• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국식품과학회지
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• 제30권6호
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• pp.1267-1272
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• 1998

돼지고기에 감마선을 조사한 후 저장기간 및 저장온도에 따라 TBA가, 산가 및 휘발성 염기태 질소 등을 측정하여 다음의 결론을 얻었다. TBA가는 냉장, 냉동 저장시료 모두 저장기간 및 감마선 조사선량의 증가에 따라 크게 증가하였다. 산가는 저장기간에 따라 증가하였으나, 조사선량의 증가에 따라서는 오히려 감소하였으며, 냉동저장은 냉장저장에 비해 변화가 적었다. VBN함량은 냉장저장시에 큰 변화를 나타내었고, 특히 냉장 저장 8주 후의 비조사 시료는 3 kGy 조사 시료에 비해 약 4배의 증가를 나타내었다. 한편, 지방산 조성 및 유리 아미노산 함량은 감마선 조사보다는 저장기간에 의해 큰 영향을 받았다.

• 한국식품과학회지
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• 제27권4호
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• pp.520-524
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• 1995

보리새우를 얼음저장과 냉동저장시 새우의 품질을 측정하기 위하여 ATP 관련물질, K value, 암모니아, 휘발성 염기질소, 관능검사를 실시하였으며, 각 품질지표간의 상관관계를 알아보았다. 얼음저장시 AMP와 IMP는 초기에 증가하다가 감소하였고, HxR 및 Hx는 증가하는 경향을 보였다. 냉동저장의 경우 AMP와 IMP는 8개월간 계속 증가하였고, HxR과 Hx는 7개월 후 약간 증가하였다. K value는 얼음저장의 경우 8일까지 초기 조직손상 단계인 20% 이하를 유지하다가 급속히 증가하였고, 냉동저장의 경우 7개월까지 서서히 증가하였다. 암모니아는 얼음저장 6일까지 완만히 증가하다가 8일부터 급속히 증가하였고, 냉동저장의 경우 8개월까지 서서히 증가하였다. VBN은 얼음저장 10일까지 조금씩 증가하다가 그 후 급속히 증가하였고, 냉동저장 6개월까지 별로 큰 변화가 없었다. 관능검사 결과 얼음저장 새우의 맛과 외관은 6일부터 나빠지기 시작하였고, 냉동저장한 경우 $6{\sim}7$개월이 지나면서 맛과 외관이 나빠졌다. K value, 암모니아, VBN 및 관능평가간의 상관관계는 얼음저장의 경우 모두 유의성이 있었고, 냉동저장의 경우는 관능검사와 암모니아 및 VBN과 유의성있는 상관관계가 있었다. 그리고 암모니아와 관능검사 결과간에 높은 상관관계가 있는 것으로 보아 ion-specific ammonia electrode를 사용하여 간편하고 단시간에 새우의 품질을 측정할 수 있을 것으로 평가되었다.

• 한국식품과학회지
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• 제20권1호
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• pp.45-51
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• 1988

포장방법이 칼치 Chunk의 저장성에 미치는 영향을 알아보기 위하여 시료를 염장 혹은 무염처리 상태로 진공포장, 탈산소제 포장 및 대조구로 하여 $0^{\circ}C$ 또는 $5^{\circ}C$에 저장하면서 실험한 결과는 다음과 같았다. 염장 칼치의 적정 염농도를 4% 내외로 하였을때 적정 식염수의 농도는 15%였고 염장기간은 24시간 이었다. 염장 혹은 무염 처리구의 VBN, TMA, 생균수는 저장 기간이 길어짐에 따라 증가하는 경향이었으나 TBA 값은 $5{\sim}15$일 경에 최고값에 달한후 감소하였다. 칼치 Chunk의 품질 유효지표 성분은 VBN 이었으며 그 함량의 상한선은 29mg%였다. 칼치 Chunk의 간이 품질 평가방법을 도출하였다. $0^{\circ}C$에 저장한 무염처리 칼치의 진공포장, 탈산소제 포장 및 대조구의 경우, 저장 가능기간은 14, 10 및 6일 이었으며, $5^{\circ}C$의 경우는 7, 6 및 4일 이었다. 또한 염장한 칼치를 $5^{\circ}C$에 저장할 경우는 각각 14, 13 및 10일 이었다.

• 한국가금학회지
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• 제33권1호
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• pp.1-6
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• 2006

본 연구는 육계에 오메가 3계열을 다량 함유한 정어리유 1%와 쑥의 급여수준(0, 1, 2, 4%)에 따라 4처리구로(T1, T2, T3, T4)구분하여 5주간 급여 후 도계하여 대퇴 부위 근육을 냉장온도$(4{\pm}1^{\circ}C)$에서 10일간 저장하면서 pH, VBN, TBARS 및 육색의 변화를 조사하였다. 증체량은 T3구에서 가장 낮았으며, pH는 대조구에 비하여 처리구에서 높았고, 저장 기간이 경과하면서 유의성 있게 상승하였다(P<0.05). VBN과 TBARS는 처리구에서 저장기간이 지남에 따라 증가하였을지라도 대조구는 처리구에 비하여 높은 경향을 나타내었다. 육색은 처리구에서 $L^*$과 $b^*$값이 대조구보다 높은 경향이었다. 이상의 실험 결과로 미루어 육계사료에서 정어리유를 1%급여시에 2%까지 첨가하면 계육의 품질 및 저장성 개선 효과가 있는 것으로 사료된다.

• 한국축산식품학회지
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• 제29권5호
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• pp.573-578
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• 2009

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at $35^{\circ}C$ for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (${\geq}15\;kGy$) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different ($p{\geq}0.05$) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at $35^{\circ}C$, regardless of irradiation dose. In the VBN analysis, there was no difference ($p{\geq}0.05$) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences ($p{\geq}0.05$) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• 한국축산식품학회지
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• 제40권6호
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• pp.980-989
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• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• 한국축산식품학회지
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• 제44권5호
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• pp.1126-1141
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• 2024

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.