NaCl, KCl, Potassium Lactate와 Calcium Ascorbate의 첨가가 저장 중 저염 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향 (Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties)

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 28권 / 5호 / 567 ~ 573페이지
· 저자명 : 문성실, 김영태, 진상근, 김일석

초록

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the
physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1
(control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium
ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color
(L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate
decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with
potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking
loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were
not affected by any of the treatments.

영어초록

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the
physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1
(control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium
ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color
(L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate
decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with
potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking
loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were
not affected by any of the treatments.

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