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김이슬,고보배,오수지,홍근표 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
본 연구에서는 국내산 냉동 무의 품질 향상 및 보존을 위한 냉동 및 전처리 조건을 수립하고자 하였다. 국내산 무 를 3 cm 정방형으로 세절한 뒤 자연대류 냉동, 과냉각 후 냉동, 알긴산 침지 냉동, 알긴산 코팅 냉동을 실시하였다. 과냉각 후 냉동 처리는 무를 항온 저온 수조에서 느리게 냉각시켜 빙핵 형성이 야기된 이후 냉동고로 옮겨 후냉동을 실시하였다. 알긴산 침지 냉동은 1% sodium alginate 수용액에 무를 침지 시킨 후 즉시 냉동처리를 실시하였고, 알긴산 코팅 냉동은 1% sodium alginate 수용액에 무를 약 1분간 표면에 코팅 한 후 냉동하였다. 모든 냉동 처리구는 -18°C 자연 대류식 냉동고에서 실시하였다. 해동은 유수해동 (20°C)으로 진행하였다. 알긴산 침지냉동과 알긴산 코팅 냉동 처리구는 해동감량, 전단력 측면에서 모두 자연대류 냉동 처리구보다 우수한 결과를 나타내었다. 전단력의 경우, 자연 대류 냉동 처리구는 대조구보다 증가된 결과를 보였으나 알긴산 침지 및 코팅 처리구는 대조구와 유사한 결과를 나타 내었다. 또한 해동감량 역시 자연대류냉동 처리구가 알긴산 침지 및 코팅냉동 처리구보다 높은 값을 나타내었는데, 이 는 냉동 및 해동 과정에서 조직이 파괴되어 야기된 것으로 판단되었다. 알긴산 처리구 간의 특성을 비교하였을 때, 침 지 냉동 처리구가 코팅 냉동 처리구보다 더 우수한 결과를 나타내었다. 이 결과를 토대로 sodium alginate를 통한 전처 리가 냉동 무의 품질유지에 영향을 끼친 다는 것을 알 수 있었고, 최적 조건으로는 1% Sodium alginate 수용액 침지냉 동으로 평가되었다. 따라서 sodium alginate 처리는 냉동농산물의 전처리 방법으로서 품질유지 및 향상에 기여할 것으 로 예상되었다.
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이윤경,고보배,Munkhtugs Davaatseren,홍근표 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr .) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190ºC and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing anti-oxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.
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이윤경,고보배,민상기,홍근표 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180°C without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4°C for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.
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