Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter

겨울철 자연 동결 건조에 의한 노계 육제품의 제조

  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Ik-Sun (Department of Animal Products and Food Science, Kangwon National University) ;
  • Seo, Dong-Kwan (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kwon, Il-Kyung (Department of Animal Products and Food Science, Kangwon National University) ;
  • Pan, Jo-No (Faculty of Animal Science, Gadjah Mada University) ;
  • Kim, Hee-Ju (Meat Bank Co., Ltd.) ;
  • Ga, Cheon-Heung (Korea Food System, Inc.) ;
  • Pak, Jae-In (Department of Animal Products and Food Science, Kangwon National University)
  • 이성기 (강원대학교 동물식품응용과학과) ;
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 이익선 (강원대학교 동물식품응용과학과) ;
  • 서동관 (강원대학교 동물식품응용과학과) ;
  • 권일경 (강원대학교 동물식품응용과학과) ;
  • 판조노 (가자마다대학교 축산학과) ;
  • 김희주 ((주)미트뱅크) ;
  • 가천흥 ((주)한국푸드시스템) ;
  • 박재인 (강원대학교 동물식품응용과학과)
  • Received : 2009.12.08
  • Accepted : 2010.03.12
  • Published : 2010.04.30
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Abstract

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

경제적 가치가 낮은 노계육으로 겨울철의 자연 동결 건조에 의해 새로운 염지 건조 계육을 제조하기 위하여 본 연구를 실시하였다. 평균 80주령의 산란 노계 통닭을 무처리(대조구), 염지구, 염지에 2% trehalose 첨가구로 나누어 실시하였다. 시험용 노계육은 강원도 인제에서 겨울철 3개월(2008. 1-2008. 3; 평균기온: $-1.8^{\circ}C$; 평균습도: 63%; 평균풍속: 1.8 m/sec) 동안 명태 건조와 동일한 방법으로 야외에서 건조시켰다. 건조가 진행됨에 따라 노계육의 수분과 수분활성도는 모두 감소하였다. 특히 염지 처리를 하면 건조기간 중 대조구에 비해 pH가 높고 수분활성도와 전단력이 낮으며, 지방산화와 단백질 부패가 억제되었다(p<0.05). 관능검사에서도 염지시킨 건조 노계육이 대조구에 비해 맛, 연도, 다즙성 및 종합적 기호도에서 월등히 우수하였다(p<0.05). Trehalose는 염지육에서 건조기간 중상대적으로 수분 함량을 높이고 건조를 지연시켰으나, 수분활성도는 대조구에 비해 낮췄기(p<0.05) 때문에 보습제의 역할을 하였다. 지방산 조성을 보면 건조기간 동안 염지육들이 대조구에 비해 다가불포화지방산 함량이 높았다. 대부분의 미생물들은 건조 중에 약 2 Log CFU/g 이하의 낮은 수준이거나 검출되지 않았다. 따라서 이화학적, 미생물학적 및 관능검사의 결과로 볼 때 노계육을 염지시켜 자연 건조를 3개월 이내 실시하면 품질 및 위생적으로 문제가 없는 건조 노계 육제품을 제조할 수 있다.

Keywords

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