Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Curing Additives on Color Property of Smoked Duck Meat

염지제가 훈연오리의 육색 특성에 미치는 영향

  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Kyoungmi (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun Mun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박경미 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박범영 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2013.08.06
  • Accepted : 2013.09.03
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE $a^*$ value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE $b^*$ value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.

본 연구는 다양한 염지제가 훈연오리의 육색 특성에 미치는 영향을 알아보고자 수행하였다. 대조구는 염지과정 없이 훈연 가열만 실시하였으며, 처리구는 소금 2.43%(T1), 소금 2.43% + 인산염 0.49%(T2), 소금 2.43% + 인산염 0.49% + 아질산염 0.002%(T3), 상업용 오리시즈닝 4.76%(T4) 및 소금 1.47% + 인산염 0.24% + L-ascorbic acid 0.2%(T5) 혼합처리 후 훈연 가열을 실시하였다. 그 결과, 기계적인 측정에 의한 육색의 경우 적색도는 훈연오리의 가슴살과 다리살 모두 T4가 다른 처리구보다 유의의적으로(p<0.05) 높게 나타났다. 반면, 황색도에 있어서는 L-ascorbic acid를 혼합한 T5 처리구가 훈연오리의 가슴살과 다리살 모두에서 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 염지육색소에 있어서 훈연오리의 가슴살은 L-ascorbic acid를 혼합한 T5 처리구가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났으며, 훈연오리의 다리살에서는 T3 및 T5의 염지육색소가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 총 힘색소 함량에 있어서는 훈연오리의 가슴살은 대조구 및 T5 처리구가 다른 처리구에 비해 유의적으로 (p<0.05) 높게 나타났다. 관능평가에 의한 육색은 아질산염을 처리한 T3 처리구가 다른 처리구에 비해 유의적으로 (p<0.05) 붉은 것으로 나타났다. 이상의 결과를 종합해 볼때, 훈연 오리고기 제조 시 아질산염 또는 발색제를 사용하지 않고, L-ascorbic acid만 첨가하더라도 훈연오리의 분홍색 발현에 효과적인 것으로 사료된다.

Keywords

References

  1. Andersen HJ, Skibsted LH 1992 Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyogolbin in aqueous solution. J Agric Food Chem 40:1741-1750. https://doi.org/10.1021/jf00022a004
  2. Cassens RG 1997 Composition and safety of cured meat in the USA. Food Chem 59:561-566. https://doi.org/10.1016/S0308-8146(97)00007-1
  3. Cassens RG 1990 Nitrite cured meat. Pages 172-177 In: A Food Safety Issue in Perspective. Food and Nutrition Press Inc. Trumbull Conn, USA.
  4. Feiner G 2006 Meat products handbook. Pages 150-156 In: Mechanism of colour development in cured meat products. CRC Press LLC, NW, USA.
  5. Grever ABG, Ruiter A 2001 Prevention of clostridium outgrowth in heated and hermetically sealed meat products by nitrite and nitrate. Eur Food Res Technol 213:165-169. https://doi.org/10.1007/s002170100341
  6. Haldane J 1901 The red color of salted meat. J Hyg 1:115-122. https://doi.org/10.1017/S0022172400000097
  7. Hornsey HC 1956 The colour of cooked cured pork:I. Estimation of the nitric oxide-haem pigments. J Sci Food Agric 1:534.
  8. Hunt MC, Sørheim O, Slinde E 1999 Color and heat denaturation of myoglobin forms in ground beef. J Food Sci 64:847-851. https://doi.org/10.1111/j.1365-2621.1999.tb15925.x
  9. KDA (Korea Duck Association). 2013 Available from: http://www.koreaduck.org/sub/statistics_3_7.asp?mNum=3&sNum=3&p=7. Accessed Aug. 13. 2013.
  10. Krzywicki K 1982 The determination of haem pigments in meat. Meat Sci 7:29-36. https://doi.org/10.1016/0309-1740(82)90095-X
  11. Lucke FK 2008 Nitrite und die Haltbarkeit und Sichercheit erhizter Flesischerzeugnisse. Mitteilungsblatt der Fleischforschung Kulmbach 47:177-185.
  12. Lytras GN, Geileskey A, King RD, Ledward DA 1999 Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef. Meat Sci 52:189-194. https://doi.org/10.1016/S0309-1740(98)00167-3
  13. Robinson A, Gibson AM, Roberts TA 1982 Factors controlling the growth of Clostridium botulinum types A and B in pasteurized meat. J Food Technol 17:727-744.
  14. SAS 2008 SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  15. Shahidi F, Pegg RB 1992 Nitrite-free meat curing systems: update and review. Food Chem 43:181-191.
  16. Trout G 1989 Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J Food Sci 54:536.540.
  17. Varnam A, Sutherland J 1995 Meat and Meat Products. p. 430 Champman & Hall, London.
  18. Warriss PD 1979 The extraction of haem pigments from fresh meat. J Food Technol 14:75-80.
  19. 강근호 정태철 양한술 김상호 장병귀 강희설 이덕수 이상진 주선태 박구부 2006 오리고기의 포장방법이 냉장저장 중 육색과 지방 산화에 미치는 영향. 한국가금학회지 33:7-14.
  20. 김영주 김민배 문용일 김영붕 1991a 염지와 훈연 오리고기의 생산 : I. 염지와 훈연 오리고기의 판구이 수율 및 풍미평가. 한국축산학회지 33:852-856.
  21. 김영주 김민배 문용일 김영붕 1991b 염지와 훈연 오리고기의 생산: II. 염지와 훈연 오리고기의 저장 특성. 한국축산학회지 33:857-861.
  22. 김영직 2011 쑥 첨가방법이 유화형 소시지의 냉장 저장 중 항산화, 총미생물수 및 아질산염 소거에 미치는 영향. 한국축산식품학회지 31:122-128. https://doi.org/10.5851/kosfa.2011.31.1.122
  23. 박웅렬 김영직 2010 분자량이 다른 키토산과 아질산염 첨가가 유화형 소시지의 냉장 저장 중 아질산염잔존량 및 저장성에 미치는 영향. 한국축산식품학회지 30:269-276. https://doi.org/10.5851/kosfa.2010.30.2.269

Cited by

  1. Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage vol.41, pp.2, 2014, https://doi.org/10.5536/KJPS.2014.41.2.77
  2. Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent vol.47, pp.6, 2014, https://doi.org/10.4163/jnh.2014.47.6.484
  3. Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast vol.37, pp.3, 2017, https://doi.org/10.5851/kosfa.2017.37.3.429