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축산식품과학과 산업, v.5 no.2, 2016년, pp.77 - 84
정종연 (경성대학교 식품응용공학부)
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| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 염지는 무엇인가? | 염지, 즉 ‘Curing’은 불고기나 양념갈비를 제조할 때 ‘양념’하는 것과는 다소 다른 개념이다. 염지는 소금과 함께 질산염(nitrate) 또는 아질산염(nitrite)을 육제품 제조시 첨가하는 것을 뜻하는 것으로, ‘Cure’의 의미는 화학적 물질로서의 질산염/아질산염을 말하거나 질산염/아질산염을 식육에 첨가한다는 뜻이다(Sebranek and Bacus, 2007). 육제품에서 합성 아질산나트륨(sodium nitrite) 만큼 각종 언론매체와 소비자들에게 우려의 대상이었던 식품첨가물은 없을 듯하다. | |
| 아질산염은 어떤 화합물들로 전환 가능한가? | 아질산염(nitrite)은 육내에서 산화제, 환원제, 또는 니트로조화제로서 역할을 할 수 있는 매우 반응성이 높은 화합물이기 때문에 질산염(nitrate), 질산(nitric acid) 및 일산 화질소(nitric oxide)와 같은 관련 화합물들로 전환될 수 있다. 특히 육제품의 염지과정 중 아질산염으로부터 일산화질소의 형성은 염지반응을 위해 필수적인 전제조건인 것이다(Møller and Skibsted, 2002). | |
| 한국형 합성 아질산염 대체기술 연구가 필요한 이유는? | 기존의 방식처럼 합성 아 질산염을 사용하거나 직접 또는 간접적인 대체기술로 아질산염을 대체하여 생산 및 제조되는 육제품들은 각각 특장점이 있을 것이다. 끝으로 합성 아질산염을 대체하기 위해 사용되는 채소 농축분말 및 배양 미생물들은 대부분 값비싼 수입산에 의존하고 있으므로 국내 현실에 맞는 ‘한국형’으로의 개발 및 관련 연구가 지속적으로 필요하다. |
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