이의수 (Department of Applied Microbiology and Food Science, University of Saskatchewan) ;
  • 백현동 (건국대학교 축산식품생물공학전공) ;
  • 김천제 (건국대학교 축산식품생물공학전공)
  • Published : 2006.06.01
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Abstract

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48시간 동안 침지후 양념육의 품질 특성을 조사하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링한 후 조사하였다. 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, $L^*$-값과 $b^*$-값은 침지와 텀블링 처리구 모두에서 감소하였으나, $a^*$-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다.

Keywords

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