육계의 부산물을 활용한 천연조미료 제품 개발에 관한 연구

다국어 초록 (Multilingual Abstract)

To development natural seasoning from broiler by-products, the conditions preparing the extracts and powders were selected and their quality characteristics and sensory evaluation were analyzed. Broiler by-products, such as bone and feet, were used for preparing the extracts, with bone : feet ratios (w/w) of 9:1, 8:2, 7:3, 6:4, and 5:5. The products were extracted under atmospheric pressure(95±2oC) and under pressurization extraction(121±1oC, 0.1 MPa); the sample were subjected to these treatments for 1-5h. The powders were prepared by spray-drying, and maltodextrin (DE = 12) was added at a ratio of 10%, 20% and 30%. The optimal mixing ratios and extraction conditions were determined by quality characteristics and sensory evaluation. The optimal mixing ratio for broiler bone and feet mixtures was selected based on the result of the sensory evaluation, which showed that umami was the highest at a bone : feet ratio of 5:5, whereas appearance, flavor, and overall preference were the highest at 8:2. Therefore, the 8:2 mixing ratio was considered to be the as the optimal rato. For selecting the extraction condition (i.e., extraction method and time), quality characteristics were analyzed; soluble solid contents obtained during atmospheric pressure extraction (0.67-1.49 oBrix) and pressurization extraction (2.46-3.61 oBrix) increased with increased extraction time. The mineral contents were the highest at 3h (505.12 mg/L) following atmospheric pressure extraction, but not significantly different from those at 2h (503.17 mg/L), while the mineral contents were higher at 3h (491.12 mg/L) following pressurization extraction. The free amino acid contents were the highest at 2h (659.51 ㎍/mL) after atmospheric pressure extraction, while pressurization extraction was highest at 3h (537.63 ㎍/mL). Thus, extraction under atmospheric pressure extraction for 2h was considered as the optimal extraction condition. The nucleotide-related compounds and free amino acids were analyzed to confirm the taste compound of the powder prepared according to the wall material ratio. Inosine-5'-monophosphate(IMP) and adenosine-5'-monophosphate(AMP) were significantly higher in M10 (added 10% maltodextrn), Hypoxanthine(HxR) and inosine(Hx) contributed to flavor of meat were showed that higher in M10. The free amino acid contents of powders were the highest in M10 and decreased with increasing wall material ratio. The water absorption index (WAI) and hygroscopicity were low in M10 and water solubility index (WSI) was high. The sensory evaluate of powders showed no significant difference in appearance, but M10 was higher in flavor, umami and overall appearance.
This study confirmed the possibility of using broiler by-products as intermediate materials for the development of natural seasoning products.

목차 (Table of Contents)

• Ⅰ. 서 론 1
• Ⅱ. 재료 및 방법 4
• 1. 실험 재료 4
• 2. 육계 부산물의 혼합 비율 선정 4
• 3. 육계 부산물의 추출물 제조 6
• 가. 상압추출에 의한 추출물 제조 6
• 나. 가압추출에 의한 추출물 제조 6
• 4. 일반성분 및 이화학적 특성 9
• 가. 일반성분 9
• 나. 가용성 고형분 함량 및 색도 9
• 다. 지방산 함량 10
• 라. 무기질 함량 11
• 마. 유리아미노산 함량 12
• 5. 분무건조 분말 제조 13
• 가. 핵산관련물질 함량 14
• 가. 입자형태 및 입자크기 측정 15
• 다. 수분흡수지수(WAI) 및 수분용해지수(WSI) 15
• 라. 흡습성 16
• 6. 관능평가 16
• 7. 통계처리 16
• Ⅲ. 결과 및 고찰 17
• 1. 닭뼈와 닭발의 일반성분 17
• 2. 닭뼈와 닭발 추출물의 이화학적 특성 18
• 가. 일반성분 18
• 나. 가용성 고형분 함량 및 색도 18
• 다. 지방산 함량 20
• 3. 육계 부산물의 혼합 비율 선정 22
• 가. 일반성분 및 가용성 고형분 함량 22
• 나. 색도 25
• 다. 지방산 함량 26
• 라. 관능평가 28
• 4. 추출조건에 따른 육계 부산물의 추출물 제조 30
• 가. 추출시간에 따른 상압 추출물 제조 30
• 1) 조단백질 및 가용성 고형분 함량 30
• 2) 무기질 함량 32
• 3) 유리아미노산 함량 34
• 나. 추출시간에 따른 가압 추출물 제조 38
• 1) 조단백질 및 가용성 고형분 함량 38
• 2) 무기질 함량 40
• 3) 유리아미노산 함량 42
• 5. 육계 부산물의 최적 추출조건 선정 45
• 가. 조단백질 및 가용성 고형분 함량 45
• 나. 무기질 함량 47
• 다. 유리아미노산 함량 49
• 6. 부형제 함량에 따른 분무건조 분말의 품질특성 52
• 가. 이화학적 특성 52
• 1) 수분 함량 및 색도 52
• 2) 유리아미노산 함량 53
• 3) 핵산관련물질 함량 56
• 나. 물리적 특성 58
• 1) 입자형태 및 입자크기 58
• 2) 수분흡수지수(WAI) 및 수분용해지수(WSI) 60
• 3) 흡습성 62
• 다. 관능평가 64
• Ⅳ. 요약 66
• Ⅴ. 참고문헌 69