간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성
Quality Characteristics of Aerobic Packed Pork during Storage after Fermentation with Soy Sauce, Red Pepper and Soybean Paste Seasonings
1
조회
0
다운로드
1
인용
0
참고문헌
초록
이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 7×10×2cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 1±1℃에서 10일간 발효숙성한 후 함기포장하여 1±1℃에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다.
Abstract
This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube(7×10×2cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at 1±1℃ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at 1±1℃ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.
참고문헌 (27)
- "In Quality Attributes and Their Measurement in Meat" (1994)
- "Quality changes and shelf-life of seasoned with soy sauce or Kochujang during chilled storage", 22(3), pp.240~246 (2002)
- "Chemical changes during ripening of spanish dry sausage Changes in water-soluble N compounds", pp.105~112 (1978)
- "Changes in nonprotein nitrogen com- pounds during dry sausage ripening", pp.301~308 (1974)
- "Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres", pp.283~287 (1992)
- "Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manu- facturing beef", 74, pp.111~118 (2002)
- "Changes caused by microbes in spoilaged of meats", pp.21~39 (1971)
- "Effects of Korean traditional seasonings on growth of pathogenic germ in fermented pork", 24(2), pp.103~107 (2004)
- "A com- parison of methods to estimate water holding capacity in post-rigor porcine muscle", pp.307~322 (1986), and Zaar
- "Official Book for Food" (2002), KFDA
- "Studies on improvement of quality and shelf-life of traditional marinated beef as affected by packaging method during storage at －1℃", 34, pp.792~798 (2002)
- "Improvement of shelf-life and wholesomeness of ground beef by irradiation", pp.371~383 (1994)
- "Methodology following lipid oxidation in muscle food", pp.105~108 (1983)
- "Statistical yearbook of agricultural and forestry industries" (2001), MFA
- "Effect of garlic on the digestion of beef protein during storage", pp.447~454 (1991)
- "The effect of film permeability on the storage life and microbiology of vacuum-packed meat", pp.433~441 (1979)
- "In Microbiology of Food Fermentation" (1979)
- "SAS", STAT Software for PC. Release 6.11, 1999, ~[DOI]
- "Changes in meat components during fermentation heat processing and drying of summer sausage", pp.1228~1234 (1973)
- "Biochemical changes occuring during the fermentation of high protein foods", pp.175~181 (1978)
- "Changes in the water holding capacity and cationic shifts during heating and freezing and thawing of meat as revealed by a simple centrifugal method for measuring shrinkage", pp.69~73 (1957)
- "New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage", pp.582~585 (1970)
- "Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins", pp.157~162 (1983)
- "Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage", 46(6), pp.1023~1030 (2004)
- "Effects of post- mortem pH and temperature on bovine muscle structure and meat tenderness", pp.774~780 (1986)
- "식육의 부위별 등급별 및 종류별 구분방법", (2004-67) (2004), 농림부
- "高坂和久 肉製品の鮮度保持と 測定", pp.105~111 (1975)