Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin

식물성 유지 첨가 후 초고압 처리가 우육의 안전성 및 육질에 미치는 영향

  • Jung, Yeon-Kook (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Hyun-Jung (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kang, Min-Gu (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Soo-Kee (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Yun-Ji (Division of Food Safety, Korea Food Research Institute) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 정연국 (충남대학교 동물자원생명과학과) ;
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 이현정 (충남대학교 동물자원생명과학과) ;
  • 강민구 (충남대학교 동물자원생명과학과) ;
  • 이수기 (충남대학교 동물자원생명과학과) ;
  • 김윤지 (한국식품연구원 식품안전성연구부) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2011.10.02
  • Accepted : 2011.11.25
  • Published : 2012.02.29
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Abstract

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

본 연구는 식물성 유지를 첨가한 저급우육 등심의 초고압 처리가 저급우육의 물리화학적, 미생물학적 품질에 미치는 영향을 평가하기 위해서 실시되었다. 저등급 우육 중량의 10%(w/w) 식물성유지인 올리브유와 포도씨유를 첨가 하여 진공포장 후 600 MPa의 초고압에서 처리하였으며 0.1 MPa 처리군과 표면 육색, 조직감, 지방산, 관능평가, 일반 미생물 및 병원성 미생물학적 품질차이검사를 실시하였다. 표면 육색은 600 MPa 처리군이 0.1 MPa 처리군에 비해 $L^*$ 값과 $b^*$ 값이 유의적으로 높았으며 $a^*$ 값은 유의적으로 낮았으며(p<0.05), 저장 10일 후에도 유사한 경향을 보였다. 초고압 처리된 우육의 조직감은 초고압 무처리구(0.1 MPa)와 유의적인 차이가 없었다(p>0.05). 지방산 조성 분석 결과 600 MPa 처리군중 올리브유 첨가구와 포도씨유 첨가구에서 각각 oleic acid와 linoleic acid가 유의적으로 높게 분석되었다(p<0.05). 일반 미생물학적 품질 평가 결과 저장 초기 600 MPa 처리군에서 검출되지 않았으나 0.1 MPa 처리군에서 3 Log CFU/g 수준으로 검출되었으며 저장 10일 후 0.1 MPa에서 6 Log CFU/g 수준까지 증가 한 반면 600 MPa 처리군 중 포도씨유 첨가구만 2 Log CFU/g 정도의 증가만 보였다. 병원성 미생물 접종시험 결과 600 MPa 처리시 E. coli와 L. monocytogenes 모두 저장 초기(저장 0일 차) 및 저장 10일 후 검출되지 않은 반면 0.1 MPa 처리군은 저장 초기에 초기 접종 농도인 7 Log CFU/g 수준으로 측정되었으며 저장 10일 후 역시 7 Log CFU/g 수준을 유지 하였다. 관능평가에서 종합적 기호도와 구매의사 항목에선 모든 시험구에서 유의적인 차이를 나타내지 못하였다(p>0.05). 연구결과 저급우육에 식물성 유지를 첨가하여 초고압 기술을 적용할 경우 병원성 미생물에 대한 안전성 확보와 식물성 유지 첨가에 의한 지방산 조성의 변화를 가져올 수 있다고 판단된다. 또한 올리브유 첨가를 통해 초고압 시 발생되는 지방산패를 억제할 수 있는 가능성을 보였다.

Keywords

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