KR101248817B1 - Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method - Google Patents

Abstract

The present invention is a method for producing a high-quality pulverized meat product, characterized in that the ultra-high pressure after vacuum packaging by adding at least one selected from the group consisting of vegetable or animal fats and seasoning sauce to the pulverized meat and manufactured by the above method To a high quality ground meat product.
The high quality ground meat product according to the present invention can not only enhance palatability, but can also complete high quality ground meat products with improved storage properties and physicochemical properties.

Description

Process for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method

The present invention is a method for producing a high-quality non-grinded meat product subjected to ultra-high pressure after vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to the non-grinded meat, and the high-quality ungrinded manufactured by the above method It's about meat products.

As the industry develops, the consumption of meat increases as the national income increases and the food culture develops, and the demand for high-quality livestock products increases as the consumer's tendency of meat consumption changes rapidly from quantitative to qualitative improvement. to be.

Recently, poultry has become increasingly popular as consumers are perceived as low fat, low cholesterol, low calorie and high protein foods. In particular, broiled chicken is soft and has a unique taste, aroma, and palatability. Recently, consumption is rapidly increasing due to the development of new products through processing, and in order to improve meat mass and meat quality, considerable efforts are made for the production of differentiated meat in terms of quality by feeding DHA, germanium or selenium and sanitary treatment. In addition, by using functional medicines and natural products to prevent adult diseases and functionality is provided, not only can produce high-quality differentiated meat with excellent meat and taste, but also strives to increase international competitiveness of livestock farmers. However, each of these techniques requires a great deal of effort and expense during the basic feed studies of the additives, the demonstration of effectiveness through experimentation, and the verification through the actual long breeding period.

Marbling refers to the distribution of fat that makes meat light and juicy. Marbling is a small layer of fat or a thin layer of fat that penetrates the muscle tissue of the meat, further enriching the meat's flavor, tenderness, and gravy. Meat is evaluated according to marbling, and when fat is evenly present in the muscle, the particles of connective tissue become relatively thin and the muscle tissue is soft, so the taste of meat is improved.

Most meat products go through a distribution process that is consumed by consumers through specifications, slaughtering and distribution.In the slaughter environment, microorganisms multiply rapidly during storage and distribution due to the surrounding environment and the rich nutrients of meat products themselves. do. Until now, safety studies have been conducted using the packaging method such as vacuum packaging during the slaughtering process, but the number of early refractory microorganisms is 10 ⁵ LOG CFU / g, and it is rapidly grown during distribution and its quality is degraded. I have a problem.

Generally, food sterilization method is divided into heating method and non-heating method. Heating method can prolong the storage period by inhibiting the growth of microorganisms, but it has a negative effect on the intrinsic quality and functionality of food. If you do, there is a risk of losing its own color, aroma and texture. On the other hand, non-heating methods include microwaves, electromagnetic waves using infrared rays and ultraviolet rays, gamma irradiation, optical pulp, high pressure, and CO _2. Treatment, natural antibacterial agents and methods using antimicrobial enzymes. Food irradiation technology, which is used internationally to enhance food safety, can be used for foods that cannot be heat-treated and has the advantage of no cross contamination since it is sterilized in a fully packaged state. However, due to the peculiarities of the facility, it is necessary to have facilities for installation, maintenance and management, and to require professional manpower for management. In particular, it is still difficult to commercialize because it has a refusal to be accepted by consumers.

However, the ultra-high pressure technology can maintain the freshness of meat products without changing the natural flavor and taste components, and can be processed in a packaged state, so it is easy to apply to the actual process. In addition, domestically, the products are commercialized and used for grain products (immediate rice products), and in the case of foreign countries, they are being used for the ham industry to increase sterilization effect, so consumers have less preference for purchase and refusal to consume. At present, high-pressure technology in Korea is limited to theoretical experiments and academic studies on the removal of various microorganisms until now. Therefore, if this research technology is applied, it is necessary to establish advanced technology through improving the functionality and quality of various meat products. It is true.

Korean Patent Registration No. 0770692 discloses a method for improving shelf life of oysters by ultra-high pressure treatment, but is different from the method for producing high-quality unground meat products using the ultra-high pressure technology of the present invention.

The present invention is derived from the above requirements, in the present invention is vacuum-packed by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to non-grinded meat of high consumption, not ground meat, It is manufactured by ultra high pressure treatment, and it is not only health-oriented because it has higher unsaturation level compared to animal fat by adding vegetable fat, but addition of vegetable or animal fat has a marbling effect on meat, making meat fleshy and juicy. Can increase.

In addition, the ultra-high pressure technology can solve the factors affecting the quality of non-grinded meat products, such as changes in meat color and texture, caused by conventional meat sterilization process, and can quickly infiltrate maintenance and seasoning with meat. Therefore, the present invention was completed by developing a high-quality non-ground meat product, which not only shortens the treatment time but also improves shelf life by controlling microorganisms and improves physicochemical properties.

In order to solve the above problems, the present invention is a high-quality ground meat product comprising the step of vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to the ground meat, and then ultra-high pressure treatment It provides a manufacturing method.

In addition, the present invention provides a high quality ground meat product prepared by the above method.

According to the present invention, by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauces to ready-to-eat or ready-to-cook products for high-grade non-grind meat of high meat products, High quality ground meat products were prepared. That is, by adding vegetable fats and oils to low-grade meats that are not well ground or unmarbled, they can be health-oriented because they have a higher degree of unsaturation than animal fats and also have a marbling effect on meat by adding vegetable or animal fats and fats. You can increase palatability by making it light and juicy.

In addition, the quality of ungrind meat products, such as changes in meat color and texture, may occur due to the existing meat sterilization process, and the meat may be immersed in seasoning solution (dye solution) for more than 12 hours or by using an ultra high pressure device. Although it was carried out for about 30 minutes, when using the ultra-high pressure treatment method of the present invention, it is possible to quickly infiltrate vegetable fats and spices into meat, which can shorten the treatment time within 5 minutes, and has a control effect of microorganisms by ultra-high pressure. It is possible to finish non-grinded meat products with improved chemical quality and economic effects.

In order to achieve the object of the present invention, the present invention is a process for ultra-high pressure after vacuum packaging by adding one or more selected from the group consisting of vegetable or animal fats and seasoning sauce to non-grinded meat of high consumption, not ground meat It provides a method for producing a high quality ground meat product comprising a.

The pulverized meat of the present invention may be pork, beef, rearing, chicken breast, goat meat, duck meat, turkey meat, horse meat or meat, but is not limited thereto. In general, ground meat refers to a product that adds value by crushing inexpensive meat or mixed meat, but non-pulverized meat is a high-priced product and contains high chewy taste, rich aroma, and juiciness compared to ground meat. Since the product is more suitable for the demanding modern consumer, the non-grinded meat was targeted in the present invention.

In the method for producing a high-quality ground meat product of the present invention, the material to be treated to ground meat may be at least one selected from the group consisting of vegetable or animal fats and spices sauce, preferably vegetable fats and oils, The fats and oils may be, but are not limited to, olive oil, grape seed oil, linseed oil, rapeseed oil, castor oil, evening primrose oil, soybean oil, tung oil, hemp oil, rapeseed oil or palm oil, preferably olive oil. The animal fat or oil may be beef tallow, pork thigh, gage or the like.

 The seasoning source of the present invention is soy sauce, red pepper paste, red pepper powder, sesame salt, sugar, starch syrup, pepper extract, onion juice, garlic juice, ginger, leek, vinegar, refined salt and the like containing one or more selected from the group consisting of It may be, but is not limited to this, preferably soy sauce.

The ultra-high pressure treatment of the present invention can be treated for 2 to 8 minutes at 250 to 650 MPa, preferably can be treated for 4 to 6 minutes at 300 to 600 MPa, most preferably can be treated for 5 minutes at 300 MPa have.

In the method for producing a high quality ground meat product of the present invention, the high quality may be an improvement in marbling of the ground meat (degree of fat distribution in meat). This can achieve improved marbling by adding vegetable or animal fats and oils to ground meat.

In the method for producing the high quality ground meat product of the present invention, the vegetable oil may be preferably olive oil, and the seasoning sauce may be preferably soy sauce. Accordingly, the present invention provides a method for producing a high-quality non-grinded meat product comprising the step of vacuum packaging by adding one or more selected from the group consisting of olive oil and soy sauce to the non-grinded meat, followed by ultra high pressure treatment.

The method for producing a high quality ground meat product of the present invention is preferably

Dividing and cutting the ground meat by 10-250 g;

Vacuum packing the non-grinded meat by adding 5-15% (w / w) of at least one selected from the group consisting of olive oil and soy sauce based on the non-grinded meat weight; And

The vacuum-packed non-grinded meat may be prepared by ultra-high pressure treatment at 250 to 650 MPa for 2 to 8 minutes at room temperature,

More preferably

Cutting and dividing the ground meat by 100 g;

Vacuum packaging the non-grinded meat by adding 10% (w / w) at least one selected from the group consisting of olive oil and soy sauce based on the non-grinded meat weight; And

The vacuum-packed non-grinded meat may be prepared by ultra-high pressure treatment at 300 MPa for 5 minutes at room temperature.

In the method for producing a high quality ground meat product of the present invention, the ground meat may be chicken breast meat.

Therefore, the manufacturing method of the high quality chicken breast meat product of the present invention preferably

Dividing the chicken breast meat by 15 ~ 150 g each;

Vacuum packing the chicken breast by adding 5-15% (w / w) of at least one selected from the group consisting of olive oil and soy sauce based on chicken breast weight; And

The vacuum-packed chicken breast can be prepared by the ultra-high pressure treatment at 250 to 650 MPa for 2 to 8 minutes at room temperature,

More preferably

Dividing the chicken breast meat by 100 g;

Vacuum packing the chicken breast by adding 10% (w / w) at least one selected from the group consisting of olive oil and soy sauce based on the chicken breast weight; And

The vacuum-packed chicken breast can be prepared by the ultra-high pressure treatment at room temperature for 300 minutes at 300 MPa.

The present invention also provides a high quality ground meat product prepared by the above method. The high quality ground meat product of the present invention provides a marbling effect on meat by adding animal or vegetable fats and oils to low grade meats that are not easily ground or marbling. Non-ground meat products can be provided. In addition, by adding vegetable fats and oils, the degree of unsaturation compared to animal fats and oils can provide a health-oriented high-quality non-ground meat products.

In addition, it is possible to quickly infiltrate vegetable or animal fats and seasoning sauces into meat using ultra high pressure treatment technology, which not only shortens the processing time within 5 minutes, but also improves the shelf life and improves physicochemical quality by controlling microorganisms by ultra high pressure. This improved non-ground meat product can be provided.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited to the following embodiments.

Materials and Methods

1. Experimental material

Chicken breasts (Orpum Co. LTd., Sangju, Korea), soy sauce (Sampio Co. LTd., Seoul, Korea), and olive oil (Sajo Co. Ltd., Incheon, Korea) were purchased at a large mart in Daejeon. .

2. Experimental method

(1) Manufacturing method of chicken breast meat product

Chicken breasts are cut in 100 g increments and weighed 10% (w / w) soy sauce, 10% (w / w) olive oil, 5% (w / w) soy sauce and 5% (w / w) olive oil. w) Each mixture was added and sealed in a polyethylene pouch. Ultra-high pressure treatment was performed for 5 minutes at 300 and 600 MPa at room temperature, respectively, and used for the experiment while storing for 14 days at 4 ℃. The ultra high pressure treatment and the non-soy or olive oil treatment group were prepared as a control group, and the sample was treated with 300 MPa pressure and olive oil (10%), and then the sample was subjected to ultra high pressure at 600 MPa. The composition and sensory evaluation were evaluated with the control group.

(2) General Components and Physicochemical Properties

For general component analysis, the method of AOAC (1995) was used. The moisture content was measured by heating or drying at 102 ° C. for 15 hours using an oven drying method, and the crude fat content was determined by Soxhlet. It was measured using the method. The cooking loss is calculated by cutting the muscles of each part into a 2.5 cm thick steak shape, heating the sample in a 80 ° C constant temperature bath until the core temperature reaches 70 ° C, and calculating the weight difference before and after heating as a percentage. It was. pH measurement was performed by adding 90 ml of distilled water to 10 g of sample, and then homogenizing at 1,130 × g for 1 minute using a homogenizer (T25 basic, Ika Co., Staufen, Germany) to measure pH-meter (750P, Istek Co., Seoul, Korea) was repeated three times and the average value was shown.

(3) surface chromaticity

Surface color is color difference meter (Spectrophotometer, CM-3500d, Minolta , Tokyo, Japan) in the Hunter value used by the three times of the sample with a diameter 4 cm, (large size aperture) 1.5 cm thick repeated measurements using the average value of L ^* (Brightness), a ^* (redness), b ^* (yellowness) and each value was analyzed automatically by Spectra Magic software (Minolta, Tokyo, Japan).

(4) organization

The texture was measured using an A-XT2 texture analyzer (Stable Microsystems, Surrey, UK) after cutting each sample into 30 mm in diameter and 20 mm in height. A needle with a diameter of 75 mm was used. The measurement speed was measured at 1.00 mm / sec and the trigger force was 0.005 kg.

(5) 2-thiobarbituric acid reactive substances (TBARS)

Lipid peroxidation was homogenized by adding 3 mL of distilled water after taking 3 g of the sample according to the method of Ahn et al. (1999). Then 5 mL of the homogenate was transferred to a test tube, 5 mL of a 50 μL TBA / TCA solution (20 mM thiobarbituric acid in 15% trichloroacetic acid) of 7.2% BHA solution was added and heated in a water bath for 15 minutes. After cooling it was centrifuged at 3,000 rpm for 15 minutes. The supernatant obtained by centrifugation was absorbed at 532 nm using a spectrophotometer (UV 1600 PC, Shimadzu, Tokyo, Japan) and the degree of lipid peroxidation was expressed as mg malondialdehyde / kg meat.

(6) volatile basic nitrogen (VBN)

The volatile basic nitrogen content was added to 30 g of distilled water in 10 g of the sample according to the Conway method (1950), homogenized at 14,000 rpm for 5 minutes using a homogenizer (NS-50, Japan), and then with filter paper (Whatman No. 1). Filtration adjusted the total volume to 100 mL. 5 mL of the filtrate was placed in an outer chamber of the conway unit, and in the inner chamber, a conway reagent (0.066% methyl red + 0.066% bromcresol green) prepared in a ratio of 1: 1 using 5 mL of 0.01 N boric acid solution and ethanol, respectively. After adding about 2-3 drops, 5 ml of 50% K ₂ CO ₃ solution is quickly injected into the outer chamber and immediately sealed, and then left at 37 ° C. for 120 minutes, followed by titration of boric acid solution in the inner chamber with 0.02 NH ₂ SO ₄ solution. It was.

(7) fatty acid composition

Extraction of lipids from the samples was according to the method of Folch et al. (1957), and gas chromatography (GC-17A, Shimadzu, Japan) was used for analysis of fatty acid composition. After fatty acid analysis, BF3 methanol was added to the extracted lipid sample, and the sample was methylated by heating in a 90 ° C. constant temperature water bath for 20 minutes. The column for GC analysis was Omega wax 320 (30 mx 0.32 mm x 0.25 μm, Supelco, Bellefonte, PA, USA), and the column oven temperature was maintained at 180 ° C. for 5 minutes and then increased by 0.5 ° C. per minute to 200 ° C. It was kept for 25 minutes. Carrier gas was used as N ₂ at 46 mL / min flow rate, and the injector temperature and detector temperature were set at 250 ° C and 260 ° C, respectively. The sample was injected with 1 μL into GC and analyzed for fatty acid with a split ratio of 100: 1.

(8) microbial culture and preparation

Strains used in this experiment were Listeria monocytogenes (KCTC 3569), Salmonella typhimurium ( Salmonella). typhimurium ) (KCTC 1925), and E. coli (KCTC 1682) were used. Each strain was first cultured at 25 ° C. for 24 hours using tryptic soy broth (Difco, Laboratories, Detroit, MI, USA), and then the culture was centrifuged at 3,000 rpm for 10 minutes and then twice with 0.85% NaCl. Washing was done to a final concentration of 10 ⁸ CFU / mL. 0.1 mL of the above homogenate was taken and inoculated evenly on the surface of the sterilized sample, and then sealed in a polyethylene bag and stored at 4 ° C.

(9) microbial sterilization effect

Microbiological testing of ultra-high pressure samples was performed by adding 90 mL of sterile saline solution (0.85% NaCl) to 10 g of the sample ^. (Model 400, Interscience, France) was mixed for 120 seconds and then diluted by decimal dilution. The diluted solution was inoculated with 100 mL of tryptic soy agar (Difco, Laboratories, Detroit, MI, USA) and incubated at 37 ° C. for 3 days to count the number of colonies generated and to colony forming unit (CFU / g) per 1 g. Indicated.

(10) sensory evaluation

Sensory characterization was to cut the chicken breast to the same size, heated for the same time until the internal temperature reaches 75 ℃ and then measured the sensory quality of the sample. In the case of the year, the sensory test was performed by distinguishing between 19-29 year old college students and 40-50 year old housewives. Sensory test items included meat color, flavor, year, juiciness, chewability, flavor, general preference and purchase intention.

(11) Statistical Analysis

The experiments were repeated three times, and the results were analyzed by ANOVA using SAS statistical program. In case of significant difference, Duncan's Multiple Range Test was used to analyze the difference between the mean values.

Example  1: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast  General component

Table 1 is a treatment group soy sauce (10%), olive oil (10%) and soy sauce (5%) and olive oil (5%) was added to chicken breast meat and measured the general components after ultra-high pressure treatment to 300 MPa It is. As a result, the moisture content of the sample containing olive oil (10%) was significantly higher than that of the control, and the heating loss content, which is an important influence factor of quality and taste at cooking, was significantly lower than that of the control. Appeared in favor of cooking and processing suitability. The fat content was significantly higher in the olive oil-added samples. The olive oil (10%) added to the chicken meat was penetrated into the meat due to the ultra high pressure treatment, and the fat content applied to the surface of the chicken meat was higher than that of the control. It was found that the total fat content present in increased.

General Components of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group Moisture content (%) Heating loss (%) Fat content (%) Control group 70.28ab 31.62b 1.51c Soy sauce (10%) / 300 MPa 66.93b 33.73ab 6.27ab Olive Oil (10%) / 300 MPa 72.04a 28.71c 5.06b Soy sauce (5%) + olive oil (5%) / 300 MPa 66.78b 35.91a 6.87a Standard error 1.264 0.868 0.492

ac: Different characters in the same column are significantly different ( P <0.05).

Example  2: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast meat Fatty acid composition of

Fatty acid composition of the chicken breast meat is analyzed and the fatty acid composition is shown in Table 2 below. When mixed with soy sauce (10%), olive oil (10%) and soy sauce, the content of oleic acid, the main component of olive oil, did not show a significant difference compared to the control, but the sample was treated with 300 MPa pressure. Compared with the group showed a significantly higher content. In particular, when the pressure of 600 MPa after the addition of 10% olive oil increased the content of 5.75% oleic acid compared to the control. Therefore, oleic acid, the main component of olive oil added by the ultra-high pressure treatment of 300 MPa or more, penetrates into chicken breast meat and increases the content in the product, which also plays a role of retaining moisture, which affects the increase in the water content of the product. Appeared. Therefore, the unsaturation of chicken breast meat was significantly higher than that of the control group by the combination of additives and ultra-high pressure, which is considered to be an efficient method in consideration of health orientation.

Fatty Acid Composition of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure (%)

Fatty acid composition Treatment

Standard
error
Control group
300 MPa olive
oil
(10%)
/ 600 MPa Soy sauce
sauce
(10%)
/ 300 MPa olive
oil
(10%)
/ 300 MPa Soy sauce (5%) + olive oil (5%) / 300 MPa C16: 0 24.58b 25.02b 23.44bc 22.71c 26.73a 23.57bc 0.483 C16: 1 3.08b 3.28b 3.46b 3.61b 4.81a 3.66b 0.248 C18: 0 13.22a 12.99a 12.58a 13.42a 8.98b 11.14a 0.697 C18: 1 39.60bc 34.06d 41.88a 38.04c 38.34bc 40.43ab 0.689 C18: 2 14.62cd 18.30a 13.69d 16.97ab 16.59b 15.74bc 0.450 C18: 3 0.36 0.34 0.31 0.37 0.39 0.30 0.038 C20: 4 3.86bc 5.31a 3.66c 4.27bc 3.57c 4.62ab 0.271 C22: 6 0.65b 0.67b 0.96a 0.58b 0.56b 0.52b 0.069 Saturated 37.80a 38.02a 36.02b 36.13b 35.72b 34.71b 0.508 Monounsaturated 42.69ab 37.34c 45.34a 41.66b 43.15ab 44.09ab 0.828 Polyunsaturated 19.51cd 24.63a 18.63d 22.20b 21.12bc 21.19bc 0.588 Unsaturated: Saturated 1.64b 1.63b 1.77a 1.77a 1.80a 1.88a 0.038

ad: Different characters in the same column are significantly different ( P <0.05).

Example  3: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast pH

PH change, which has a significant effect on quality factors, was not significantly changed by adding soy sauce and olive oil to chicken breasts (Table 3).

PH of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group pH Control group 6.24 Soy sauce (10%) / 300 MPa 6.15 Olive Oil (10%) / 300 MPa 6.14 Soy sauce (5%) + olive oil (5%) / 300 MPa 6.17 Standard error 0.037

Example  4: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast meat Surface chromaticity of

As shown in Table 4, the surface chromaticity of the chicken breast meat by the sauce treatment was brighter as the olive oil added amount increased, and darker as the soy sauce was added. Each source addition showed a color change of 8 or more, showing a significant difference from the control at a visually discernible level.

Color of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group Whiteness Redness Yellowness Chromaticity change Control group 52.94d 0.40c 10.24b Soy sauce (10%) / 300 MPa 58.97c 4.32a 15.28a 8.78 Olive Oil (10%) / 300 MPa 71.58a 1.56bc 12.06b 18.76 Soy sauce (5%) + olive oil (5%) / 300 MPa 63.55b 3.41b 16.39a 12.62 Standard error 0.891 0.695 0.824

ad: Different characters in the same column are significantly different ( P <0.05).

Example  5: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast meat of Fatty acid  change

Fatty acid stool measurement according to the storage period of chicken breast meat is shown in Table 5 below. In the control group, fatty acid plaques progressed as the storage period progressed, and fatty acid plaques increased with the addition of olive oil (10%), but there was no significant difference. The addition of soy sauce was found to have a negative effect on the experimental analysis due to the inherent color of soy sauce.

Changes in Fatty Acids of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group
Storage period (days) Standard
error 0 3 7 Control group 0.28bz 0.48ay 0.47az 0.056 Soy sauce (10%) / 300 MPa 0.91 bx 1.02aw 1.05ax 0.033 Olive Oil (10%) / 300 MPa 0.29bz 0.36bz 0.48az 0.030 Soy sauce (5%) + olive oil (5%) / 300 MPa 0.56cy 0.69bx 0.86ay 0.024 Standard error 0.025 0.038 0.047

ac: Different characters in the same column are significantly different ( P <0.05).

xz: Different characters in the same column are significantly different ( P <0.05).

Example  6: Chicken treated with olive oil and soy sauce by ultra high pressure treatment Breast meat Volatility Base  Change in nitrogen

The change of volatile basic nitrogen content by ultra-high pressure treatment showed a lower content of soy sauce and olive oil than the control group, as shown in Table 6 below. p <0.05). It was determined that proteolytic degradation by antioxidants such as flavones, amino acids, peptides, and melanodines contained in the liver was delayed, and proteolysis was also delayed by the addition of olive oil. In general, meat products undergo post stiffness and gradually undergo stiffness release. During aging of meat, proteins are mainly degraded by enzymes in muscles or microorganisms to increase free amino acids and non-protein nitrogen compounds.

Changes in Volatile Base Nitrogen (mg%) of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group
Storage period (days) Standard
error 0 3 7 Control group 14.70cy 27.30bx 65.80ax 1.189 Soy sauce (10%) / 300 MPa 18.90bx 22.40ay 24.50ay 0.873 Olive Oil (10%) / 300 MPa 15.40by 18.20abz 22.40ay 1.319 Soy sauce (5%) + olive oil (5%) / 300 MPa 16.80 bxy 17.50bz 23.80ay 0.617 Standard error 0.857 1.178 1.050

ab: Different characters in the same column are significantly different ( P <0.05).

xz: Different characters in the same column are significantly different ( P <0.05).

Example  7: Chicken treated with olive oil and soy sauce by ultra high pressure Breast meat Microbial sterilization effect

 As shown in Table 7 below, the growth of three pathogenic microorganisms of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes was inhibited to 1 to 2 log cycle levels by the addition of soy sauce and olive oil. It was. Therefore, microbial proliferation was significantly lower than that of the control group by the addition treatment in all treatment groups.

Microbial Sterilization Effect of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure (CFU / g) Microbial species Treated group Storage period (days) Standard
error 0 3 7 14
Escherichia coli
KCTC 1682 Control group 8.45x 7.98x 7.84 x 8.01x 0.163 Soy sauce (10%) / 300 MPa 5.78by 5.17cy 5.81by 6.39ay 0.130 Olive Oil (10%) / 300 MPa 6.11ay 5.24by 6.17ay 6.49ay 0.218 Soy sauce (5%) +
Olive Oil (5%) / 300 MPa 5.48by 5.33by 6.19ay 6.45ay 0.159 Standard error 0.201 0.206 0.147 0.108
Salmonella
Typhimurium
KCTC  1925 Control group 6.17x 6.74x 6.69x 6.84 0.347 Soy sauce (10%) / 300 MPa 5.50y 4.60y 4.95y 5.85 0.347 Olive Oil (10%) / 300 MPa 6.33ax 4.81by 5.14aby 5.80ab 0.363 Soy sauce (5%) +
Olive Oil (5%) / 300 MPa 6.70ax 5.47bxy 5.54bxy 6.20ab 0.286 Standard error 0.160 0.451 0.332 0.340
Listeria
monocytogenes KCTC 3569 Control group 7.35ax 6.08bx 5.63bxy 6.92ax 0.114 Soy sauce (10%) / 300 MPa 5.58y 5.60x 5.13y 5.65y 0.266 Olive Oil (10%) / 300 MPa 4.54by 4.43by 5.85ax 5.48aby 0.315 Soy sauce (5%) +
Olive Oil (5%) / 300 MPa 5.48y 5.70x 5.58xy 5.69y 0.209 Standard error 0.273 0.216 0.150 0.289

ab: Different characters in the same column are significantly different ( P <0.05).

xy: Different characters in the same column are significantly different ( P <0.05).

Example  8: Chicken treated with olive oil and soy sauce by ultra high pressure Breast  Texture

Table 8 shows the change in texture of the treatment group according to the additive using a device, and did not show a significant difference between the control and the treatment under the same pressure treatment conditions. This proved that the invasion of vegetable oil and soy sauce used in this experiment was a good way to eliminate the drawback of decreasing the hardness due to the increase of hardness in the ultrahigh pressure treatment.

Texture of Chicken Breast Meat Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Treated group Hardness (kg) Adhesion Resilience cohesion Gum Chewiness Resilience Control group 28.0 -357 0.37 0.17 4.93 1.77 0.10 300 MPa 30.1 -322 0.32 0.25 7.83 2.72 0.14 Soy sauce (10%) / 300 MPa 29.9 -495 0.30 0.23 7.14 2.15 0.13 Olive oil (10%) / 300 MPa 29.7 -476 0.29 0.18 5.40 1.51 0.19 Soy sauce (5% + olive oil (5%) / 300 MPa 23.9 -414 0.30 0.23 4.27 1.29 0.09 Standard error 2.96 63.00 0.036 0.023 1.205 0.527 0.015

Example  9: Chicken treated with olive oil and soy sauce by ultra high pressure Breast  Palatability and sensory quality

The sensory evaluation result of sensory evaluation showed that the surface color of the sample group added by mixing soy sauce (10%), olive oil and soy sauce was significantly higher than the control group as shown in Table 9 below. In addition, the increase in oleic acid in the fatty acid produced a volatile substance and aroma by heating, which had a positive effect on the flavor. Sensational texture, or year, tended to be different according to the age group of sensory testers.In the case of consumers in their 10s and 20s, olive oil added showed a lower age than the control group, showing a soft texture. There was no significant difference between the control group and the test group in the case of. Lastly, the addition of olive oil to chicken breasts was attributed to the increase of oleic acid, which has a low melting point among total fatty acids, which affected meat hardness and succulentity. Along with these qualitative characteristics, the palatability of the ultra-high pressure treated products increased, and the purchase intention analysis showed that the purchase intention of olive oil-added products was higher than that of the control group.

Palatability and Sensory Quality Characteristics of Chicken Breast Treated with Olive Oil and Soy Sauce by Ultra High Pressure Treatment Control group 300 MPa olive
Oil (10%)
/ 300 MPa Soy sauce (5%) +
Olive Oil (5%)
/ 300 MPa Soy sauce (10%)
/ 300 MPa Standard error Surface color 3.10ab 2.81ab 2.50a 4.40c 4.83c 0.37 incense 3.90a 4.03a 3.83a 5.70b 5.56b 0.47 Year (1) 6.87a 4.37b 5.72ab 6.37ab 6.15ab 1.02 Year (2) 7.00a 7.21a 5.85a 6.50a 6.28a 1.33 Juiciness 6.67ac 5.32b 6.74ac 6.02c 7.07a 0.44 Chewiness 6.00a 4.64b 6.20a 6.37a 6.94a 0.56 zest 5.20ab 4.24b 6.06a 5.36a 5.06ab 0.48 Overall preference 5.13ab 4.24b 6.06a 5.42a 5.26ab 0.43 Purchase 4.15b 3.58b 5.42a 4.74ab 4.68ab 0.48

(1) Measurement target: College students aged 19-29 years.

(2) Measurement targets: Housewives of 40-50 years of age.

In conclusion, in order to solve the factors affecting the quality deterioration of non-ground meat products, such as changes in meat color and texture, caused by sterilization process of meat products, soy sauce and olive oil were added during the ultra high pressure treatment used in this experiment. The surface color of the ground meat product can be improved. In addition, the fatty acid content in the meat products increased due to the addition of olive oil to increase the unsaturated fatty acid content to become a health-oriented product, in particular, oleic acid significantly affects the flavor after heating, which is in the same context as the purchase preference of pork belly in pork parts. In addition, the ultra-high pressure treatment can solve various problems that may occur in the distribution and sales stage of meat products, and compared to immersing in the seasoning solution (dye solution) of the conventional method for more than 12 hours or using an ultra-high pressure device for about 30 minutes. If the research method is used, the treatment time can be shortened to less than 5 minutes, and the manufacturing process is easy, and economic effects can be expected. In addition, the finished product is found to be excellent in pathogenic microorganism sterilization ability by ultra-high pressure treatment, greatly improving safety and shelf life. Especially, adding soy and olive oil improves palatability and produces health functional products containing large amount of oleic acid. It is expected to be effective as it can be applied as a non-grinded meat product.

Claims (8)

Cutting and dividing the chicken meat, which is not ground;
Vacuum packing by adding at least 5-15% (w / w) of uncut ground chicken breast to at least one selected from the group consisting of olive oil and soy sauce to the uncrushed chicken breast; And
The vacuum-packed unpulverized chicken breast meat manufacturing method of the unmilled chicken breast meat product improved marbling comprising the step of ultra-high pressure treatment for 2 to 8 minutes at 250 ~ 650 MPa at room temperature. delete delete delete delete delete delete The unmilled chicken breast meat product improved marbling produced by the method of claim 1.