Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Treatment with Ozonated Water on Shelf Life of Refrigerated Meat

오존수 처리가 냉장 쇠고기의 화학적 품질에 미치는 영향

  • Kim, Min-Ju (Department of Food Science and Biotechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul) ;
  • Shin, Han-Seung (Department of Food Science and Biotechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul)
  • 김민주 (동국대학교 식품생명공학과 및 Lotus기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품생명공학과 및 Lotus기능성식품소재연구소)
  • Received : 2011.07.11
  • Accepted : 2011.08.24
  • Published : 2011.08.31
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Abstract

Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

쇠고기를 오존수(0.2 ppm)로 0, 5, 10, 30, 60분간 침수 처리하여 $5^{\circ}C$에서 24일 동안 저장하면서 3일 간격으로 쇠고기의 품질 측정 지표라 할 수 있는 휘발성 염기태질소(volatile basic nitrogen, VBN), 지방산패도(thiobarbituric acid reactive substances, TBARS), 산가(acid value, AV), pH 를 측정하여 오존수 처리가 냉장 저장중의 쇠고기의 품질에 미치는 영향을 평가하였다. 휘발성 염기태질소와 pH 변화를 측정한 결과 오존수 비처리구는 9일째 부패로 인정되는 수치가 측정된 반면 오존수(0.2 ppm)로 60분간 처리한 쇠고기에서는 15일까지 안전한 수치가 측정되었다. 지방산패도와 산가 또한 모두 오존수 처리한 쇠고기가 비처리구 쇠고기보다 낮은 측정치를 나타내었다. 본 실험의 내용을 종합한 결과 저 농도 오존수가 냉장 쇠고기 화학적 특성에 영향을 끼치며 저장성 향상에 효과적이라고 판단된다.

Keywords

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