조릿대 분말 첨가가 육제품 품질 특성에 미치는 영향

Abstract

This study was carried out to investigate the effect of Sasa borealis powder (0.5%, 1%, 2%) on the quality traits of meat product. The pH, color, textural properties, TBARS, sensory evaluation, total aerobic count were evaluated. Four treatment were prepared : T1 (Control), T2 (added 0.5% Sasa borealis powder), T2 (added 1.0% Sasa borealis powder), T3 (added 2.0% Sasa borealis powder). The pH value of meat product containing Sasa borealis powder were higher as compared to control during 45days of storage(P < 0.1). The L* and a* value of meat product containing Sasa borealis powder were significantly lower as compared to control, but the b* values were significantly higher in the meat product containing Sasa borealis powder(P < 0.001). The TBARS of meat product containing Sasa borealis powder were significantly higher than those of control at 45days of storage. However, the increased in TBARS values results from the Sasa borealis powder addition amount increased, the pigment amount was increased and the absorbance was showed to be enhanced. Accordingly, the functional effect as to Sasa borealis powder containing meat product would be not showed. The hardness of meat product containing Sasa borealis powder were significantly higher as compared to control(P < 0.01). also, gumminess and chewiness is quite similar to hardness(P < 0.01). The T1, T2, and T3 were evaluated significantly higher for texture in sensory characteristics(P < 0.01). Therefore, the evidence that physical texture and sensory texture increased can be seen in Sasa borealis powder improved the binding capacity in the meat product.