한방재 추출물 첨가에 의한 제주도 돈육의 식품 품질특성 및 기능성 개선

서지반출

국문초록

본 연구는 한방재를 첨가한 제주도산 양념돈육의 항산화효과 및 식품품질특성에 관하여 조사하였으며, 양념들과 15종의 한방 재의 적절한 혼합비 선정에 관한 연구를 수행하였다. 한방재를 첨가한 양념 돈육의 품질특성을 4주간 4℃와 ?18℃에서 보관하며 측정하였다. 관능평가에서는 한방재 첨가 양념돈육의 선호도가 높았으며, 특히 1일 숙성육의 결과가 비숙성육에 비하여 높은 선호 도를 나타내었다. 시료의 명도(L)는 저장기간에 따라 감소하였으며, 적색도(a)와 황색도(b)는 명도에 비하여 유의성 있는 변화를 나 타내지 않았다. VBN(휘발성염기질소)함량을 측정한 결과 한방재 추출물을 양념돈육에 첨가함으로써 억제효과를 나타내었으며, 항 산화 활성 또한 한방재 추출물을 첨가한 경우가 비교구에 비하여 더 높게(p<0.001) 나타났다.

영문초록

This study was carried out to investigate antioxidant effects and food quality characteristics of seasoned Jeju pork with the oriental medicine extracts, as well as to select optimal mixing ratios on 15 kinds of oriental medicine extracts with seasoning. The quality characteristics of seasoned pork samples with oriental medicine extracts were investigated during storage at 4℃ and -1 8℃ for 4 weeks. Sensory evaluation was higher in seasoned Jeju pork with medicinal plant extracts, in particular, significantly higher in one-day aged seasoned pork group rather than non-aged pork sample. Ligntness(L) value tended to decrease with increasing storage days, redness(a) and yellowness(b) had no significant difference comparing with Lightness. The result of VBN test shown increase suppression effect by addition of oriental medicional extracts to seasoned pork. Additionally, the antioxidant effect of seasoned pork with oriental medicine extracts was much higher (p<0.001) than the control.

키워드

Jeju island Pork Functionality Quality characteristics Oriental medicine

참고문헌 (38건)

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