Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Spent Layer Crushed Breast Addition on the Quality of the Cremi during Storage

노계 분쇄 가슴육의 첨가가 크래미의 저장 중 품질변화에 미치는 영향

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Park, Jae-Hong (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Shin, Daekeun (Department of Animal Science, Chonbuk National University)
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 박재홍 (경남과학기술대학교 양돈과학기술센터) ;
  • 신대근 (전북대학교 동물자원과학과)
  • Received : 2012.10.17
  • Accepted : 2013.03.19
  • Published : 2013.04.30
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Abstract

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at $10{\pm}1^{\circ}C$ for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE $a^*$, in contrast showed high in CIE $b^*$ than control (p<0.05). The substitution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addition. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.

수리미에 대한 노계 분쇄 가슴육으로의 대체가 저장 중 크래미의 품질에 미치는 영향을 조사하기 위하여 소시지 제조에 이용되는 커터를 활용하여 노계 가슴육을 분쇄하였으며, 이후 수리미를 노계 분쇄육으로 5(05CM)와 10%(10CM) 대체하며 크래미를 제조하였다. 크래미의 제조 후 모든 크래미는 $10{\pm}1^{\circ}C$에서 3주간 저장하며 실험하였다. 크래미의 수분함량은 두 처리구 모두에서 저장기간이 지남에 따라 유의적으로 감소하였으나, 대조구보다는 높은 수분함량을 나타내었다(p<0.05). 더욱이, 지방의 산화를 나타내는 TBARS는 분쇄육으로 수리미를 5%까지 대체한 05CM보다는 10%까지 대체한 10CM에서 더욱 감소하였다. 크래미 시료의 육색을 나타내는 CIE $b^*$와 $a^*$는 수리미를 5와 10%까지 분쇄육으로 대체한다면 황색도는 증가하나 적색도는 유의적으로 감소하였다(p<0.05). 크래미의 전 단가와 겔 특성 중 파괴강도와 젤리강도는 저장기간 보다는 분쇄육으로의 대체에 따라 유의적으로 감소하였으나 이러한 결과가 훈련된 관능검사 요원의 관능적 평가에는 영향을 미치지 않았다. 본 실험을 통하여 크래미 제조를 위한 수리미를 노계 분쇄 가슴육으로 10%까지 대체한다 하여도 수치적으로는 조직적인 특성에 영향을 미칠 수 있다 할 수 있겠으나 그 영향은 관능적 평가에 의해 유의적인 차이를 나타낼만한 것은 아니었다. 따라서 크래미 제조를 위한 수리미 10%의 노계 분쇄 가슴육 대체는 경제적인 측면에서도 고려 가능한 대체방법인 것으로 판단된다.

Keywords

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