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Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

가열조건 및 공장 규모에 따른 소시지의 냉장저장 중 이화학적 및 미생물적 품질특성

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Park, Jong-Dae (Food Processing Research Center, Korean Food Research Institute) ;
  • Lim, Sang-Dong (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Hee-Ju (Meat bank) ;
  • Kim, Ji-Ho (Animal and Plant Quarantine Agency) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 박종대 (한국식품연구원 식품가공기술연구센터) ;
  • 임상동 (한국식품연구원 식품가공기술연구센터) ;
  • 김희주 (미트뱅크(주)) ;
  • 김지호 (농림축산검역본부) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2016.07.14
  • Accepted : 2016.07.29
  • Published : 2016.08.31

Abstract

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

목적: 본 연구는 육제품 제조 시 가열조건 및 육가공장 규모에 따른 육제품의 저장 중 이화학적 및 미생물학적 변화에 대해 알아보고자 실시하였다. 연구방법: 가열조건은 1차 및 2차 가열조건으로 하였고, 육가공장 규모는 대, 중, 소로 구분하여 이화학적 및 미생물학적 변화로 pH, VBN, 일반세균, 대장균군, 대장균 및 병원성 세균에 대해 7일 간격으로 측정하였다. 결과: 육제품의 가열조건에 따른 병원성 세균(Staphylococcus aureus, Listeria monocytogenes, Clostridium perfrengens 및 Escherichia coli)에 대해 측정한 결과 1차 가열 후 모두 음성으로 나타났다. pH는 초기 1차 및 2차 가열 후 각각 6.17-6.55 및 6.17-6.56의 범위로 가열조건에 따른 차이를 보이지 않았다. 그러나 저장 35일에는 1차 가열 제품은 5.13-6.00의 낮은 pH를 보인 반면 2차 가열 제품의 경우 5.42-6.19 범위로 1차 가열제품보다 높은 경향을 보였다. VBN 함량은 초기 3.89-7.77 mg%의 범위를 보였고 저장 35일에는 9.38-13.05 mg%로 점차 증가하는 경향을 보였다. 가열조건에 따라서는 2차 가열 후 감소하는 경향을 보였으나 육가공장 규모에 따라 다르게 나타났다. 일반세균수는 초기 1.39-2.96 log CFU/g이였고 저장 35일에 1차 및 2차 가열 후 각각 6.13-7.12 log CFU/g 및 3.46-6.92 log CFU/g으로 2차 가열 후 세균수가 적게 나타났다. 또한 육가공장 규모에 따라서는 이화학적 및 미생물학적으로 차이가 나타나지 않았다. 결론: 따라서 1차 가열로 병원성 미생물 제어는 가능하나 2차 가열로 인하여 저장기간을 연장시킬 수 있을 것으로 보이며 제품의 특성에 맞는 관리가 필요할 것으로 사료된다.

Keywords

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