캡슐화된 과일껍질의 첨가가 냉장저장 동안 프레스햄 품질 안정성에 미치는 영향

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 25권 / 2호
ㆍ저자명 : 박경미, 강근호, 조수현, 박범영, 김동훈, Hoa Van Ba, 강선문, 성필남

영어 초록

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

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