Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Submersion Aging in Chilled Water on Lipid Oxidation, Myoglobin Oxidation and Purge Loss of Vacuum-Packed Hanwoo Meat

진공포장 한우육의 냉수 침지 숙성이 지방산화, 육색소 산화 및 포장감량에 미치는 영향

  • Published : 2002.09.01
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Abstract

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

진공포장한 한우육 우둔부위를 1$^{\circ}C$, 4$^{\circ}C$의 일반공기순환 냉장고와 1$^{\circ}C$, 4$^{\circ}C$의 냉수에 침지하여 3, 7, 10, 14일 동안 저장하였을 때, 처리구간의 물리적 육색 (CIE L*, a*, b*)은 크게 변화하지 않은 것으로 나타났다. 그러나 육색소 산화를 나타내는 MetMb의 함량은 처리구간에 따라 변화를 보여 대조구 (4$^{\circ}C$-공기순화)가 가장 빠른 증가를 나타내었으며, 저장 14일째 T2 (4$^{\circ}C$-냉수침지)구가 유의적으로 (p<0.05) 낮은 MetMb함량을 보였다. 한편 이런 결과는 지방산화와도 유사한 경향을 보였는데, 대조구 (4$^{\circ}C$-공기순환)의 TBARS 수치가 저장기간 동안 가장 빠른 증가를 나타낸 반면, T3(1$^{\circ}C$-냉수침지) 구의 TBARS는 크게 증가하지 않았다. 이러한 결과는 냉수침지 방법이 지방산화와 육색소 산화를 억제시킬 수 있다는 것을 의미한다. 포장감량 또는 공기순환 처리구(control, T1)가 냉수침지 처리구(T2, T3)에 비해 높게 나타났다. 총 육색소 함량은 전 저장기간 동안 처리구간에 유의적(p>0.05)인 차이가 없었다. 이상의 결과를 종합해 볼 때, 한우육을 진공포장하여 1$^{\circ}C$ 냉수에 침지시켜 숙성시키는 방법이 지방산화를 억제시키고 육색소의 안전성을 유지할 뿐만 아니라 포장감량도 줄일 수 있는 숙성법이라고 사료된다.

Keywords

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