Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Olive-Oil Prepared Tomato Powder (OPTP) and Refining Lycopene on the Physicochemical and Sensory Characteristics of Seasoned Raw Pork During Storage

올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향

  • Kim, Il-Suk (Department of Animal Resources Technology, Department of Food Science, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Department of Food Science, Jinju National University) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Department of Food Science, Jinju National University) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Department of Food Science, Jinju National University) ;
  • Choi, Seung-Youn (Department of Animal Resources Technology, Department of Food Science, Jinju National University)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과) ;
  • 허인철 (진주산업대학교 동물소재공학과) ;
  • 최승연 (진주산업대학교 동물소재공학과)
  • Published : 2009.06.30
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Abstract

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.

양념육은 돼지고기 등심을 이용하여 올리브유처리 열풍 건조 토마토 분말(OPTP) 1.5%(T1) 및 3.0%(T2) 투입과 정제 lycopene을 0.03%(T3)을 첨가하여 제품을 제조하였으며, 저장 3, 6, 9일차에 이들의 물리화학적, 미생물학적 및 관능적인 특성에 대해 조사하였다. 저장기간 동안 처리구가 대조구보다 낮은 pH값을 나타내었다. 염도는 T3를 제외하고는 저장기간이 경과함에 따라 유의적으로 증가하였다. TBARS는 저장 3일차에 OPTP가 증가할수록 낮은 TBARS값을 나타내었으나 T3는 대조구와 유의적인 차이가 나타나지 않았다. VBN함량은 저장 3일차에 T2가 가장 낮았고, 저장 9일 이후 T1 및 T2가 가장 높게 나타났다. 총균수는 저장 3일차에 T3이 가장 낮게 나타났으나 저장 6 및 9일차에는 유의적인 차이가 없었다. 명도는 저장 3일차에 T2및 T3가 대조구보다 낮게 나타났으며, 저장 기간 동안 적색도, 황색도 및 chroma 값은 처리구가 대조구보다 높은 경향이었다. 관능검사시 육색, 연도, 다즙성 및 전체적인 기호도는 시험구간 유의적인 차이가 나타나지 않았지만 향기의 경우 저장 3 및 6일차에 T2가 다른 시험구보다 유의적으로 높게 나타났다.

Keywords

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