Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage

건조시간을 달리하여 제조한 사슴고기 육포의 저장 중 품질 특성 변화

  • Kim Il-Suk (Department of Animal Resources Technology, Jiuju National University) ;
  • Jin Sang-Keun (Department of Animal Resources Technology, Jiuju National University) ;
  • Park Ki-Hoon (Department of Animal Resources Technology, Jiuju National University) ;
  • Kim Dong-Hoon (Department of Animal Resources Technology, Jiuju National University) ;
  • Hah Kyung-Hee (National Livestock Research Institute, RDA) ;
  • Park Seok-Tae (Tongyeong Agricultural Development and Technology Center) ;
  • Kwuak Kyung-Rak (Tongyeong Agricultural Development and Technology Center) ;
  • Park Jung-Kwon (Sasum-Nara Farm) ;
  • Kang Yang-Su (Gyeongnam Agricultural Resrarch & Extension Service)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 김동훈 (진주산업대학교 동물소재공학과) ;
  • 하경희 (농촌진흥청 축산기술연구소) ;
  • 박석태 (통영시농업기술센터) ;
  • 곽경락 (통영시농업기술센터) ;
  • 박정권 (사슴나라) ;
  • 강양수 (경상남도농업기술원)
  • Published : 2006.06.01
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Abstract

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at $30^{\circ}C$ for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at $75^{\circ}C$ in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p<0.05) than that of T1. In meat color, $L^*$ values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. $b^*$ values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p<0.05) in ,the order of T3$log_{10}$ CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time ($4{\sim}5 hr$) of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at $30^{\circ}C$.

$75^{\circ}C$로 조정된 훈연실에서 각각 3시간 (T1), 4시간(T2), 5시간(T3) 동안 건조시간을 달리하여 제조한 사슴고기의 육포를 함기포장(Nylon/PE)하여 $20{\pm}1^{\circ}C$에서 저장하면서 물리화학적, 미생물학적 및 관능적 특성을 조사하였다. pH는 저장기간이 길어짐에 따라 건조시간이 긴 T2 및 T3 처리구들이 T1에 비해 다소 낮은 경향을 보여 주었다. TBARS 값은 건조시간과 저장기간이 길수록 T2와 T3가 T1보다 높았다(p<0.05). 육색 측정 결과, 처리간에서는 T3의 $L^*$ 값이 다소 높은 경향을 보였고, 적색도($a^*$)는 뚜렷한 경향이 없었으나, 황색도($b^*$)는 T1보다 T2 및 T3에서 높았다. 수분활성도는 T3, T2, T1 순으로 유의적으로 낮게 나타났다(p<0.05). 조직감은 처리 간 유의적인 차이가 없었다. 총균수는 저장 28일까지 4.45 log CFU/g 미만으로 섭취에 이상이 없었다. 이상의 결과에서 지방산패도 및 관능적 측면을 고려할 때 T2 및 T3가 T1보다 다소 양호한 조건이었다.

Keywords

References

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