냉장 및 냉동-해동육의 비율에 따른 유화형소시지의 품질특성 비교

김일석,임동균,양미라,노건령,강석남 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.3

본 연구는 냉장육과 냉동-해동육의 혼합비율(100/0 (T1), 0/100 (T2), 50/50 (T3), 70/30 (T4) and 30/70 (T5))의 차이에 따른 유화형 소시지의 품질특성에 미치는 영향에 대해 조사하였다. 분석결과, 냉장 및 냉동-해동육의 비율이 소시지의 육색 중 백색도, 황색도, chroma 값 및 hue angle의 변화에는 영향을 주지 않았으나, 적색도는 냉동육만을 사용한 처리구가 가장 높게 나타났다(p<0.05). 처리구간별 pH 및 보수력은 유의적인 차이를 나타내지 않았으나, 수분함량은 냉장육의 비율이 높은 처리구(T1 및 T4)가 다른 시험구보다 유의적으로 높게 나타났다(p<0.05). 미생물 특성의 경우, 모든 처리구에서 coliform은 검출되지 않았다. 하지만, 총균수는 T2처리구가 다른 시험구보다 유의적으로 높게 나타났으며, 유산균은 냉동-해동육의 비율이 높은 처리구(T2 및 T5)가 냉장육의 비율이 높은 처리구(T1 및 T3)보다 유의적으로 높게 나타났다(p<0.05). 시료간 단백질변패도, 지방산패도 및 관능적 특성은 처리구간 유의적인 차이를 나타내지 않았다. 조직감 측정결과, 경도, 검성, 씹힘성 및 부착성에는 유의적인 차이를 나타내지 않았으나, 응집성 및 탄력성은 T1이 T2처리구보다 유의적으로 높게 나타났다(p<0.05). 이상의 결과, 냉장육 및 냉동-해동육 혼합하여 유화형 소시지를 제조할 때, 전반적인 품질특성에는 차이를 나타내지 않지만, 신선육의 비율이 높을수록 응집성, 탄력성 및 미생물학적 특성이 우수하게 나타났다. The effect of fresh or freeze-thawed pork meat on meat quality of emulsion sausages formulated with varying ratio of fresh/freeze-thawed pork meat (100/0 (T1), 0/100 (T2), 50/50 (T3), 70/30 and 30/70 (T5)) was studied. Results showed that the ratio of fresh/freeze-thawed pork meat showed no significant differences in the values of lightness (CIE L*), yellowness (CIE b*), chroma and hue angle. T2 sausage showed highest redness value (CIE a*) among the samples (p<0.05). The ratio of fresh/freeze-thawed pork meat had no significant differences on the pH, water holding capacity, VBN (volatile basic nitrogen) and TBARS (thiobarbituric acid reactive substances) values of the samples. Sausage formulated with T1 and T4 showed higher moisture contents than the other samples (p<0.05). The total plate counts and lactic acid bacteria counts of T2 samples were significantly higher than the other samples (p<0.05). In texture profile analysis, hardness, gumminess, chewiness and adhesiveness values showed no significant differences among the samples, however, cohesiveness and springiness of T1 were higher than those of T2. The sensory evaluation showed no significant differences among the samples. Therefore, the high mixture ratio of fresh meat improve cohesiveness, springiness, moisture content and microbial characteristics of pork sausages.

돈육의 신선도 변화에 따른 형광 특성 연구

김재곤 ( Jae Gone Kim ),김문성 ( Moon S. Kim ),조병관 ( Byoung Kwan Cho ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

Development of sensitive nondestructive measurement methods for meat freshness is necessary to ensure safe distribution of meat products in the continually growing meat market. Fluorescence spectral technology has been shown to be a promising measurement method for quality and safety evaluation of food and biological materials. In this study, fluorescence excitation-emission spectral characteristics of pork meats were measured and used to determine optimal fluorescence spectral factors for freshness evaluation. Chemical and microbial indicators of freshness were correlated with fluorescence emission spectra at optimal excitation wavelengths using linear regression methods. The coefficient of determination (R2) and root mean square error of validation (RMSEV) for models to predict the TBARS, TBC, VBN, pH of pork loin were 0.694 (0.188), 0.823 (0.417), 0.869 (0.598), and 0.632 (0.131), respectively. The excitation and emission wavebands identified in this study could be used for rapid and nondestructive measurement of pork freshness.

돈육의 신선도 변화에 따른 형광 특성 연구

김재곤,김문성,조병관 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

본 연구에서는 저장기간에 따른 돈육의 신선도 변화측정을 위하여 돈육의 형광 반응을 측정 하였다. 형광 방출-조사 메트릭스를 측정하여 저장기간별 돈육의 부패 정도를 가장 잘 구분 할 수 있는 최적 형광 파장을 찾고자 하였다. 등심의 경우 조사광 420 nm, 방출파장 569 nm, 삼겹살의 경우 조사광 430 nm, 방출파장 636 nm이 저장기간에 따른 신선도 변화 측정을 위해 가장 적합한 파장임을 확인할 수 있었는데 이는 ZnPP와 PP 성분의 형광 반응 영역과 일치하였다. 형광 반응측정에서 얻은 상대 형광강도 값과 돈육의 화학적 및 미생물학적 측정값을 선형회귀법을 이용하여 분석하였다. 선형회귀 분석 결과 등심의 결정계수(R2)는 TBARS, TBC, VBN, pH가 각각 0.693, 0.822, 0.869, 0.632로 나타났다. 삼겹살의 경우는 TBC값이 0.577로 가장 높은 결정계수를 나타내었다. 본 연구의 결과는 특정 파장 영역의 돈육의 형광 값이 돈육 신선도와 관련된 화학적 및 미생물학적 인자들과 밀접한 관계가 있다는 것을 보여주는 것으로 형광측정기술이 돈육의 신선도를 간편하고 빠르게 그리고 비파괴적으로 예측 할 수 있는 가능성을 보여주었다. Development of sensitive nondestructive measurement methods for meat freshness is necessary to ensure safe distribution of meat products in the continually growing meat market. Fluorescence spectral technology has been shown to be a promising measurement method for quality and safety evaluation of food and biological materials. In this study, fluorescence excitation-emission spectral characteristics of pork meats were measured and used to determine optimal fluorescence spectral factors for freshness evaluation. Chemical and microbial indicators of freshness were correlated with fluorescence emission spectra at optimal excitation wavelengths using linear regression methods. The coefficient of determination (R2) and root mean square error of validation (RMSEV) for models to predict the TBARS, TBC, VBN, pH of pork loin were 0.694 (0.188), 0.823 (0.417), 0.869 (0.598), and 0.632 (0.131), respectively. The excitation and emission wavebands identified in this study could be used for rapid and nondestructive measurement of pork freshness.

육류 신선도 판별을 위한 휴대용 전자코 시스템 설계 및 성능 평가

김재곤(Jae-Gone Kim),조병관(Byoung-Kwan Cho) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.3

The aim of this study was to develop a portable electronic nose system for freshness measurement of meats, which could be an alterative of subjective measurements of human nose and time-consuming measurements of conventional gas chromatograph methods. The portable electronic system was o optimized by comparing the measurement sensitivity and hardware efficiency, such as power consumption and dimension reduction throughout two stages of the prototypes. The electronic nose systems were constructed using an array of four different metal oxide semiconductor sensors. Two different configurations of sensor array with dimension were designed and compared the performance respectively. The final prototype of the system showed much improved performance on saving power consumption and dimension reduction without decrease of measurement sensitivity of pork freshness. The results show the potential of constructing a portable electronic system for the measurement of meat quality with high sensitivity and energy efficiency.

Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

Park, Sung Yong,Chin, Koo Bok Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.5

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

박성용,Koo Bok Chin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evalu-ated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bac-teria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at 4ºC. Additionof fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed,regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in thepatties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-prope-nyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, hepta-nal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products inthe pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% offresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Entero-bacteriaceae than the controls.

Establishment of Quality Evaluation Sensor for Pork Fillets Freshness during Storage based on Ki value Analysis

샤아흐메드벨랄,포아티 디탱고 쥬니어 아이작 실레스타,최호성,심관섭 한국유기농업학회 2022 韓國有機農業學會誌 Vol.30 No.2

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

Meat Quality and Texture Profile Comparison Between Fresh and Frozen/Thawed Pork loin M. Longissimus thoracis et lumborum.

( Nazim Uddin ),( Inho Hwang ) 전북대학교 농업과학기술연구소 2016 농업생명과학연구 Vol.47 No.2

A comparison of the meat quality traits and texture profile attributes between fresh and frozen pork loins (Longissimus thoracis et lumborum) muscle was investigated. Three muscles were collected and distributed into two groups: fresh and frozen/thawed. Frozen vacuum-packed samples were kept at - 80°C refrigerator 24 hours and at 4°C 48 hours for thawing. The fresh sample had higher pH (p<0.05), cooking loss, CIE L^* (Lightness) (p<0.005), CIE a^* (Redness), Warner Braztler Shear force (WBSF) values (p<0.05) myosin heavy chain and actin activity and calpain activity than the frozen meat sample. The frozen meat sample had a greater tensile maximum force and tensile breaking load. The thiobarbituric acid reactive substances (TBARS) value and hardness as a texture profile analysis (TPA) attribute of frozen meat were significantly higher than the fresh meat. Therefore, the result in this comparison study could be used to explore the physicochemical trait alteration and texture profile analysis of fresh and frozen pork meat.

한국산 수출용 진공포장 냉장 돈육 등심의 미생물학적 및 관능적 품질특성

최염순,박범영,이종문,김일석,이성기,김병철 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.3

한국산 수출용 냉장 돈육의 등심 시료를 3개 수출업체(Ⅰ·Ⅱ·Ⅲ)에서 채취하여 2℃에서 50일간 저장하면서 5일∼10일 간격으로 9회에 걸쳐 미생물 변화와 관능적 품질특성을 조사하였으며, 그 결과는 다음과 같다. 저장기간 중 총세균 수 및 대장균군 수 측정은 swab법과 조직절편법을 이용하여 측정한 결과, swab법으로 측정한 균 수가 대체적으로 높은 수준으로 나타났으며, 수출업체 시료간에는 Ⅰ업체 시료가 저장 50일째까지 가식 수준을 유지한 반면, Ⅲ업체 시료의 경우 총세균 수는 swab법으로 측정하였을 때 약 15일, 조직절편법으로 측정하였을 때 약 30일째 이후에는 이미 가식 수준을 넘게 나타났다. 대장균군 수도 Ⅲ업체의 시료가 다른 업체와 비교하였을 때 가장 높은 수준으로 나타났는데, 이것은 수출업체간에 위생관리 상태에 따라 고기 품질 및 유통기간에 큰 차이가 있는 것으로 판단되었다. 따라서 Ⅰ업체에 비해 위생도가 상대적으로 낮은 것으로 평가된 Ⅱ업체 및 Ⅲ업체에서는 도축과 가공 등 각 생산단계별로 더욱 세심한 위생관리체계를 구축하여야 할 필요성이 있을 것으로 판단되었다. 7점 척도묘사평가법으로 관능검사를 실시한 결과 근내지방도는 Ⅰ업체 시료가 가장 낮았고, 상대적으로 Ⅱ업체 및 Ⅲ업체 시료가 높은 것으로 평가되었다. 신선육의 육색, 육즙 및 신선육 풍미는 세 업체 시료간에 차이가 없었으나 Ⅲ업체 시료에서 전반적인 기호도가 가장 높게 나타났다. 그러나 조리육의 경우 풍미, 이상취, 다즙성, 전반적인 기호도에서 세 업체 시료간에 유의적인 차이는 없었다. The Korean fresh pork loins in vacuum packaged were obtain from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. The results were as follow; The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company Ⅰ were maintained low levels (<10^6 cfu/㎠ or <10^5 cfu/g) for entire storage periods(50 days at 2℃), whereas the loins from the company Ⅲ had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company Ⅲ showed that total plate counts were over 10^6 after about 30 days when determined by meat sampling method and total plate counts were over 10^6 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company Ⅰ, whereas they were highest in the company Ⅲ. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies Ⅱ and Ⅲ than those from the company Ⅰ when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company Ⅰ had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant difference in meat flavor, off-flavor, juiciness and overall acceptability.

Resazurin 환원법을 응용한 돈육의 신속 미생물 검사법에 관한 연구

임상동,김기성 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.4

본 연구는 실험방법이 간단하고 분석비용이 저렴하며, 단시간내에 세균수를 측정할 수 있는 현장적용 가능한 방법을 확립하기 위하여 냉장우육의 총균수를 표준평판배양법과 배양온도를 25℃, 30℃, 35℃ 별로 레자주린 환원색과 환원시간을 측정하여 상관관계를 산출하였다. 연구결과를 보면, 총균수(25℃/72시간, Y)와 레자주린 환원시간(X)과의 상관계수는 RPT(Resazurin reduction test) 배양온도가 25℃와 30℃, 환원색은 청색에서 분홍색으로 변할 때가 각각 -0.95와 -0.94로서 가장 높았다. 상관계수와 환원시간을 감안할 때 RPT 배양온도는 30℃가 적합하였으며, 이때 회귀방정식은 Y = -0.4386X + 7.7870이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.2시간, 10.9시간, 8.6시간이었다. 총균수(30℃/72시간, Y)와 레자주린 환원시간(X)과의 상관계수는 PRT 배양온도가 30℃, 환원색은 청색에서 분홍색으로 변할 때가 -0.93으로서 가장 높았다. 이때 회귀방정식은 Y = -0.4171X + 7.5540이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.3시간, 10.9시간, 8.5시간이었다. 총균수(35℃/48시간, Y)와 레자주린 환원시간(X)과의 상관계수는 PRT 배양온도가 30℃, 환원색은 청색에서 분홍색으로 변할 때가 -0.93으로서 가장 높았다. 이때 회귀방정식은 Y = -0.3514X + 6.7513이었으며, 돼지고기의 총균수가 10^2, 10^3, 10^4cfu/㎠일 경우 검사시간은 13.5시간, 10.7시간, 7.8시간이었다. In order to search for reliable rapid methods of estimating bacterial counts in pork, this study was tried to measure resazurin reduction time which is simple in experimental method, low in analytical cost, able to estimate bacterial count within short time. The results were summarized as follows; Correlation coefficient between initial bacterial log count(25℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 25℃ and 30℃ was higher than other conditions as -0.95 and -0.94, respectively. Considering correlation coefficient and reduction time, incubation temperature was compatible at 30℃, and regression equation(RE) was Y = -0.4386X + 7.7870. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.2hr, 10.9hr and 8.6hr, respectively. Correlation coefficient between initial bacterial log count(30℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30℃ was highest among other condition as -0.93, and RE was Y = -0.4171X + 7.5540. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.3hr, 10.9hr and 8.5hr, respectively. Correlation coefficient between initial bacterial log count(35℃/72hr, Y) and resazurin reduction time(X) from blue color to pink color during incubation at 30℃ was highest among other conditions as -0.93, and RE was Y = -0.3514X + 6.7513. At a bacterial load of 10^2cfu/㎠, 10^3cfu/㎠ and 10^4cfu/㎠ in pork, reduction time was 13.5hr, 10.7hr and 7.8hr, respectively.