반응 표면 분석을 이용한 식용 달팽이육 첨가 Beef Patty의 식품학적 품질

Abstract

Giant snail meat with chondroitin sulfate and glucoprotein is an important foodstuff that demanded from reduced-fat food products. The objectives of this study were to optimize the mixed level of snail meat for maximizing sensory quality of beef patty containing giant snail meat(BPSM). Simplex mixture design and response surface methodology(RSM) were used to determine mixture ratio. Cooking yields, water holding capacity(WHC), texture analysis and nutritional evaluation were performed on beef patty products. Optimal formulation of beef patty(54g) for sensory acceptability were 44.92g of ground beef with 9.08g of chopped snail meat(CBPSM) and 51.55g ground beef with 2.45g of freeze dried snail meat powder(FBPSM). On the analysis result of consumer overall taste acceptability of BPSM prepared with those optimal formulation, sensory score of both BPSM were higher(6.89±0.90 for CBPSM and 6.52±0.99 for FBPSM) than those of control(4.73±0.70). Protein content(dry base) of BPSM with optimal formulation decreased as 1.63-3.87%(before cooking), 1.26-1.39%(after cooking) when compared with control patty. Fat content(dry base) was also 2.63-3.73%(before cooking) and 2.93-3.15% lower than those of control patty. Calorie of control was 183.64Cal/100g but CBPSM had calorie of 158.83Cal/100g and 170.96Cal/100g in case of FBPSM. 15% of total fat and 13% of calorie were reduced in both cooked samples compared with control. Protein digestibility(in vitro) of uncooked BPSM was similar to 84% that of control. No differences were found in cooked BPSM during cold(-22℃) storage period(day 15). But control patty were decreased in 3-5% after storage days of 30 and 60 but a notable change of protein digestibility found in BPSM during cold storage. WHC of control patty decresed continuously as cold storage period went up. But BPSM was highly correlated with protein digestibility during cold storage. Results suggest that giant snail meats could be incorporated into formulations to produce acceptable reduced fat-beef patties and those meats were effective in prevention of protein denaturation and WHC drop during cold storage.