실버푸드로서 마육 페이스트 품질특성 및 최적화

Abstract

Purpose: The purpose of this study was to develop meat paste products using horse meat as food for the elderly that can improve the elderly’s nutritional status and can be easily chewed or swallowed. Methods: This study was done to determine the optimal composition of horse paste with two concentrations of soy sauce and sugar using the central composite design (CCD) of Design Expert 8 program. In addition, the mixing condition of horse paste was optimized by subjecting it to sensory evaluation and physicochemical analysis using response surface methodology (RSM). Results: Physicochemical analysis of horse paste showed statistically significant values (p<0.05) for color lightness, redness, yellowness, saltness, and sweetness, and the sensory evaluation showed significant values (p<0.05) for color, sweetness, saltness, texture, and overall quality except flavor. And The results also suggested that the optimum sensory recipe of horse paste was found to be 9.99 g of soy sauce, 5.78 g of sugar, 100 g of horse meat, 20 g of pear juice and 20 g of onion, 5 g of garlic, spring onion, and rice wine each, 1 g of salt, and 0.1 g of black pepper. Conclusion: Considering all the outcomes obtained in this experiments, horse meat is expected to be useful in producing optimized meat paste spiced with soy sauce and sugar and to contribute to the development of various nutritious, tasty, and age friendly foods for elderly people.