코치닐색소, 녹차추출물 및 자몽종자추출물 첨가가 돈육포의 품질에 미치는 영향

김희선¹, 성필남², 김명환¹^,^*

Effect of Cochineal Color, Green Tea Extract and Grapefruit Seed Extract Additions on Pork Jerky Quality

Hee Sun Kim¹, Pil Nam Seong², Myung Hwan Kim¹^,^*

¹단국대학교 식품공학과

²농촌진흥청 국립축산과학원

¹Department of Food engineering, Dankook University

²National Institute of Animal Science, RDA

^*Corresponding author: Myung Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-559-7868, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 16, 2012; Revised: Aug 21, 2012; Accepted: Aug 22, 2012

Published Online: Aug 31, 2012

Abatract

Grapefruit seed extract (GS, 0.02-0.08%), cochineal color (CC, 0.05-0.117%) and green tea extract (GT, 0.05-0.117%) additions as natural materials based on simplex lattice composite design were applied to analyze the quality of pork patty using response surface methodology. The highest Hunter's a value (14.5) was appeared in 0.02% of GS, 0.15% of CC and 0.05% of GT additions among 10 experimental points. While, that of control was only 7.9. The lowest increment of TBA value (16.44%) based on initial storage was obtained in 0.05% of GS, 0.05% of CC and 0.10% of GT additions, which was lower than that (80.20%) of control after 7 days of storage at 60°C. Total viable bacteria number ranges of pork jerky in initial storage stage was 3.39-3.69 log CFU/g, which was similar that of control (3.41 log CFU/g). Total viable bacteria number was slightly increased in control after 7 days of storage at 25°C. However, those of treatments using GS, CC and GT additions were decreased mostly during storage.

Keywords: pork jerky; cochineal color; green tea extract; grapefruit seed extract; quality