Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage

이산화염소 처리에 의한 적색육의 저장 중 품질변화

  • Lee, Seung-Hwan (Department of Food Science and Technology, Chungnam National University) ;
  • Shin, Hee-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Jin, You-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Jeon, So-Jeong (Department of Food Science and Technology, Chungnam National University) ;
  • Chae, Hyeon-Seok (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.04.30
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Abstract

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

돈육과 우육의 품질 변화에 이산화염소 처리가 미치는 영향을 연구하였다. 돈육 삼겹살과 우육 안심은 이산화염소 용액 30, 50, 100 ppm 처리한 후 $4{\pm}1^{\circ}C$에서 저장하였다. 이산화염소 처리는 총 호기성 균수, 곰팡이 및 효모 수를 처리 농도 증가에 비례하여 감소시켰다. 저장 10일 후 총 호기성 균수는 삼겹살의 경우, 이산화염소 100 ppm 처리군이 1.48 log CFU/g에서 4.73 log CFU/g으로 증가한 반면에 대조군은 2.19 log CFU/g에서 6.22 log CFU/g으로 증가하였다. 안심의 경우, 대조군이 3.98 log CFU/g에서 5.97 log CFU/g로 증가하는 동안 100 ppm 처리군은 3.13 log CFU/g에서 4.73 log CFU/g으로 증가하였다. pH와 VBN 값은 모든 시료가 저장 중 증가하였으나 처리군 사이에 유사한 결과를 보였다. 저장 기간이 증가함에 따라 모든 처리군에서 TBARS 값이 증가하였는데, 처리군 간에는 차이를 보이지는 않았다. 관능평가는 돈육과 우육이 각각 저장 8일, 6일 이후에는 바람직하지 않음을 보여 주었다. 본 연구 결과는 이산화염소 처리가 적색육의 위생적인 안전성 확보와 품질수명 연장을 통한 저장성 증대에 도움을 줄 수 있다는 것을 시사한다.

Keywords

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