Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparison of Pork Patty Quality Characteristics with Various Binding Agents

결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Park, Jong-Dae (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Seo, Dong-Ho (Food Processing Research Center, Korean Food Research Institute) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Oh, Nam-Su (Institute of Dairy Food Research, Seoul Dairy Cooperative) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 박종대 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 서동호 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 오남수 (서울우유 중앙연구소) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2015.08.20
  • Accepted : 2015.10.08
  • Published : 2015.10.31
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Abstract

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다.

Keywords

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