[논문]정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성

Mueller, Wolf-Detrich; Koo B. Chin

정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성
Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts 원문보기

Mueller, Wolf-Detrich (독일 연방식육연구원 가공연구소) , Koo B. Chin (전남대학교 동물자원학부 및 생물공학 연구소)

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

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문제 정의

In addition, there is a potential possibility for the use of TGase to substitute some portion of the salt in order to reduce the salt content in low-fat meat products. Thus, the objectives of this study were to develop high quality and low-fat restructured meat products(RMPs) using TGase and to improve the binding capacity of PSE pork with TGase and soy protein isolate as a substrate.

대상 데이터

The sensory evaluation was conducted by a seven-member trained and experienced sensory panel from the sensory testing facilities of the Federal Center for Meat Research (Kulmbach, Germany). The sample preparation and panel training followed the method by Meilgaard et al.

데이터처리

Data were analyzed by analysis of variance(ANOVA) using the general linear model(GLM) procedures of SAS(1989).

이론/모형

(1987). Sensory attributes such as flavor, texture, and juiciness were evaluated using an 8-point descriptive scale(l=extremely weak; 8=extremely strong). Restructured meat samples were sliced at 2 mm height and held at room temperature prior to evaluation.

성능/효과

The composition of the seven-member trained and experienced sensory panel that tested the products and the sensory results is shown in Table 5. An interesting result of the sensory evaluation was that the RMPs were unusually sweet and not salty, as compared to the German style products, due to the addition of sugars in the formulation. As compared to RMPs with normal pork, RMPs with PSE pork tended to have higher scores in the sensory evaluation.
These results suggest that the addition of substrates or more tumbling time(>4 hr) for the manufacture of RMPs containing abnormal PSE pork are required to have similar palatability to those with normal pork. However, the overall sensory results indicated that PSE pork could be used for the manufacture of RMPs, and textural and sensory attributes could be improved with the addition of TGase and soy protein isolate as a binder.
No differences in pH, water activity, proximate composition, and physico-chemical and textural hardness values were observed, indicating that RMPs could be developed with PSE pork when TGase and substrates were used in these products. Results of sensory evaluation showed that RMPs manufactured with PSE pork hams tended to have more pores and less binding capacity in the products, as compared to those with normal pork. Further study will be performed to develop RMPs with PSE pork using additional substrates or more tumbling time(>4 hr) to achieve palatability similar to those with normal pork.

후속연구

Results of sensory evaluation showed that RMPs manufactured with PSE pork hams tended to have more pores and less binding capacity in the products, as compared to those with normal pork. Further study will be performed to develop RMPs with PSE pork using additional substrates or more tumbling time(>4 hr) to achieve palatability similar to those with normal pork.

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정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성
Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts 원문보기

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정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성 Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts 원문보기

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정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성
Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts 원문보기

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