논문 상세보기
pp.409-415
본 연구는 진공포장 동결육의 품질에 미치는 영향을 검토하기 위하여 수행하였다. 해동드립은 -3℃와 -20℃ 동결이 60일째 각각 5.23% 및 5.17%로 동결기간이 경과함에 따라 현저하게 증가하였다. 가열감량은 water bath와 pan에서 가열한 것이 모두 동결초기보다 동결기간이 경과함에 따라 현저하게 증가하였다. 그러나 -3℃와 -20℃ 사이에는 현저한 차이가 없었다. 염용성 단백질의 추출성은 동결기간이 지남에 따라 감소하였고, -20℃ 동결이 -3℃보다 추출성이 더 높았다. 수용성 단백질의 추출성은 동결기간이 경과하면서 증가하였고 -3℃ 동결이 -20℃보다 현저하게 높았다. 그리고 L, a 및 b값은 저장초기가 동결저장 중보다 높다. Myoglobin의 변성율은 -3℃ 동결이 -20℃보다 비교적 높게 나타났는데, -3℃ 동결의 15일째가 96.0%로 가장 높게 나타났다. 전단력가는 동결저장 중 현저한 변화가 없었고, 근원섬유의 소편화도는 동결초기보다 동결저장이 더 높았지만 동결저장 중에는 변화가 없었다. pH는 -3℃와 -20℃ 동결저장 모두 45일까지 감소하다가 그 이후에는 증가하는 경향이었다.
This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3℃ and -20℃ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3℃ and -20℃. The salt soluble protein extractability was decreased during freezing, the -20℃ freezing was higher than -3℃ freezing. The water soluble protein extractability was increased during freezing, the -3℃ freezing was higher than -20℃ freezing. The L, a and b value of the beginning of freezing higher than during freezing. The myoglobin denatured percentage of the -3℃ freezing was higher than -20℃ freezing, the 15 days storage of -3℃ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.
