Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Soy Protein Film Packaging on the Qualities and the Microbial Growth of Beef during Storage

대두 단백 필름 포장 방법에 따른 저장 중 쇠고기의 품질 및 미생물 변화

  • Lee Myoungsuk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Park Sangkyu (Gwangju Institute of Science and Technology) ;
  • Bae Dongho (Dept. of Applied Biology and chemisty Konkook University) ;
  • Ha Sangdo (Dept. of Food Science and Technology, Joongang University) ;
  • Song Kyung Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • Published : 2004.12.01
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Abstract

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.

대두 단백 필름 포장 방법이 쇠고기의 저장 중 품질에 미치는 영향을 측정하기 위하여 저장 중 중량 감소율, pH, TBARS, 미생물 수 (총균수) 등을 측정하였다. 쇠고기는 로즈마리 추출물을 첨가한 대두 단백 필름으로 포장 한 후 $4^{\circ}C$에 저장하였다. 중량 감소율은 대조구에 비해 포장재를 사용한 것이 현저하게 감소했으며 대두 단백 필름 포장(NPF)과 로즈마리 추출물을 첨가한 대두 단백 필름 포장(RPF)간의 차이는 보이지 않았다. 저장 중 pH의 변화에 있어서도 대조구에 비해 pH 증가가 적었다. 유지 산패 측정 결과, 저장 8일 후 RPF는 대조구와 비교하여 $86\%$의 저해를 보였다. RPF 포장은 또한 항산화 효과뿐만 아니라 항균 효과가 뛰어났는데 저장 기간 중 쇠고기의 총균수를 $90\%$ 이상 감소시켰다. 따라서, 쇠고기의 저장 중 품질 저하를 방지하기 위한 포장재로서 RPF 포장이 항산화 효과뿐만 아니라 항균 효과가 뛰어나 적절한 포장 방법이 될 수 있다고 판단된다.

Keywords

References

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