Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Packaging Methods on the Quality of Korean style Beef and Pork Jerky During storage

포장방법에 따른 한국형 우육 및 돈육 육포의 저장중 품질 특성

  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 정종연 (건국대학교 축산식품생물공학) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 백현동 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2007.10.31
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Abstract

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

포장 방법을 달리한 한국형 육포의 저장 중 품질변화를 조사하여 육포의 품질관리에 대한 기초자료를 제공하고자 간장 우육 육포와 고추장 돈육 육포를 제조하여 상온에서 90일간 저장하면서 시료를 분석하였다. pH는 일반포장과 진공포장 간에 유의적인 차이는 없었으나 저장기간이 경과함에 따라서는 감소하는 추세를 나타냈다. 수분활성도는 모든 처리구에서 진공포장이 일반포장에 비해 유의적으로 높았으며, 일반포장의 경우 수분활성도가 급격히 감소하는 경향을 나타내었다. TBA수치와 경도는 저장기간이 경과함에 따라 증가하였고, 육포의 총균수도 일반포장과 비교하여 진공포장이 적은 총균수를 나타내었다. 한국형 육포의 관능검사 결과는 저장기간이 경과함에 따라 대체적으로 포장방법별로 진공포장이 일반포장과 비교하여 높은 점수를 받았지만 유의적인 차이를 나타내지 않았다. 진공포장에 비해 일반포장은 공기를 포함하기 때문에 지방산패에 의한 산패취가 발생할 수 있고 수분증발로 인한 식감의 저하가 문제될 수 있는 것으로 나타났다. 따라서 육포의 일정한 품질을 유지하기 위해서는 일반포장 보다는 진공포장으로 유통하는 것이 육포의 저장 중 유통안전성을 확보하는데 유리할 것으로 사료된다.

Keywords

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