한국축산식품학회지 (Food Science of Animal Resources)

  • 제28권5호
  • /
  • Pages.567-573
  • /
  • 2008
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

NaCl, KCl, Potassium Lactate와 Calcium Ascorbate의 첨가가 저장 중 저염 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향

Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties

  • 문성실 ((주)선진 기술연구소) ;
  • 김영태 ((주)선진 기술연구소) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과)
  • 발행 : 2008.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

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.

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.

키워드

참고문헌

  1. Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-308 https://doi.org/10.1016/S0076-6879(78)52032-6
  2. Cheng, J. H., Wang, S. T., and Ockerman, H. W. (2007) Lipid oxidation and color change of salted pork patties. Meat Sci. 75(1), 71-77 https://doi.org/10.1016/j.meatsci.2006.06.017
  3. Demos, B. P., Forrest, J. C., Grant, A. L., Judge, M. D., and Chen, L. F. (1994) Low-fat, no added salt in restructured beef steaks with various binders. J. Muscle Foods 5, 407-418 https://doi.org/10.1111/j.1745-4573.1994.tb00547.x
  4. Gelabert, J., Gou, P., and Arnau, J. (2003) Effect of sodium chloride replacement on come characteristics of fermented sausages. Meat Sci. 65(2), 833-839 https://doi.org/10.1016/S0309-1740(02)00288-7
  5. Gillette, M. (1985) Flavor effects of sodium chloride. Food Technol. 39, 47-52, 56
  6. Hand, L. W., Terrell, R. N., and Smith, G. C. (1982) Effects of chloride salt, method of manufacturing and frozen storage in sensory properties of restructured pork roast. J. Food Sci. 47, 1771-1772 https://doi.org/10.1111/j.1365-2621.1982.tb12878.x
  7. Knock, R. C., Seyfert, M., Hunt, M. C., Dikeman, M. E., Mancini, R. A., Unruh, J. A., Higgins, J. J., and Monderen, R. A. (2006) Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Meat Sci. 74(2), 312-318 https://doi.org/10.1016/j.meatsci.2006.03.029
  8. Marsh, A. C. (1983) Processes and formulations that affect the sodium content of foods. Food Technol. 37(7), 45-49
  9. Nielsen, G. S., Petersen, B. R., and Moller, A. J. (1995) Impact of salt, phosphate and temperature on the effect of a transglutaminace (FXIIIa) on the texture of restructured meat. Meat Sci. 41(3). 293-299 https://doi.org/10.1016/0309-1740(94)00002-O
  10. Ruusunen, M. and Puolanne, E. (2005) Reducing sodium intake from meat products. Meat Sci. 70(3). 531-541 https://doi.org/10.1016/j.meatsci.2004.07.016
  11. SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  12. Sofos, J. N. (1984) Antimicrobial effects of sodium and other ions in foods : a review. J. Food Saf. 6(1), 45-78 https://doi.org/10.1111/j.1745-4565.1984.tb00478.x
  13. Sofos, J. N. (1986) Use of phosphates in low-sodium meat products. Food Technol. 40(9), 52-64
  14. Tan, W. and Shelef, L. A. (2002) Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Sci. 62(1), 27-32 https://doi.org/10.1016/S0309-1740(01)00223-6
  15. Terrell, R. N. (1983) Reducing the sodium content of processed meats. Food Technol. 37(7), 66-71
  16. Tseng, T. F., Liu, D. C., and Chen, M. T. (2000) Evaluation of transglutaminase on the quality of low-salt chicken meatballs. Meat Sci. 55(4), 427-431 https://doi.org/10.1016/S0309-1740(99)00172-2
  17. WHO (1990) Diet, nutrition and the prevention of chronic diseases. Technical report series 797, Geneva
  18. Kim, I.-S., Jin, S.-K., Park, K.-H., Jung, G.-J., Kim, D.-H., Lee, M., Choi, J.-S., and Hoe, S.-K., Physicochemical properties of pork loin marinated with a NaCl and sodium tripolyphosphate solution and sensory attributes of tomato saucestewed products using marinated loin. Korean J. Food. Sci. Ani. Resour. 26(4), 411-417

피인용 문헌

  1. Healthier meat products as functional foods vol.86, pp.1, 2010, https://doi.org/10.1016/j.meatsci.2010.04.021
  2. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.783
  3. Meat as a functional food with special reference to probiotic sausages vol.44, pp.10, 2011, https://doi.org/10.1016/j.foodres.2011.07.033
  4. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties vol.133, 2017, https://doi.org/10.1016/j.meatsci.2017.05.021
  5. Effect of Organic Acid Salts and Chitosan on Case-Ready Packed Ground Beef and Pork Patties vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.674
  6. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate vol.47, pp.3, 2016, https://doi.org/10.1111/jtxs.12169
  7. Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion vol.45, pp.4, 2016, https://doi.org/10.3746/jkfn.2016.45.4.551
  8. Effects of NaCl/Nitrite Reduction Levels on Quality Characteristics and Storage Stability of Pork Patties vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.566