DOI QR코드

DOI QR Code

포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화

Changes in Physico-Chemical Properties of Deer Meat Packed Different ways During Storage at 4°C

  • 신택순 (부산대학교 동물생명자원학과) ;
  • 이길왕 (부산대학교 동물생명자원학과) ;
  • 김선구 (부산대학교 동물생명자원학과) ;
  • 강한석 (부산대학교 동물생명자원학과) ;
  • 박현철 (부산대학교 생명환경공학과) ;
  • 김근기 (부산대학교 생명환경공학과)
  • Shin, Teak-Soon (Department of Animal Science, Pusan National University) ;
  • Lee, Kil-Wang (Department of Animal Science, Pusan National University) ;
  • Kim, Seon-Ku (Department of Animal Science, Pusan National University) ;
  • Kang, Han-Seok (Department of Animal Science, Pusan National University) ;
  • Park, Hyean-Cheal (Department of Life Science & Environmental Biochemistry, Pusan National University) ;
  • Kim, Keun-Ki (Department of Life Science & Environmental Biochemistry, Pusan National University)
  • 발행 : 2007.03.30

초록

본 연구는 포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화에 대해 알아 보기 위하여 실시하였다. 생체중 220 $kg{\pm}10$ kg내외의 Elk 암컷 5마리를 도축하여 24시간 냉각한 후 발골하였고, 배최장근과 대퇴 근을 채취 하여 냉장온도로 25일간 유지하면서 비교 분석하였다. 보수성은 저장기간이 경과함에 따라 감소하는 경향이었고, 진공포장저장구가 보수성이 가장 낮았다. 저장기간이 경과함에 따라 TBARS가는 증가하였고, 진공포장저장구가 가장 낮은 TBARS가를 나타내었다. 저장기간이 경과함에 따라 VBN가는 증가하였고, 진공포장저 장구가 가장 낮은 VBN가를 나타내었다. pH는 저장기간이 경과함에 따라 증가하였고, 진공포장한 처리구가 가장 낮았다. 저장기간이 경과함에 따라 함기포장 처리구는 증가하였으나, 진공 포장처리구와 가스치환 포장처리구는 연도가 감소하였다. 대퇴근의 밝기는 포장방법에 따른 차이가 나타나지 않았고, 배최장근은 진공포장 처리구가 함기포장 처리구와 가스치환 포장처리구보다 유의적으로 밝았다. 대체적으로 진공포장 처리구가 함기포장 처리구와 가스치환 처리구보다 적색도가 높게 나타났다. 황색도는 저장기간 경과에 따라 증가 후 감소하는 경향을 나타내었고, 진공포장 처리구가 대체적으로 황색도 높았다.

A total of 5 female elk deer (220 $kg{\pm}10$ kg) were included in a study on the changes in physico-chemical properties of deer meat during storage at $4^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% $CO_2$ +20% $N_2$)and stored for 3, 7, 11, 15, 20 and 25days at $4^{\circ}$. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.

키워드

참고문헌

  1. Brody, A. L. 1970. Shelf life of fresh meat. Modern Packaging 1, 81-86
  2. Byun, M, W., J. H. Kwon, H. O. Cho, Me. K. Lee and J. G. Kim. 1985. Physicochemical Changes of Gamma - Irradiated Chicken. Korea Journal for Food Science 17, 186-191
  3. Doherty, A. M., J. J. Sheridan, P. Allen, D. A. McDowell and I. S. Blair. 1996. Physical characteristics of lamb primal packaged under vacuum or modified atmospheres. Meat Science 42, 315-324 https://doi.org/10.1016/0309-1740(95)00040-2
  4. Drew, K. R., S. F. Crosbie, D. A. Forss, T. R. Manley and A J. Pearse 1988. Electrical stimulation and ageing of carcasses from red, fallow and New Zealand Wapiti-type male deer. Journal of the Science of Food and Agriculture 43, 245-259 https://doi.org/10.1002/jsfa.2740430307
  5. Fletcher T. J. 1998. The first new domesticant for 5000 years In: Proceedings of the 2nd World Deer Farming Congress, Limerik, Ireland. pp 5
  6. Jeremiah, L. E., A. K. W. Tong and L. L. Gibson. 1997. Hot-boning, elevated temperature conditioning, and vacuum packaged ageing influences on lamb cooking losses and palatability. Journal of Food Science 62, 1026-1060 https://doi.org/10.1111/j.1365-2621.1997.tb15029.x
  7. Jeremiah, L. E. and L. L. Gibson. 2001. The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef. Food Research International 34, 815-826 https://doi.org/10.1016/S0963-9969(01)00104-1
  8. Laakkonen, E., G. H. Wellington. and J. W. Skerbon. 1970. Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of water-soluble component. Journal of Food Science 35, 175-177 https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  9. Ledward, D. A. 1992. Colour of raw and cooked meat. In D. E. Johnson, M. K. Knight, and D. A. Ledward(Eds.), The chemistry of muscle-based foods. pp 129
  10. Manley, T. R. and D. A. Forss. 1979. Fatty acids of meat lipids from young red deer (Cervus elaphus). Journal of the Science of Food and Agriculture 30, 927-931 https://doi.org/10.1002/jsfa.2740300916
  11. Milne, J. 1994. Lighting up their lives. The Deer Farmer 111, 27-34
  12. Ministry of Agricultural and Forestry Republic of Korea. 2003. Agricultural and Forestry Statistical Yearbook
  13. Moore, V. J. and C O. Gill. 1987. The pH and display life of chilled lamb after prolonged storage nuder vacuum or under $CO_2$. New Zealand Journal of Agriculture Research 30, 449-452 https://doi.org/10.1080/00288233.1987.10417956
  14. Pinkas, A., R. Voinova and T. Popoviska. 1978. Changes in lamb meat tenderness as affected by postmortem biochemical modifications in myofibrillar protein. Zhivotrovundi Nauki 15, 47-51
  15. SAS program. 1999. SAS/STAT. Software for PC, SAS/STAT User's Guide: Statistice. SAS Instiute. Inc., Cary, NC
  16. Sekikawa, M., K. Seno, K., M. Mikami, M., H. Miura H. and Y. Hongo, Y. 1996. Effect of electrical' stimulation on beef meat color. J. Hokkaido Anim. Science 37, 46-46
  17. Sekikawa. M. 2004. Physico-chemical Charactreristics in venison from Cervus nippon yesoensis. The 2nd KNRC Nokyong Symposium. pp 51-80
  18. Stevenson, J. M., D. L. Seman, I. L. Weatherall and R. P. Littlejohn. 1989. Evaluation of venison colour by an objective method using CIELAB values. J. Food Science 54, 1661-1662 https://doi.org/10.1111/j.1365-2621.1989.tb05186.x
  19. Terasaki, M., M. Kallkwa, E. Fuiita and K. Ishii. 1965. Studies on the flavor of meats. Part I. Formation and degradation of inosinic in meats. Agri. Biol. Chem. 29, 208-211 https://doi.org/10.1271/bbb1961.29.208
  20. Turner, E. W., W. D. Paynter, E. J. Montie, M. W. Basserkt, G. M. Struck and F. C. Olson. 1954. Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-329
  21. Vam Oeckel, M. J., N. Warnants and C. V. Boucque. 1999. Measurement and prediction of pork colour. Meat Science 52, 347-354 https://doi.org/10.1016/S0309-1740(99)00012-1
  22. Wiklund, E., J. M. Stevenson-Barry, S. J. Duncan and R. P. Littlejohn. 2001. Electrical stimulation of red deer (Cervus elaphus) carcasses- effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Science 59, 211-220 https://doi.org/10.1016/S0309-1740(01)00077-8
  23. Witte, V. C., G. F. Krause and M. E. Baile. 1970. A new extration method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35, 582-585 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  24. Yasuko O., A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda and T. Takeda. 2002. Effects of ${\alpha}$-tocopherol level in raw venison on lipid oxidation and volatiles during storage. Meat Science 62, 457-462 https://doi.org/10.1016/S0309-1740(02)00038-4
  25. 高坂和久, 1957. 肉製品の鮮度保持度惻定. 食品工業 18, 105-107