Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage

냉장저장 중 돼지 저지방 부위 근육들의 이화학적 특성 변화

  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 김영태 ((주)선진) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Published : 2009.04.30
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Abstract

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.

돼지고기 저지방 부위를 구성하고 있는 근육들 중 지방함량이 높은 5개 근육들의 냉장유통 중 품질변화를 예측하고자 냉장상태에서 14일 동안 저장하면서 근육별 이화학적 품질변화를 조사하였다. 수분함량, 지방함량, pH는 저장기간이 경과됨에 따라 유의적인 차이가 없었지만, 보수력에서는 supraspinatus, semitendinosus, longissimus dorsi 근육은 저장기간이 경과됨에 따라 유의적으로 증가하였다(p<0.05).포장감량은 모든 근육에서 저장기간이 경과점에 따라 감량이 증가하였지만(p<0.05), 가열감량과 경도는 저장기간에 따른 차이가 없었다(p>0.05). 결론적으로 돼지 저지방 부위 5개 근육들은 냉장저장 14일 동안 이화학적 특성의 변화정도에서 차이를 나타내었으며, 이러한 결과는 돼지 저지방 부위 근육을 활용한 구이용 상품화 추진에 기초 자료로 활용될 수 있을 것으로 사료된다.

Keywords

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