Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physicochemical and Microbiological Properties of Pork by Various Thawing Methods

해동 방법에 따른 돼지고기의 이화학적.미생물학적 특성

  • Park, Mi-Hye (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Kwon, Ji-Eun (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Se-Ryoung (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Won, Ji-Hye (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Ji, Jung-Youn (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Hwang, In-Kyeong (Dept. of Food Science and Nutrition, Seoul National University) ;
  • Kim, Mee-Ra (Dept. of Food Science and Nutrition.Center for Beautiful Aging, Kyungpook National University)
  • 박미혜 (경북대학교 식품영양학과) ;
  • 권지은 (경북대학교 식품영양학과) ;
  • 김세령 (경북대학교 식품영양학과) ;
  • 원지혜 (경북대학교 식품영양학과) ;
  • 지정윤 (경북대학교 식품영양학과) ;
  • 황인경 (서울대학교 식품영양학과) ;
  • 김미라 (경북대학교 식품영양학과.장수생활과학연구소)
  • Received : 2011.12.28
  • Accepted : 2012.04.14
  • Published : 2012.04.30
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Abstract

This study was carried out to investigate the effects of various thawing methods on the physical and microbiological properties of frozen pork. The frozen pork was thawed using four methods: refrigerator, cold water, room temperature, and microwave oven. Changes in physicochemical properties of thawed pork were analyzed by measuring color, pH, thawing loss and thiobarbituric acid reactive substances (TBARS) values. Changes in the microbiological properties of thawed pork were analyzed by counting total aerobic bacteria and coliform group. L values of thawed pork were significantly increased by all thawing methods for normal thawing time except the uncooked portion of thawed pork via a microwave. However, the a value decreased in pork thawed by all thawing methods. pH values significantly increased in the pork thawed by microwave and by applying two times the normal thawing time. After thawing, thawing loss was highest in the pork thawed at room temperature for two times the normal thawing time. In addition, TBARS values also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. The total aerobic bacteria count significantly increased in the case of microwave thawing for normal thawing time and it also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. These results demonstrate that refrigeration and cold water thawing are the most suitable for frozen pork, and that excess thawing should be avoided.

본 연구에서는 냉동 돼지고기를 가정에서 일반적으로 이용하는 해동방법인 냉장해동, 냉수해동, 실온해동, 전자레인지해동으로 해동한 후 이들 해동방법이 돼지고기의 품질에 미치는 영향을 살펴보았다. 또한 전자레인지해동을 제외한 각 해동방법에서 해동시간을 2배로 늘려 같은 실험을 실시하였다. 실험 결과, 색도는 일반 해동시간과 시간을 2배로 연장한 냉장해동, 냉수해동, 실온해동 및 전자레인지해동에서 L값이 대조군에 비해 증가하였으며, a값은 모든 해동방법에서 유의적으로 감소하였다. pH는 전자레인지해동과 해동시간을 연장한 경우, 대조군에 비해 유의적으로 증가하였다. 또한 해동감량은 일반 해동시간과 해동시간을 2배로 연장했을 때 모두 다른 해동방법에 비해 실온해동 시 유의적으로 증가하였다. 지방의 산패 정도를 나타내는 TBARS값은 일반 해동시간으로 해동한 경우에는 해동방법에 따라 유의적인 차이를 나타내지는 않았으나, 시간을 2배로 연장한 냉장해동과 실온해동 시에는 대조군보다 유의적으로 증가하였다. 일반 해동시간으로 해동 시에 일반 총균수는 전자레인지해동시 유의적으로 증가하였으며, 해동시간을 2배로 연장한 경우에는 냉수해동과 실온해동 시 대조군에 비하여 유의적으로 증가하였다. 또한 해동시간이 2배로 연장된 경우에 일반세균 수는 각 해당 해동방법으로 일반 해동시간으로 해동했을 때보다 미생물 수가 유의적으로 증가하였다. 전체적으로 볼 때 일반 해동시간으로 해동했을 때 냉장해동과 냉수해동이 다른 해동방법에 비해 돼지고기의 품질 변화를 적게 일으켜 바람직한 해동방법으로 나타났으며, 해동시간이 길어지면 미생물 증식, 산패도 증가, 색 변화 등 품질 저하가 크게 일어나기 때문에, 필요 이상의 시간으로 해동하지 않도록 유의해야 할 것이다. 또한 전자레인지해동은 단시간에 열을 발생하므로 해동이 빠르고 육즙 손실이 적어 육류 해동에 자주 이용되고 있으나, 균일하게 해동되지 않는 문제점이 있기 때문에, 큰 덩어리로 해동하지 않도록 유의해야 할 필요가 있는 것으로 보인다.

Keywords

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