포장 방법에 따른 즉석섭취형 함박스테이크의냉장저장 중 품질 변화
Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage
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초록
본 연구에서는 포장방법에 따른 함박스테이크의 냉장저장 중 품질변화를 조사하였다. 대조구는 polylactide(PLA) tray를 이용한 함기포장(AC)이었으며, 처리구로는 진공포장(VAP)과 탈산소제 봉입포장(OS)이 적용되었다. 총균수는 대조구와 처리구 모두 저장기간의 경과에 따라 유의적으로 증가하였으며, 특히 AC구에서의 총균수 증가가 다른 처리구들에 비해 두드러진 것으로 나타났다. 또한 저장기간 중 TBA와 VBN값은 AC구에서 가장 빠른 증가를 보였으며 그 다음으로는 OS, 그리고 VAP포장구의 순이었다. 관능평가 결과 VAP구와 OS구 시료들은 모든 관능평가 항목에서 12일째까지 5.0점 이상의 평가를 받은 반면, AC구는 모든 항목에서 5.0 미만으로 이미 상품성을 상실한 것으로 확인되었다. 이러한 결과들은 VAP나 OS처리를 통하여 포장 내 산소를 제거함으로써 호기적 미생물의 생장과 산화작용의 억제로 인한 지방산패나 단백질부패속도가 지연된 것에 기인한 것으로 판단된다.
Abstract
Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at 5±1℃ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at 5℃, evaluation of the samples’ sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.
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