학술논문
클린라벨 육제품 제조를 위한 합성 아질산염 및 인산염 대체에 관한 연구 / Study on the Synthetic Nitrite and Phosphate Replacements for Clean-label Meat Products
Document Type
Dissertation/ Thesis
Author
Source
Subject
Language
Korean
Abstract
본 연구는 클린라벨 육제품 제조를 위한 합성 아질산염 및 인산염 대체 기술을 확립하기 위하여 실시되었다. 실험설계는 2 (아질산염 공급원) × 5 (합성 인산염 대체 소재) factorial design에 따라 분쇄 돈육에 두 가지의 아질산염 공급원 (100ppm NaNO2/128 ppm NaNO3의 무 분말과 스타터컬쳐)과 0.5%의 합성 인산염/합성 인산염 대체 소재 (패각칼슘, 감귤류 섬유 또는 건조 자두 분말)를 첨가하였으며, 이때 합성 인산염을 첨가하지 않은 처리구를 함께 제조하였다. 또한, 무 분말을 첨가할 경우, 질산염을 아질산염으로 환원하기 위해 S. carnosus 및 S. carnosus app.로 구성된 스타터컬쳐를 함께 첨가하였다. 모든 시료들은 pH, 가열수율, 총 유리액, 색도, 잔류 아질산염 함량, 염지 육색소, 총 육색소, 염지 효율, 지방산패도 및 조직감을 측정하였다. 또한, 합성 인산염 대체 소재를 첨가한 천연 염지 돈육 소시지는 1일, 15일, 30일 동안 냉장저장 (2−3℃)하면서 품질변화를 분석하였다.분쇄 돈육 소시지에서 아질산염 공급원은 잔류 아질산염 함량에서 높은 유의성을 보였으며 (p0.05). 그러나, 건조 자두 분말의 첨가는 분쇄 돈육 소시지의 CIE L* 및 CIE a* 값을 감소시키고 (p0.05). 그러나, 패각칼슘의 첨가는 높은 pH로 인해 가장 낮은 염지 육색소 및 총 육색소 함량을 보였다 (p0.05), 낮은 저장감량을 보였다 (p0.05). 합성 인산염을 첨가하지 않거나 감귤류 식이섬유를 첨가한 소시지들을 제외한 모든 소시지들은 저장기간 증가에 따라 CIE L* 값이 증가하였으나 (p>0.05), 저장 중 패각칼슘을 첨가한 소시지의 CIE a* 값은 크게 감소하였다 (p0.05), 저장 30일에 패각칼슘을 첨가한 소시지는 합성 인산염을 첨가하지 않거나 다른 합성 인산염 대체 소재를 첨가했을 때보다 낮은 지방산패도를 보였다 (p
This study was carried out to replace synthetic nitrite and phosphate for clean label meat products. To achieve this research goal, the experiments were analyzed in a 2 × 5 factorial design (nitrite sources by phosphate replacements). Two different sources of nitrite (either NaNO2 providing 100 ppm or radish powder providing 128 ppm as NaNO3) were used. Radish powder was added with a starter culture consisting of S. carnosus and S. carnosus app.. Samples were prepared with one of three different sources of synthetic phosphate replacements (0.5% oyster shell calcium (OSC), citrus fiber (CF), or dried plum powder (DPP) was added based on total meat mixture, respectively) or with/without 0.5% sodium tripolyphosphate (STPP). In all samples, pH value, cooking yield, total fluid separation, CIE color value, residual nitrite content, nitrosyl hemochrome, total pigment, curing efficiency, TBARS value, and texture profile analysis were measured. In addition, samong the naturally cured pork sausages with radish powder, the impacts of synthetic phosphate replacements were periodically determined on at 1, 15, and 30 days during refrigerated storage (2−3℃).Nitrite sources significantly affected only residual nitrite content in ground pork sausages (p0.05). However, the addition of DPP reduced CIE L* value and CIE a* value of ground pork sausages, and resulted in highest CIE b* (p0.05) to STPP added sausages, but had lower purge loss (p0.05) during the storage time. All sausages expect for CF or no STPP added sausages increased CIE L* (p0.05) on day 1. However, on day 30, the sausages with phosphate replacements had lower TBARS (p
This study was carried out to replace synthetic nitrite and phosphate for clean label meat products. To achieve this research goal, the experiments were analyzed in a 2 × 5 factorial design (nitrite sources by phosphate replacements). Two different sources of nitrite (either NaNO2 providing 100 ppm or radish powder providing 128 ppm as NaNO3) were used. Radish powder was added with a starter culture consisting of S. carnosus and S. carnosus app.. Samples were prepared with one of three different sources of synthetic phosphate replacements (0.5% oyster shell calcium (OSC), citrus fiber (CF), or dried plum powder (DPP) was added based on total meat mixture, respectively) or with/without 0.5% sodium tripolyphosphate (STPP). In all samples, pH value, cooking yield, total fluid separation, CIE color value, residual nitrite content, nitrosyl hemochrome, total pigment, curing efficiency, TBARS value, and texture profile analysis were measured. In addition, samong the naturally cured pork sausages with radish powder, the impacts of synthetic phosphate replacements were periodically determined on at 1, 15, and 30 days during refrigerated storage (2−3℃).Nitrite sources significantly affected only residual nitrite content in ground pork sausages (p0.05). However, the addition of DPP reduced CIE L* value and CIE a* value of ground pork sausages, and resulted in highest CIE b* (p0.05) to STPP added sausages, but had lower purge loss (p0.05) during the storage time. All sausages expect for CF or no STPP added sausages increased CIE L* (p0.05) on day 1. However, on day 30, the sausages with phosphate replacements had lower TBARS (p