알 및 알가공품의 유통기한 설정을 위한 지표개발 및 산출 연구 = A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products

국문 초록 (Abstract)

본 연구는 국내에서 유통되고 있는 식용란 및 전란액의 품질지표설정을 통하여 유통기한을 산출하기 위해 수행하였다. 식용란은 및 전란액(살균, 비살균)에 대한 저장기간별 저장온도에 따른 미생물학적, 이화학적, 관능적 특성을 측정하였다. 품질지표 개발을 위해 저장기간별 저장온도에 따라 식용란은 세균수, 대장균군, Salmonella sp., VBN, pH, 산가, Haugh unit을 품질지표로 설정하여 측정하였으며, 전란액은 Haugh unit을 제외하여 측정하였다. 유통기한은 품질지표 중 가장 먼저 품질한계에 도달한 성상(관능)을 근거로 하여 $10^{\circ}C$에서는 42일, $15^{\circ}C$에서는 27일,$25^{\circ}C$에서는 9일, $35^{\circ}C$에서는 2일, $45^{\circ}C$에서는 1일로 산출하였다. 전란액은 품질지표 중 가장 먼저 품질한계에 도달한 세균수를 근거로 하였으며, 살균전란액은 $10^{\circ}C$에서는 7일, $15^{\circ}C$에서는 3일, $25^{\circ}C$에서는 2일, $35^{\circ}C$에서는 1일, $45^{\circ}C$에서는 1일 미만으로 산출하였고 비살균전란액은$10^{\circ}C$에서는 4일, $15^{\circ}C$에서는 2일, $25^{\circ}C$에서는 1일, $35^{\circ}C$와 $45^{\circ}C$에서는 1일 미만으로 유통기한을 산출하였다. 결론적으로 저장기간과 가장 높은 상관관계를 가진 온도의 품질 한계일을 유통기한으로 산출하였다. 따라서 식용란은 27일, 살균전란액은 7일, 비살균전란액은 4일로 유통기한을 산출하였다.

다국어 초록 (Multilingual Abstract)

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.

참고문헌 (Reference)

1 구민선, "편의점에서 판매되는 김밥 및 샌드위치의 냉장조건에서의 유통기한" 한국식품위생안전성학회 22 (22): 323-331, 2007

2 김동욱, "인진쑥, 녹차, 오미자, 겨우살이 혼합 추출물의 첨가 급여가 산란계의 난 생산성, 계란 품질, 혈액 특성 및 계란 저장성에 미치는 영향" 한국축산식품학회 30 (30): 449-457, 2010

3 허찬, "예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정" 한국축산식품학회 28 (28): 232-239, 2008

4 강근호, "액란의 냉장저장 중 미생물 및 이화학적 성상" 한국축산식품학회 31 (31): 557-562, 2011

5 석윤오, "계란의 저장기간, 저장온도 및 암탉의 수정이 계란의 품질에 미치는 영향" 한국가금학회 31 (31): 203-212, 2004

6 전명숙, "경기 북부 일부 지역 대형 마트 유통계란에 오염된 미생물의 분리" 한국식품영양학회 22 (22): 396-401, 2009

7 Yu, I. J., "quality inspection method of liquid egg" 1 : 100-103, 1995

8 Korea Consumer Agency (KCA), "The result report on survey for suitability of intake of food that passed the shelf life"

9 Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF), "The key statistics of ministry for food, agriculture, forestry and fisheries" 501-, 2010

10 Musa, T. N., "The effect of shellac as coating material on the internal quality of chicken eggs" 10 : 38-41, 2011

11 Korea Food and Drug Administration (KFDA), "The criterion for shelf-life settlement of food, food additives and health functional food"

12 Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF), "The criterion for livestock products grading"

13 QIA (Animal, Plant and Fisheries Quarantine and Inspection Agency), "The Processing Standards and Ingredient Specifications for Livestock Products"

14 Haugh, R. R., "The Haugh unit for measuring egg quality" 43 : 522-555, 1937

15 Pearson, D., "The Chemical Analysis of Foods. 7th ed. Churchill Livingstone Inc, In The Chemical Analysis of Foods. 7th ed" Churchill Livingstone Inc. 1976

16 Burley, R. W., "The Avian Egg: Chemistry and Biology" Jonn Wiley and Sons 68-71, 1989

17 Korea Food Security Research Foundation (KFSRF), "The 6th seminar of food security. Forum on occurrence status and reduction method for wasted food"

18 Furusawa, N., "Simple and rapid extraction method of total egg lipids for determining organochlorine pesticides in the egg" 830 : 473-476, 1999

19 York, L. R., "Shelf life of pasteurized liquid whole egg" 52 : 1657-1658, 1973

20 SAS, "SAS/STAT software for PC. Release 9.2"

21 Suzuki, A., "Preservability of unpasteurized liquid whole eggs by chilling" 20 : 442-449, 1979

22 Sang-Do Ha, "Prediction of the Shelf-life of Chilled Foods at Various Temperatures" 한국응용생명화학회 51 (51): 329-333, 2008

23 Liu, L. Y., "Lipid profile and oxidative stability of commercial egg products" 13 : 78-83, 2005

24 Cox, N. A., "Lactose pre-enrichment versus direct enrichment for recovering salmonella from deep chilled broilers and frozen meat products" 59 : 2431-2436, 1980

25 Korea Ministry of health & welfare (KMIHW), "Improvement of shelf life labeling system for processed food" 2011

26 "Hyunchuk News"

27 이진향, "HACCP을 적용하여 생산한 김밥의 유통기한 설정" 한국식품조리과학회 27 (27): 61-71, 2011

28 Korea Food and Drug Administration (KFDA), "Food Code"

29 Standelman, W. J., "Egg science and technology. 4th ed" The Haworth Press Inc. 125-, 1995

30 Goodrum, J. W., "Effect of storage conditions on albumen pH and subsequent hard-cooked egg peelability and albumen shear strength" 68 : 1226-1231, 1989

31 Kim, W. S., "Development of experiment model for establishment of shelf-life of foods" KFDA 1-320, 2008

32 Kato, A., "Degradation of the o-glycosidically linked carbohydrate units of ovomucin during egg white thinning" 44 : 1341-1344, 1979

33 Humphrey, T. J., "Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes" 113 : 403-409, 1994

34 Ha, J. K., "Changes of albumen index and haugh unit by the different position of thick albumen height of eggs measured" 29 : 157-170, 2002

35 Jones, D., "An Egg Story: Does the Date Mean “Too Late”?" 52 : 17-, 2004

36 Folch, J., "A simple method for the isolation and purification of total lipids from animal tissues" 226 : 497-509, 1957