돼지고기 등심의 표면에 Lcatococcus lactis subsp lactis ATCC l1454 유산균 배양액 3.96 log units의 처리구는 4℃ 저장 1일 이후 대조구의 TBA가와 유의적 차이가 없었다 (P>0.05). 유산균 배양액 3.96 log units 처리구의 Hunter color L^*과 b^*가는 저장 동안 대조구와 유의적 차이가 없었다. 그러나 유산균 배양액 4.10과 4.23 log units 처리구의 Hunter a^*가는 4℃ 저장 1일과 6일 이후 대조구와 유의적 차이 (P<0.05)를 나타내었다. 유산균 배 양액 4.10과 4.23 log units 처리구의 육즙유출율은 4℃ 저장 4일 이후부터 처리구와 대조구 사이에 유의적 차이를 나타내었다.

Treating pork loins with lactic acid cultures (Lactococcus lactis subsp. ATCC 11454 grown in 10% milk solids) during storage at 4℃ were studied. 2-Thiobarbituric acid (TBA), color, and drip loss evaluations of refrigerated pork loins were assessed. Pork loins were immersed in solutions containing 0∼10% individual lactic acid cultures for 0∼5 min. Pork loins treated with 3.96 log units of lactic acid cultures after storage of 1 days at 4℃ had no significant difference (P>0.05) TBA values compared to those of controls. Pork loins treated with 3.96 log unitss of lactic acid cultures during storage of 9 days at 4℃ had no significant difference (P>0.05). Hunter color L^* and b^* values compared to those of controls. However, pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 1 and 6 days at 4℃ had a significant difference (P<0.05) Hunter color a^* values compared to those of controls. Pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 4 days at 4℃ had a significant difference (P<0.05) drip loss values compared to those of controls.

• 나영아 | Young Ah Nha
• 윤은숙 | Un Sook Yoon