표제지
목차
Ⅰ. 서론 16
Ⅱ. 연구사 18
1. 기능성물질 첨가제품의 저장유통에 따른 품질 특성 18
1) pH 18
2) 조직감 19
3) TBARS 19
4) VBN 21
5) 육색 22
6) 미생물 24
2. 기능성 물질로서의 토마토 효용 25
3. 식육제품에 대한 소비자 특성과 구매속성 31
Ⅲ. 재료 및 방법 35
1. 토마토 함유 미트패티 제조 35
2. 모의유통 조건 설계 38
3. 분석항목 및 방법 39
1) pH 39
2) TBARS 39
3) VBN 40
4) 육색 40
5) 가열감량 41
6) 미생물 41
7) 관능검사 41
4. 소비자 분석 42
5. 통계분석 42
Ⅳ. 결과 및 고찰 43
1. 생 토마토 함유 기능성 미트패티의 품질특성 43
1) N-F-H(Non/cooked-Freezing-Heating) 조건에서의 품질특성 43
(1) pH 43
(2) 가열감량 45
(3) TBARS 및 VBN 46
(4) 육색 49
(5) 관능적 특성 51
2) C-F-R(Cooked-Freezing-Heating) 조건에서의 품질특성 54
(1) pH 54
(2) 가열감량 54
(3) TBARS 및 VBN 56
(4) 육색 57
(5) 관능적 특성 59
3) N-C-H(Non/cooked-Chilling-Heating) 조건에서의 품질특성 62
(1) pH 62
(2) 가열감량 63
(3) TBARS 및 VBN 64
(4) 육색 66
(5) 미생물 68
(6) 관능적 특성 69
4) C-C-R(Cooked-Chilling-Reheating) 조건에서의 품질특성 72
(1) pH 72
(2) 가열감량 73
(3) TBARS 및 VBN 74
(4) 육색 75
(5) 미생물 77
(6) 관능적 특성 78
2. 열풍건조 토마토분말 함유 기능성 미트패티의 품질특성 82
1) N-F-H(Non/cooked-Freezing-Heating) 조건에서의 품질특성 82
(1) pH 82
(2) 가열감량 83
(3) TBARS 및 VBN 84
(4) 육색 86
(5) 관능적 특성 86
2) C-F-R(Cooked-Freezing-Heating) 조건에서의 품질특성 90
(1) pH 90
(2) 가열감량 91
(3) TBARS 및 VBN 92
(4) 육색 92
(5) 관능적 특성 95
3) N-C-H(Non/cooked-Chilling-Heating) 조건에서의 품질특성 97
(1) pH 97
(2) 가열감량 98
(3) TBARS 및 VBN 99
(4) 육색 101
(5) 미생물 101
(6) 관능적 특성 103
4) C-C-R(Cooked-Chilling-Reheating) 조건에서의 품질특성 106
(1) pH 106
(2) 가열감량 107
(3) TBARS 및 VBN 108
(4) 육색 108
(5) 미생물 111
(6) 관능적 특성 112
3. 기능성 조리제품에 대한 소비자 반응과 평가 115
1) 소비자 선정 및 특성 115
2) 경남대학생들의 소비자들의 의식 평가 및 특성 116
Ⅴ. 요약 119
1. 모의유통조건하에서의 품질 특성 119
2. 조리식품에 대한 경남대학생들의 의식동향 120
참고문헌 121
ABSTRACT 136
감사의 글 138
Table 1. Phytochemicals in tomato products with possible anti-cancer activities (㎎/100 g) 26
Table 2. Consumption analysis of daily lycopene intake 29
Table 3. Formula of meat patties containing raw tomato (Exp. Ⅰ) 36
Table 4. Formula of meat patties containing (Exp. Ⅱ) 37
Table 5. Experimental design for simulated marketing conditions of ready-to-eat foods by circulation stage 38
Table 6. Changes in pH of N-F-H meat patties with raw tomato during storage at -20℃ for 20 days. 44
Table 7. Changes in cooking loss (%) of N-F-H meat patties with raw tomato during storage at -20℃ for 20 days. 45
Table 8. Changes in TBARS and VBN of N-F-H meat patties with raw tomato during storage at -20℃ for 20 days. 46
Table 9. Changes in meat color of N-F-H meat patties with raw tomato during storage at -20℃ for 20 days. 50
Table 10. Changes in sensory score of N-F-H meat patties with raw tomato during storage at -20℃ for 20 days. 52
Table 11. Changes in pH of C-F-R meat patties with raw tomato during storage at -20℃ for 20 days. 55
Table 12. Changes in TBARS and VBN of C-F-R meat patties with raw tomato during storage at -20℃ for 20 days. 56
Table 13. Changes in meat color of C-F-R meat patties with raw tomato during storage at -20℃ for 20 days. 58
Table 14. Changes in sensory score of C-F-R meat patties with raw tomato during storage at -20℃ for 20 days. 60
Table 15. Changes in pH of N-C-H meat patties with raw tomato during storage at 5℃ for 7 days. 63
Table 16. Changes in cooking loss (%) of N-C-H meat patties with raw tomato during storage at 5℃ for 7 days. 64
Table 17. Changes in TBARS and VBN of N-C-H meat patties with raw tomato during storage at 5℃ for 7 days. 65
Table 18. Changes in meat color of N-C-H meat patties with raw tomato during storage at 5℃ for 7 days. 67
Table 19. Changes in sensory score of N-C-H meat patties with raw tomato during storage at 5℃ for 20 days. 70
Table 20. Changes in pH of C-C-R meat patties with raw tomato during storage at 5℃ for 7 days. 72
Table 21. Changes in cooking loss (%) of C-C-R meat patties with raw tomato during storage at 5℃ for 7 days. 73
Table 22. Changes in meat color of C-C-R meat patties with raw tomato during storage at 5℃ for 7 days. 76
Table 23. Changes in sensory score of C-C-R meat patties with raw tomato during storage at 5℃ for 20 days. 79
Table 24. Changes in pH of N-F-H meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 82
Table 25. Changes in cooking loss (%) of N-F-H meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 83
Table 26. Changes in TBARS and VBN of N-F-H meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 85
Table 27. Changes in sensory score of N-F-H meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 88
Table 28. Changes in pH of C-F-R meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 90
Table 29. Changes in cooking loss (%) of C-F-R meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 91
Table 30. Changes in TBARS and VBN of C-F-R meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 93
Table 31. Changes in meat color of C-F-R meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 94
Table 32. Changes in sensory score of C-F-R meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 95
Table 33. Changes in pH of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 97
Table 34. Changes in cooking loss (%) of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 99
Table 35. Changes in TBARS and VBN of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 100
Table 36. Changes in meat color of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 102
Table 37. Changes in total plate counts (log CFU/g) of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 103
Table 38. Changes in sensory score of N-C-H meat patties with hot air dried tomato powder during storage at 5℃ for 20 days. 104
Table 39. Changes in pH of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 106
Table 40. Changes in cooking loss (%) of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 107
Table 41. Changes in TBARS and VBN of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 109
Table 42. Changes in meat color of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 110
Table 43. Distribution of consumers participated in the survey (n=92) 115
Table 44. These questions are the degree of preference of hamburge and sandwich. Please mark (o) a corresponding thing? (unit : % of respondent, n=92) 116
Table 45. How often do you buy a hamburge or sandwich? (unit : % of respondent, n=92) 117
Table 46. What do you think the influence of tomato in health? (unit : % of respondent, n=92) 118
Table 47. Will you buy a hamburge or sandwich, when used tomato as meat patty? (unit : % of respondent, n=92) 118
Fig. 1. The manufacturing process of meat patty. 35
Fig. 2. Changes in cooking loss (%) of C-F-R meat patties with raw tomato during storage at -20℃ for 20 days. 55
Fig. 3. Changes in total plate counts (log CFU/g) of N-C-H meat patties with raw tomato during storage at 5℃ for 7 days. 68
Fig. 4. Changes in TBARS (㎎ MA/kg) of C-C-R) meat patties with raw tomato during storage at 5℃ for 7 days. 74
Fig. 5. Changes in VBN (㎎%) of C-C-R) meat patties with raw tomato during storage at 5℃ for 7 days. 75
Fig. 6. Changes in total plate counts (log CFU/g) of C-C-R meat patties with raw tomato during storage at 5℃ for 7. 78
Fig. 7. Changes in meat color of N-F-H meat patties with hot air dried tomato powder during storage at -20℃ for 20 days. 87
Fig. 8. Changes in total plate counts (log CFU/g) of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 7 days. 111
Fig. 9. Changes in sensory score of C-C-R meat patties with hot air dried tomato powder during storage at 5℃ for 20 days. 114