[논문]저지방 육제품의 제조 및 평가

진구복

저지방 육제품의 제조 및 평가
Manufacture and Evaluation of Low-Eat Meat Products(A review) 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.22 no.4, 2002년, pp.363 - 372

Abstract ▼ AI-Helper

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

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문제 정의

따라서 소비자들은 이와 같은 기준에 준하여 저지방 기능성 식품을 찾게 되었고 이른바 건강식품(healthier foods)을 선호하게 되었다. 따라서 본 논고는 저지 방소 시 지의 개발을 위하여 필요로 되는 제조기술과 지방대체제를 소개함으로써 바람직한 향미와 조직감을 갖는 저지방 소시지의 개발을 위한 기초자료를 제공하고자 실시하였다.

후속연구

이와 같은 단백 질은 또한 필수아 1노산의 중요한 급원으로 작용함으로써 영양소를 제공한다. 기타 해바라기씨 단백질은 분쇄육이나 세절 육제품에서 가열수율, 유화력을 증진시킨다고 보고하였고 따라서 앞으로 낳은 연구가 수행되어야 할 분야로 사료된다. (Mittel and Jsbom, 1985).
각 성분 배합기준을 살펴보면 주로 원료육과 전분의 함량으로 제품이 분류되고 있으며, 육 함량이 100%인 포장육으로 부터 식육함량이 50% 이 상인 분쇄가공품으로 분류된다(Table 1). 본 규정에서 식육에 대한 명확한 정의가 없으므로 식육의 함량이 많은 경우라 하더 라도 지방이 많은 경우 좋은 원료육이 될 수 없으므로 식육 을 명확하게 살코기(lean)와 지방(fat)으로 분류하는 것이 바 람직 할 것으로 사료된다. 예를 들면 미국의 경우 대분할육의 외부지방을 적정하게 제거하고 살코기와 지방을 적절하게 배합한 원료육을 세절하여 우육 (90/10: 90% 살코기와 10% 의 지방)과 돈육(50/50 살코기와 지방의 비율이 1:1인 경우) 으로 판매되고 있어서 제조하고자 하는 육제품에 따라서 살 코기와 지방의 비율을 고려하여 원료육을 선택하게 되는데 이는 원료육의 정확한 살코기와 지방의 비율을 파악하여야 최종제품의 지방의 함량을 예측할 수 있기 때문이다.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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