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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 345 - 353 (9page)
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초록· 키워드
오류제보하기
Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.
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참고문헌 (30)
참고문헌 신청
Aksu MI / 2003 / The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef / Turk J Vet Anim Sci 27:1207~1211
Aleman A / 2011 / Antioxidant activity of several marine skin gelatins / LWTFood Sci Technol 44:407~413
Alvarado C / 2007 / Marination to improve functional properties and safety of poultry meat / J Appl Poult Res 16:113~120
AOAC. / 2012 / Official methods of analysis of AOAC International :931
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
Aleman A / 2011 / Antioxidant activity of several marine skin gelatins / LWTFood Sci Technol 44:407~413
Alvarado C / 2007 / Marination to improve functional properties and safety of poultry meat / J Appl Poult Res 16:113~120
AOAC. / 2012 / Official methods of analysis of AOAC International :931
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
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