Journal of Practical Agriculture & Fisheries Research (현장농수산연구지)

Korea National University of Agriculture and Fisheries (국립한국농수산대학교 교육개발센터)
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Research on Water Holding Capacity of Chicken Breast Meat Cured with Bamboo Salt

죽염을 이용한 염지 닭가슴살의 보수력에 대한 연구

  • Seung-taek Lee (R & D Center, Donghae Food) ;
  • Miri Park (Food Functionality Research Division, Korea Food Research Institute) ;
  • Suhyup Lee (Deparment of Livestock, Korea National University of Agriculture and Fisheries) ;
  • Jeehwan Choe (Deparment of Livestock, Korea National University of Agriculture and Fisheries)
  • 이승택 ((주)동해식품 R&D 센터) ;
  • 박미리 (한국식품연구원 기능성식품소재연구단) ;
  • 이수협 (국립한국농수산대학교 축산학부) ;
  • 최지환 (국립한국농수산대학교 축산학부)
  • Received : 2024.06.12
  • Accepted : 2024.07.03
  • Published : 2024.09.30
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Abstract

This study was conducted to evaluate bamboo salt usage as a curing agent of chicken breast meat focusing on water holding capacity. Chicken breast meat with a lightness greater than 48 and less than 53 was selected and randomly allocated to five treatment groups. The five treatments were as follows: 1) unsalted control (C), 2) bamboo salt 2.1% (w/w, BS), 3) refined salt 2.1% (w/w, S), 4) sodium polyphosphate 2.1% (w/w, SP), and 5) mixed refined salt and sodium polyphosphate 4.2% (w/w, S+SP). Measurements related to water holding capacity were brine absorption, drip loss, filter paper compression loss, and cooking loss. There was no significant difference in brine absorption between BS, S, and SP treatments except for the control, and S+SP treatment showed the highest brine absorption (P<0.05). Drip loss was also not significantly different between BS, S, and SP treatments. However, the S+SP treatment had significantly (P<0.05) less drip loss than the SP treatment, and the control had the least (P<0.05) drip loss compared with the curing treatment. No significant differences were observed in Filter paper compression loss and cooking loss between treatments regardless of curing or not and curing agents. In conclusion, considering that the concentration of 4.2% in the S+SP treatment was twice the concentration of the other curing treatments, bamboo salt which has various beneficial physiological effects and contains many minerals can be used as a curing agent without compromising the water holding capacity of chicken breast meat.

본 연구는 죽염을 사용하여 염지한 닭가슴살의 보수력 관련 품질을 분석하여 죽염의 염지제로서 사용가능성을 평가하기 위해 실시했다. 이를 위해 명도 48 초과 53 미만의 닭가슴살을 선별하여 연구에 사용하였다. 선별된 닭가슴살은 무작위로 5개의 처리군에 배분하였다. 닭가슴살의 처리는 다음과 같이 총 5개로 하였다; 1) 염지하지 않은 대조군(C), 2) 죽염 2.1%(w/w, BS), 3) 정제염 2.1%(w/w, S), 4) 폴리인산나트륨 2.1%(w/w, SP), 그리고 5) 정제염과 폴리인산나트륨 혼합처리구 4.2%(w/w, S+SP). 보수력 관련 품질측정은 염지액흡수율, 육즙손실량, 여과지 압착 감량, 그리고 가열감량을 측정하였다. 대조군을 제외한 BS, S, 그리고 SP 처리구 사이의 염지액흡수율은 유의적 차이가 없었으며, S+SP 처리구는 유의적으로 가장 높은 염지액흡수율을 나타냈다(P<0.05). 육즙손실량에서도 BS, S, SP 처리구는 유의적 차이가 없었다. 반면에 S+SP 처리구는 SP 처리구에 비해 유의적으로(P<0.05) 육즙손실량이 적었으며, 대조구는 염지처리구에 비해 가장(P<0.05) 육즙손실량이 적었다. 여과지 압착 감량과 가열감량은 염지처리 유무와 염지제 차이에 따른 통계학적 차이가 없는 것으로 나타났다. 결론적으로 정제염과 폴리인산나트륨 혼합처리구의 경우, 농도가 4.2%로 다른 염지처리구에 비해 농도가 2배인 것을 고려한다면, 죽염은 여러 생리활성 효과와 다양한 미네랄을 공급할 수 있을 뿐만 아니라 염지제로서 닭가슴살의 보수력 저하없이 사용가능할 것으로 판단된다.

Keywords

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