한국축산식품학회지 (Food Science of Animal Resources)

  • 제25권4호
  • /
  • Pages.442-448
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  • 2005
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화

Changes of in Vacuum Packed Pre-aged Venison with Seasoning during Chilled Storage

  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 하경희 (농촌진흥청 축산기술연구소) ;
  • 박석태 (통영시 농업기술센터) ;
  • 곽경락 (통영시 농업기술센터) ;
  • 박정권 (사슴나라) ;
  • 강양수 (경상남도 농업기술원) ;
  • 정구용 (상지대학교 생명자원과학대학 동물자원학과)
  • Kim Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Hah Kyung-Hee (National Livestock Research Institute, RDA) ;
  • Park Seok-Tae (Tongyeong Agricultural Development and Technology Center) ;
  • Kwuak Kyung-Rak (Tongyeong Agricultural Development and Technology Center) ;
  • Park Jung-Kwon (Sasum-Nara Farm) ;
  • Kang Yang-Su (Gyeongnam Agricultural Research & Extension Service) ;
  • Chung Ku-Young (Dept. of Animal Science and Technology, College of Life Science and Natural Resources, Sangji University)
  • 발행 : 2005.12.01
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초록

사슴 뒷다리 부위를 채취하여 일정한 크기로 자른 후 동일한 비율의 소스(T1 고추장 소스, T2 간장 소스)에 혼합하고 이를 플라스틱 박스에 넣어 $0\pm1^{\circ}C$에서 10일간 사전 숙성 처리한 후 진공 포장하여 $0\pm1^{\circ}C$에서 28까지 저장하면서 품질 특성을 조사하였다. pH는 두 처리구 모두 저장기간이 길어짐에 따라 유의적으로 감소하였다(p<0.05). T1의 염도는 저장 전 기간 동안 유의적인 차이가 없었고(p>0.05), T2는 저장 28일에는 $1.33\%$로 유의적으로 높았다(p<0.05). 당도는 T1이 T2보다 저장 전 기간 동안 유의적으로 높았다(p<0.05). 저장 기간이 길어짐에 따라 T1에서 $L^*$값과 $b^*$값은 증가하는 반면 T2는 감소하였다. $b^*$값과 전단가$(g/cm^2)$는 저장 기간이 경과함에 따라 모두 증가하였다. 관능검사 결과, 저장 28일 차까지 전체적인 기호도는 $6.75(T1)\~7.00(T2)$ 수준으로 비교적 높은 점수를 얻었다. 본 연구에서 양념으로 사전 숙성 처리하여 진공포장한 양념 사슴육은 새로운 메뉴로서의 가치가 있을 것으로 여겨진다.

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

키워드

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