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Journal of agriculture & life science (농업생명과학연구)
- Volume 50 Issue 4
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- Pages.169-177
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- 2016
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- 1598-5504(pISSN)
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- 2383-8272(eISSN)
DOI QR Code
Quality Characteristics of the Meat Products Reached Expiration Date in Korean Market
유통기한이 임박한 한국산 식육제품의 품질 특성
- Yim, Dong-Gyun (Department of Health Administration and Food Hygiene, Jinju Health College) ;
- Yang, Mi Ra (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- No, Gun Ryoung (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Choi, Dong Sun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Jang, Hyeon Myeong (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Kim, Tae Yeon (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Jo, Jang Woong (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Yang, Seung Chang (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Kim, Sam Woong (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Kim, Il-Suk (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
- 임동균 (진주보건대학교 보건행정학과) ;
- 양미라 (경남과학기술대학교 동물소재공학과) ;
- 노건령 (경남과학기술대학교 동물소재공학과) ;
- 최동선 (경남과학기술대학교 동물소재공학과) ;
- 장현명 (경남과학기술대학교 동물소재공학과) ;
- 김태연 (경남과학기술대학교 동물소재공학과) ;
- 조장웅 (경남과학기술대학교 동물소재공학과) ;
- 양승창 (경남과학기술대학교 동물소재공학과) ;
- 김삼웅 (경남과학기술대학교 동물소재공학과) ;
- 김일석 (경남과학기술대학교 동물소재공학과)
- Received : 2015.11.12
- Accepted : 2016.07.21
- Published : 2016.08.31
Abstract
This study was carried out to compare microbiological and hygienic quality characteristics of the products reached expiration date among meat products distributing in markets. A total of 20 meat products(6 hams, 3 bacons and 11 sausages) were examined for analyses of pH, Aw, TBARS, VBN, total aerobic microbial counts, and meat colors. The pH values of samples were between 5.33 and 6.59. The water activity (Aw) of samples ranged 0.90-0.93. TBARS and VBN values of samples were 0.11-0.59 and 2.37~14.75, respectively. The contaminated levels of total aerobic bacteria were less than 2.80 CFU/g. In meat color, L*, a*, and b* values of samples were in the range of 56-72, 5.2-34 and 0.7-16, respectively. It is suggested that the quality difference of meat products is attributed to the different additives and manufacturing processes. Therefore, we suggest that the results of this study are not only applied for evaluation of the microbiological and hygienic safety but also served as fundamental information for re-establishing the shelf-life of meat products.
본 연구는 시중에 유통 중인 식육제품 중에서 유통기한이 임박한 다양한 육가공제품을 구입하여 미생물 및 위생적 품질을 비교 분석하였다. 총 20점(햄6점, 베이컨 3점, 소시지 11점) 시료에 대해 pH, 수분활성도(Aw), 지방산패도(TBARS), 단백질변패도(VBN), 총세균수(total aerobic counts), meat color 등의 분석을 실시하였다. 분석결과 pH는 최저 5.33에서 최대 6.59 범위를 나타내었고, Aw의 경우 0.90~0.93 범위를 보였다. TBARS는 0.11~0.59, VBN의 경우 2.37~14.75 수치를 나타내었다. 총세균수는 최대 2.80CFU/g 이하로 검출되어 매우 낮은 수준을 보였다. 육색의 측정 결과, 명도(L*)는 56-72, 적색도(a*)는 5.2-34, 황색도(b*)는 0.7-16범위를 나타내었다. 본 연구 결과 제조공정과 첨가물 차이에 따른 식육제품의 품질 특성에 차이들은 있었지만, 유통기한 내에 있는 제품의 품질 저하는 관찰되지 않았다. 따라서 시중에 유통 중인 육가공제품의 위생적, 미생물학적 안전성 평가의 결과로부터 유통기한이 매우 잘 적용되고 있는 것으로 평가되었다.