Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Storage Stability of Pork Fatty with Mugwort Powder

쑥 분말을 첨가한 돼지고기 patty의 저장 안정성

  • Published : 2004.02.01
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Abstract

This study was carried out to investigate the effect of mugwort podwer and carcass grade on the shelf-life of pork patty. Pork patty was prepared by four types such as grade B pcrk patty without mugwort powder (A patty), grade B pork patty with mugwort podwer (B patty), grade I pork patty without mugwort powder (C patty) and grade E pork patty with mugwort powder (D patty) and the residual nitrite, surface color, pH, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the sample were determined during storage at 4$^{\circ}C$. The residual nitrite of pork patties with mugwort powder was highly decreased until storage for 2 weeks, pork patties without mugwort powder highly decreased until storage for 4 weeks, therefore addition of mugwort powder reduced residual nitrite of pork patty. The L＊ value of pork patty was the highest at early stage of storage, pork patties with mugwort powder were lower than that of pork patties without mugwort powder, and grade B pork patties were higher than that of the grade I pork patties. The a value of grade I pork patties were higher than that of grade B pork patties, and changes during storage were no significant difference. The b value of grade B pork patties were higher than that of grade I pork patties. The pH of pork patties decreased during storage. The VBN, TBARS and total bacterial counts added significantly during storage, and the addition of mugwort powder were not affected during storage.

본 연구는 쑥 분말 첨가와 도체 등급이 돈육 패티의 저장성에 미치는 영향을 검토하기 위하여, B 및 I 등급 원료육에 쑥 분말을 첨가한 것과 첨가하지 않은 것 네 종류의 돈육 패티를 제조하였다. 쑥 분말을 첨가한 돈육 패티의 아질산 잔류량은 저장 2주까지 큰 폭으로 감소하였으나, 첨가하지 않은 것은 4주까지 큰 폭으로 감소하여서 쑥 분말의 첨가가 아질산 잔류량에 영향을 미쳤다. 돈육 패티의 L＊값은 제조직후가 가장 높았으며, 쑥 분말을 첨가한 것이 낮았고, B등급 패티가 E 등급보다 높았다. 돈육 패티의 a＊값은 E 등급육이 B등급육보다 높았으며, 저장 중 변화는 없었고, b＊값은 B등급 육으로 제조한 패티가 E 등급육으로 제조한 것보다 높았다. 돈육 패티의 pH는 저장기간이 경과하면서 낮아졌다. VBN, TBARS 및 총균수는 저장기간에 따라 증가하였으며, 쑥 분말의 영향은 없었다.

Keywords

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