Food Science of Animal Resources (한국축산식품학회지)

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

DOI QR Code

Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham

포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향

  • Lee, Jeong-Ill (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Yang, Han-Sul (Department of Animal Science, Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Department of Animal Science, Gyeongsang National University) ;
  • Moon, Sang-Hoon (Department of Animal Science, Gyeongsang National University) ;
  • Kim, Cap-Don (Department of Animal Science, Gyeongsang National University) ;
  • Lee, Jin-Woo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Jung, Jae-Doo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Ha, Young-Joo (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Kwack, Suk-Chun (Livestock Promotion Research Institute, Gyeongnam Province) ;
  • Park, Jeong-Suk (Livestock Promotion Research Institute, Gyeongnam Province)
  • 이정일 (경상남도 축산진흥연구소) ;
  • 양한술 (경상대학교 동물자원과학부) ;
  • 정진연 (경상대학교 동물자원과학부) ;
  • 문상훈 (경상대학교 동물자원과학부) ;
  • 김갑돈 (경상대학교 동물자원과학부) ;
  • 이진우 (경상남도 축산진흥연구소) ;
  • 정재두 (경상남도 축산진흥연구소) ;
  • 하영주 (경상남도 축산진흥연구소) ;
  • 곽석준 (경상남도 축산진흥연구소) ;
  • 박정석 (경상남도 축산진흥연구소)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

본 연구는 프레스햄의 품질특성에 포도씨유 첨가가 미치는 영향을 조사하고자 실시하였다. 시험구는 프레스햄에 첨가되는 포도씨유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 포도씨유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 첨가되는 돈지방 함량 중 10%를 포도씨유로 대체, 처리구 2는 20%, 처리구 3은 30%, 처리구 4는 40%를 포도씨유로 대체하여 제조하였다. 제조된 프레스햄은 진공포장하여 냉장온도$(4^{\circ}C)$에서 28일 간 저장하면서 실험에 공시하였다. 수분함량은 대조구가 포도씨유 처리구인 T3(등지방의 30% 대체)와 T4(등지방의 40% 대체)에 비하여 유의적으로 높은 함량을 보였다(p<0.05). 조단백질, 조지방 및 조회분 함량은 대조구와 포도씨유 처리구간에 유의적인 차이가 없었다. pH는 처리구간의 비교에서 전 저장기간 동안 뚜렷한 경향이 없는 것으로 나타났으며, 저장기간 경과에 따른 변화에서는 전 처리구가 저장 21일에 가장 높았다. 육색 변화에서 대조구에 비하여 T4 처리구는 명도와 황색도 값은 유의적으로 높고 반면에 적색도 값은 유의적으로 낮았다(p<0.05). 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 포도씨유 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 포도씨유의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, 건강지향적 고급 육제품 생산이 가능하다고 사료된다.

Keywords

References

  1. Americans Heart Association (1986) Dietary guidelines for healthy adults Americans. American Heart Association Circulation. 74, 1465A-1475A
  2. Bagchi, D., Garg, A., Krohn, R. L., Bagchi, M., Tran, M. X., and Stohs, S. J. (1997) Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res. Comm. Mol. Pathol. Pharmacol. 95, 179-189
  3. Bloukas, J. G., Paneras, E. D., and Fournitzis, G. C. (1997) Effect of replacing pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45, 133-144 https://doi.org/10.1016/S0309-1740(96)00113-1
  4. Caceres, E., Garcia, M. L., Toro, J., and Selgas, M. D. (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci. 68, 87-96 https://doi.org/10.1016/j.meatsci.2004.02.008
  5. Cavestany, M., Colmenero, F. J., Solas, M. T., and Carballo, J. (1994) Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci. 38, 27-37 https://doi.org/10.1016/0309-1740(94)90093-0
  6. Chin, K. B., Kim, W. Y., and Kim, K. H. (2005) Physicochemical and textural properties, and antimicrobial effects of low-fat comminuted manufactured with grapefruit seed extract. Korean J. Food Sci. Ani. Resour. 25, 141-148
  7. Choi, S. H., Kwon, H. C., An, D. J., Park, J. R., and Oh, D. H. (2003) Nitrite contents and storage properties of sausage added with green tea powder. Korean J. Food Sci. Ani. Resour. 23, 299-308
  8. Department of Health. (1994) Report on health and social subjects, no46. Nutritional aspects of cardiovascular disease. London: HMSO
  9. Firestone, D. (1999) Physical and chemical characteristics of oils, fat and waxes. Champain: AOAC press
  10. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226, 497-509
  11. Giese, J. (1996) Fats, oil and fat replacers. Food Technol. 50, 78-83
  12. Huffman, D. L. and Egbert, W. R. (1990) Chemical analysis and sensory evaluation of the developed lean ground beef products. In advances in lean ground beef products. Alabama Agriculture. Ex. Sta. Bull. No 606. Auburn University. Alabama. USA
  13. Hur, S. K., Kim, S. S., Heo, Y. H., Ahn, S. M., Lee, B. G., and Lee, S. K. (2001) Effects of the grapevine shoot extract on free radical scavenging activity and inhibition of pro-inflammatory mediator production. J. Appl. Pham.. 9, 188-193
  14. Hwang, J. T., Kang, H. C., Kim, T. S., and Park, W. J. (1999) Lipid component and properties of grape seed oils. Korean J. Food Nutr. 12, 150-155
  15. Jang, J. K. and Han, J. Y. (2002) The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34, 524- 528
  16. Joshi, S. S., Kuszynski, C. A., Bagchi, M., and Bagchi, D. (2000) Chemo-preventive effects of grape seed proanthocyanidin extract on change liver cells. Toxicology 155, 83-90 https://doi.org/10.1016/S0300-483X(00)00280-8
  17. Kang, M. H., Chung, H. K., Song, E. S., and Park, W. J. (2002) Improved methods for increasing of the oil yields in grape seed. Korean J. Food Sci. Technol. 34, 931-934
  18. Kim, I. S., Jin, S. K., and Hah, K. H. (2004) Quality comparison of sausage and can products in Korean market. Korean J. Food Sci. Ani. Resour. 24, 50-56
  19. Lee, J. I., Ha, Y. J., Lee, J. R., Joo, Y. K., Kwack, S. J., and Do, C. H. (2007a) Conjugated linoleic acid-triglyceride additives on quality characteristics of pressed ham. Korean J. Food Sci. Ani. Resour. 27, 8-15 https://doi.org/10.5851/kosfa.2007.27.1.8
  20. Lee, J. I., Jung, J. D., Lee, J. W., Ha, Y. J., Shin, T. S., Kwack, S. C., and Do C. H. (2007b) Effects of olive oil additives on the quality characteristics of press ham during cold storage. Korean J. Food Sci. Ani. Resour. 27, 163-170 https://doi.org/10.5851/kosfa.2007.27.2.163
  21. Lee, K. T., Lee, Y. K., Lee, J. P., Lee, J. W., and Son, S. K. (2007c) Physicochemical and sensory evaluation of cured and short-ripened raw hams during storage at 10 and 25oC Korean J. Food Sci. Ani. Resour. 27, 16-21 https://doi.org/10.5851/kosfa.2007.27.1.16
  22. Lee, S. K., Kang, S. M., Kim, Y. S., and Kang, C. G. (2005) Quality comparison of emulsion-type sausage made from Rhus verniciflua stokes fed pork and extract. Korean J. FoodSci. Ani. Resour. 25, 210-217
  23. Mela, D. J. (1990) The basic of dietary fat preference. Trends in Food Sci. Tech. 1, 55-78 https://doi.org/10.1016/0924-2244(90)90046-2
  24. Miller, M. F., Davis, G. W., Seideman, S. C., and Ramsey, C. B. (1986) Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks. J. Food Sci. 51, 1424 https://doi.org/10.1111/j.1365-2621.1986.tb13825.x
  25. Morin, O. (1996) Corn and grape seed oil. In A. Karleskind (ed.), Oil and fat manual. Hampshire; Andover, pp. 143-146
  26. Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I., and Bloukas, J. G. (2002) Effect of fat level and partial replacement of pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61, 397-404 https://doi.org/10.1016/S0309-1740(01)00210-8
  27. NCEP (National Cholesterol Education Program) (1988) The effect of diet on plasma lipids, lipoproteins and coronary heart disease. J. Amer. Diet Asso. 88, 1373-1400
  28. Paneras, E. D. and Bloukas, J. G. (1994) Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci. 59, 725 https://doi.org/10.1111/j.1365-2621.1994.tb08113.x
  29. Peschel, W., Sanchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzia, I., and Jimenez, D. 2006. An industrial approach in the search of natural antioxidation from vegetable and fruit wastes. Food Chem. 97, 137-150 https://doi.org/10.1016/j.foodchem.2005.03.033
  30. Ray, S. D., Wong, V., Rinkovsky, A., Bagchi, M., Raje, R. R. and Bagchi, D. (2000) Unique organoprotective properties of a novel IH636 grape seed proanthocyanidin extract on cadmium chloride-induced nephrotoxicity, dimethylnitrosamine (DMN)-induced splenotoxicity and mocap-induced neurotoxicity in mice. Res. Commun. Mol. Path. 107, 105-128
  31. SAS. (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA
  32. Singletary, K. W. and Meline, B. (2001) Effect of grape seed proanthocyanidins on colon aberrant crypts and breast tumors in a rat dual-organ tumor model. Nutr. Cancer 39, 252-258 https://doi.org/10.1207/S15327914nc392_15
  33. Snedecor, G. W. and Cochran, W. G. (1980) Statistical Methods( 7th ed.). Iowa State University Press. Ames, IA, USA
  34. Stefanie, B., Gerald, S., Sabine, K., Heidrun, U., and Gerhard, B. (2008) Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem. 108, 1122- 1132 https://doi.org/10.1016/j.foodchem.2007.11.063