Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A study on increasing the water holding capacity of retorted beef for texture softening by pre-treatment

레토르트 쇠고기의 텍스처 연화를 위한 보수력 향상에 관한 전처리 방법 연구

  • Choi, Jun-Bong (Graduate School of Hotel & Tourism, The University of Suwon) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation)
  • 최준봉 (수원대학교 호텔관광대학원) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 조원일 (씨제이제일제당(주) 식품연구소)
  • Received : 2016.06.19
  • Accepted : 2016.08.09
  • Published : 2016.12.31
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Abstract

This study was conducted to soften the tough texture of retorted beef in storage by increasing the water holding capacity (WHC) after pretreatment involving soaking and blanching in a phosphate solution. The yield of pretreated beef, based on weight as an indirect indicator of WHC, soaked in 0.35% (w/w) complex phosphates for 1 h, increased by 5-10%, in contrast to the untreated control in which the rib and shank was heated at $100^{\circ}C$ for 5-40 min. Additionally, strength of mechanical toughness in the fore rump and rib after phosphate curing at $115^{\circ}C$ for 30 min and blanching at $100^{\circ}C$ for 2 min were significantly decreased to 1.3 and $1.4kg_f$ (p<0.05) as compared to 2.0 and $1.8kg_f$ in the control, respectively. During storage of retorted beef for 30 days at $10^{\circ}C$, rib and shank pretreated with 0.35% complex phosphates exhibited a highly soft texture as compared to that of untreated beef. The softening of pretreated beef was based on the increased WHC due to complex phosphates.

고온에서 가열 살균한 쇠고기의 복합인산염 전처리 유무에 따른 조직 경화 개선 효과를 고기 보수력 증가 측면에서 고찰한 결과 고기 중량 대비 0.35% (w/w) 복합인산염을 갈비살 및 우둔살에 각각 1시간 혼합, 방치한 후 $100^{\circ}C$에서 5-40분간 가열시 무처리구 대비 보수력의 간접 지표인 중량 기반 수율이 5-10% 내외 향상되는 것으로 나타났다. $115^{\circ}C$에서 30분간 가열 살균한 쇠고기에 대한 0.35% (w/w) 복합인산염 1시간 염지 및 $100^{\circ}C$, 2분 조건의 블렌칭 공정 조합 전처리 효과를 무처리구와 비교한 결과 텍스처 개선 효과가 유의차(p<0.05) 있게 나타났다. 전처리 우둔살 및 갈비살의 기계적 질김 강도가 각각 1.3, $1.4kg_f$로서 무처리구의 2.0, $1.8kg_f$에 비해 36, 19% 텍스처 질김 정도가 개선되었다. 전처리 후 가열 살균한 쇠고기에 대한 저장시 질긴 텍스처 변화를 $10^{\circ}C$, 30일 보관 후 기계적 질김 강도 비교를 통해 고찰한 결과 갈비살 및 사태살에서 무처리구 $1.7kg_f$에 비해 $1.1kg_f$의 값을 보여 평균 35% 내외의 질긴 텍스처 개선 효과가 유의차 있게 나타났다(p<0.05).

Keywords

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