Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Evaluation of Microbiological, Physicochemical, and Sensory Characteristics of Korean Slice Beef Jerky

한국형 슬라이스 우육포의 미생물학적, 이화학적 및 관능적 품질특성 평가

  • Kim, Hyoun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eun-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 김현욱 (건국대학교 축산식품생물공학) ;
  • 이은경 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 백현동 (건국대학교 축산식품생물공학)
  • Published : 2007.03.31
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Abstract

We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature ($25^{\circ}C$) and elevated temperature ($35^{\circ}C$). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either $25^{\circ}C$ or $35^{\circ}C$. TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At $35^{\circ}C$ storage, TBA values, Aw, pH were not significantly different than those stored at $25^{\circ}C$. Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.

본 연구는 한국형 슬라이스 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 형태와 조미한 양념과 환경조건에 따른 육포의 미생물 균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장 중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 관능검사의 결과 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 종합적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.3의 값을 나타내었다. 실온조건저장의 경우 종합적인 기호도는 6.3정도로 우수한 관능검사 성적을 나타내었다. 따라서, 본 실험의 결과를 종합해 볼 때 새롭게 개발한 한국형 슬라이스 육포는 미생물적 안전성이 우수하고, 이화학적 품질과 관능적 품질이 우수하며, 장기간 저장할 수 있는 우수한 품질의 육포라고 판단된다.

Keywords

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