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본 연구는 적포도주의 첨가가 동결 저장 중인 돈육 patty의 품질에 미치는 영향을 검토하기 위하여 적포도주를 첨가하지 않은 돈육 patty(대조구), 적포도주를 1% 첨가한 돈육 patty(RWP-1), 적포도주를 3% 첨가한 돈육 patty(RWP-3) 그리고 적포도주를 5% 첨가한 돈육 patty(RWP-5) 등 네 종류의 돈육 patty를 제조하고, 동결 저장 중 보수력, 해동 감량, 가열 감량, 직경 변화, 두께 변화, 표면 색깔, pH, VBN 및 TBARS를 측정하였다. 동결 저장 중 보수력은 유의적으로 감소하였으며, 적포도주의 첨가에 의한 영향은 없었다(p<0.05). 해동 감량 및 가열 감량은 동결 저장 중 증가하였으며, 적포도주의 첨가에 의한 영향은 없었다(p<0.05). 직경 및 두께의 변화는 동결 저장 중 유의한 차이가 없었으며, 적포도주 첨가에 의한 영향도 없었다. 동결 저장 중 L* 및 b*값은 유의적인 차이가 없었으나, a*값은 동결 저장에 의하여 유의적으로 감소하였다(p<0.05). 그리고 L*, a* 및 b*값은 적포도주를 첨가한 돈육 patty가 대조구보다 낮은 경향이었다. pH 및 VBN은 동결 저장 및 적포도주의 첨가에 의한 유의한 변화가 없었다. 동결 저장 기간이 경과함에 따라 TBARS는 증가하였으며, 적포도주를 첨가함으로써 TBARS가 감소하였다(p<0.05). 이상의 결과 적포도주 첨가는 돈육 patty의 동결 저장 중 지방 산화를 억제함으로서 산업적 활용가치가 있는 것으로 사료된다.


The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 and t respectively). The pork patties were stored for 5 months at -20℃. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the L* and b* values, but the a* value was significantly decreased during frozen storage. The L*, a* and b* values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).