본 연구에서는 다양한 식물성 지방 대체제가 돼지고기 패티의 이화학적 특성 및 관능 특성에 미치는 영향을 평가 하고자 하였다. 동물성 지방 처리군, 식물성 기름 처리군, 비드 처리군 첨가에 따른 영향을 분석하였으며, 실험을 통해 지방 함량은 낮추면서 물리적 및 관능적 측면에서 돼지 등지방을 사용한 패티와 큰 차이를 나타내지 않음을 확인 하고자 하였다. 본 연구에서는 기존의 지방대체 방법인 식물성 기름 첨가와 식물성 기름 유화물 첨가 뿐 아니라 식물성 고체 지방 대체제를 제조할 수 있는 방법을 제시하였으며, 이를 육가공 제품에 적용하여 다양한 지방 대체제의 효과와 비교했다는 점에서 기존 지방대체 연구와 차이점이 있을 것으로 판단된다. 또한, 연구 결과 식물성 고체 지방 대체제는 패티의 조리손실을 줄이고 보수력을 개선하는 등 품질을 향상시킬 수 있었으며, 패티의 부드러움과 다즙성에 영향을 주어 선호도가 높은 것으로 분석되었다. 이는 새로운 지방 대체제의 적용 가능성에 대한 기초 연구 자료로 제공될 수 있다.

This study is to investigate the effects of binding agents which contain sodium alginate, corn starch, carrageenan, and guar gum and on the physicochemical and sensory characteristics of pork patties. The pork patty formulation was prepared with 0.5 percent of the each binding agents. Some selected properties of binding agents, such as, pH, cooking yield, shrinkage, water holding capacity, shear force, color (L*, a* and b*), and TPA were determined. The pH of pork patties containing corn starch and control was significantly same but the others were significantly difference. The cooking yield of pork patties containing sodium alginate were significantly higher than the control (p<0.05). The shrinkage of pork patties containing corn starch, carrageenan, and was significantly lower than the control (p<0.05). The water holding capacity of pork patties containing corn starch was significantly lower than the others. The shear force of pork patties containing corn starch, carrageenan, and guar gum, and were significantly lower than control. The color of pork patties containing corn starch, carrageenan, guar gum was significantly low L* and high a*. The hardness and springiness of pork patties containing sodium alginate were significantly higher than the control. The cohesiveness of pork patties containing each binding agents was significantly lower than the control. The gumminess and chewiness of pork patties containing corn starch, carrageenan, and guar gum were significantly lower than the control. Therefore, pork patties containing sodium alginate are useful for making pork patties with desirable quality characteristics.

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

본 연구에서는 아질산염 대체제로서 녹차, 세이지, 파프리카 올레오레진 추출물을 미세캡슐 화하여 돈육 패티 제조과정에서 첨가 시 4oC의 저장과정에서 색도, 총 플라보노이드 함량, DPPH radical 소거활성, TBARS, 총균수 등의 변화를 비교 분석하였다. 색도에서는 미세캡슐화한 처리구 2가 비 캡슐화의 처리구 1나 아질산염첨가 대조구보다 저장기간 내내 높은 a 값을 보였다. 총 플라보노이드함량에 있어서 저장초기 대조구와 처리구간에 유사한 값을보였으나 저장 7일후에는 저장초기대비 대조구는 약 52%의 감소가 나타난 반면 처리구 1과 처리구 2에서는 각각47과 43%가 감소하였다. DPPH radical 소거활성은 저장초기의 대조구가 8.68%로서 가장 낮았으며 처리구 1과 처리구 2는 각각 18.15와 23.27%로 높게 나타났다. TBARS값에서는 대조구, 처리구1 및 처리구 2는 각각 0.54, 0.36및 0.33mg/kg으로 나타나 아질산염을 첨가한 대조구가 천연첨가물의 처리군에 비하여 높은 값을 보였다. 저장과정에서도 저장 7일 후 대조구는 약 61%의 증가가 있었던반면 처리구 2에서는 약 30%의 증가에 그쳤다. 총균수에서는 저장초기 대조구와 처리군 간의 차이가 없었으며2.98-3.38log CFU/g 수준이었고 저장 중 급격한 증식이없었다. 저장 7일 후에도 3.32-3.64log CFU/g 수준으로유의성차이를 보이지 않았다.