Effects of Initial Moisture Content on Drying Characteristics and Physicochemical Properties of Dried Meat Products = 초기 가수량이 육제품의 건조 특성 및 물리화학적 특성에 미치는 영향|RISS 상세보기

다국어 초록 (Multilingual Abstract)

Food processing, such as heating, drying, and sterilizing demands high energy consumption. In the food industry, it is important to develop new processing technologies to provide good quality foods at low prices. Therefore, this study was aimed to develop new drying processes that save energy consumption and hold good drying characteristics and physicochemical properties in meat products. Particularly, the effects of initial moisture content in the drying process of meat products were evaluated in meat jerky, semi-dried restructured sausages, and meat chip.
Meat jerky is a dried meat product with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky is prepared by injecting different concentrations of brine at different hot-air drying times (0–800 min). When the initial moisture concentration is increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, are significantly improved owing to the relatively high-water content and the formation of porous structures. The physicochemical properties (e.g., meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine are improved owing to the shortened drying time. Scanning electron microscopy images show that the beef jerky structure becomes porous and irregular during the brine injection process. This novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.
Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity, of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, these data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.
Hot air drying is used to manufacture dried meat products; however, it is expensive and time-consuming. In this study, chips were manufactured with ice contents ranging from 0 to 50% and with different hot air drying times from 0 to 580 min. An increase in ice content significantly improved the drying characteristics, such as drying time, water activity, and effective moisture diffusivity, of chips because of the high water content and the porous structure. The physicochemical properties including meat color, porosity, volatile basic nitrogen texture, and sensory perception were significantly improved in the chips added with 50% ice content because of the shortened drying time and porous structure. Optical microscopy observations show that the chip structure becomes irregular and porous with an increase in ice content. These results suggest that the addition of ice can be used as a novel processing technique in chicken chips.
Taken together, initial moisture content affected the drying characteristics and physicochemical properties of dried meat products. An increase in the initial moisture content changed the composition and generated porous structure of dried meat products. The effective moisture diffusivity was increased by the composition of dried meat products with high initial moisture content. The high moisture diffusivity shortened drying time of dried meat products. The short drying time decreased discoloration and protein denaturation of dried meat products. The hardness and shear force of dried meat products were decreased with increasing initial moisture content and porous structure. The effective moisture diffusivity of semi-dried restructured sausages and meat chips was more susceptible to initial moisture content than the effective moisture diffusivity of jerky. These data indicate that the initial moisture content could increase drying process efficiency of dried meat products and can save energy consumption during manufacturing.

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국문 초록 (Abstract)

식품가공에서 가열, 건조, 살균과 같은 공정은 많은 에너지를 소비하고 있다. 이러한 식품 가공 기술은 다양한 혁신적 개발 및 개선과정을 통하여 우수한 품질의 식품을 저비용으로 제조할 수 있다. 따라서, 본 연구에서는 건조 공정에서 필요한 에너지를 줄이고 건조 특성과 물리화학적 특성이 우수한 건조 육제품 제조 공정을 개발하였다. 초기 수분함량 증가가 육포, 반건조 재구성 소시지, 미트칩의 건조특성과 품질에 미치는 영향을 비교, 분석하였다.
육포는 건조 육제품 중 하나로 긴 저장성과 가벼운 무게, 독특한 관능적 특징을 갖고 있다. 그러나, 육포는 긴 가공시간을 요구하여 많은 에너지를 소비한다. 본 연구에서는 염지액 양을 다르게 주입하고 0분에서 800분 동안 열풍 건조하여 육포를 제조하였다. 30%의 염지액을 주입한 육포는 높은 수분함량과 다공성 구조 형성으로 인하여 건조 시간을 단축하고 유효수분 확산도를 증가시켰다. 30% 주입으로 건조 시간이 단축된 육포는 육색, 다공성, 전단력, 단백질 변패도와 같은 물리화학적 특성이 향상되었다. 주사 전자 현미경에서는 인젝션 공법이 육포의 구조에 다공성 및 불규칙한 구조를 만들어낸 것을 볼 수 있었다. 새로운 육포 제조 기술은 품질적 특징을 향상시켰고 건조 시간을 단축시켰다.
반건조 재구성 소시지는 식육을 재구성하여 높은 영양 및 경제적 가치를 구현한다. 그러나, 과도한 건조 시간은 반건조 재구성 소시지의 에너지 소비, 식감, 관능적 특징에 부정적인 영향을 미친다. 본 연구에서는 초기 수분함량이 반건조 재구성 소시지의 건조 특성 및 물리화학적 특성에 미치는 영향에 대해 연구하였다. 반건조 재구성 소시지는 서로 다른 수분함량(0-50%)으로 제조하여 건조 시간(0-580)에 따른 건조 특성을 평가하였다. 초기 수분함량이 증가할수록 반건조 재구성 소시지의 건조 속도, 유효수분 확산도, 수분 활성도와 같은 건조 특성이 향상되었다. 50% 초기 수분함량을 첨가한 반건조 재구성 소시지에서는 건조시간이 단축되어 색, 다공성, 전단력, 단백질 변패도 등의 물리화학적 특성이 향상되었다. 주사 전자 현미경을 통하여 초기 수분함량을 증가시킨 반건조 재구성 소시지에서 더 나은 다공성과 구멍 크기가 증가하였다. 결론적으로, 반건조 재구성 소시지에서 초기 수분함량 증가는 건조 특성과 물리화학적 특성을 향상시킬 수 있다.
건조 육제품을 제조하기 위하여 일반적으로 사용되는 열풍건조는 공정시간이 길고 가공 비용이 높다. 본 연구에서는 0%에서 50%의 얼음을 첨가하고 0분에서 580분까지 열풍 건조한 칩을 제조하였다. 미트칩에서 얼음 첨가량이 증가할수록 얼음이 건조되어 생긴 공극이 증가하여 건조 시간, 수분활성도, 유효수분 활성도와 같은 건조 특성을 향상시켰다. 미트칩에서 얼음 첨가량이 증가할수록 광학현미경을 통하여 다공성 구조와 불규칙한 구조를 확인할 수 있었다. 최종적으로 50% 수분함량을 첨가한 미트칩에서는 건조 시간 단축과 다공성 구조 형성으로 육색, 다공성, 단백질 변패도, 물성과 같은 물리화학적 특성과 관능적 특성이 향상되었다.
이상의 결과를 종합하여 볼 때, 건조 육제품의 건조 특성과 물리화학적 특성은 초기 수분함량에 따라 영향을 받는 것으로 확인되었다. 육제품에서 초기 수분함량이 증가함에 따라 건조 전 조성이 변화하였고, 건조 후 다공성 구조가 나타났다. 수분함량이 높은 조성일수록 건조 육제품의 유효 수분 확산도가 증가하여 건조 시간이 단축하였다. 초기 수분함량 증가로 건조 시간이 단축하였을 때, 건조 육제품의 변색 및 단백질 변패도가 감소하였다. 건조 육제품의 다공성 구조가 증가한 경우 건조 육제품의 전단력 및 경도가 감소하였으며 관능적 기호도가 증가하였다. 초기 수분함량 증가에 따른 유효수분 확산도 증가 효과는 재구성 건조 육제품에서 생육 보다 크게 나타났다. 최종적으로, 본 연구를 통해 초기 수분함량이 건조 육제품의 건조 특성 및 물리화학적 특성에 미치는 영향을 분석하였다. 이러한 결과로 경제성과 상품성이 향상된 건조 육제품 제조가 가능할 것으로 사료된다.

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식품가공에서 가열, 건조, 살균과 같은 공정은 많은 에너지를 소비하고 있다. 이러한 식품 가공 기술은 다양한 혁신적 개발 및 개선과정을 통하여 우수한 품질의 식품을 저비용으로 제조할 ...

목차 (Table of Contents)

Chapter 1. Literature Review 1
1.1. Introduction 1
1.2. Current dried meat products 4
1.3. Processing technology of dried meat products 8
1.3.1. Restructuring technology 8

Chapter 1. Literature Review 1
1.1. Introduction 1
1.2. Current dried meat products 4
1.3. Processing technology of dried meat products 8
1.3.1. Restructuring technology 8
1.3.2. Drying process 11
1.3.3. Ingredient of dried meat products 15
1.4. Moisture content in drying process 17
1.5. Porous structure in drying process 18
1.6. Drying characteristics 21
1.7. Physicochemical properties and sensory characteristics 26
1.8. Conclusion 28
Chapter 2. Effect of Different Initial Moisture Content on the Drying Characteristics and Physicochemical Properties of Beef Jerky 30
2.1. Introduction 30
2.2. Materials and methods 33
2.2.1. Preparation of beef jerky 33
2.2.2. Analysis of drying characteristics 33
2.2.3. Moisture content (MC) 34
2.2.4. Moisture ratio (MR) 34
2.2.5. Drying rate (DR) 35
2.2.6. Effective moisture diffusivity (Deff) 35
2.2.7. Analysis of physicochemical properties 36
2.2.8. Determination of water activity 36
2.2.9. pH measurement 37
2.2.10. Color evaluation 37
2.2.11. Porosity 37
2.2.12. Analysis of shear force 38
2.2.13. Volatile basic nitrogen (VBN) 38
2.2.14. Field-emission scanning electron microscopy (FE-SEM) 39
2.2.15. Statistical analysis 39
2.3. Results and discussion 40
2.3.1. Drying time of beef jerky decreased with increasing the initial moisture content 40
2.3.2. Effective moisture diffusivity of beef jerky increased with increasing the initial moisture content 43
2.3.3. pH and color of beef jerky were affected by the initial moisture content 46
2.3.4. Effect of the initial moisture content in water activity, porosity, and shear force of beef jerky 48
2.3.5. VBN of beef jerky decreased with increasing the initial moisture content 51
2.3.6. Observation of the porosity of beef jerky using FE-SEM 53
2.4. Conclusion 55
Chapter 3. Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content 56
3.1. Introduction 56
3.2. Materials and methods 58
3.2.1. Preparation of semi-dried restructured sausage 58
3.2.2. Drying procedure for semi-dried restructured sausage 58
3.2.3. Moisture content (MC) 59
3.2.4. Moisture ratio (MR) 59
3.2.5. Drying rate (DR) 60
3.2.6. Effective moisture diffusivity (Deff) 60
3.2.7. Analysis of physicochemical properties 61
3.2.8. Water activity 61
3.2.9. pH measurement 61
3.2.10. Color evaluation 62
3.2.11. Porosity 62
3.2.12. Shear force analysis 63
3.2.13. Volatile basic nitrogen (VBN) 63
3.2.14. Field emission scanning electron microscopy (FE-SEM) evaluation of microstructure 63
3.2.15. Statistical analysis 64
3.3. Results and discussion 65
3.3.1. Moisture content, moisture ratio and drying rate of semi-dried restructured sausages 65
3.3.2. Effective moisture diffusivity of semi-dried restructured sausages 68
3.3.3. pH and color of semi-dried restructured sausages 70
3.3.4. Water activity of semi-dried restructured sausages 72
3.3.5. Porosity, shear force, and VBN of semi-dried restructured sausages 74
3.3.6. Microstructure of semi-dried restructured sausages 77
3.4. Conclusion 79
Chapter 4. Effect of Ice Content on the Drying Characteristics and Physicochemical Properties of Chicken Chips 80
4.1. Introduction 80
4.2. Materials and methods 83
4.2.1. Preparation of chicken chip 83
4.2.2. Drying experiment 83
4.2.3. Analysis of drying curves 84
4.2.4. Effective moisture diffusivity (Deff) 85
4.2.5. Determination of water activity 86
4.2.6. Analysis of physicochemical properties 86
4.2.7. pH measurement 86
4.2.8. Color evaluation 87
4.2.9. Porosity 87
4.2.10. Texture profile analysis 88
4.2.11. Volatile basic nitrogen (VBN) 88
4.2.12. Optical microscope 89
4.2.13. Sensory evaluation 89
4.2.14. Statistical analysis 89
4.3. Results and discussion 91
4.3.1. Drying time of chicken chips decreased with increasing ice content 91
4.3.2. Effective moisture diffusivity of chicken chips increased with increasing ice content 94
4.3.3. Effect of ice content in pH and color of chicken chips 97
4.3.4. Water activity of chicken chips decreased with increasing ice content 99
4.3.5. The influence of ice content on porosity, hardness, number of peaks and VBN of chicken chips 101
4.3.6. Effect of ice content on the chip observation of porosity 104
4.3.7. Taste and texture of chicken chips improved by ice content 107
4.4. Conclusion 109
References 110
Abstract (in Korean) 132

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