초록

본 연구는 돈육 패티 제조 시 첨가되는 NaCl 일부를 KCl, potassium lactate, potassium lactate 및 calcium ascorbate로 각각 40%, 30%, 30% 대체하였을 때 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향을 구명하고자 실시하였다. NaCl을 KCl과 calcium ascorbate로 대체하였을 때 제조된 돈육 패티의 가열감량을 줄이고 지방산화와 미생물의 성장을 억제하였으며, 색과 관능적 특성에는 영향을 미치지 않는 것으로 나타났다. 이러한 결과는 저염 육제품의 개발 시 NaCl의 대체제로서 KCl과 calcium ascorbate의 사용이 가능할 것으로 판단되었다. 하지만 potassium lactate는 지질 산화와 미생물의 성장 억제효과가 있었고 육색과 관능적 특성에 영향을 주지 않았으나, 가열감량이 저장 초기와 4일에 대조구와 다른 처리구들에 비해 유의적으로 높게 나타나 NaCl 대체제로 사용하기 위해서는 첨가량을 조절할 필요가 있는 것으로 사료되었다.

Abstract

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

주제어

#NaCl   #sodium-reduced pork patty   #lipid oxidation  

참고문헌 (18)

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이 논문을 인용한 문헌 (1)

1. 2010. "" Korean journal for food science of animal resources = 한국축산식품학회지, 30(4): 674~684  원문보기 상세보기