Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics of Beef Loin during Storage at 4℃

마이크로파 처리가 4℃ 저장 중 우육의 이화학적 및 미생물학적 특성에 미치는 영향

  • Received : 2013.01.17
  • Accepted : 2013.02.22
  • Published : 2013.04.30
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Abstract

This study was carried out to investigate the physicochemical and microbiological characteristics of beef loin following microwave treatment at $4^{\circ}C$. Two types of microwave treatment were applied. i.e., continued microwave treatment (CW) and holding microwave treatment (HW). The L value increased, while a and b values were not significantly different among the samples as the storage time and microwave dose increased. The initial pH and after 3 days ranged from 5.51-5.74 and 6.32-6.51, respectively (p<0.05). The thiobarbituric acid value of all beef loins increased with increasing storage period and decreased with increasing microwave dose. The volatile basic nitrogen (VBN) content of the control was higher than that of the other samples and the VBN content decreased with increasing microwave dose. The total plate count of beef loins decreased with increasing microwave dose. This result indicated that T2 (100 W, HW) is most effective treatment with regard to the safety of beef loins without decreasing the physicochemical and microbiological characteristics.

본 연구에서는 우육 등심에 대한 마이크로파 조사효과를 검토하고 최적 조건을 확인하고자 하여 마이크로파 조사처리(연속처리방법: CW, 정지처리방법: HW)된 우육등심을 14일간 $4^{\circ}C$에 저장하면서 이화학적, 미생물학적 품질 변화를 관찰하였다. 우육의 L값은 저장 6일까지 조사선량이 증가할수록 정지처리방식과 연속처리방식 모두 감소하는 경향을 보였고 저장 10일차 이후에는 T3가 가장 높았고 T6가 가장 낮았다. 조사처리가 a, b값에 영향을 주는 것으로 나타났다. 우육의 pH는 조사 직후 0일째에 6.48-6.59였으나 3일 후에 급격히 감소되어 5.59-5.71로 나타났으며 (p>0.05) 저장 14일까지 유의적인 pH 변화가 없었다. 우육의 TBA 값은 조사선량이 높을수록 TBA 값이 증가하는 것으로 나타났으며 정지처리방식보다 연속처리방식에서 TBA 값이 낮아 지질산 패도지연에 효과적이었다. 단백질 부패도를 나타내는 VBN 값은 전 처리구간에서 대조군이 가장 높았고 조사선량이 증가할수록 낮은 단백질부패도를 보였다. 총균수는 대조군의 경우 저장 14일째 $10^8$ CFU/g인 것이 조사처리군인 T6의 경우 $10^3$ CFU/g으로 나타났다. 저온성 세균수는 대조군이 가장 높았고 저장기간이 증가하면서 증가한 반면, 조사처리군인 T6는 가장 낮은 $10^2$ CFU/g값을 저장 14일까지 유지하여 미생물 생장을 지연시켰다. 본 연구결과 우육에 마이크로파 처리가 품질을 유지하면서 미생물 생육을 지연시키는 것으로 나타났으며 우육등심의 품질변화를 최소화하면서 진공포장의 단점인 육색의 변색방지 및 미생물 억제효과를 나타내어 신선육으로 유통시킬 수 있는 최적 조건의 마이크로파 조사조건은 100 W 정지처리방식인 T2인 것으로 나타났다.

Keywords

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