첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향 = The Effect of addition of kinds of sugar and drying method on Quality and Storage Characteristics of Beef jerky

국문 초록 (Abstract)

약포의 첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향을 알아보기 위하여 저장상, 기계적 특성과 관능검사를 실시하였다 육포의 저장 기간 중에 수분활성 도는 경시적으로 감소경향을 나타내었고 저장 5주에는 꿀과 조청을 첨가한 천연건조시료(N-H, N-R)가 모두 0.71로 가장 낮은 값을 보였다. 모든 시료의 pH는 저장에 따라 감소하였으며 꿀을 첨가하여 열풍 건조한 육포(H-H)가 5.22로 가장 낮았다. 색도의 L, a, b값은 저장기간 중에 모두 감소 경향을 보였다. 저장기간 중 모든 시료에 있어서 TBA값이 증가하는 것으로 나타났고, 설탕시립첨가육포(N-S, H-S, S-S)는 건조방법과 관계없이 가장 낮은 값을 보였으며 꿀첨가육포(N-H, H-H, S-H)가 가장 높았다. 모든 시료의 총미생물수와 젖산균수는 저장 기간이 경과함에 따라 증가하였으며, 저장 5주시 설탕시럽첨가 열풍건조한 육포(H-S)가 가장 낮았다. 모든 시료의 기계적 조직특성은 저장기간이 경과함에 따라 증가하였다. 탄력성과 응집성은 대체로 꿀첨가시료가 가장 높았고 씹힘성과 점착성·견고성은 설탕시럽첨가 천연건조 시료가 가장 높게 나타났다. 천연건조시료는 포장방법에 관계없이 거의 모든 항목에 걸쳐 저장기간이 경과함에 따라 관능점수가 감소하였고, 열풍건조시료들의 관능점수는 포장방법에 관계없이 천연건조시료들에 비해 현저히 높은 점수를 나타내었다.

다국어 초록 (Multilingual Abstract)

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample