Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Detection of Spoilage Odors in Beef Using R-index and Pseudomonas Growth during Storage

쇠고기의 저장 중 R-index에 의한 부패취 발생시점과 Pseudomonas의 증식과의 비교 분석

  • Byeon, Ko Eun (Department of Food Science and Technology, Dongguk University) ;
  • Park, Han Jo (Department of Food Science and Technology, Dongguk University) ;
  • An, Soo Rim (Department of Food Science and Technology, Dongguk University) ;
  • Hong, Kwang Won (Department of Food Science and Technology, Dongguk University) ;
  • Min, Sang Gi (Department of Food Science from Animal Resources, Konkuk University) ;
  • Chung, Ku Young (Department of Animal Resources Scinence, Sangji University) ;
  • Won, Kee Hoon (Department of Chemical and Biochemical Engineering, Dongguk University) ;
  • Lee, Seung Ju (Department of Food Science and Technology, Dongguk University)
  • 변고은 (동국대학교 식품공학과) ;
  • 박한조 (동국대학교 식품공학과) ;
  • 안수림 (동국대학교 식품공학과) ;
  • 홍광원 (동국대학교 식품공학과) ;
  • 민상기 (건국대학교 축산식품생물공학전공) ;
  • 정구용 (상지대학교 동물생명자원학전공) ;
  • 원기훈 (동국대학교 화공생물공학과) ;
  • 이승주 (동국대학교 식품공학과)
  • Received : 2009.02.11
  • Accepted : 2009.04.14
  • Published : 2009.05.31
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Abstract

Detection of spoilage odors from beef during storage was investigated using sensory evaluation with R-index, and microbial assay for Pseudomonas. Beef samples were tested to measure the flavor changes, which were converted to R-index, and the Pseudomonas levels during storage. There was a steep rise in R-index until 36 hr after storage at 25$^{\circ}C$, and then a gentle rise from 48 hr, whereas, there was a steady rise in R-index in the whole range of storage at 5$^{\circ}C$. Detection time of spoilage odors according to R-index was statistically analyzed at $\alpha$=5% to be at 30.92${\pm}$3.47 hr and 169.80${\pm}$11.27 hr for 25 and 5$^{\circ}C$ storage, respectively, and analyzed at $\alpha$=1% to be 34.80${\pm}$4.01 and 176.41${\pm}$9.89 hr for 25 and 5$^{\circ}C$ storage, respectively. At the detection times of spoilage odors, the Pseudomonas levels were found to be almost the same, but less than 6-7 log CFU/g generally known as a standard level at occurrence of spoilage odors in beef. This indicated that some other factors than the Pseudomonas reactions could be associated with generation of spoilage odors.

쇠고기의 저장 중 발생되는 부패취를 특수 관능기법인 R-index를 적용하여 부패취 검지분석을 하고, Pseudomonas 의 증식과 비교분석 하였다. 패널에게 사전훈련을 통하여 signal reference(37$^{\circ}C$, 48시간 동안 저장한 쇠고기)과 noise reference(-2$^{\circ}C$, 저장 시간이 없는 신선한 쇠고기)를 구별이 가능하도록 하였다. Stimuli samples(저장 온도 및 시간 별 쇠고기)와 noise reference를 같이 제공하여 부패취 발생 여부의 확신도에 따라 4가지 구간(signal sure(S), signal unsure(S?), noise unsure(N?), noise sure(N))으로 평가하게 하도록 하였다. 상온인 25$^{\circ}C$ 저장과 냉장 온도인 5$^{\circ}C$의 두가지 시료 모두 저장 시간이 증가함에 따라 R-index가 증가하였다. 25$^{\circ}C$의 경우 저장 36시간까지 급격한 변화를 보이다가 36시간 이후 완만한 변화를 보였으며, 5$^{\circ}C$는 전구간 매우 완만하게 점차적으로 변화하였다. 패널 개인별 Rindex가 유의수준 $\alpha$=0.05 및 $\alpha$=0.01에서의 경계점을 넘는 시점인 부패취 발생 검지시간을 구하였다. 부패취 발생 검지시간은 $\alpha$=0.05의 경우 25$^{\circ}C$에서 30.92${\pm}$3.47시간, 5$^{\circ}C$에서 169.80${\pm}$11.27시간, $\alpha$=0.01의 경우는 25$^{\circ}C$에서 34.80${\pm}$4.01시간, 5$^{\circ}C$에서 176.41${\pm}$9.89시간으로 산출되었다. 부패취가 발생되었다고 검지된 저장 시간의 Pesudomonas의 수는 저장 온도별 차이가 있었고, 부패하였다고 판단되는 6-7 log CFU/g에 근접한 수치였다. 이는 미생물이 쇠고기의 부패취 발생의 기여도는 있지만, 그 밖에 유통환경의 오염, 지방의 산패, 내인성 효소 등의 요인도 부패취 발생에 기여한다는 것을 시사한다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

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