된장첨가 돈육제품(패티, 불고기양념육)의 개발 및 저장 중 지방산화안정성 증진에 관한 연구 = Studies on development of pork products (patties, Bulgogi seasoned pork) and improvement of lipid oxidation stability with addition of Doenjang(traditional Korean soybean paste)

다국어 초록 (Multilingual Abstract)

Recently, the antioxidative capability of the soybean paste (Doenjang), traditional fermented food of Korea, have been reported many times in the report. Specially, many studies of antioxidative activity about lipid-containing foods was accomplished from model system. The addition levels of the soybean paste was used without considering sensory quality. Also, soybean paste was compared from using antioxidant agent of high level. Therefore, It is difficult to predicts the antioxidative effect or the stability of storage of the soybean paste from development condition of actual meat products. Thus, further studies are necessary to suggest the use level of soybean paste and specific applicable plans to contribute to the improvement of oxidation stability during preserving, maintaining sensory quality of meat products.
Two objectives of the work were following;
The aim of part Ⅰ was to investigate the functional properties of antioxidative activities (lipid peroxidation on the linoleic acid system, electronic donating ability; EDA), superoxide dismutase (SOD)-like activity) and nitrite scavenging ability (NSA) from soybean paste, thus giving the information about applicability of soybean paste to the development of pork products and increasing consumption of soybean paste. Furthermore, this study was to investigate changes in POV (peroxide value) and thiobarbituric acid (TBA) on lipid oxidation stability in raw and cooked pork patties (pan frying, convection oven) which was treated with 5～20%/pork 100 g levels of soybean paste during storage at refrigeration (8 days, 4℃) and freezing (6 months, -25℃) and to develop excellent seasoned pork patties containing soybean paste on mechanical and sensory characteristics.
The aim of part Ⅱ was carried out to verify antioxidative enhancing effect of Bulgogi seasoned pork adding soybean paste and develop the optimize the formulation of Bulgogi seasoned pork adding soybean paste and onion means by sensory evaluation and mixture experimental design. In other words, in the development of meat products, if various materials are mixed together, the property of products could be affected by the mixture ratio rather than the amount of each material. Usually, response surface methodology (RSM) has been used to develop the most suitable mixture ratio, but in this study, mixture experimental design (MED), of which the premise is that total amount of materials is always regular (1=100%), was applied to research relative optimum mixture ratio for each material. Hence, this study tried to seek for the optimal ratio of Bulgogi seasoned pork adding soybean paste and onion by MED. The results were summarized as follows;
In the part Ⅰ, soybean paste having the longest aging time showed higher contents of phenolic compounds, lipophilic and hydrophilic brown pigment rather than other soybean products. The antioxidative activities (lipid peroxidation on the linoleic acid emulsion system, electronic donating ability; EDA), superoxide dismutase (SOD) - like activity) and nitrite scavenging abilities of soybean paste extracts showed a higher than those of others extracts. The peroxide values, TBA and off flavor of raw and cooked pork patties was lowered by addition of soybean paste. Also, lipid oxidation stability of theirs was slightly decreased by increasing addition of soybean paste.
Pork patties containing soybean paste 3.5～5.0% was shown superior qualities such as sensory characteristics (browning color, roast flavor, soybean paste taste, savory taste, juiciness, tenderness and overall acceptability) and the mechanical characteristics (cooking yields, diameter reduction and shear force)
In the part Ⅱ, the results of antioxidative effect in Bulgogi seasoned pork adding soybean paste, soy sauce and onion revealed inhibition effect on lipid oxidation by soybean paste, soy sauce and enhanced the inhibition by adding soybean paste instead of soy sauce. Besides, as for the cooking and processing condition of seasoned pork, when 12% of soy sauce in seasoned pork formula was replaced to 9% of soybean paste, pork smell was decreased from produced seasoned pork and roast flavor, savory taste, juiciness and tenderness were increased. Moreover, as cooking loss and diameter reduction were declined, excellent Bulgogi was produced with the sensory quality of tender texture.
Briefly, lipid oxidation of pork products (patties, Bulgogi sesoned pork) were inhibited by adding soybean paste. The mechanical characteristics and sensory characteristics of the pork products were evaluated superiorly. Hence, it was desirable to use soybean paste in process of pork products.
Cholesterol oxidation products (COPs), which are generated by the oxidation during cooking, processing and preserving, are absorbed in the body and not dissolved. Therefore, they disturb sterol metabolism and are involved with the generation of arteriosclerosis, mutagenic and carcinogenic. Further research should be conducted in the future to find inhibition effect of COPs with addition of soybean paste in pork products (patties, Bulgogi seasoned pork).

목차 (Table of Contents)

• 서 론 1
• 문헌고찰 5
• Part Ⅰ. 된장첨가 분쇄돈육패티의 항산화성 검증 및 양념돈육패티 개발 11
• 제 1장. 실험재료 및 방법 11
• 1. 된장의 항산화 효과 및 아질산염소거능 조사 11
• (1) 실험재료 11
• (2) 일반성분 분석 13
• (3) 색도 측정 13
• (4) 시료의 용매별 추출물 제조 13
• (5) 페놀화합물(phenolic compounds) 측정 16
• (6) 지용성·수용성 추출물의 갈색도 측정 16
• (7) Linoleic acid system에서의 지방질 산화 측정 17
• (8) 전자공여능(Electron donating ability; EDA) 측정 18
• (9) SOD(superoxide dismutase) 유사활성 측정 18
• (10) 아질산염소거능(Nitrite scavenging ability; NSA) 측정 19
• 2. 된장첨가 돈육패티의 항산화성과 산패 지연 효과 검증 20
• (1) 실험재료 20
• (2) 시료의 제조와 가열처리 방법 20
• (3) pH 측정 24
• (4) 지방추출 24
• (5) 과산화물가 측정 24
• (6) Thiobarbituric acid(TBA)가 측정 25
• (7) 관능검사를 통한 산패취 발생시기 비교 26
• 3. 된장첨가 양념돈육패티 개발 27
• (1) 양념돈육패티 제조 27
• (2) 된장의 효소 활성 측정 29
• (3) 양념돈육패티의 물리적 특성 평가 29
• ① 조리수율 및 직경 수축률 29
• ② 색도 측정 29
• ③ 조직감(전단력) 측정 30
• (4) 관능검사 30
• (5) 지방산 분석 32
• 4. 통계적 처리 및 결과분석 32
• 제 2장. 결과 및 고찰 33
• 1. 된장의 항산화 효과 및 아질산염소거능 33
• (1) 시료의 일반성분 및 색도 33
• (2) 추출용매에 따른 추출물의 수율 36
• (3) 페놀화합물(phenolic compounds) 함량 38
• (4) 지용성·수용성 추출물의 갈색특성 41
• (5) Linoleic acid system에서의 항산화능 43
• (6) 전자공여능 47
• (7) Superoxide dismutase(SOD) 유사활성 50
• (8) 아질산염소거능 53
• (9) 항산화 관련 물질과 항산화력 및 아질산염소거능 간 상관성 56
• 2. 신선돈육패티의 냉장·냉동 저장 중 지질산화 억제 효과 59
• (1) pH 변화 59
• (2) 과산화물가 변화 61
• (3) TBA가 변화 64
• (4) 관능검사를 통한 산패취 발생시기 비교 67
• 3. 된장첨가 가열조리 돈육패티의 지방산화물 생성억제 및 육제품 품질에 미치는 영향 70
• (1) 가열처리방법에 따른 조리특성 70
• (2) pH 변화 73
• (3) 과산화물가와 TBA가 변화 75
• (4) 관능검사를 통한 산패취 발생시기 비교 79
• 4. 된장첨가 기능성 양념돈육패티 개발 82
• (1) 관능적 품질 특성 82
• (2) 물리적 품질 특성 89
• (3) 주성분분석에 의한 관능특성과 물리적 특성간의 상관성 92
• (4) 지방산 조성 99
• 5. 요약 101
• 참고문헌 103
• Part Ⅱ. 된장에 의한 돈육불고기양념육의 항산화 증진 및 배합비 개발 120
• 제 1장. 실험재료 및 방법 123
• 1. 된장첨가에 의한 돈육불고기양념육의 항산화 증진 효과 검증 123
• (1) 실험재료 및 불고기양념육 제조 123
• (2) 과산화물가와 TBA가 측정 124
• 2. 된장첨가 돈육불고기양념육 개발 124
• (1) [실험1] 된장첨가 불고기양념육의 배합비 개발 124
• ① 양념육 제조 125
• ② 양념육의 물리적·관능적 품질특성 평가 125
• (2) [실험2] 혼합물 실험법을 이용한 된장·양파첨가 돈육불고기 양념육의 최적 배합비 개발 127
• ① 양념육 제조 127
• ② 최적화를 위한 혼합물실험디자인 127
• ③ 재료 혼합비의 최적화 131
• ④ 기호도 검사 131
• 3. 통계적 처리 및 결과분석 132
• 제 2장. 결과 및 고찰 133
• 1. 된장첨가 돈육불고기양념육의 항산화증진 효과 133
• 2. [실험1] 된장첨가 돈육불고기양념육 개발 138
• (1) 물리적·관능적 품질특성 138
• (2) 주성분분석에 의한 관능특성과 물리적 특성간의 상관성 141
• 3. [실험2] 혼합물 실험법을 이용한 된장·양파첨가 돈육 불고기양념육 개발 145
• (1) 혼합물 실험계획의 적합성 145
• (2) 최적 혼합비 탐색 155
• (3) 된장·양파첨가 돈육불고기양념육의 최적화 157
• 4. 요약 160
• 참고문헌 161
• 종합적 결론 및 제언 165
• Abstract 167
• 부록 171