초록

○ 연구결과
본 실험에서 천연연화제로 사용한 키위분말과 배분말은 모두 식육연육효과를 가지고 있는 것으로 확인되었으며, 혼합인산염을 통한 품질개선효과도 확인하였다. 특히 키위는 적은 양으로도 연육효과가 있어, 앞으로 저급한우갈비에 효과적인 사용이 기대된다. 키위 0.5%정도와 인산염 0.2%정도를 혼합사용시 경제적인 면과 연도 증진효과에 우수하고 72시간 정도까지 우수한 품질을 보인다.

Abstract ▼

Ⅳ. Results and recommendation for application
1. ltesults
It has been maintained the same quality, wihile samples were stored at 4±1℃. TBA value were showed the following results as 0.12±0.03~0.60±0.O5 mg malonaldehyde/kg by aerobic packaged, 0.23±0.02~2.69±0.14 mg malonaldehyde/kg by MAP and

Ⅳ. Results and recommendation for application
1. ltesults
It has been maintained the same quality, wihile samples were stored at 4±1℃. TBA value were showed the following results as 0.12±0.03~0.60±0.O5 mg malonaldehyde/kg by aerobic packaged, 0.23±0.02~2.69±0.14 mg malonaldehyde/kg by MAP and 0.17±0.01~0.51±0.O5 mg malonaldehyde/kg by vacuum packaged. VBN value were showed the following results as 7.84±0~24.17±2.41 mg/100g by aerobic packaged, 8.12±0.43~16.52±1.01mg/100g by MAP and 0.17±2.54~21.84±0.48 mg/100g by vacuum packaged. pH were showed the following results as 5.14~6.62 by aerobic packaged, 5.69~6.59 by MAP and 5.14~6.60 by vacuum packaged. Aerobic packing's L value brought 33.86±0.97~37.87±4.08, a value brought 15.14±5.55~22.22±4.76 and b value brought 6.77±1.67~8.45±1.36 MAP L caused the value of 33.32±1.42~39.58±4.08, a caused the value of 5.92±0.16~15.26±0.60 and b caused the value of 5.80±5.58~9.13±0.74 Vacuum packaged L caused the value of 33.27±2.34~40.67±1.83, a caused the value of 12.60±0.92~19.73±2.50 and b caused the value of 5.56±0.30~9.58±0.81 It didn't make much difference in amount of total bacteria. e-coli didn't exist at all. psychrotrophic bactcria counts remained almost same. MFl value increased a little. It ha been experimented to know that which ingredient was most effected by saIt, unrefined sugar, semi-refined sugar, refined sugar, black pepper, ground garlic, mixed oil..
The study was carried out to determine their tenderness improving effect when natural tenderizers such as kiwi and pear or phosphates were added to the low-grade seasoned Hanwoo ribs.
To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(myofibrillar fragmentation index) values were 341.4. 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(P<0.001).
Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the amount of pear powder increased. It required 3% per kg for pear powder to have a concrete tenderizing effect on ribs. When pear powder was added in excess of 3%, the tenderizing effect on libs was high. However, the volume of pear powder was too big to cover the whole area of the rib, making it unpractical. Phosphates over 0.3% resulted in the tenderness improving effect.
As the amount of kiwi and pear powder added increased, the water-holding capacity(WHC) decreased(P<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In the case of drip loss, as the amount of kiwi and pear powder increased, it increased. However, it was decrcased as phosphates incrcased. As for meat color, L-value of pear treatment group was similar to that of control and a-value was increased more in 0.1~0.3% kiwi powder, 0.5~1.0% powder and 0.3~0.5% phosphates than control. But meat color of seasoned ribs was changed by the presence of sugar and garlic in the seasonings.
With sensory evaluation, kiwi 0.3% and phosphates 0.5% groups showed highest values of juiciness(P<0.01), tenderness(P<0.001) and acceptability(P<0.001) among treatments. Within pear groups O.3% group gave the highest acceptability.
The results from this experiment suggested that kiwi and pear powder could be used as a natural tenderizer to improve the tenderness of low-grade ribs while phosphates could be used to improve the quality of the seasoned ribs.
The best condition was seen by that range in 0.5% and phosphate 0.2% after 72 hours. Especially, kiwi showed such a tenderizing effect even in small amount that it would be used effectively to improve the tenderness of low-grade Hanwoo ribs.
2. Recommendation
Manufacturing the natural tenderizers, phosphates and the seasoning can be applied in fields in near future. These products are going to distribute to market easily and utilization of kiwi can be improved. Manufacturing methods of the natural tenderizers, phosphate and the seasoning were advantaged.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 7
• CONTENTS ... 11
• 목차 ... 12
• 제1장 연구개발과제의 개요 ... 13
• 제1절 연구개발의 목적 ... 13
• 제2절 연구개발의 필요성 ... 13
• 제3절 연구의 범위 ... 17
• 제2장 국내외 기술개발 현황 ... 19
• 제1절 국내현황 ... 19
• 제2절 국외현황 ... 20
• 제3장 연구개발 수행 내용 및 결과 ... 23
• 제1절 양념 갈비의 냉장 저장 중 포장 방법에 따른 품질 변화 조사 분석을 통한 유통기간 확립 ... 23
• 제2절 양념한우갈비의 유통과정 중 육색 유지 기술 개발 ... 36
• 제3절 저급 한우갈비의 품질 개선을 위한 연화제 및 품질개선제의 효과 ... 61
• 제4절 연화제 및 품질개선제의 혼합사용 최적 조건 개발 ... 77
• 제4장 목표 달성도 및 관련 분야에의 기여도 ... 109
• 제5장 연구 개발 결과의 활용 계획 ... 110
• 제6장 연구 개발 과정에서 수집한 해외 과학 기술 정보 ... 111
• 제7장 참고문헌 ... 112
• 끝페이지 ... 118