Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Effect of Cochineal Color, Green Tea Extract and Grapefruit Seed Extract Additions on Pork Jerky Quality

코치닐색소, 녹차추출물 및 자몽종자추출물 첨가가 돈육포의 품질에 미치는 영향

  • Published : 2012.08.31
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Abstract

Grapefruit seed extract (GS, 0.02-0.08%), cochineal color (CC, 0.05-0.117%) and green tea extract (GT, 0.05-0.117%) additions as natural materials based on simplex lattice composite design were applied to analyze the quality of pork patty using response surface methodology. The highest Hunter's a value (14.5) was appeared in 0.02% of GS, 0.15% of CC and 0.05% of GT additions among 10 experimental points. While, that of control was only 7.9. The lowest increment of TBA value (16.44%) based on initial storage was obtained in 0.05% of GS, 0.05% of CC and 0.10% of GT additions, which was lower than that (80.20%) of control after 7 days of storage at $60^{\circ}C$. Total viable bacteria number ranges of pork jerky in initial storage stage was 3.39-3.69 log CFU/g, which was similar that of control (3.41 log CFU/g). Total viable bacteria number was slightly increased in control after 7 days of storage at $25^{\circ}C$. However, those of treatments using GS, CC and GT additions were decreased mostly during storage.

본 연구에서는 천연물질인 자몽종자추출물, 코치닐색소, 녹차추출물의 흥미첨가농도범위를 각각 0.02-0.08, 0.05-0.117 및 0.05-0.117%(w/w)로 놓았으며 혼합비율로서 혼합물 구조모형으로 설계하여 돈육포의 품질특성을 반응표면 분석법으로 비교분석하였다. 색상 면에서 a값에서는 자몽종자추출물, 코치닐색소, 녹차추출물을 각각 0.02, 0.15 및 0.05%의 농도로 첨가 시 가장 높은 값인 14.5를 나타내었으며 천연물질을 첨가하지 않은 대조구는 7.9이었다. $60^{\circ}C$의 가속저장에서 대조구의 경우 저장 7일 후 TBA값의 증가정도는 80.20%이었으며 처리구 중 가장 작은 값을 보인 것은 자몽종자추출물, 코치닐색소, 녹차추출물의 농도가 각각 0.05, 0.05 및 0.10%에서 나타났으며 그때의 증가율은 16.44%이었다. 저장초기 천연첨가물질 혼합비율에 따라서 총 균수는 3.39-3.69 log CFU/g로 큰 차이는 없었으며 대조구의 3.41 log CFU/g과도 차이를 나타내지 않았다. $25^{\circ}C$의 저장에서 대조구의 경우는 7일 후 약간 증가하였으나 천연물질을 첨가한 경우에는 대부분 감소하였다.

Keywords

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