Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Improvement of Quality and Shelf-life of Traditional Marinated Beef(Galbi) as Affected by Packaging Method during Storage at$-1^{\circ}C$

포장방법에 따른 전통 양념갈비의 품질 및 저장성 개선에 관한 연구

  • Kim, Cheon-Jei (Department of Animal Products Science, Kon-kuk University) ;
  • Jeong, Jong-Yon (Department of Animal Products Science, Kon-kuk University) ;
  • Lee, Eui-Soo (Department of Animal Products Science, Kon-kuk University) ;
  • Song, Hyun-Ho (Department of Food Science and Technology of Animal Resources, Graduate School of Agriculture and Animal Science, Kon-kuk University)
  • 김천제 (건국대학교 축산가공학과) ;
  • 정종연 (건국대학교 축산가공학과) ;
  • 이의수 (건국대학교 축산가공학과) ;
  • 송현호 (건국대학교 농축대학원 축산식품공학과)
  • Published : 2002.10.01
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Abstract

Investigations on the microbiological, physicochemical, and sensory characteristics of seasoned Galbi using various packaging methods during storage at $-1^{\circ}C$ revealed no significant differences in pH values and acidities of seasoned Galbi depending on packaging methods and storage periods. Increments of thiobarbituric acid values of seasoned Galbi with non-evacuated packaging and modified atmosphere packaging were superior to those of vacuum packaging and double-film vacuum packaging during storage. Seasoned Galbi with non-evacuated packaging showed the highest volatile basic nitrogen value, and total plate count significantly increased compared to other packaging methods after 15 days storage. Coliform bacteria showed an average count of 2.35 log CFU/g at the beginning of storage, which increased slightly from 7 to 15 days, and was maintained under 4.0 log CFU/g after 15 days storage. The sensory evaluation revealed that non-evacuated packaging scored relatively lower than other methods in color, flavor, off-odor, and overall acceptability after storage.

본 연구는 포장방법과 저장기간에 따른 전통 양념갈비의 이화학적, 미생물학적, 관능적 특성을 조사하기 위하여 pH, 산도, 지질산패도, 휘발성 염기태질소 함량, 총균수, 대장균 군수와 관능검사를 실시하였다. 저장기간이 경과함에 따라 양념갈비의 pH와 적정산도는 유의차가 없었고 포장방법에 따른 유의차도 없었다. 지질산패도는 저장초기 $0.16{\sim}0.18\;MA\;mg/kg$이었고 저장기간이 경과함에 따라 다소 증가하였으며 함기포장이나 가스치환포장이 진공포장과 이중포장지 진공포장에 비하여 높은 값을 나타냈다. 저장당일 양념갈비의 휘발성염기태질소 함량은 $6.63{\sim}7\;mg/%$이었고 저장 15일 후에는 함기포장 양념갈비가 다른 포장방법에 비하여 높은 함량을 나타냈다. 양념갈비내 총균수는 저장기간이 경과함에 따라 다소 증가하여 저장 15일 후에는 함기포장 처리구가 6.03 log CFU/g으로 가장 높은 값을 보여 진공 및 가스치환 포장방법에 비해 유의적으로 높게 나타났다(P<0.05). 저장초기 대장균군수는 평균 2.35 log CFU/g이었고 저장기간의 경과에 따라 다소 감소하다가 7일 이후부터 모든 처리구에서 점차 증가하는 경향을 나타내었으나 15일 저장후에도 모두 4.0 log CFU/g이하로 나타났다. 관능검사에서 양념갈비의 조직감은 모든 포장방법에서 저장기간에 따른 유의적인 차이가 없었으며, 색, 향미, 이취, 전체적인 기호성에 있어서는 함기포장 처리구가 저장기간이 경과함에 따라 유의적으로 낮은 점수를 나타냈다.(P<0.05).

Keywords

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