카라기난 첨가에 따른 오리혈액 겔의 품질특성 연구 (Study on the quality characteristics of duck blood gel with κ-carrageenan)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 39권 / 3호 / 137 ~ 143페이지
· 저자명 : 구수경, 김태경, 김예지, 차지윤, 최윤상

초록

Purpose: The purpose of this study was to investigate the quality characteristics of duck blood gel based on the addition of κ -carrageenan to lyophilized duck blood powder. Methods: Five different groups of duck blood gel were prepared: The control group was without κ-carrageenan. The T1, T2, T3, and T4 groups were prepared with 0.5% κ-carrageenan, 1.0% κ-carrageenan, 1.5% κ -carrageenan, and 2.0% κ-carrageenan, respectively. The study analyzed duck blood gel with the addition of κ-carrageenan for pH, color, cooking loss rate, water holding capacity (WHC), textural properties, dynamic viscosity, and differential scanning calorimetry.
Results: The lightness of the duck blood gel was significantly lower in the samples as the persentage of κ-carrageenan increased. The pH, redness, and yellowness did not show significant differences between the control and the sample groups with κ-carrageenan. The cooking loss rate and the springiness of the gel prepared from duck blood powder showed a tendency to decrease as the percentage of κ -carrageenan increased. The WHC, hardness, gumminess, chewiness, and apparent viscosity of the duck blood gel were significantly higher in the sample groups with κ-carrageenan than in the control without κ-carrageenan. The higher the κ-carrageenan content of the duck blood gel, the higher the storage modulus (G′) and the loss modulus (G″). Conclusion: These results indicate that κ-carrageenan affects the physical properties of duck blood gel. It appears that κ-carrageenan can control these physical properties through interaction with duck blood protein and can therefore be used as a gelling agent in the manufacture of meat products.

영어초록

Purpose: The purpose of this study was to investigate the quality characteristics of duck blood gel based on the addition of κ -carrageenan to lyophilized duck blood powder. Methods: Five different groups of duck blood gel were prepared: The control group was without κ-carrageenan. The T1, T2, T3, and T4 groups were prepared with 0.5% κ-carrageenan, 1.0% κ-carrageenan, 1.5% κ -carrageenan, and 2.0% κ-carrageenan, respectively. The study analyzed duck blood gel with the addition of κ-carrageenan for pH, color, cooking loss rate, water holding capacity (WHC), textural properties, dynamic viscosity, and differential scanning calorimetry.
Results: The lightness of the duck blood gel was significantly lower in the samples as the persentage of κ-carrageenan increased. The pH, redness, and yellowness did not show significant differences between the control and the sample groups with κ-carrageenan. The cooking loss rate and the springiness of the gel prepared from duck blood powder showed a tendency to decrease as the percentage of κ -carrageenan increased. The WHC, hardness, gumminess, chewiness, and apparent viscosity of the duck blood gel were significantly higher in the sample groups with κ-carrageenan than in the control without κ-carrageenan. The higher the κ-carrageenan content of the duck blood gel, the higher the storage modulus (G′) and the loss modulus (G″). Conclusion: These results indicate that κ-carrageenan affects the physical properties of duck blood gel. It appears that κ-carrageenan can control these physical properties through interaction with duck blood protein and can therefore be used as a gelling agent in the manufacture of meat products.

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