Choi Jung-Seok, Jin Sang-Keun, Choi Yeong-Seok, Lee Jin-Kyu, Jung Ji-Taek, Choi Yang-Il, Lee Hyun-Joo, Lee Jae-Joon
Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Korean J Food Sci Anim Resour. 2017;37(2):313-319. doi: 10.5851/kosfa.2017.37.2.313. Epub 2017 Apr 30.
This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.
本研究旨在开发钙强化小腿骨提取物（SBE），并确定添加乳酸钙对SBE冷藏期间理化特性的影响。使用了以下五个实验组：对照组（0%，不添加）、T1（0.05%乳酸钙）、T2（0.1%乳酸钙）、T3（0.5%乳酸钙）和T4（1%乳酸钙）。当添加到SBE中的乳酸钙浓度增加时，pH值、红度和黄度值显著降低，而SBE的盐度、糖含量和浊度显著增加。对照组、T1和T2的香气、风味和总体可接受性等感官参数得分相似。添加1%乳酸钙时，SBE的硫代巴比妥酸反应物（TBARS）值显著增加，且在第7天添加乳酸钙的SBE的挥发性盐基氮（VBN）值高于对照组（<0.05）。然而，添加乳酸钙在储存4天内对SBE中总微生物数量的增长有抑制作用。添加乳酸钙使SBE的钙含量呈剂量依赖性增加。确定SBE中乳酸钙的适宜添加水平为0.1%。
