Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Aerobic Packed Pork during Storage after Fermentation with Soy Sauce, Red Pepper and Soybean Paste Seasonings

간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (National Livestock Research Institute) ;
  • Lyou, H.J. (National Livestock Research Institute) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, J.R. (Advanced Swine Research Institute, Gyeongnam Province)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 하경희 (농촌진흥청 축산연구소) ;
  • 류현지 (농촌진흥청 축산연구소) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 이제룡 (경상남도 첨단양돈연구소)
  • Published : 2005.08.31
Download PDF
⟨ Previous Next ⟩

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($7{\time}10{\time}2$cm) 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 $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ 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.

이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$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.

Keywords

References

  1. Buege, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302-309 https://doi.org/10.1016/S0076-6879(78)52032-6
  2. Cornforth, D. P. 1994. Color: Its basis and importance. In Quality Attributes and Their Measurement in Meat, Poultry and Fish Product, A. M. Pearson and T. R. Dutson(Ed), Blackie Academic & Professional, London, p.39
  3. Choi, W. S. and Lee, K. T. 2002. Quality changes and shelf-life of seasoned with soy sauce or Kochujang during chilled storage. Kor. J. Food Sci. Ani. Resour. 22(3):240-246
  4. Crepo, F. L., Millian, R. and Serrani Moreno, A. 1978. Chemical changes during ripening of spanish dry sausage(Salchivos) ill. Changes in water-soluble N compounds. Archivos de Zootecnia. 27:105-112
  5. Dierick, E. A., Vandekerckhove, P. and Demeyer, D. 1974. Changes in nonprotein nitrogen compounds during dry sausage ripening. J. Food Sci. 39:301-308 https://doi.org/10.1111/j.1365-2621.1974.tb02880.x
  6. Fu, A. H., Molins, R. A. and Sebranek, J. G. 1992. Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres. J. Food Sci. 57:283-287 https://doi.org/10.1111/j.1365-2621.1992.tb05477.x
  7. Gill, C. O. and Badoni, M. 2002. Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef. Inter. J. Food Microbiol. 74:111-118 https://doi.org/10.1016/S0168-1605(01)00736-X
  8. Ingram, M. and Dainty, R. H. 1971. Changes caused by microbes in spoilaged of meats., J. Appl. Bact. 34(1):21-39 https://doi.org/10.1111/j.1365-2672.1971.tb02266.x
  9. Jin, S. K, Kim, C. W., Lee, S. W., Song, Y. M., Kim, I. S., Park, S. K., Hah, K. H. and Bae, D. S. 2004. Effects of Korean traditional seasonings on growth of pathogenic germ in fermented pork. Kor. J. Food Sci. Ani. Resour. 24(2):103-107
  10. Jin, S. K, Kim, I. S., Hah, K. H., Hur, S. J., Lyoll, H. J., Park, K H. and Bae, D. S. 2005. J. Anim. Sci. & Technol.(Kor). 47(1):73-82 https://doi.org/10.5187/JAST.2005.47.1.073
  11. Kauffman, R. G., Eikelenboom, G., Vander Wal, P. G., Engel, B. and Zaar, M. 1986. A comparison of methods to estimate water holding capacity in post-rigor porcine muscle. Meat Sci. 18:307-322 https://doi.org/10.1016/0309-1740(86)90020-3
  12. KFDA. 2002. Official Book for Food
  13. Kim, C. J., Jeong, J. Y., Lee, E. S. and Song, H. H. 2002. Studies on improvement of quality and shelf-life of traditional marinated beef(Galbi) as affected by packaging method during storage at $-1^{\circ}C$. Korea J. Food Sci. Technol. 34:792-798
  14. Lawrie, R. A. 1985. Meat Sci(4th ed). p. Oxford: Pergamon Press
  15. Lefebvre, N., Thibault, C, Charbonneau, R. and Piette, J. P. G. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation. Meat Sci. 32:371-383
  16. Melton, S. L. 1983. Methodology following lipid oxidation in muscle food. Food Technol. 37: 105-108
  17. MFA. 2001. Statistical yearbook of agricultural and forestry industries
  18. Moon, J. H., Ryu, H. S. and Lee, K. H. 1991. Effect of garlic on the digestion of beef protein during storage. J. Korean Soc. Food Sci. Nutr. 20:447-454
  19. Newton, K. G. and Rigg, W. J. 1979. The effect of film permeability on the storage life and microbiology of vacuum-packed meat. J. Apple. Bact. 47:433-441 https://doi.org/10.1111/j.1365-2672.1979.tb01204.x
  20. Pederson, C S. 1979. Fermented sausage. In Microbiology of Food Fermentation, 2nd ed., p.210. AVI
  21. SAS. 1999. SAS/STAT Software for PC Release 6.11, SAS institute, Cary, NC, U.S.A
  22. Wardlow, F. B., Skelley, G. C, Johnson, M. G. and Acton, J. C. 1973. Changes in meat components during fermentation, heat processing and drying of summer sausage. J. Food Sci. 38:1228-1234 https://doi.org/10.1111/j.1365-2621.1973.tb07244.x
  23. Whitaker, J. R. 1978. Biochemical changes occuring during the fermentation of high protein foods. Food Technol. 32:175-181
  24. Wierbicki, E., Kunkel, L. E. and Deatherage, F. E. 1957. 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. Food Technol. 11:69-73
  25. Witte, V. C, Krause, G. F. and Bailey, M. E. 1970. New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  26. Yates, L. D., Dutson, T. R., Caldwell, J. and Carpenter, Z. L. 1983. Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Sci. 9:157-162 https://doi.org/10.1016/0309-1740(83)90001-3
  27. Youn, S. K., Choi, J. S., Park, S. M. and Ahn, D. H. 2004. Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage. J. Anim. Sci. & Technol.(Kor). 46(6):1023-1030 https://doi.org/10.5187/JAST.2004.46.6.1023
  28. Yu, L. P. and Lee, Y. B. 1986. Effects of postmortem pH and temperature on bovine muscle structure and meat tenderness. J. Food Sci. 51:774-780 https://doi.org/10.1111/j.1365-2621.1986.tb13931.x
  29. 농림부. 2004. 식육의 부위별. 등급별 및 종류별 구분방법. 농림부 고시 제 2004-67호
  30. 高坂和久. 1975. 肉製品の鮮度保持と 測定. 食品工業.18(4):105-1