솔잎 및 녹차 추출물을 이용한 기능성 육제품 개발에 관한 연구

다국어 초록 (Multilingual Abstract)

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The purpose of these research is to develop functional sausage using plant extracts from green tea and pine needle
1. Functional properties of extracts from pine needle and green tea
The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. the results revealed the highest TBARS value in case of fish oil was used in oil emulsion. Thus, fish oil was used to investigate antioxidant ability of plant extracts from green tea and pine needle.
The antioxidant of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The important factor of lipid oxidation were Fe^(2＋) ion and active oxygen, in which were bound by plant extracts except GSH in case of Fe^(2＋) ion and Cu^(2＋) ion were existed. However, the hydroxyl radical scavenging ability of extracts were lowed, compared to extracts reacted with Fe^(2＋) ion and hemoglobin.
The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose.
The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe^(2＋) ion content. The ascorbic acid content of green tea showed 14.3mg/100g in hot water extracts and 16.7mg/100g in ethanol extracts.
Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased.
Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the most effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.
2. The functional and storage characteristics of sausage prepared from pine needle and green tea
The functional sausage was prepared to carried out to investigate functional and storage characteristics through effective extracts. This products were stored at different temperature. The changes of pH were tended to be a little ranged from pH 6.07 to pH 6.35 in control. At the same time, the pH changes treated with plant extracts showed the same tendency as control.
The treatments using natural extracts revealed a little low TBARS value during storage at 10℃. But, they were not significantly different (P＞0.05).
The nitrite scavenging ability of extracts from pine needle were higher than green tea extracts, irrespective of storage temperature. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 30℃ than those of storage at 10 ℃.
The VBN content was tended to be increased as storage time goes by, irrespective of storage temperature. The changes of VBN contents were rapidly more increased during storage at 30℃ than those of storage at 10 ℃. The treatments using plant extracts revealed a little low VBN content, compared to control during storage.
The total bacteria was tended to be increased as storage time goes by, irrespective of storage temperature. The changes of total bacteria were more increased to 2.2×10^(1)~3.2×10^(6) CFU/g during storage at 30℃ than 2.2×10^(1)~3.3 ×10^(2) CFU/g in case of storage at 10℃. The treatments using plant extracts revealed an antimicrobial activity until storage at 3 days, compared to control.
The lightness of sausage color gradually were a little more decreased during storage at 30 ℃ than those of storage at 10 ℃. Overall, the lightness of sausage color treated with pine needle extracts were a more bright than those of control. However, the redness of sausage color treated with pine needle and green tea showed the most lowest red color, compared to control.
Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. Especially, sensory score were rapidly decreased for 20 days storage at 30℃. However, the sensory scores of sausage color gradually were a little more decreased during storage at 30℃ than those of stored at 10 ℃.
In conclusion, these research suggested that pine needle and green tea were the most effective plant extracts on the basis of the functional properties(antioxidants and nitrite scavenging ability). At the same time, sausage prepared from pine needle extract was the most effective natural resources on the basis of the functional and physico-chemical properties.

목차 (Table of Contents)

• 목차 = i
• Ⅰ. 서론 = 1
• Ⅲ. 재료 및 방법 = 6
• 가. 솔잎, 녹차 추출물의 기능성 검토(실험Ⅰ) = 6
• 1. 재료 = 6
• 1) 시료조제 = 6
• 2) Oil emulsion 조제 = 6
• 3) Liposome(PC; phosphatidycholine) 조제 = 7
• 2. 실험방법 = 7
• 1) Thiobarbituric acid reactive substances(TBARS) 측정 = 7
• 2) Hydroxyl radical(·OH)의 생성 측정 = 7
• 3) Nonheme iron(비햄철) 측정 = 8
• 4) Ascorbic acid 측정 = 8
• 5) 전자공여능 측정 = 8
• 6) 아질산염 소거작용 측정 = 9
• 나. 솔잎, 녹차 추출물을 이용한 소시지의 기능적 특성 및 저장성 검토(실험Ⅱ) = 10
• 1. 재료 = 10
• 1) 소시지 제조 배합비와 제조공정 = 10
• ① 추출물 제조 및 첨가비율 = 10
• ③ 소시지 배합비율 = 10
• ③ Sausage 제조 공정 = 11
• 2. 실험방법 = 12
• 1) 시료조제 = 12
• 2) 포장재 = 12
• 3) pH 측정 = 12
• 4) Thiobarbituric reactive substances(TBARS) 측정 = 12
• 5) 잔존 아질산염 함량측정 = 12
• 6) Volatile Basic Nitrogen(VBN) 함량 측정 = 13
• 7) 시료채취와 미생물학적 검사 = 13
• 8) 색차 측정 = 13
• 9) 관능검사 = 14
• 10) 통계처리 = 14
• Ⅳ. 결과 및 고찰 = 15
• 가. 솔잎, 녹차 추출물의 기능성 검토 = 15
• 1. Oil의 종류가 지방산화에 미치는 영향 = 15
• 2. 농도별 솔잎과 녹차 추출물이 지방산화에 미치는 영향 = 17
• 3. Iron 함량 = 20
• 4. Ascorbic acid 함량 = 22
• 5. 항산화제와의 전자공여능 비교 = 22
• 6. pH별 항산화제와의 아질산염 소거작용 비교 = 25
• 나. 솔잎, 녹차 추출물을 이용한 소시지의 기능적 특성 및 저장성 검토 = 27
• 1. pH의 변화 = 27
• 2. 지방산화도 변화 = 28
• 3. 잔존 아질산염 함량의 변화 = 30
• 4. Volatile Basic Nitrogen(VBN) 함량의 변화 = 32
• 5. 총균수의 변화 = 34
• 6. 색차의 변화 = 36
• 7. 관능검사 = 39
• Ⅳ. 요약 = 42
• Abstract = 46
• Ⅵ. 참고문헌 = 50