Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Use of Freshness Indicator for Determination of Freshness and Quality Change of Beef and Pork during Storage

신선도표시계를 이용한 쇠고기 및 돼지고기의 저장 중 신선도 측정 및 품질 변화

  • Shin, Hee-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Sang-Kyu (Gwangju Institute of Science and Technology) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 신희영 (충남대학교 식품공학과) ;
  • 구경주 (충남대학교 식품공학과) ;
  • 박상규 (광주과학기술원 신소재공학과) ;
  • 송경빈 (충남대학교 식품공학과)
  • Published : 2006.06.01
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Abstract

To determine freshness and detect changes in quality of beef and pork during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. Both beef loin and pork belly had a change in the color of the freshness indicator after storage of 6 days at $2^{\circ}C$. VBN and TBARS levels and total bacterial counts reached the decay point at the time of the color change of the freshness indicator attached to the surface of the beef and pork samples. Sensory evaluation also indicated that the samples were unacceptable by an 'off' odor on day 6 of storage. There were significant differences in electronic nose analysis for samples from day 0, day 6, and day 10 of storage. These results suggest that this freshness indicator should be useful in determining the expiration date of beef and pork products during marketing by indicating the microbial safety as well as the physicochemical and sensory changes.

식육의 신선도를 판정 할 수 있는 신선도표시계를 제작하여 냉장 저장 중 돼지고기의 삼겹살과 쇠고기의 등심의 신선도 및 품질 변화를 측정하고자 저장 중 표면 pH, VBN, TBARS, 총균수 전자코 측정 및 관능검사를 수행하였다. 저장기간 중 삼겹살과 등심 모두 저장 6일 경과 후 신선도표시계의 색이 변하였다. 저장 기간 중 품질의 변화를 측정 한 결과 신선도표시계의 반응 시점과 같은 저장 6일에 VBN, TBARS, 총균 수의 값도 부패 시점 기준에 도달하는 값을 나타내었고 관능검사 결과도 저장 6일 이후에는 이취 등에 의하여 가식이 불가능 하였다. 전자코 분석에서도 저장 0일째, 저장 6일째, 저장 10일째의 향기 분석에 있어서 뚜렷한 차이를 보였다. 본 연구 결과는 저장 중 식육의 이화학적, 미생물학적, 관능적 변화를 고려할 때, 제작된 신선도표시계의 시료 부착을 통하여 유통 중인 식육의 선선도 측정이 가능하다고 판단된다.

Keywords

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