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축산물 및 가공 : 물 및 에탄올 추출을 통해 제조된 홍삼 추출물의 첨가가 저장 중 가열 돈육패티의 툼질특성에 미치는 영향
김일석 ( Il Suk Kim ),양미라 ( Mi Ra Yang ),진상근 ( Sang Keun Jin ),박재홍 ( Jae Hong Park ),추교문 ( Gyo Moon Chu ),김재영 ( Jae Young Kim ),감석남 ( Suk Nam Kang ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.5
The objective of this study was to investigate the effect of red ginseng extracted with water extract(WE) and 50% ethanol extract(EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity(WHC) was observed in samples supplemented with ≥0.5% WE(p<0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ≥0.5% WE or EE showed a significantly higher redness(a*-value) compared to the control(p<0.01). The total plate counts(TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen(VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses >0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.