Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Calcium Injection and Chitosan Coating on Shelf Life and Quality of Pork

칼슘 주입과 키토산 코팅 처리가 돈육의 저장성 및 품질에 미치는 영향

  • Lee, Hyun-Young (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University) ;
  • Park, Sun-Mee (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University)
  • 이현영 (부경대학교 식품생명공학부.수산식품연구소) ;
  • 박선미 (부경대학교 식품생명공학부.수산식품연구소) ;
  • 안동현 (부경대학교 식품생명공학부.수산식품연구소)
  • Published : 2003.06.01
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Abstract

Effects of calcium and chitosan treatments on storage and quality of pork were investigated. Porks were coated with 1% each of 30 and 120 kDa chitosans in 3% gelatin solution. Self-life and antioxidation increased significantly in all samples. In contrast with non-treated group, pH of the chitosan-treated group was very stable. Moisture content and water activity (Aw) were similar among all samples. Water-holding capacity decreased slightly, whereas cooking loss increased, during storage in all samples. Value of redness increased in chitosan-coated pork. Tenderness of pork injected with calcium was the highest among all samples. These results showed that preservation and quality of pork were improved by the treatment of calcium and 30 kDa of chitosan.

돈육에 칼슘 용액 주입 후 분자량 약 30 kDa의 키토산 1%와 젤라틴 3%의 혼합액을 코팅하여 $1^{\circ}C$에서 18일간 저장한 결과, 키토산/젤라틴을 코팅 처리한 전 실험구에서 저장성 및 지질의 산화도가 낮게 측정되었고, 적색도는 돈육의 내 외부에서 약간 증가하는 경향을 나타내었다. 키토산/젤라틴을 코팅한 돈육의 경우 저장기간 동안 수분함량 및 pH 변화에서도 안정하게 유지되었고, 보수력은 칼슘을 주입한 다음 키토산/젤라틴 혼합액으로 코팅한 돈육에서 비교적 높게 측정되었는데, 전반적으로 큰 차이를 보이지 않았다. 연도는 칼슘 용액을 돈육의 내부에 주입한 경우에 shear force가 가장 낮게 측정되었고, 이러한 결과는 근원섬유의 소편화도에서도 같은 결과를 나타내어 연도를 개선시키는데 효과적이었다. 따라서 돈육에 칼슘 용액을 주입하고, 키토산을 표면 처리하면 저장성의 증진 및 연도의 개선 등으로 돈육의 품질을 향상시키는데 적합한 방법이라 사료된다.

Keywords

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