카놀라유 겔과 감껍질 분말 첨가가 저지방 분쇄돈육의 이화학적 품질 및 관능 특성에 미치는 영향 (Effects of Canola Oil Gel and Persimmon Peel Powder on Physicochemical and Sensory Characteristics of Low-Fat Ground Pork Meat)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 30권 / 2호 / 129 ~ 138페이지
· 저자명 : 이경숙, 이시형, 심동욱, 최영준, 이경수, 박기태, 최강원, 정인철

초록

This study examined the effect of canola oil and persimmon peel powder as pork fat replacements on the physicochemical and sensory characteristics of low-fat ground pork meat. Four treatments were performed: control (T0, 20% pork fat) and three low-fat formulations, T1 (canola oil 160 g, persimmon peel powder 40 g, ice water 180 g, and carrageenan 20 g), T2 (canola oil 160 g, persimmon peel powder 80 g, ice water 140 g, and carrageenan 20 g) and T3 (canola oil 160 g, persimmon peel powder 120 g, ice water 100 g, and carrageenan 20 g). Moisture content was highest in T1, and crude fat content of T0 was higher than those of T1, T2 and T3 (p<0.05). Crude fiber content increased with the addition of persimmon peel powder (p<0.05). Cholesterol content was highest in T1 (p<0.05). The pH decreased with the addition of persimmon peel powder, and TBARS value was the lowest in T3 (0.26 mg/kg). VBN content was not significantly different among the samples. The L-value (whiteness) was highest and b-value (yellowness) was lowest in T0 (p<0.05), but a-value (redness) was not significantly different among the samples. Water-holding capacity, diameter reduction, shrinkage ratio, moisture retention, and fat retention were superior in T1, and cooking loss was highest in T0 (p<0.05). Hardness, springiness, cohesiveness, gumminess, and chewiness were highest in T0 (p<0.05). Aroma was highest in T3, and palatability was highest in T1 (p<0.05). Therefore, the addition of canola oil and persimmon peel powder during the process of making low-fat ground pork meat exhibited superior physicochemical and sensory characteristics. The addition gel of 10% persimmon peel powder to gel was most appropriate due to the superior physicochemical and sensory properties of T1.

영어초록

This study examined the effect of canola oil and persimmon peel powder as pork fat replacements on the physicochemical and sensory characteristics of low-fat ground pork meat. Four treatments were performed: control (T0, 20% pork fat) and three low-fat formulations, T1 (canola oil 160 g, persimmon peel powder 40 g, ice water 180 g, and carrageenan 20 g), T2 (canola oil 160 g, persimmon peel powder 80 g, ice water 140 g, and carrageenan 20 g) and T3 (canola oil 160 g, persimmon peel powder 120 g, ice water 100 g, and carrageenan 20 g). Moisture content was highest in T1, and crude fat content of T0 was higher than those of T1, T2 and T3 (p<0.05). Crude fiber content increased with the addition of persimmon peel powder (p<0.05). Cholesterol content was highest in T1 (p<0.05). The pH decreased with the addition of persimmon peel powder, and TBARS value was the lowest in T3 (0.26 mg/kg). VBN content was not significantly different among the samples. The L-value (whiteness) was highest and b-value (yellowness) was lowest in T0 (p<0.05), but a-value (redness) was not significantly different among the samples. Water-holding capacity, diameter reduction, shrinkage ratio, moisture retention, and fat retention were superior in T1, and cooking loss was highest in T0 (p<0.05). Hardness, springiness, cohesiveness, gumminess, and chewiness were highest in T0 (p<0.05). Aroma was highest in T3, and palatability was highest in T1 (p<0.05). Therefore, the addition of canola oil and persimmon peel powder during the process of making low-fat ground pork meat exhibited superior physicochemical and sensory characteristics. The addition gel of 10% persimmon peel powder to gel was most appropriate due to the superior physicochemical and sensory properties of T1.

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