산업식품공학 제23권 제2호 (p.139-145)

|Research Note|
육류 고령친화식품 개발을 위한 국내 시판 분쇄가공육제품의 경도 특성 조사

A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors
키워드 :
food for seniors,crushed meat product,hardness,texture analysis

목차

Abstract
서 론
재료 및 방법
  재료 및 시약
  경도 측정
  통계처리
결과 및 고찰
  경도
  경도 상대표준편차
References

초록

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.