The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Vacuum Paokaging on Lipid Oxidation and Meat Color of Chilled Pork

진공포장이 냉장돈육의 지질산화 및 육색에 미치는 영향

  • 양종범 (동남보건대학 식품가공과) ;
  • 고명수 (동남보건대학 식품가공과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2002.03.01
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Abstract

This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L$\^$*/a$\^$*/b$\^$*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L$\^$*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a$\^$*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b$\^$*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

진공포장이 냉장 돈육의 지질산화 및 육색에 미치는 영향을 조사하기 위해 돈육의 등심부위를 진공포장한 후30일 동안4$^{\circ}C$에서 냉장저장하면서 저장기간에 따라 TBA가, PH, 홍색화 시간 및 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값의 변화론 측정하였다. TBA가는 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장 30일까지 낮은 수준으로 유지되었다. PH도 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장말기까지 매우 완만하게 증가되었다. CIE a$_{*}$ 값과 반사도의 측정 결과 진공포장육의 홍색화 시간은 포장개봉 후 30분이었다. 따라서 진공포장 개봉 직후와 개봉 30분후에 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값을 측정하여 랩포장육과 비교하였다. CIE L$_{*}$ 포장육의 경우 저장 7일부터 급격히 감소되었으나, 진공포장육은 개봉 직후의 경우 저장말기까지 점차 증가되는 경향이 었으며, 개봉 30분후의 경우 개봉 직후보다 약간 높거나 큰 차이가 없었다. CIE a$_{*}$ 값은 랩포장육의 경우 저장 7일까지 점차 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 저장초기에는 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과 됨에 따라 점차 증가되었으며, 개봉 30분후의 경우 개봉 직후보다 전반적으로 높은 수준이었다. CIE b$_{*}$ 값은 랩포장육의 경우 저장 4일째에 크게 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 완만하게 증가되는 경향이었으며, 개봉 30분후의 경우 개봉 직후보다 매우 높은 수준으로 유지되었다.

Keywords

References

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