한국유기농업학회지 (Korean Journal of Organic Agriculture)

  • 제30권2호
  • /
  • Pages.291-302
  • /
  • 2022
  • /
  • 1229-3571(pISSN)
  • /
  • 2287-819X(eISSN)
한국유기농업학회 (Korean Association of Organic Agriculture)
권호 표지
DOI QR코드

DOI QR Code

Ki value 분석을 활용한 보관 중 돼지고기 안심의 신선도 품질평가 센서 구축

Establishment of Quality Evaluation Sensor for Pork Fillets Freshness during Storage based on Ki value Analysis

  • 투고 : 2022.04.11
  • 심사 : 2022.05.11
  • 발행 : 2022.05.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

키워드

참고문헌

  1. Alvarez, C., L. Moran, D. F. Keenan, A. M. Mullen, and G. Delgado-Pando. 2019. Mechanical and biochemnical methods for rigor measurement: Relationship with eating quality. J. Food. Qual. 2019.
  2. Al-jasser, M. 2012. Effect of cooling and freezing temperatures on microbial and chemical properties of chicken meat during storage. J. Food Agric. Environ. 10: 113-116.
  3. Chang, K. L. B., J. Chang, C. Y. Shiau, and B. S. Pan. 1998. Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage. J. Agric. Food Chem. 46: 682-686. https://doi.org/10.1021/jf970622c
  4. Dominic, M. 2002. Food Industry briefing series: Shelf life. Blackwell science Ltd.
  5. Duan, Z. Y. Zhou, W. Liu, C. C. Shi, L. Li, Y. Dong, and S. Dong. 2020. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss). Aquaculture. 526: 735398. https://doi.org/10.1016/j.aquaculture.2020.735398
  6. Feng, X., S. H. Moon, H. Y. Lee, and D. U. Ahn. 2016. Effect of irradiation on the degradation of nucleotides in turkey meat. LWT. 73: 88-94. https://doi.org/10.1016/j.lwt.2016.05.040
  7. Grotta, L., F. Castellani, F. Palazzo, M. Naceur Haouet, and G. Martino. 2017. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis. Food Anal. Methods. 10: 1870-1880. https://doi.org/10.1007/s12161-016-0740-y
  8. Itoh, R. and K. Kimura. 2002. Occurrence of IMP-GMP 5'-nucleotidase in three fish species: a comparative study on Trachurus japonicus, Oncorhynchus masou masou and Triakis scyllium. Comp. Biochem. Physiol. B. Biochem. Mol. Biol. 132: 401-408. https://doi.org/10.1016/S1096-4959(02)00049-0
  9. Jin, S. K., I. S. Kim, K. H. Hah, H. J. Lyou, K. H. Park, and J. R. Lee. 2005. Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage. J. Anim. Sci. Technol. 47: 825-836. https://doi.org/10.5187/JAST.2005.47.5.825
  10. Jo, C., S. H. Cho, J. Chang, and K. C. Nam. 2012. Keys to production and processing of Hanwoo beef: A perspective of tradition and science. Anim. Front. 2: 32-38.
  11. Karube, I., H. Matsuoka, S. Suzuki, E. Watanabe, and Toyama, K. 1984. Determination of fish freshness with an enzyme sensor system. J. Agric. Food Chem. 32: 314-319. https://doi.org/10.1021/jf00122a034
  12. Khodabux, K., M. L'Omelette, S. Jhaumeer Laulloo, P. Ramasami, and P. Rondeau. 2007. Chemical and near-infrared determination of moisture, fat and protein in tuna fishes. Food Chem. 102: 669-675. https://doi.org/10.1016/j.foodchem.2006.05.057
  13. Lebret, B. and M. Candek-Potokar. 2021. Pork quality attributes from farm to fork. Part I. Carcass and fresh meat. Animal. 100402.
  14. Li, L. and C. Chen. 2009. Effects of probiotics on meat quality of broilers and mechanism. Heilongjiang Anim. Sci. Vet. Medi. 11: 43-44.
  15. Li, Y., S. Jia, H. Hong, L. Zhang, S. Zhuang, X. Sun, X. Liu, and Y. Luo. 2020. Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation. Food Microbiol. 91: 103495. https://doi.org/10.1016/j.fm.2020.103495
  16. Liu, T. T., B. C. Su, J. L. Wang, C. Zhang, and A. S. Shan. 2013. Effects of Probiotics on Growth, Pork Quality and Serum Metabolites in Growing-finishing Pigs. J. Northeast Agric. Univ. (English Edition) 20: 57-63. https://doi.org/10.1016/S1006-8104(14)60048-9
  17. Mezemir, S. M., J. Koo, B. S. Kim, J. H. Kim, and J. Y. Kim. 2019. Freshness-based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions. Poult. Sci. 98: 6921-6930. https://doi.org/10.3382/ps/pez461
  18. Min, B., K. C. Nam, J. Cordray, and D. U. Ahn. 2008. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. J. Food Sci. 73: C439-C446. https://doi.org/10.1111/j.1750-3841.2008.00805.x
  19. Ozogul, Y., F. Ozogul, and C. Gokbulut. 2006. Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chem. 95: 458-465. https://doi.org/10.1016/j.foodchem.2005.01.025
  20. Popova, T., P. Marinova, V. Vasileva, Y. Gorinov, and K. Lidji. 2009. Oxidative changes in lipids and proteins in beef during storage. Archiva Zootechnica 12: 30-38.
  21. Rahman, M. H., M. M. Hossain, S. M. E. Rahman, M. R. Amin, and D. H. Oh. 2015. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles. Korean J. Food Sci. Anim. Resour. 35: 772-782. https://doi.org/10.5851/KOSFA.2015.35.6.772
  22. Saito, K., A. Ahhmed, H. Takeda, S. Kawahara, M. Irie, and M. Muguruma. 2007. Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures. Meat Sci. 75: 265-272. https://doi.org/10.1016/j.meatsci.2006.07.011
  23. Shen, S., Y. Jiang, X. Liu, Y. Luo, and L. Gao. 2015. Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. J. Food Sci. Technol. 52: 5204-5211. https://doi.org/10.1007/s13197-014-1539-8
  24. Silvestri, C., B. Aquilani, M. Piccarozzi, and A. Ruggieri. 2020. Beef traditional food: Consumer before purchase preferences based on quality. Ital. J. Food Sci. 32: 16-44.
  25. Smet, K., K. Raes, G. Huyghebaert, L. Haak, S. Arnouts, and S. D. Smet. 2005. Influence of feed enriched with natural antioxidants on the oxidative stability of broiler meat. In Proc. 17th European Symposium on the Quality of Poultry Meat, Doorwerth. pp. 99-106.
  26. Sun, Q., A. Senecal, P. Chinachoti, and C. Faustman. 2002. Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage. J. Food. Sci. 67: 2512-2516. https://doi.org/10.1111/j.1365-2621.2002.tb08768.x
  27. Tikk, M., K. Tikk, M. A. Torngren, L. Meinert, M. D. Aaslyng, A. H. Karlsson, and H. J. Andersen. 2006. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J. Agric. Food Chem. 54: 7769-7777. https://doi.org/10.1021/jf060145a
  28. Vani, N. D., V. Modi, S. Kavitha, S. Nm, and N. S. Mahendrakar. 2006. Degradation of inosine-5'-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT - Food Sci. Technol. 39: 627-632. https://doi.org/10.1016/j.lwt.2005.05.003
  29. Watanabe, E., Y. Tamada, and N. Hamada-Sato. 2005. Development of quality evaluation sensor for fish freshness control based on Ki value. Biosens. Bioelectron. 21: 534-538. https://doi.org/10.1016/j.bios.2004.11.021
  30. Zarzycky, B. and J. Swiniarska. 1993. Whey as cryoprotective substance in storage of frozen ground cooked pork. J. Agric. Food Chem. 12: 105-113. https://doi.org/10.1021/jf60132a002
  31. Zeb, A. and F. Ullah. 2016. A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. J. Anal. Methods Chem. 2016: 9412767.