Food Science of Animal Resources (한국축산식품학회지)

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

Quality Comparisons of Canned Deer Meat Produce with BBQ and Jangjorim Sauce

바비큐 및 장조림 소스로 제조한 사슴고기 통조림 제품의 품질특성 비교

  • 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) ;
  • Park Ki-Hoon (Department of Animal Resources Technology, Jinju National University) ;
  • Jung Gi-Jong (Department of Animal Resources Technology, Jinju National University) ;
  • 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)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 하경희 (농촌진흥청 축산연구소) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 정기종 (진주산업대학교 동물소재공학과) ;
  • 박석태 (통영시 농업기술센터) ;
  • 곽경락 (통영시 농업기술센터) ;
  • 박정권 (사슴나라) ;
  • 강양수 (경상남도 농업기술원)
  • Published : 2006.03.01
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Abstract

The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.

캔에 105 g씩 충전하여 $121^{\circ}C$에서 30분간 가열처리한 두 종류의 사슴 캔 개발 제품(T1; 바비큐 소스, T2; 장조림 소스)의 품질 특성을 조사한 결과는 다음과 같다. 사슴 캔 제품의 품질 특성에 있어 T1이 T2에 비하여 pH, 염도, 당도는 낮고, TBARS 및 VBN은 높았다. 관능검사 결과, $30^{\circ}C$에서 저장 60일 전 기간 T1과 T2 모두 6.0 이상의 좋은 점수를 얻었기에 상품화 가능성이 있을 것으로 판단되었다.

Keywords

References

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