머루추출물의 항산화 및 항균활성이 건조-발효소시지의 품질특성에 미치는 영향 = Antioxidant and Antimicrobial Effect Vitis Coignetiae P. Etract on Meat Quality of Dry-Fermented Sausage

국문 초록 (Abstract)

본 연구는 기능성을 보유한 건조-발효소시지를 개발하고자 국내 자생식물인 머루(Vitis coignetiae P.)를 용매별로 추출하여 항산화 항균효과를 측정하여 추출용매를 선정하였고 이를 건조-발효소시지에 적용했을 때 제품의 품질에 미치는 영향을 조사하였다. 머루는 chloroform, ethanol, methanol 및 열수를 이용하여 추출하였으며, 추출용매별로 추출수율, 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 자유기 소거능, ABTS+ 자유기 소거능, ferric reducing antioxidant power(FRAP) 및 항균 능력을 측정하였다. 측정결과 추출수율은 열수 추출이 가장 유의적으로 높았으며(p<0.05), 총 페놀 함량 및 플라보노이드 함량도 열수 추출물이 유의적으로 높게 측정 되었다(p<0.05). 또한 DPPH 및 ABTS+자유기 소거능 및 FRAP 환원능도 열수 추출물이 유의적으로 높게 측정 되었다(p<0.05). 그리고 항균활성은 열수 추출물이 Listeria monocytogenes, Escherichia coli 및 Klebsiella pneumonia에 대한 억제 지역 형성이 유의적으로 더 넓게 측정되어(p<0.05) 추출방식은 열수추출로 선정하였다. 선정된 열수 추출물을 이용하여 건조-발효소시지를 제조하였다. 제조 6일차, 30일차, 60일차에 pH 측정, 수분함량, 육색, 지방산화도, 단백질산화도, 전단력, 조직감, 미생물 균수 측정 및 관능평가를 실시하였다. 머루추출물을 첨가한 건조-발효 소시지는 대조군에 비해 저장기간 중 pH, 수분, 과산화물가 및 전단력이 유의적으로 낮게 측정되었으며(p<0.05), carbonyls 함량, 맛, 종합적 기호도, 총 균수 및 젖산균의 균수가 유의적으로 높게 측정되었다(p<0.05). 따라서 본 실험에서 건조-발효소시지를 개발하기 위해 사용된 머루추출물은 제품의 저장성, 품질 및 기호도를 향상시킬 수 있는 가능성을 보여 차후의 연구를 통해 보다 소비자의 기호성에 맞는 건조-발효소시지의 개발에 기여할 것으로 사료된다.

다국어 초록 (Multilingual Abstract)

Antimicrobial and antioxidant activity of various solvents (chloroform, 70% ethanol, methanol, hot water) extracts of Vitis coignetiea P. were examined. Hot water extract was significantly higher (p<0.05) on yield, total phenolic and flavonoid content, DPPH and ABTS+ radicals scavenging and FRAP ability than the other extracts. The antimicrobial activity of vitis coignetiea P. extracts were detected on the Staphylococcus aureus, Streptococcus pneumonia, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Klebsiella pneumonia at concentration of 3 mg/disk. Therefore, dry-fermented sausage were prepared using hot water extract and then quality characteristics were evaluated. Sausages with added of vitis coignetiea P. hot water extract were significantly lower (p<0.05) in pH, moisture, peroxide value and shear force as compared to the control. Carbonyl content, taste, total acceptability, total microbial and lactic acid bacteria of sausages added vitis coignetiea P. hot water extract were significantly higher (p<0.05) than the control. This implies that the preparation of dry fermented sausage using vitis coignetiea P. hot water extract promotes the composition of early start culture that prevent the infection of pathogenic microorganisms by causing decrease in pH and water content. So vitis coignetiea P. hot water extracts fast promoted starter culture was enhance the taste and overall acceptability of the product.

목차 (Table of Contents)

• Ⅰ. 서 론 ··································································· 1
• Ⅱ. 연 구 사 ······································································ 3
• Ⅲ. 재료 및 방법 ································································ 7
• 1. 머루의 용매별 추출물이 항산화 능력 및 항균 활성에 미치는 영향
• 1) 실험 재료 ··················································································· 7
• 2) 실험 설계 ··················································································· 7
• 3) 머루의 용매별 추출 ······································································ 7
• 4) 머루의 용매별 총 폴리페놀 함량 분석·············································· 8
• 5) 머루의 용매별 총 플라보노이드 함량 분석········································ 8
• 6) 머루의 용매별 항산화능 분석·························································· 8
• (1) DPPH 자유기 소거 활성 분석 ····················································· 8
• (2) ABTS+ 자유기 소거 활성 분석 ··················································· 9
• (3) Ferric reducing antioxidant power(FRAP) 분석 ································· 9
• 7) 머루의 용매별 항균 활성능 분석····················································· 9
• 8) 통계처리 ···················································································· 10
• 2. 머루 열수 추출물의 첨가 수준이 건조-발효소시지의 품질 특성에 미치는 영향
• 1) 실험 재료 ·················································································· 10
• 2) 실험 설계··················································································· 10
• 3) 건조-발효 소시지의 제조 ····························································· 11
• 4) 건조-발효소시지의 저장 중 pH와 수분 측정····································· 11
• 5) 건조-발효소시지의 저장 중 육색 측정············································· 11
• 6) 건조-발효소시지의 저장 중 지방 산화 분석······································ 11
• (1) Thiobarbituric acid reaction substances(TBARS) 분석 ························ 11
• (2) 과산화물가(peroxide value) 분석 ·················································· 12
• 7) 건조-발효소시지의 저장 중 단백질 산화 분석··································· 13
• (1) Metmyoglobin 함량 분석 ···························································· 13
• (2) Carbonyl 함량 분석 ·································································· 13
• (3) Thiol 함량 분석 ······································································· 13
• 8) 건조-발효소시지의 저장 중 전단력(shear force) 분석··························· 14
• 9) 건조-발효소시지의 저장 중 조직감(TPA) 분석··································· 14
• 10) 건조-발효소시지의 저장 중 미생물학적 특성 분석···························· 15
• 11) 건조-발효소시지의 저장 중 관능적 특성 분석·································· 15
• 12) 통계처리 ··················································································· 15
• Ⅳ. 결과 및 고찰 ······························································· 16
• 1. 머루의 용매별 추출물이 항산화 능력 및 항균 활성에 미치는 영향
• 1) 머루의 용매별 추출 수율 측정 결과··············································· 16
• 2) 머루의 용매별 유효물질 분석 결과················································· 16
• 3) 머루의 용매별 항산화 능력 분석 결과············································· 16
• (1) DPPH 자유기 소거 활성 분석 결과 ············································ 16
• (2) ABTS+ 자유기 소거 활성 분석 결과 ·········································· 17
• (3) Ferric reducing antioxidant power(FRAP) 분석 결과 ························ 17
• 4) 머루의 용매별 항균 활성 능력 측정 결과········································ 18
• 2. 머루 열수 추출물의 첨가 수준이 건조-발효소시지의 발효 및 숙성 중 품질 특성에 미치는 영향
• 1) 건조-발효소시지의 저장 중 pH 측정 결과········································ 23
• 2) 건조-발효소시지의 저장 중 수분 측정 결과······································ 23
• 3) 건조-발효소시지의 저장 중 육색 측정 결과······································ 24
• 4) 건조-발효소시지의 저장 중 지방산화 분석 결과································ 29
• (1) Thiobarbituric acid reaction substances(TBARS) 분석 결과 ················ 29
• (2) 과산화물가(peroxide value) 분석 결과 ·········································· 29
• 5) 건조-발효소시지의 저장 중단백질산화 분석 결과······························· 30
• (1) Metmyoglobin 함량 분석 결과 ···················································· 30
• (2) Carbonyl 함량 분석 결과 ··························································· 30
• (3) Thiol 함량 분석 결과 ······························································· 31
• 6) 건조-발효소시지의 저장 중 전단력 측정 결과··································· 34
• 7) 건조-발효소시지의 저장 중 조직감(TPA) 측정 결과··························· 34
• 8) 건조-발효소시지의 저장 중 미생물학적 특성 결과····························· 35
• 9) 건조-발효소시지의 저장 중 관능적 특성 ········································· 38
• 참 고 문 헌 ······································································ 40
• 영 문 초 록 ······································································ 49