Microbiological, pH and Sensory Evaluations of Refrigerated Pork Tender-Loins Treated with Potassium Sorbate

Potassium Sorbate에 침지한 냉장 돼지고기 안심의 미생물, pH 및 관능평가

  • 김창렬 (서강정보대학 식품연양학과)
  • Published : 2007.03.30

Abstract

Microbiological, pH, and sensory evaluations on pork tender-loins treated with potassium sorbate (PS) during storage at $4^{\circ}C$ were assessed. Treatments of 0.5-2.0% PS for 10 min effectively (P < 0.05) inhibited the growth of aerobic plate counts (APC) and gram-negative bacterial counts (GNC) compared to those of controls for 9 days at $4^{\circ}C$, respectively. Results of this investigation demonstrate that antimicrobial activity on APC and GNC in all treatments enhanced by increasing concentrations of PS during storage at $4^{\circ}C$. pH values of pork tender-loins treated with PS gradually increased by storage of 6 days at $4^{\circ}C$. Sensory data showed that 0.5-1.0% PS treatments were quite close in odor and appearance compared to fresh controls. Results indicated that pork tender-loins treated with 1.0% PS for 10 min could extend shelf-life to 9 days during refrigerated storage at $4^{\circ}C$ without adversely affecting sensory quality.

본 연구는 $4^{\circ}C$ 냉장 동안 potassium sorbate로 침지한 돼지고기 안심의 미생물, pH 및 관능평가를 실시하였다. $0.5{\sim}2.0%(w/w)$ potassium sorbate로 10분 동안 침지한 돼지고기 안심의 호기성 미생물과 그람음성 미생물은 대조군과 비교하여 $4^{\circ}C$ 냉장 9일 동안 유의적 감소(P < 0.05)를 보였다. 본 연구의 결과 $4^{\circ}C$ 냉장 동안 potassium sorbate의 농도가 증가하므로 서 모든 처리군에서 돼지고기 안심의 호기성 미생물과 그람음성 미생물에 대한 항 미생물 효과를 보였다. $4^{\circ}C$ 냉장 6일 동안 potassium sorbate로 침지한 돼지고기 안심의 pH가는 증가함을 보였다. $0.5{\sim}1.0%(w/w)$ potassium sorbate로 침지한 돼지고기 안심의 관능평가 결과는 신선한 대조군과 비교하여 냄새와 외관의 점수가 매우 유사함을 보였다. 본 연구의 결과 1.0% (v/w) potassium sorbate로 10분 침지한 돼지고기 안심은 관능평가 저하에 영향을 미치지 않고 $4^{\circ}C$ 냉장 동안 미생물학적 저장 안정성을 확장할 수 있다는 것을 입증하였다.

Keywords

References

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