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냉장 온도에서 소시지의 저장 수명에 관한 연구 KCI 등재

A Study on the Shelf - life of Sausages in Refrigerated Storage

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

Quality changes of sausages in refrigerated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4℃(3-5℃), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10-30.20%) with less variation in moisture (51.96%, 48.10-66.30%) and protein (12.96%, 11.40-13.95%). pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p$lt;0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p$lt;0.05). Standard plate counts (SPCs) significantly increased during storage (p$lt;0.05) while coliform group was not counted in all cases. SPCs reached 10^5 CFU/g in two types after 50 days' storage and were below 10^6 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adheaiveneas, and hardness significantly decreased over the 60-day storage period (p$lt;0.05) while cohesiveness, chewiness and gumminesa did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p$lt;0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptability significantly decreased over time (p$lt;0.05). The scores of the four sensory properties declined to the medium level of quality after 60 days' storage. The results suggested that the sausage samples were acceptable after 60 days' storage at 4℃. However, the shelf-life of the samples should be decided in the consideration of the growth rate of other spoilage flora coupled with the bacterial growth after 50 days' storage.

저자
  • 이용욱(서울대학교 보건대학원) | Yong.Wook Lee
  • 김종규(계명대학교 자연과학대학 공중보건학과) | Jong.Gyu Kim