Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg

pH 조절 및 소금 첨가가 돼지 뒷다리부위를 이용한 수리미의 품질특성에 미치는 영향

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Chung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University) ;
  • Cho, Ju-Hyun (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Yeung-Joon (Division of Marine Bioscience, Gyeongsang National University) ;
  • Lee, Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 정현정 (진주산업대학교 동물소재공학과) ;
  • 조주현 (진주산업대학교 동물소재공학과) ;
  • 최영준 (경상대학교 해양생물이용학부) ;
  • 이제룡 (경상남도첨단양돈연구소)
  • Published : 2007.03.31
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Abstract

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

pH 조절과 소금 첨가에 따른 돼지 뒷다리 부위를 이용한 수리미의 품질특성을 파악하기 위하여 C(명태수리미, 수세 2회, 소금 무첨가), 나머지 처리구들은 돼지 뒷다리 부위를 활용하여 제조한 수리미로 T1(pH 3.0, 소금 무첨가), T2(pH 3.0, 소금 첨가), T3(pH 11.0, 소금 무첨가) 및 T4(pH 11.0, 소금 첨가) 처리구로 하여 시험한 결과를 요약하면 다음과 같다. 육색은 pH가 높을수록 $L^*$값과 W값은 높았지만 $a^*$값과 $b^*$값은 현저하게 낮게 나타났다(p<0.05). 소금 첨가로 W값은 높았지만 $a^*$값과 $b^*$값은 현저하게 낮게 나타났다(p<0.05). 조직감의 응집성은 pH가 높을수록 높게 나타났으며(p<0.05), 탄력성을 제외한 모든 조직특성은 소금 첨가로 인해 현저하게 높게 나타났다(p<0.05). 파괴강도와 젤강도는 pH가 높을수록 높게 나타났고(p<0.05), 파괴강도, 젤강도 및 젤리강도는 소금 첨가로 인해 높게 나타났으나, 전단가는 오히려 낮게 나타났다(p<0.05). 관능검사 결과 연도는 pH가 높을수록 높게 나타났고(p<0.05), 소금 첨가로 인해 모든 관능평가 항목은 현저하게 높게 나타났다(p<0.05). pH 조절과 소금 첨가 유무 상호작용에는 육색, 조직감, 파괴강도, 변형값, 젤강도, 전단가 및 관능검사 결과는 현저한 차이가 없었다(p>0.05). 처리간에는 T2와 T4가 C와 가장 유사한 육색, 조직감, 물리적 특성 및 관능검사 결과를 나타내었고, 그 중에서도 pH 11.0 조절과 2% 소금 첨가구인 T4가 전반적으로 더 좋은 품질이었다.

Keywords

References

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