한국가금학회지 (Korean Journal of Poultry Science)

  • 제45권2호
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  • Pages.89-96
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  • 2018
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  • 1225-6625(pISSN)
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  • 2287-5387(eISSN)
한국가금학회 (The Korean Society of Poultry Science)
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Sodium Tripolyphosphate와 카놀라유 첨가가 산란 성계육으로 제조한 치킨너깃의 품질에 미치는 영향

Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat

  • 김준태 (강원대학교 동물생명과학대학 동물응용과학부) ;
  • ;
  • 정해성 (강원대학교 동물생명과학대학 동물응용과학부) ;
  • 안병기 (건국대학교 동물자원과학과) ;
  • 이성기 (강원대학교 동물생명과학대학 동물응용과학부)
  • Kim, Juntae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Utama, Dicky Tri (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Jeong, Hae Seong (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • An, Byoung Ki (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
  • 투고 : 2018.05.11
  • 심사 : 2018.06.28
  • 발행 : 2018.06.30
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초록

본 실험은 75주령 산란 성계(Hy-line) 가슴육을 이용하여 너깃을 제조하는데 STPP와 카놀라유 첨가가 이화학적 및 관능적 품질에 미치는 효과를 구명하기 위해 실시하였다. 성계육 너깃에 STPP를 0%, 0.1%, 0.2%, 0.3% 첨가할수록 수분함량과 수율 그리고 전단력과 경도가 유의적으로 증가하였다(P<0.05). 관능평가에서도 STPP 0.3%를 첨가하면 조직감과 향기 점수가 증가하였다(P<0.05). 카놀라유를 5%, 10%, 15%로 각각 첨가하여 성계육 너깃을 제조하면 카놀라유의 함량 증가에 따라 지방 유출과 수분 유출량이 증가하였지만(P<0.05), 전단력 및 경도에서는 유의적으로 감소하였다(P<0.05). 관능평가에서도 카놀라유 15%를 첨가하면 조직감과 종합적 기호도가 유의적인 증가를 나타냈다(P<0.05). 이를 종합해 보면 STPP 0.3%와 카놀라유 15%를 성계육 치킨너깃에 첨가하면 품질이 향상된 제품을 생산할 수 있다고 판단된다.

This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P<0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P<0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P<0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P<0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.

키워드

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