ANNALS OF ANIMAL RESOURCE SCIENCES (동물자원연구)

INSTITUTE OF ANIMAL RESOURCES (강원대학교 동물자원공동연구소)
권호 표지

The Effects of Marinating with Commercial Vinegars on the Quality Characteristics of Biceps Femoris Muscle on Hanwoo

시판 식초류를 이용한 마리네이드 처리가 한우 대퇴두갈래근육질에 미치는 영향

  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 박경미 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 정다운 (전북대학교 동물소재공학과)
  • Published : 2012.06.30
⟨ Previous Next ⟩

Abstract

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at $4^{\circ}C$ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.

본 연구는 한우고기 저급부위 활용도를 향상시키기 위해 시중에서 유통되고 있는 식초류 13종을 이용한 마리네이드 처리가 한우 Biceps femoris 근육의 품질 변화에 미치는 영향을 구명하였다. 식초들의 마리네이딩 실험반복은 13개의 식초 한 반복당 $7{\times}3{\times}3$ cm의 일정한 크기로 절단하여 시료무게의 10%를 (w/v) 골고루 주입하여 15시간동안 저장 후 실험에 이용하였다. 식초류 마리네이드 처리 후 Biceps femoris 근육의 pH를 조사한 결과, 원료육 보다 감소되는 경향이었으며, 팽창율은 석류식초 외에는 증가되는 경향이었고, 가열에 의한 무게감량이 발생하였다. 또한 감식초(C)를 제외한 모든 식초류 처리구에서 전단력은 감소되는 경향이었다. 오미자 감식초, 석류식초, 포도식초를 제외한 모든 식초류 처리 후 한우 Biceps femoris 근육의 보수력이 감소하였다. 수율은 알로에사과식초가 처리된 한우 Biceps femoris 근육에서 가장 높았으며, 딸기식초와 감식초 처리구에서 가장 낮았다(p<0.05). 모든 식초류 마리네이드 처리 시 명도(L)와 황색도는 증가되었고, 적색도의 경우도 알로에사과식초와 오미자 감식초를 제외한 모든 식초류 마리네이드 처리 시 증가되었다. 본 실험결과 시료채취 및 처리과정에 의해 편차가 있었으나 알로에 사과식초가 마리네이딩에 의한 수율향상에 적합한 식초로 조사되었으며 식초를 이용한 산 마리네이드는 여전히 수율, 연도와 같은 식육 품질 개선의 가능성을 보여 주었다.

Keywords

References

  1. Arganosa, G. C. and Marriott, N. G. 1989. Organic acids as tenderizers of collagen in restructured beef. J. Food Sci. 54:1173-1176. https://doi.org/10.1111/j.1365-2621.1989.tb05949.x
  2. Berge, P., Ertbjerg, P., Larsen, L. M., Astruc, T., Vignon, X. and Moller, A. J. 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci. 57:347-357. https://doi.org/10.1016/S0309-1740(00)00110-8
  3. Burke, R. M. and Monahan, F. J. 2003. The tenderization of shin beef using a citrus juice marinade. Meat Sci. 63:161-168. https://doi.org/10.1016/S0309-1740(02)00062-1
  4. Ertbjerg, P., Larsen, L. M. and Møller, A. J. 1995. Lactic acid treatment for upgrading low quality beef. In Proceedings of the 41st international congress of meat science and technology (Vol. 2), 20-25 August 1995, San Antonio, USA. pp. 670-671.
  5. Gault, N. F. S. 1984. The influence of acetic acid concentration on the efficiency of marinading as a process for tendering beef. Proceedings of the 30th European Meeting of Meat Research Workers. 184-185.
  6. Gault, N. F. S. 1985. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Sci. 15:15-30. https://doi.org/10.1016/0309-1740(85)90071-3
  7. Griswold, R. 1955. The effect of different methods of cooking beef round of commercial and prime grades. 1. Palatability and shear values. Food Res. 20:160-170. https://doi.org/10.1111/j.1365-2621.1955.tb16824.x
  8. Hamm, R. 1960. Biochemistry of meat hydration. Adv. Food Res. 10:335-463.
  9. Kijowski, J. and Mast, M. G. 1993. Tenderization of spent fowl drumsticks by marination in weak organic solutions. Int. J. Food Sci. Tech. 28:337-342.
  10. Lawrie, R. A. 1985. Meat Science, 4th edn., Pergamon Press, Oxford, UK.
  11. Lewis, G. J. and Purslow, P. P. 1991. The effect of marination and cooking on the mechanical properties of intramuscular connective tissue. J. Muscle Food sci. 2:177-195. https://doi.org/10.1111/j.1745-4573.1991.tb00452.x
  12. Lind, J. M., Griswold, R. M. and Bramblett, V. D. 1971. Tenderizing effect of wine vinegar marinade on beef round. J. Am. Diet. Assoc. 58:133-136.
  13. Offer, G. and Knight, P. 1988. The structural basis of water-holding in meat - Part 1. General principles and water uptake in meat processing. In R. Lawrie, Developmentsinmeatscience-4.Barking,UK:ElsevierScience. pp. 63-171.
  14. Offer, G. and Trinick, J. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8:245-281. https://doi.org/10.1016/0309-1740(83)90013-X
  15. Oreskovich, D. C., Bechtel, P. J., McKeith, F. K., Novakofski, J. and Basgall, E. J. 1992. Marinade pH affects textural properties of beef. J. Food Sci. 57:305-311. https://doi.org/10.1111/j.1365-2621.1992.tb05482.x
  16. Park, B. Y., Cho, S. H., Yoo, Y. M., Ko, J. J., Kim, J. H., Chae, H. S., Ahn, J. N., Lee, J. M., Kim, Y. K. and Yoon, S. K. 2001. Animal products and processing: Effect of carcass temperature at 3hr post-mortem on pork quality. Kor. J. Anim. Sci. Technol. 43:949-954.
  17. Rao, M. V. and Gault, N. F. S. 1990. Acetic acid marinating - the rheological characteristics of some raw and cooked beef muscles which contribute to changes in meat tenderness. J. Texture Stud. 21:455-477. https://doi.org/10.1111/j.1745-4603.1990.tb00494.x
  18. SAS. 1996. SAS/STAT user's guide.
  19. Sheard, P. R. and Tali, A. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci. 68:305-311. https://doi.org/10.1016/j.meatsci.2004.03.012
  20. Stanton, C. and Light, N. 1990. The effects of conditioning on meat collagen: Part 4- The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat. Meat Sci. 27:141-159. https://doi.org/10.1016/0309-1740(90)90062-B
  21. Wenham, L. M. and Locker, R. H. 1976. The effect of marinating on beef. J. Sci. Food Agr.27:1079-1084. https://doi.org/10.1002/jsfa.2740271202
  22. Gwak, Y. T. and Go, B. N. 2006. Pork consumption pattern analysis for Non-preferred parts. Korean J. Agrucultural Management and Policy. 33(2):444-455.