Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Quality Characteristics of Beef Jerky According to the Kinds of Saccharides and the Concentrations of Green Tea Powder

당의 종류와 녹차가루 첨가량에 따른 육포의 품질특성

  • 박금순 (대구가톨릭대학교 가정관리학과) ;
  • 이선주 (대구가톨릭대학교 가정관리학과) ;
  • 정외숙 (대구산업정보대학 조리과)
  • Published : 2002.04.01
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Abstract

The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea Powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

본 연구는 한국 전통적 인 육포제조법을 이용하여 일반화되지 않은 육포제조와 기호적인 제한점을 보완하고 건강, 기호식품인 녹차를 첨가하여 육포를 제조하여 품질특성과 기호도를 조사하였다. 육포의 수분함량은 당을 첨가한 육포군이 대조군보다 높았고 올리고당을 첨가한 육포군이 다른 당을 첨가한 군보다 수분 함량이 높았다. 또 녹차가루 함량이 증가할수록 수분함량이 증가되어 유의적인 차이를 보였으며 아미노산의 함량은 필수아미노산에서는 leucine, isoleucine, lysine이, 비필수아미노산은 glutamic acid, alanine, aspartic acid 순으로 높았다. 관능검사에서 색과 견고성은 녹차가루 함량이 증가할수록 증가하였고 촉촉함은 꿀 첨가군이 설탕, 올리고당을 첨가한 군보다 높았다. 색도 측정에서는 녹차가루 첨가량이 높을수록 명도값(L)은 낮았고 적색도(a), 황색도(b)은 높았으나 당의 종류는 영향을 미치지 않았다. 또 기계적 측정에서 견고성은 녹차가루 함량이 증가할수록 높았고 꿀 첨가군이 설탕, 올리고당을 첨가한 육포군보다 높았다. 점착성와 파쇄성은 녹차가루함량이 증가할수록 증가되었으며 꿀, 설탕, 올리고당을 첨가한 육포군은 대조군보다 낮았다. 탄력성은 녹차가루함량이 증가할수록 낮았으나 녹차가루 3%군은 대조군보다 다소 높았다. 관능검사간의 상관관계에서 색은 향기, 연화성과 정의 관계이고 맛은 촉촉함, 전반적인 기호도와 정의 관계로 유의성이 있었다. 관능검사와 기계적 검사의 상관관계는 관능검사의 촉촉함은 기계적 검사의 명도값(L), 응집성 , 탄력성과 정의 관계를, 견고성, 점착성과는 부의 관계를 보였다. 전반적인 기호도는 설탕과 녹차가루 3%를 첨가하여 제조한 육포군이 가장 좋게 나타났다.

Keywords

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