Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on the Improvement of Shelf-life in Spicy Beef Meat Using Chitosan

키토산 첨가에 의한 양념 우육의 보존성 개선에 관한 연구

  • 윤선경 (부경대학교 식품생명공학부ㆍ수산식품연구소) ;
  • 허종현 (부경대학교 식품생명공학부ㆍ수산식품연구소) ;
  • 김연주 (부산지방 식품의약품안전청 시험분석실) ;
  • 최정수 (경남정보대학 식품과학계열) ;
  • 박선미 (부경대학교 식품생명공학부ㆍ수산식품연구소) ;
  • 안동현 (부경대학교 식품생명공학부ㆍ수산식품연구소)
  • Published : 2004.01.01
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Abstract

This study has been investigated the effect of different concentrations (0%, 0.05%, 0.1%, 0.5% and 1.0%) of M.W. 120 kDa of chitosan on improvement of shelf-life and quality in the spicy beef meat. The spicy beef meat without chitosan has not shown the extended effect of storage. However, concentration of more than 0.1% of chitosan have a very strong effect on shelf-life improvement of spicy beef meat. In antioxidation, spicy beef meat with 1.0% of chitosan has shown remarkable effect. The pH value and water holding capacity of these spicy beef meat revealed no significant differences among various concentration of chitosan treatments during storage periods. The value of red color was stable in samples treated with chitosan during period of storage.

본 연구에서는 키토산 분자량 약 120 kDa을 농도별로 제조한 후 양념 우육에 첨가하여, 양념 우육의 보존성 및 품질향상 효과를 알아보기 위하여 생균수, 지질 산화도, pH, 색도와 보수력을 측정하였다. 저장기간이 경과함에 따라 생균수는 증가하였으며, 키토산을 첨가한 것은 첨가하지 않은 것에 비해 생균수가 적은 것으로 나타났다. 또한 저장 10일째 키토산을 전혀 첨가하지 않은 양념 우육은 생균수가 $10^{7}$ cfu/g까지 증가한 것에 비해, 키토산을 0.1%이상 첨가한 양념 우육은 $10^{5}$ cfu/g정도로 나타났다. 따라서 키토산의 첨가농도가 증가할수록 저장성은 향상되었으며, 키토산을 0.1%이상 첨가하였을 경우에는 첨가하지 않은 것에 비해 저장성이 상당히 유지되는 것으로 나타났다. TBARS의 경우 저장기간이 경과함에 따라 함량은 증가하는 경향을 나타냈으며, 키토산을 첨가한 경우 첨가하지 않은 것에 비해 TBARS의 함량이 낮게 나타났다. 또한 키토산의 첨가 농도가 증가할수록 TBARS의 함량은 낮게 측정되었으며, 키토산을 0.5% 첨가하였을 때 산화억제효과가 있었으나,1.0% 첨가 시 첨가하지 않은 것에 비해 산화억제 효과가 매우 큰 것으로 나타났다. 양념 우육의 색도 변화를 살펴보면, 키토산을 첨가한 양념 우육은 첨가하지 않은 것에 비해 적색도가 높게 유지되었다. 양념 우육의 보수력은 키토산을 첨가한 양념 우육은 저장 초기 낮게 나타났으나 저장 중 안정되게 유지되었다. 이상의 결과에서 볼 때 분자량 약 120 kDa의 키토산을 0.1%이상 양념 우육에 첨가하면 저장성 및 품질유지 효과가 있는 것으로 사료된다.

Keywords

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