축산식품과학과 산업

  • 제10권1호
  • /
  • Pages.16-21
  • /
  • 2021
  • /
  • 2287-3686(pISSN)
  • /
  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

식물성 대체육의 유사 육색 형성을 위한 기술 동향

Current Trends of the Technology to Form Meat-like Color of Plant-Based Meat Alternatives

  • 함윤경 (상지대학교 동물자원학과) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 김재현 (경상국립대학교 동물생명과학과) ;
  • 양한술 (경상국립대학교 응용생명과학부) ;
  • 김현욱 (경상국립대학교 동물생명과학과)
  • Ham, Youn-Kyung (Department of Animal Science, Sangji University) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute(KFRI)) ;
  • Kim, Jae-Hyun (Department of Animal Science & Biotechnology, Gyeongsang National University) ;
  • Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University) ;
  • Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongsang National University)
  • 발행 : 2021.05.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

키워드

참고문헌

  1. 박미성, 박시형, 이용성. 2020. 대체식품 현황과 대응과제. KREI 농정포커스 제190호. 한국농촌경제연구원.
  2. Aguirrezabal MM, Mateo J, Dominguez MC, Zumalacarregui JM. 2000. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Science 54:77-81. https://doi.org/10.1016/S0309-1740(99)00074-1
  3. Choi YS, Kim TK, Jeon KH, Park JD, Kim HW, Hwang KE, Kim YB. 2017. Effects of pre-converted nitrite from red beet and ascorbic acid on quality characteristics in meat emulsions. Korean Journal for Food Science of Animal Resources 37(2):288-296. https://doi.org/10.5851/KOSFA.2017.37.2.288
  4. Codex Food Chemicals. 1996. 4th ed. Food and Nutrition FCC IV/Monograph Specification for caramel color. National Academy Press, Washington DC.
  5. Davies MJ, Mathieu C, Puppo A. 1998. Leghemoglobin: Properties and reactions. Advances in Inorganic Chemistry, 46:495-542. https://doi.org/10.1016/S0898-8838(08)60154-3
  6. FDA. 2020. GRAS Notice No. GRN 000737.
  7. Gomez R, Alvarez-Orti M, Pardo JE. 2008. Influence of the paprika type on redness loss in red line meat products. Meat Science 80(3):823-828. https://doi.org/10.1016/j.meatsci.2008.03.031
  8. Herbach KM, Stintzing FC, Carle R. 2004. Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparation. Journal of Food Science 69(6):C491-C498. https://doi.org/10.1111/j.1365-2621.2004.tb10994.x
  9. Jeong HJ, Lee HC, Chin KB. 2010. Effect of red beet on quality and color stability of low-fat sausages during refrigerated storage. Korean Journal for Food Science of Animal Resources 34(4):472-481. https://doi.org/10.5851/KOSFA.2014.34.4.472
  10. Jin SK, Choi JS, Moon SS, Jeong JY, Kim GD. 2014. The assessment of red beet as a natural colorant, and evaluation of quality properties of emulsified pork sausage containing red beef powder during cold storage. Korean Journal for Food Science of Animal Resources 34(4):472-481. https://doi.org/10.5851/KOSFA.2014.34.4.472
  11. Jin Y, He X, Andoh-Kumi K, Fraser R, Lu M, Goodman RE. 2018. Evaluating potential risks of food allergy and toxicity of soy leghemoglobin expressed in Pichia pastoris. Molecular Nutrition & Food Research 62:1700297. https://doi.org/10.1002/mnfr.201700297
  12. Kim GH, Chin KB. 2021. Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage. Journal of Animal Science and Technology 63(2):394-404. https://doi.org/10.5187/jast.2021.e27
  13. MacKenzie KM, Boysen BG, Field WE, Petsel SRW, Chappel CI, Emerson JL, Stanley J. 1992. Toxicity studies of caramel color III and 2-acetyl-4(5)-tetrahydroxybutylimidazole in F344 rats. Food and Chemical Toxicology 30(5):417-425. https://doi.org/10.1016/0278-6915(92)90069-W
  14. Mancini RA, Hunt MC. 2005. Current research in meat color. Meat Science 71(1):100-121. https://doi.org/10.1016/j.meatsci.2005.03.003
  15. Revilla I, Quintana AMV. 2005. The effect of different paprika types on the ripening process and quality of dry sausages. International Journal of Food Science and Technology 40:411-417. https://doi.org/10.1111/j.1365-2621.2005.00944.x
  16. Rymbai H, Sharma RR, Srivastav M. 2011. Biocolorants and its implications in health and food industry - A review. International Journal of PharmTech Research 3(4):2228-2244.
  17. Sengar G, Sharma HK. 2012. Food caramels: A review. Journal of Food Science and Technology 51(9):1686-1696. https://doi.org/10.1007/s13197-012-0633-z
  18. Seyedrazi N, Razavi SH, Emam-Djomeh Z. 2011. Effect of different pH on canthaxanthin degradation. International Journal of Nutrition and Food Engineering 5(11):653-657.
  19. Tomasevic I, Djekic I, Font-i-Furnols M, Terjung N, Lorenzo JM. 2021. Recent advances in meat color research. Current Opinion in Food Science 41:81-87. https://doi.org/10.1016/j.cofs.2021.02.012
  20. Tzoneva RD, Mishonova-Alexova EI. 1998. A calorimetric study of pH-dependent thermal unfolding of leghemoglobin from a soybean. Biochemica et Biophysica Acta 1364:420-424. https://doi.org/10.1016/S0005-2728(98)00087-5