[논문]돌산갓 분말이 첨가된 닭가슴살 육포 튀김의 품질적 특성

오선경; 최명락

doi:10.5352/jls.2020.30.12.1042

돌산갓 분말이 첨가된 닭가슴살 육포 튀김의 품질적 특성
Quality and Antioxidant Properties of Fried Chicken Breast Jerky Supplemented With Dolsan Leaf Mustard Powder (Brassica juncea) 원문보기

생명과학회지 = Journal of life science, v.30 no.12, 2020년, pp.1042 - 1053

오선경 (전남대학교 생명산업공학과) , 최명락 (전남대학교 생명산업공학과)

초록
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돌산갓 분말을 첨가한 닭가슴살 육포의 이화학적 특성, 항산화활성, 색도, 관능평가 및 sinigrin함량을 120일동안 저장하면서 측정하였다. 돌산갓 분말을 첨가하지 않은 대조군(Control)과 돌산갓 분말을 0.04 g(S-1, S-3)과 0.3 g(S-2, S-4)을 첨가한 제품군을 25℃과 60℃에 보관하면서 실험하였다. pH변화는 25℃과 60℃에서 저장 기간 동안 계속 감소하였고, S-1은 다른 제품들보다 높은 pH를 나타내고 있다. 산가와 과산화물가 25℃과 60℃에서 증가하였지만 대조군보다 억제되었다. 항산화활성은 총폴리페놀, 총플라보노이드, 전자공여능(EDA), ABTS radical 소거활성 및 Ferric reducing antioxidant power (FRAP) 항목으로 측정하였다. 전체적으로 항산화활성은 저장기간 동안 감소하였고 특히 대조군은 S-2, S-4 보다 낮은 활성을 나타냈다. 단단한 정도(Hardness)와 검성(gumminess)은 돌산갓 첨가량이 증가할수록 단단함과 검성은 S-2, S-4에서 높게 나타내고 있다. 또한 sinigrin 함량도 돌산갓 분말 첨가량이 증가할수록 높게 나타났다. 색도는 저장기간 동안 증가와 감소를 반복하면서 120일째에는 0일째와 비슷한 값을 나타냈다. 관능평가는 색, 향, 맛, 조직감, 전반적인 기호도로 25℃에 저장한 S-2와 S-4에서 높은 점수를 받았다. 돌산갓 분말 첨가량이 높은 제품일수록 저장기간 동안 산가와 과산화물가를 억제하였고, 물성과 색도는 감소와 항산화성 활성을 증가시킴으로써 닭가슴살 육포튀김의 품질향상에 효과적일 것으로 예상된다.

Abstract ▼ AI-Helper

The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.

주제어

표/그림 (6)

표 Table 1. Frying batter ingredients and Dolsan leaf mustard powder concentration for each group
그림 Fig. 1. Changes in pH (A, B), acid value (C, D) and peroxide value (E, F) for fried chicken breast jerky over 120 days of storage at 25℃ and 60℃.
표 Table 2. Changes in the antioxidant activities of fried chicken breast jerky over 120 days of storage
표 Table 3. Changes in sinigrin content and textural properties of fried chicken breast jerky over 120 days of storage
표 Table 4. CHanges in the sensory evaluation of fried chicken breast jerky over 120 days of storage
그림 Fig. 2. Changes in color values of the fried chicken breast jerky over 120 days of storage at 25℃ and 60℃.

AI 본문요약
AI-Helper

데이터처리

One-way analysis of varance (ANOVA) and Duncan’s test were used to evaluate multiple comparisons on SPSS version 21.0 (SPSS Institute, Chicago, IL, USA)

이론/모형

Ten trained panelists, all of whom were graduate students from the Chonnam National University, performed the sen- sory evaluations. The color, flavor, taste, texture and overall acceptability were evaluated using a 9-point scale (1 = very weak, 3=little weak, 5=moderate, 7 = little strong, 9 = very strong).

성능/효과

In the physicochemical change, antioxidant activity, sini- grin content, color change, and sensory evaluation of fried chicken breast jerky products added with DLMP, the func- tionality increased as the amount of DLMP added increased. However, since studies on the separaion, purification, and identification of sinigrin and its derivatives, which are major components of DLMP are insufficient these studies will need to be further conducted in order to be used as functional food materials in the future.

후속연구

In the physicochemical change, antioxidant activity, sini- grin content, color change, and sensory evaluation of fried chicken breast jerky products added with DLMP, the func- tionality increased as the amount of DLMP added increased. However, since studies on the separaion, purification, and identification of sinigrin and its derivatives, which are major components of DLMP are insufficient these studies will need to be further conducted in order to be used as functional food materials in the future.

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