KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Quality Characteristics of Pork Belly Meat Stored in a Container Automatically Controlled under High CO2 Atmosphere

고 CO2농도 기체조성으로 자동제어된 용기에 저장된 삼겹살의 품질특성

  • Soo Yeon, Jung (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Dong Sun, Lee (Department of Pharmaceutical Engineering, Kyungnam University) ;
  • Duck Soon, An (Department of Pharmaceutical Engineering, Kyungnam University)
  • 정수연 (경남대학교 제약공학과) ;
  • 이동선 (경남대학교 제약공학과) ;
  • 안덕순 (경남대학교 제약공학과)
  • Received : 2022.11.18
  • Accepted : 2022.12.07
  • Published : 2022.12.31
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Abstract

Container system automatically controlled in its atmosphere of high CO2/low O2 was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0℃ for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO2 and 7~10% O2 through time-controlled intermittent CO2 injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO2 and mildly low O2 concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.

저온에서 신선육을 보관 저장하는 용기의 기체조성을 고CO2/저O2 농도로 자동적으로 제어하는 용기 시스템을 제작하고, 0℃에서 21일간 돼지고기 삼겹살을 담아 저장하면서 품질보전의 측면에서 진공 포장과 함기 대조구 조건과 비교하였다. CO2 주입 시간 프로그램에 의하여 CO2 농도는 47~60%, O2 농도는 7~10%로 유지될 수 있었고, 이는 호기적 세균 증식과 pH 증가의 억제의 효과와 함께 관능적 품질유지에 기여하였다. 진공포장은 함기 대조구에 비하여 낮은 미생물 성장과 pH 증가를 보여주었으나 높은 drip 손실의 단점을 보였다. 전체적 품질보존의 측면에서 고안된 고CO2 치환 용기는 육류의 품질유지에 효과적이며, 육류의 종류와 특성에 맞게 기체 농도 조건을 변경하여 활용범위를 확장할 수 있을 것이다.

Keywords

Acknowledgement

본 연구는 농림축산식품부 융복합연구센터지원사업에 의하여 진행된 연구결과로 연구비 지원에 감사드립니다(Project #710013-03).

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