Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage

홍화씨가 분쇄돈육의 냉장 중 이화학적 품질에 미치는 영향

  • 박경숙 (대구공업대학교 호텔외식조리계열) ;
  • 김민주 (한진상사) ;
  • 박현숙 (대구공업대학교 호텔외식조리계열) ;
  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 정인철 (대구공업대학교 호텔외식조리계열)
  • Published : 2012.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.

본 연구는 지방대체제로 첨가한 홍화씨 분말이 내장 중 분쇄돈육의 이화학적 품질에 미치는 영향을 규명하고자 하였다. 분쇄돈육은 돈육등심 68%, 냉수 10%, 소금 2%에 돼지지방 20%(PF, control), 돼지지방 10%와 홍화씨 10%(PFS) 그리고 홍화씨 20%(SS)를 첨가하여 제조하였다. 이들은 냉장 중 pH, TBARS값, 색도, 보수력, 가열감량, 직경 감소율 및 기계적 조직감을 측정하였다. pH는 냉장 중 높아지다가 10일째 유의하게 감소했으며, 냉장 10일째의 pH는 PFS 및 SS가 PF보다 유의하게 낮았다(p<0.05). TBARS값은 냉장 중 유의하게 증가하여 냉장 10일째 PF, PFS 및 SS가 각각 1.186, 0.686 및 0.577 mg MA/kg을 나타내었다(p<0.05). 표면색깔의 경우 PF 및 PFS는 감소하였지만 SS는 유의한 차이가 없었다(p<0.05). 그리고 $a^*$값은 저장 중 감소하였지만 $b^*$값은 유의한 차이가 없었다(p<0.05). 내부색깔의 경우 PFS 및 SS의 $L^*$값은 감소하였지만 PF는 저장 중 변화가 없었다(p<0.05). PF의 $a^*$값은 저장 중 감소하였지만 SS는 증가하였다(p<0.05). 그리고 PF의 $b^*$값은 저장 중 감소하였지만 PFS 및 SS는 유의한 변화가 없었다(p<0.05). 보수력은 냉장 중 감소하였으며, SS의 보수력이 가장 높았다(p<0.05). 가열감량은 PF가 가장 높았으며, PFS 및 SS는 냉장 중 유의한 변화가 없었다(p<0.05). 직경감소율은 냉장 중 변화가 없었으며, PF의 직경감소율이 가장 컸다(p<0.05). 경도 및 저작성은 냉장 중 증가하였으며, 탄성 및 응집성은 낮아졌다(p<0.05). 이상의 결과, 홍화씨 분말은 분쇄육제품의 동물성 지방 대체제로서 효과가 있었고, 육제품을 개선하는데 용이하게 사용하기 위해서는 홍화씨 분말 10%가 적당할 것으로 판단된다.

Keywords

References

  1. Ayo J, Carballo J, Solas MT, Jimenez-Colmenero F. 2008. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chem 107(4):1547-1552. https://doi.org/10.1016/j.foodchem.2007.09.019
  2. Buege AJ, Aust SD. 1978. Microsomal Lipid Peroxidation, In Methods in Enzymology, Gleischer S. and Parker L. (ed.), Academic Press Inc., New York, pp. 302-310.
  3. Crehan CM, Hughes E, Troy DJ, Buckley DJ. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci 55(4):463-469. https://doi.org/10.1016/S0309-1740(00)00006-1
  4. Dixon HG, Scully ML, Wakefield MA. White VM, Crawford DA. 2007. The effects of television advertisements for junk food versus nutritious food on children's food attitudes and preferences. Soc Sci Med 65(7):1311-1323. https://doi.org/10.1016/j.socscimed.2007.05.011
  5. Giese, J. 1996. Fats, oils and fat replacers. Food Technol 50(1):78-83.
  6. Gok V, Akkaya L, Obuz E, Bulut S. 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Sci 89(4):400-404. https://doi.org/10.1016/j.meatsci.2011.04.032
  7. Grossi A, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V. 2011. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausage. Meat Sci 89(2):195-201. https://doi.org/10.1016/j.meatsci.2011.04.017
  8. Hiramatsu M, Takahashi T, Komatsu M, Kido T, Kasahara Y. 2009. Antioxidant and neuroprotective activities of Mogambi-benibana (safflower, Carthamus tinctorius Linne). Neurochem Res 34(4):795-805. https://doi.org/10.1007/s11064-008-9884-5
  9. Hoffman K, Hamm R, Bluchel E. 1982. Neues uber die bestimmung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62(1):87-93.
  10. Huff-Lonergan E, Lonergan SM. 2005. Mechanism of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci 71(3):194-203. https://doi.org/10.1016/j.meatsci.2005.04.022
  11. Jin Q, Shan L, Yue J, Wang X. 2008. Spectrophotometric determination of total serotonin derivatives in the safflower seeds with Ehrlich's reagent and the underlying color reaction mechanism. Food Chem 108(2):779-783. https://doi.org/10.1016/j.foodchem.2007.11.022
  12. Jung IC. 1999. Effect of freezing temperature on the quality of beef loin aged after thawing. J Korean Soc Food Sci Nutr 28(4):871-875.
  13. Keeton JT. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48(3):878-881. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
  14. Kim EO, Lee KT, Choi SW. 2008. Chemical comparison of germinated- and ungerminated-safflower (Carthamus tinctorius) seeds. J Korean Soc Food Sci Nutr 37(9):1162-1167. https://doi.org/10.3746/jkfn.2008.37.9.1162
  15. Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. 2000. Polyphenolic compounds content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J Korean Soc Food Sci Nutr 29(6):1127-1132.
  16. Kim JH, Kim JK, Kang WW, Ha YS, Choi SW, Moon KD. 2003. Chemical compositions and DPPH radical scavenger activity in different sections of safflower. J Korean Soc Food Sci Nutr 32(5):733-738. https://doi.org/10.3746/jkfn.2003.32.5.733
  17. Koyama N, Kuribayashi K, Seki T, Kobayashi K, Furuhata Y, Suzuki K, Arisaka H, Nakano T, Amino Y, Ishii K. 2006. Serotonin derivatives, major safflower (Carthamus tinctorius L.) seed antioxidants, inhibit low-density lipoprotein (LDL) oxidation and atherosclerosis in apolipoprotein E-deficient. J Agric Food Chem 54(14):4970-4976. https://doi.org/10.1021/jf060254p
  18. Laugerette F, Gaillard D, Passilly-Degrace P, Niot I, Besnard P. 2007. Do we taste fat? Biochimie 89(2):265-269. https://doi.org/10.1016/j.biochi.2006.10.011
  19. Lindahl G, Enfalt AC, von Seth G, Joseli A, Hedebro-Velander I, Andersen HJ, Braunschweig M, Andersson A, Lundstrom K. 2004. A second mutant allele (V1991) at the PRKAG3 (RN) lotus-II. Effect on colour characteristics of pork loin. Meat Sci 66(3):621-627. https://doi.org/10.1016/S0309-1740(03)00180-3
  20. Nogala-Kalucka M, Rudzinska M, Zadernowski R, Siger A, Krzyzostaniak I. 2010. Phytochemical content and antioxidant properties of seeds of unconventional oil plants. J Am Oil Chem Sco 87(12):1481-1487. https://doi.org/10.1007/s11746-010-1640-8
  21. Park KS, Park HS, Choi YJ, Moon YH, Lee KS, Kim MJ, Jung IC. 2011. Quality changes of pork patty containing lotus (Nelumbo nucifera) leaf and root powder during refrigerated storage. Korean J Life Sci 21(12):1732-1739. https://doi.org/10.5352/JLS.2011.21.12.1732
  22. Pinero MP, Parra K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. 2008. Effect of oat's soluble fibre ($\beta$-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci 80(3):675-680. https://doi.org/10.1016/j.meatsci.2008.03.006
  23. Raharjo MC, Brewer MS. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci 72(4):S282-S288. https://doi.org/10.1111/j.1750-3841.2007.00335.x
  24. Rodriguez-Carpena JG, Morcuende D, Estevez M. 2011. Partial replacement of pork back-fat by vegetable oils in burger patties: Effect on oxidative stability and texture and color changes during cooking and chilled storage. J Food Sci 76(7):C1025-C1031. https://doi.org/10.1111/j.1750-3841.2011.02327.x
  25. Sanchez-Escalante A, Torrescano G, Djenane D, Beltran JA, Roncales P. 2003. Stabilization of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. J Sci Food Agric 83(3):187-194.
  26. Siddiqi EH, Ashraf M, Al-Qurainy F, Akram NA. 2011. Salt-induced modulation in inorganic nutrients, antioxidant enzymes, proline content and seed oil composition in safflower (Carthamus tinctorius L.). J Sci Food Agric 91(15):2785-2793. https://doi.org/10.1002/jsfa.4522
  27. Suleimanov TA. 2004. Phenolic compounds from Carthamus tinctorius. Chem Natural Comp 40(1):13-15. https://doi.org/10.1023/B:CONC.0000025456.09089.84
  28. Troy DJ, Desmond EM, Buckley DJ. 1999. Eating quality of low-fat beef burgers containing fat-replacing functional blends. J Sci Food Agric 79(4):507-516. https://doi.org/10.1002/(SICI)1097-0010(19990315)79:4<507::AID-JSFA209>3.0.CO;2-6
  29. Turhan S, Sagir IS, Ustun NS. 2005. Utilization of hazelnut pellicle in low-fat beef burger. Meat Sci 71(2):312-316. https://doi.org/10.1016/j.meatsci.2005.03.027
  30. Verma SP, Sahoo J. 2000. Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Sci 56(4):403-413. https://doi.org/10.1016/S0309-1740(00)00072-3
  31. Youn DH, Park KS, Lee KS, Jung IC, Park HS, Moon YH, Yang JB. 2007. Quality and sensory score of ground pork meats on the addition of pork fat, olive oil and soybean oil. Korean J Life Sci 17(7):964-969. https://doi.org/10.5352/JLS.2007.17.7.964

Cited by

  1. Physicochemical Properties of Pork Patties with Tangerine (Citrus unshiu) during Refrigeration Storage vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.250