한국축산식품학회지 (Food Science of Animal Resources)

  • 제26권1호
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  • Pages.1-8
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  • 2006
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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

돈육 등심의 냉동 및 해동과정이 냉장저장동안 육색소 산화에 미치는 영향

Effect of Freeze-Thaw Process on Myoglobin Oxidation of Pork Loin during Cold Storage

  • 정진연 (경상대학교 농업생명과학대학 동물자원과학부) ;
  • 양한술 (경상대학교 농업생명과학대학 동물자원과학부) ;
  • 강근호 (경상대학교 농업생명과학대학 동물자원과학부) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 박구부 (경상대학교 농업생명과학대학 동물자원과학부) ;
  • 주선태 (경상대학교 농업생명과학대학 동물자원과학부)
  • Jeong Jin-Yeon (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Yang Han-Sul (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang Geun-Ho (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee Jeong-Ill (Advanced Swine Research Institute) ;
  • Park Gu-Boo (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo Seon-Tea (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
  • 발행 : 2006.03.01
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초록

식육을 냉동한 후, 해동하여 냉장저장하면 육색이 빨리 저하되는 원인을 구명하고자 사후 24시간의 돈육 등심을 냉장(대조구), 냉동과 해동 1회 및 2회(처리구)로 구분하여 7일간 냉장저장하면서 표면육색, 육색소와 지방산화도, HADH 활성도, 육즙 감량, 육색소 함량 및 근장단백질 함량의 변화를 조사하였다. 그 결과 처리구가 대조구에 비해 육색이 빨리 어두워지고 옅어지는 것으로 나타났으며 MetMb의 형성도 촉진되는 것으로 나타났다. 하지만 지방산화도는 대조구와 처리구 사이에 유의적인 차이가 나타나지 않았다. 반면 HADH 활성도는 저장 1일과 3일째 처리구가 유의적으로 높게 나타났다. 또한 처리구가 저장기간 동안 많은 육즙 감량을 보였고 낮은 육색소 함량 및 근장단백질 함량을 나타내었다. 이 같은 결과는 식육을 냉동한 후 해동하여 냉장저장하면 지방산화와 무관하게 육색소의 산화가 이루어지는 것을 의미하며, 그 이유는 냉동과 해동과정에서 마이토콘드리아 내에서 HADH가 근형질로 유리되어 MetMb의 환원력이 저하된 결과에 기인한 것으로 사료된다. 또한 각종 효소들을 함유하고 있는 근장단백질의 함량이 감소된 것도 어느 정도 육색소의 산화에 영향을 미친 것으로 생각된다.

To investigate the effect of ${\beta}$-hydroxyacyl CoA-dehydrogenase(HADH) activity increased by freezed and thaw process on myoglobin(Mb) oxidation without lipid oxidation during, pork loins were collected at postmortem 24 hts and sliced to steaks (3 cm thickness). Samples were packaged in a polyethylene bag and subjected to flesh group (control), one cycle fieezed and thaw group (treatment 1) and two cycles freezed and thaw group (treatment 2), respectively. Samples were measure meat color (CIE $L^*,\;a^*,\;b^*$), the contents(%) of MetMb, thiobarbituric acid reactive substance (TBARS) value and HADH(${\beta}$-hydroxyacyl CoA-dehydrogenase) activity at 0, 3, and 7 days of storage at $4^{\circ}C$. Both treatments showed significantly (p<0.05) lower $L^*$ and higher $L^*$ value compared to those of control at 7 days. On the contrary, MetMb contents(%) of treatments were significantly (p<0.05) higher than those of control during cold storage. However there were no significant (p> 0.05) differences in TBARS values between control and treatments during 7 days. There were significant (p<0.05) differences in HADH activity between control and treatments at 3 days of cold storage. Both treatments showed higher HADH activity compared to those of control. These results suggested that the freezed and thaw process could accelerate meat color deterioration, i.e. increased MetMb percentage without lipid oxidation in pork loin during cold storage. This also implied that autoxidation of Mb in freezed and thaw pork loin was influenced by enzyme-catalysed reactions in the tissue that would lead to decreased OxyMb.

키워드

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