본 연구는 계피, 감초 및 복분자 추출물의 첨가가 냉장 저장 중 쇠고기 분쇄육의 품질에 미치는 영향을 규명하기 위하여 물 10% 첨가한 분쇄육(대조구), 계피 추출물 10% 첨가한T-1구, 감초 추출물 10% 첨가한 T-2구 그리고 복분자 추출물 10% 첨가한 T-3구 등 네 종류의 쇠고기 분쇄육을 제조하였다. 그리고 냉장 저장 중 표면 색도, 보수력, 가열 감량, 두께, 직경, pH, VBN 함량 및 TBARS 값을 실험하였다. 냉장 저장 중 $L^*$ 및 $a^*$값은 유의하게 감소하였으며(p<0.05), $b^*$값은 유의한 변화가 없었다. 그리고 약용 식물 추출물은 색깔에 영향을 미치지 않았다. 보수력은 냉장 저장 중 유의하게 증가하였으며(p<0.05), 약용 식물 추출물은 보수력에 영향을 미치지 않았다. 가열 감량은 T-1구를 제외한 나머지 실험구에서 유의하게 감소하였다(p<0.05) 그리고 두께 및 직경은 냉장 저장 중 유의한 변화가 없었으며, 약용 식물 추출물 첨가에 의한 영향은 없었다. 대조구의 pH는 6일까지 낮아지다가 9일째 높아졌으며, 약용 식물 추출물 첨가구는 저장 기간의 경과와 함께 낮아졌다. VBN 함량은 냉장 저장 중 증가하였으며, 대조구가 약용 식물 첨가구보다 높았다. TBARS 값은 냉장 저장 중 약용 식물 추출물 첨가구가 대조구보다 낮았다.
This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.
