• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1336-1344
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• 2014

The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% $O_2/20%$ $CO_2/30%$ $N_2$, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% $O_2/20%$ $CO_2/30%$ $N_2$, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at $4^{\circ}C$ for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color ($a^*$) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.397-404
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• 2004

가열방법과 포장방법이 저장기간 동안 칠면조육 패티의 지방산화(TBARS)와 콜레스테롤 산화물 함량에 미치는 효과를 조사하기 위하여, 칠면조 다리육을 분쇄하여 패티를 제조하였다. 칠면조육 패티는 5가지 가열방법(oven cooking, pan frying, deep frying, boiling, microwaving)으로 가열한 후 각각 함기포장과 진공포장한 후 저장하면서 시험에 공시하였다. 지방산패도는 함기포장과 진공포장 모두 저장초기에는 boiling 방법이 유의적으로(P < 0.05) 높게 나타났으나, 저장 말기에는 microwaving 방법이 가장 높은 지방산패도를 나타내었다(P < 0.05). 총 콜레스테롤 산화물의 량은 전 저장기간동안 boiling 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05).각각의 콜레스테롤 산화물의 함량을 보면,7$\alpha$-hydroxycholesterol은 pan frying 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05). $\lpha$-epoxide의 량은 boiling 방법이 가장 낮은 함량을 나타내었으며, pan frying 방법에서 가장 높게 나타났다(P < 0.05). $\beta$-epoxide 함량은 pan frying 방법이 가장 낮은 함량을 나타내었으며(P < 0.05), deep frying 방법과 microwaving 방법에서 가장 높은 함량을 나타내었다(P < 0.05). 또한 7-ketocholesterol의 함량은 microwaving 방법에서 가장 높게 나타났다(P < 0.05).

• 한국축산식품학회지
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• 제34권3호
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• pp.273-279
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• 2014

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.

• 한국축산식품학회지
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• 제38권6호
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• pp.1253-1260
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• 2018

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.

• 한국식품영양과학회지
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• 제40권8호
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• pp.1141-1149
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• 2011

현재 급식 외식 업체용으로 유통되고 있는 절단 세척된 신선편이 엽채류 및 조미채소류에 대하여 저장온도와 포장 방법에 따른 미생물학적, 물리, 화학적인 품질변화와 저장 중 변화되는 외관변화를 연구하였다. 본 연구의 대상인 엽채류 및 조미채소류의 품질변화는 신선편이의 농산물의 종류와 온도, 저장기간에 따라 수분함량, 색도, pH 등의 변화에 차이를 보였으며, 특히 10$^{\circ}C$에 저장한 품목들의 변화량이 컸다. 저장온도에 따른 미생물변화에 대한 품질변화 결과, 대장균의 경우 온도에 상관없이 저장기간 동안 검출되지 않았으나 총균수와 대장균군의 경우 4$^{\circ}C$에서 저장하는 동안 대체적으로 낮은 수준으로 유지할 수 있었으며, 10$^{\circ}C$에 저장한 엽채류의 경우 조직의 물러짐이 빠르게 나타나고 형태의 변화가 가속화되어 총균수와 대장균군의 증식이 조미채소류보다 빠른 것을 확인할 수 있었다. 온도에 따른 외관 품질의 변화결과에서는 4$^{\circ}C$에 저장한 것이 물러짐, 흑변현상, 갈변과 황화현상 등이 완만하게 발생하거나 저해되는 경향을 보였고, 10$^{\circ}C$의 경우 호흡률에 의한 진공 풀림, 색 변화 및 이취가 발생함에 따라 4$^{\circ}C$에 비해 품질유지기한이 짧게 나타났다. 그리고 대체로 조미채소류와 엽채류 모두 4$^{\circ}C$에 저장한 것이 10$^{\circ}C$에 저장하는 것보다 최대 3~5일까지 품질을 더 오래 유지할 수 있었다. 포장방법을 달리한 깻잎과 부추의 경우 기공에 따른 대장균과 총균수의 증식 차이는 보이지 않았으며, 포장지의 기공에 의하여 수분의 증발현상이 나타났고, 이에 따라서 수분함량이 감소하고 외관의 변화가 심하게 나타나, 품목에 따른 포장방법에 차이를 두어야 함을 확인할 수 있었다. 따라서 신선편이 농산물은 품목에 따라 저장온도와 포장방법이 품질에 영향을 미치므로 적절한 저장 온도와 포장방법을 유지한다면 품질과 안전성을 동시에 확보하여 품질유지기한을 연장할 수 있으리라 사료된다.

• 한국축산식품학회지
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• 제32권1호
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.