클린라벨 육제품의 기술 전략

• 영문명: Technological Strategy of Clean Label Meat Products
• 발행기관: 한국축산식품학회
• 저자명: 용해인 김태경 최희돈 정사무엘 최윤상
• 간행물 정보: 『Food and Life』제2020권 제1호, 13~20쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.03.31

영문 초록

The income raise induces the change of the consumer perception about food. Chemical synthesis ingredients for food have been denied by consumer and interest about clean label food has been increased. When manufactured meat products, various ingredients are added to enhance quality properties of meat products. It is typical ingredients that color coupler, acidity control agent, preservatives, antioxidant, coloring agent, flavor enhancer, spice, and sweetener for meat products. Some ingredients such as nitrite, phosphate, sorbate were regulated and limited for using because of their negative effects on health. With this concern about aforementioned ingredients, various studies and effort to replace or reduce these ingredients have been conducted using natural ingredients in academy, institute, and industry. However, there were no specific definition about ‘clean label’ and consumer have bought clean label foods without clear information and comprehension. Therefore, regulation and definition for clean label foods have to be conducted.

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키워드

clean label meat product natural ingredient nitrite phosphate