Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Investigation on Beef Quality Indicator of Off-Flavor Development during Storage

쇠고기 저장 중 이취발생에 대한 Indicator 탐색

  • Byeon, Ko-Eun (Department of Food Science and Technology, Dongguk University) ;
  • An, Soo-Rim (Department of Food Science and Technology, Dongguk University) ;
  • Shim, Soo-Dong (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Jung-Young (Department of Food Science and Technology, Dongguk University) ;
  • Hong, Kwang-Won (Department of Food Science and Technology, Dongguk University) ;
  • Min, Sang-Gi (Department of Food Science from Animal Resources, Konkuk University) ;
  • Lee, Seung-Ju (Department of Food Science and Technology, Dongguk University)
  • Published : 2009.06.30
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Abstract

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

쇠고기의 저장 중 이취발생을 대변할 수 있는 품질인자를 탐색하고자 온도의존성의 관점에서 상호관계를 분석하였다. 특수관능기법인 R-index에 의한 이취검지시간을 탐지하였고, 이화학적, 생물학적 품질인자를 측정하였다. 먼저, 이취검지시간의 온도의존성의 관계식을 개발하여, 이에 따른 이취발생 indicator의 선발 요건을 유도하였다. 이화학적 분석은 VBN, pH, 육색, Warner-Bratzler shear force,그리고 생물학적 분석은 Pseudomonas spp., Lactic acid bacteria를 대상으로 하였다. 품질인자의 온도의존성은 Arrhenius 상수인 활성화에너지를 사용하여 분석하였다. 그 결과 VBN, pH, $a^*$값, LAB, Pseudomonas spp., WBSF, $L^*$값, $b^*$값의 순으로 이취발생과의 온도의존성이 유사하게 나타났으며, 상위권에 있는 pH와 $a^*$값에 비하여 환경적 요인에 안정한 VBN이 쇠고기 저장 중 이취발생의 최적 indicator인 것으로 탐색되었다.

Keywords

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