산 마리네이션과 가수 비율에 따른 재구성 족발의 품질특성 (Quality attributes of restructured pettitoes ( jokbal ) as affected by acid marination and the ratio of water addition)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 38권 / 4호 / 199 ~ 206페이지
· 저자명 : 송동헌, 박주효, 김현욱

초록

Purpose: This study was conducted to evaluate the quality characteristics of restructured pettitoes (jokbal) prepared through acid marination and the addition of water. Methods: Acidic marinades with pH 3 and 4 were prepared using apple vinegar, balsamic vinegar, and pineapple vinegar, respectively. Fresh pork feet were marinated with 10 volume of the acidic marinades for 3, 6, and 9 hours. The marinated pork feet were boiled in a brine solution at 100°C for 110 min. The boiled pork feet were ground and restructured with the addition of different amounts of water (0%, 10%, 20%, and 30%). The pH, color, processing yield, proximate composition, and textural properties of the restructured pettitoes were then determined. Results: Lower pH (pH 3) and longer marination time (9 hours) could be effective in increasing the marination yield and decreasing the hardness of Korean pettitoes. Moreover, the lowest hardness was found in the acidic marinade containing apple vinegar (p<0.05). In terms of the quality characteristics, an increase in the water added increased the pH value and CIE L* (lightness) of restructured pettitoes but no effects on CIE a* (redness) and CIE b* (yellowness) were observed (p>0.05). The processing yield of restructured pettitoes ranged from 99.21% to 99.55%, and the highest processing yield was found with the addition of 30% water (p<0.05). An increase in the water added increased the moisture content of the restructured pettitoes, but decreased the protein, lipid, and ash contents (p<0.05). Additional water significantly decreased the hardness of the restructured pettitoes, and the addition of over 10% water caused the hardness value to fall within the 2nd grade (50,000-20,000 N/m2) of the Korean Industrial Standard (KS) for senior-friendly foods. Conclusion: The result of this current study shows that the acidic marination, restructuring process, and the addition of water could be practically useful manufacturing processes to produce restructured pettitoes, which meet the hardness and protein content stipulated by the Korean Industrial Standard for senior-friendly foods.

영어초록

Purpose: This study was conducted to evaluate the quality characteristics of restructured pettitoes (jokbal) prepared through acid marination and the addition of water. Methods: Acidic marinades with pH 3 and 4 were prepared using apple vinegar, balsamic vinegar, and pineapple vinegar, respectively. Fresh pork feet were marinated with 10 volume of the acidic marinades for 3, 6, and 9 hours. The marinated pork feet were boiled in a brine solution at 100°C for 110 min. The boiled pork feet were ground and restructured with the addition of different amounts of water (0%, 10%, 20%, and 30%). The pH, color, processing yield, proximate composition, and textural properties of the restructured pettitoes were then determined. Results: Lower pH (pH 3) and longer marination time (9 hours) could be effective in increasing the marination yield and decreasing the hardness of Korean pettitoes. Moreover, the lowest hardness was found in the acidic marinade containing apple vinegar (p<0.05). In terms of the quality characteristics, an increase in the water added increased the pH value and CIE L* (lightness) of restructured pettitoes but no effects on CIE a* (redness) and CIE b* (yellowness) were observed (p>0.05). The processing yield of restructured pettitoes ranged from 99.21% to 99.55%, and the highest processing yield was found with the addition of 30% water (p<0.05). An increase in the water added increased the moisture content of the restructured pettitoes, but decreased the protein, lipid, and ash contents (p<0.05). Additional water significantly decreased the hardness of the restructured pettitoes, and the addition of over 10% water caused the hardness value to fall within the 2nd grade (50,000-20,000 N/m2) of the Korean Industrial Standard (KS) for senior-friendly foods. Conclusion: The result of this current study shows that the acidic marination, restructuring process, and the addition of water could be practically useful manufacturing processes to produce restructured pettitoes, which meet the hardness and protein content stipulated by the Korean Industrial Standard for senior-friendly foods.

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