홀스타인 등심육을 2등분하여 한쪽은 염화비닐수지로 진공포장하고, 다른 한쪽은 폴리에틸렌 필름으로 함기포장하여 각각 1℃와 -20℃에 저장하면서 경시적으로 근원섬유단백질 추출성, 분자량 30, 000 성분 및 Mg-activated adenosine triphosphatase 활성의 변화를 비교하였다. 그리고 냉장 또는 동결 후 재냉장의 효과를 검토하였다. 근원섬유단백질의 추출성은 냉장육의 경우, 저장 20일에 증가하였고(p<0.05) 40일 이후에는 큰 차이를 보이지 않았다. 동결육의 경우, 60일까지 큰 차이를 보이지 않았다. 근원섬유의 분자량 30, 000 성분은 냉장육의 경우, 40일까지 많아지고(p<0.05), 동결육은 60일까지 차이가 없었다. 근원섬유의 Mg-activated adenosine triphosephatase 활성은 냉장 20일에 높아지고(p<0.05) 그 이후에는 변화가 크지 않았다. 재냉장에 의하여 진공포장육의 근원섬유단백질의 추출성, 분자량 30, 000 성분, Mg-activated adenosine triphosphatase 활성 및 동결육의 근원섬유단백질의 추출성은 큰 차이를 보이지 않았고, 동결육의 분자량 30, 000 성분함량과 근원섬유의 Mg-activated adenosine triphosphatase 활성은 크게 향상되었다(p<0.05).

This study was carried out to investigate the changes of characteristics of myofibrillar protein for the vacuum chilled, the air frozen or the rechilled Holstein beef loin. The vacuum chilled beef was stored at 1℃ and the air frozen beef was stored at -20℃ for 60 days. The rechilled beef was restored for 3 days at 1℃ by using the vacuum chilled or the air frozen beef. Myofibrillar protein extractability, 3, 000 dalton component content and Mg-ATPase activity for the vacuum chilled beef were higher than those of the air frozen beef. Each parameters increased significantly for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the air frozen beef during the 60 days storage. By the rechilling process, myofibrillar protein extractability of the vacuum chilled and the frozen beef were not significant difference. The 30, 000 dalton component of the vacuum chilled beef was showed not significant increment by rechilling, but the frozen beef was showed significant increment by rechilling. The Mg-ATPase activity of myofibrillar protein of the vacuum chilled beef was not changes by rechilling, but the frozen beef after the 20 days storage was significant increment by rechilling.

• 김현대 | Hyun Dae Kim
• 빈재훈 | Jae Hun Bin
• 류병호 | Beung Ho Ryu