Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Aging Effect of Vacuum- Packaged Beef Loins with a Long Chilling Period

냉장 기간이 긴 진공포장 우육의 숙성 효과

  • Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2005.06.01
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Abstract

Aging effect of vacuum-packaged beef loins was investigated at $0\pm1^{\circ}C$ for 8 weeks. Hardness, chewiness, and shear force value of beef loins decreased steadily for the first 5 weeks of chilling period, but thereafter they did not changed significantly. Myofibrillar protein extractability, Mg-ATPase activity, and myofibrill fragmentation index of beef loins were increased for the first 6 weeks, and did not change for the rest period The Hunter's value in $L^{\ast},\;a^{\ast}\;and\;b^{\ast}$ of beef loin showed that no significant changes had occurred over the whole storage time. The palatability of beef loin was improved progressively for the first 5 weeks, but it became inferior thereafter. It can be concluded that the storage time to obtain optimum aging effect for the vacuum-packaged beef loin would be 5 weeks at $0^{\circ}C$ at the longest.

진공 포장한 우육을 $0\pm1^{\circ}C$에서 8주간 냉장하면서 숙성 효과를 조사하였다. 우육의 경도, 저작성 및 전단력은 냉장 5주까지 저하되어 연화 효과가 있었으나 6주 후에는 그 효과가 없었다. 근원섬유단백질의 추출성, Mg-ATPase활성 및 근원섬유 소편화도는 6주까지 높아졌으나 그 후 8주까지 변화하지 않았다. 우육의 색도는 냉장 8주까지 양호하였다. 우육의 기호도는 5주까지 향상되었으나 6주 이후에는 오히려 저하되었다. 진공포장하여 냉장한 우육의 숙성 효과는 5주까지 기대할 수 있었다.

Keywords

References

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