Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Salting and Packaging on the Quality of Dombaeki (Shark Meat) during Storage

돔배기 저장중 염처리와 포장방법이 품질에 미치는 영향

  • Lee, Hye-Lim (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, Hyo-Jin (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 이혜림 (대구가톨릭대학교 외식식품산업학부) ;
  • 박효진 (대구가톨릭대학교 외식식품산업학부) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부) ;
  • 윤광섭 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2010.03.12
  • Accepted : 2010.07.23
  • Published : 2010.08.30
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Abstract

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

Keywords

References

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