포장방법과 저장온도가 등심햄의 유통기한 설정에 미치는 영향
Evaluation of Shelf-life of Loin Ham as Affected by Different Packaging Types and Storage Temperatures
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본 연구는 포장방법(함기, 진공포장)과 저장온도(4, 10℃)가 등심햄의 저장성에 미치는 영향을 평가하고자 미생물과 화학적 변질을 바탕으로 유통기한을 설정하기 위해 수행되었다. 등심햄을 포장방법과저장온도 각각 두 가지로 28일간 저장하며 이화학적 특성과 항산화 활성 그리고 미생물 변화를 평가하였다. 저장기간 동안 pH와 색도 항목에서 포장방법이나 저장온도에 따른 효과가 나타나지 않았다. 부패의 한계를 나타내는 지표는 총균수가 6log CFU/g에 도달하는 기간과 이에 상응하는 TBA값은0.25mg of MDA/kg, VBN 은 10mg% 그리고 POV 값은 110meq/kg이었다. 이 주요 네 가지 항목의평균 저장기간은 4℃ 함기 29일, 4℃ 진공 39일, 10℃ 함기 21일, 10℃ 진공 23일이었다. 따라서4℃ 진공 포장이 다른 조합에 비해 저장성을 증진시켰다. 또한 지방산패도(TBA)와 단백질 변패도(VBN)에 있어서는 포장방법보다는 저장온도가 더 영향을 미쳐 저장성을 증진시키는 것으로 나타났다. 결론적으로 냉장저장 동안 등심햄의 유통기한을 설정하는데 TPC, TBA, VBN 그리고 POV가 좋은지표가 될 수 있을 것으로 판단된다.
Abstract
This study was performed to evaluate the effects of different packaging types(air vs vacuum,20 mmHg) and storage temperatures(4 vs 10℃) on the shelf-life of pork loin ham and establishthe shelf-life based on microbial counts and chemical deterioration. Loin ham samples werepackaged with two different types and physicochemical characteristics, antioxidant activities andmicrobial counts of loin ham were measured during storage at two different temperatures. Among the parameters analyzed, no differences in pH, Hunter color values were observedamong the treatments. Total plate counts and chemical deterioration will be the parameters toaffect the shelf-life. To reach the microbial counts of 6 log CFU/g in loin ham was consideredas a maximum storage day and this value was equivalent to 0.25 mg of malondialdehyde/kgthiobarbituric acid substances(TBARS), 110 mg% peroxide value(POV) and 10 mg% volatilebasic nitrogen(VBN). The average days of shelf-life of three parameters were: 29 days for 4℃ -air, 39 days for 4℃-vacuum, 21 days for 10℃-air, 23 days for 10℃-vacuum. Thus, 4℃-vacuum combination was longer shelf-life than the other combinations. These results indicatedthat not only TPC, but also chemical deterioration such as TBA, VBN and POV would begood parameters to establish the shelf-life of loin ham during refrigerated storage.
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