표제지
목차
Ⅰ. 서론 13
1. 합성 아질산염 13
2. 합성 아질산염 대체 방안 16
3. 한국형 합성 아질산염 대체 소재 19
4. 연구목적 21
Ⅱ. 재료 및 방법 22
1. 채소착즙액, pre-converted된 채소배양액 및 pre-converted된 채소분말 제조 22
1) 채소착즙액 준비 22
2) Pre-converted된 채소배양액 준비 23
3) Pre-converted된 채소분말 준비 26
2. Pre-converted된 천연 아질산염을 첨가한 분쇄형 소시지 제조 28
3. 실험 방법 32
1) 채소착즙액, pre-converted된 채소배양액 및 pre-converted된 채소분말 32
2) Pre-converted된 천연 아질산염을 이용한 분쇄형 소시지 37
3) 통계처리(statistical analysis) 41
Ⅲ. 결과 및 고찰 42
1. 채소착즙액의 품질특성 42
2. 천연 질산염 농도 및 배양시간에 따른 pre-converted된 채소배양액의 이화학적 특성 44
1) 천연 질산염 농도에 따른 pre-converted된 채소배양액의 이화학적 특성 47
2) 배양시간에 따른 채소착즙액을 첨가한 pre-converted된 채소배양액의 이화학적 특성 52
3) 질산염 농도 및 배양시간의 상호작용에 따른 pre-converted된 채소배양액의 이화학적 특성 57
3. Pre-converted 배추분말 및 pre-converted된 상업용 셀러리분말의 이화학적 특성 63
4. Pre-converted된 천연 아질산염을 첨가한 합성 아질산염 대체 육제품의 품질특성 69
1) pH 및 가열감량(cooking loss) 69
2) 색도(CIE color) 70
3) 잔류 아질산염 함량(residual nitrite contents) 74
4) 염지 육색소, 총 육색소 및 염지효율(nitrosyl hemochrome, total pigments and curing efficiency) 75
5) 지방산패도(thiobarbituric acid reactive substance; TBARS) 76
6) 조직감(texture profile analysis; TPA) 79
Ⅳ. 적요 82
참고 문헌 85
Abstract 99
Table 1. The formulation for the production of natural pre-converted nitrite from Chinese cabbage juice 24
Table 2. The formulation for the production of natural pre-converted nitrite from radish juice 25
Table 3. The formulation for cooked ground pork sausages with natural pre-converted nitrite 31
Table 4. Physicochemical properties of Chinese cabbage juice and radish juice 43
Table 5. Significance of main and interaction effects of natural nitrate concentration and incubation time on physicochemical properties in the pre-converted Chinese cabbage solution 45
Table 6. Significance of main and interaction effects of natural nitrate concentration and incubation time on physicochemical properties in the pre-converted radish solution 46
Table 7. Effects of natural nitrate concentration on pH, the conversion rate of nitrate to nitrite, sodium nitrite and sodium nitrate in the pre-converted Chinese cabbage solution 50
Table 8. Effects of natural nitrate concentration on pH, the conversion rate of nitrate to nitrite, sodium nitrite and sodium nitrate in the pre-converted radish solution 51
Table 9. Effects of incubation time on pH, the conversion rate of nitrate to nitrite, sodium nitrite, and sodium nitrate in the pre-converted Chinese cabbage solution 55
Table 10. Effects of incubation time on pH, the conversion rate of nitrate to nitrite, sodium nitrite, and sodium nitrate in the pre-converted radish solution 56
Table 11. Interaction effects of natural nitrate concentration and incubation time on sodium nitrite in Chinese cabbage solution 60
Table 12. Interaction effects of natural nitrate concentration and incubation time on the conversion rate of nitrate to nitrite in radish solution 61
Table 13. Interaction effects of natural nitrate concentration and incubation time on sodium nitrite in radish solution 62
Table 14. Sodium nitrite, sodium nitrate, pH, acidity, salinity, and soluble solid of various pre-converted vegetable powder 67
Table 15. Moisture, water activity, CIE L*, CIE a*, and CIE b* of various pre-converted vegetable powder 68
Table 16. Effects of pre-converted natural nitrite on cooked pH, cooking loss, and CIE color in cooked ground pork sausages 73
Table 17. Effects of pre-converted natural nitrite on residual nitrite, nitrosyl hemochrome, total pigments, curing efficiency, and TBARS in cooked ground pork sausages 78
Table 18. Effects of pre-converted natural nitrite on texture profile analysis in cooked ground pork sausages 81
Fig. 1. Experiment diagram of processing procedure for pork sausages with pre-converted nitrite. 30