한국식품저장유통학회지 (Food Science and Preservation)

  • 제19권3호
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  • Pages.420-427
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  • 2012
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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옻나무 추출물의 침지가 가스조절포장으로 저장한 한우고기 스테이크의 총환원력, 단백질산화 및 육색소산화에 미치는 영향

Effect of Immersion in Rhus verniciflua Stokes Extract on the Total Reducing Ability, Protein Oxidation and Myoglobin Oxidation of Hanwoo Beef Steak Stored with Modified-atmosphere Packaging

  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 송영한 (강원대학교 동물생명시스템학과) ;
  • 정천순 (강원대학교 원예학과) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Song, Young-Han (Department of Animal Life System, Kangwon National University) ;
  • Jeong, Cheon-Soon (Department of Horticulture, Kangwon National University) ;
  • Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Jung, Seok-Geun (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 투고 : 2012.04.20
  • 심사 : 2012.05.25
  • 발행 : 2012.06.30
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초록

본 연구는 옻나무 추출물(Rhus verniciflua Stokes extract, RVSE)의 침지가 가스조절포장(modified-atmosphere packaging, MAP)으로 저장한 한우고기 스테이크의 총환원력, 단백질산화 및 육색소산화에 미치는 영향을 구명하고자 실시하였다. 시료(Hanwoo longissimus muscle)는 옻나무 추출물의 침지 여부에 따라 처리한 후 high oxygen-MAP(HOMAP; 75% $O_2$+20% $CO_2$+5% $N_2$)와 low oxygen-MAP (LOMAP; 0% $O_2$+20% $CO_2$+80% $N_2$)으로 포장하여 $4^{\circ}C$에서 9일 동안 저장하였다. 총환원력은 RVSE의 침지에 의해 증가되었으며(p<0.05), LOMAP에 의해 저장기간 동안 높게 유지되었다. Carbonyl 함량은 RVSE의 침지와 LOMAP에 의해 억제되었다. Metmyoglobin의 축적은 RVSE의 침지에 의해 증가되었으나, HOMAP에 의해 낮게 유지되었다. 이와 반대로 oxymyoglobin에 의한 적색 강도의 지표인 R630-R580은 RVSE의 침지에 의해 감소되었던 반면, HOMAP에 의해 높게 유지되었다. 명도($L^*$), 적색도($a^*$) 및 chroma($C^*$)는 RVSE의 침지에 의해 감소되었으나, HOMAP에 의해 높게 유지되었다. 반면에 hue-angle($H^{\circ}$)은 RVSE의 침지에 의해 증가되었으나, HOMAP에 의해 낮게 유지되었다. 따라서 RVSE의 침지는 한우고기 스테이크의 총환원력과 단백질산화 안정성을 증가시켰으나, 육색소산화 안정성 감소시켰다. 또한 HOMAP는 총환원력과 단백질산화 안정성을 감소시켰으나, 육색소산화 안정성은 증가시켰다.

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% $O_2$+20% $CO_2$+5% $N_2$) and low oxygen-MAP (LOMAP, 0% $O_2$+20% $CO_2$+80% $N_2$) at $4^{\circ}C$ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE $H^{\circ}$ value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE $L^*$,$a^*$, and $C^*$ values. HOMAP maintained a lower TRA, MetMb concentration, and CIE $H^{\circ}$ value but had higher R630-R580 and CIE $L^*$, $a^*$, and $C^*$ values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

키워드

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