국내 시판 육제품의 이화학적, 조직적 특성 및 미생물의 성상 = Physico-chemical and Textural Properties, and Microbial Counts of Meat Products Sold at Korean Markets

국문 초록 (Abstract)

본 연구는 시중에 유통되고 있는 육가공품들을 구입하여 이화학적 및 조직적 특성 및 미생물 검사를 통해서 소비자들의 기호성과 적합한 육가공품을 개발하기 위한 기초 자료를 제시하고자 실시하였다. 측정한 19가지 육제품은 소시지와 햄으로 pH는 $5.46{\sim}6.69$, 수분은 $47.6{\sim}65.3%$, 지방은 $14.2{\sim}34.7%$, 그리고 단백질은 $9{\sim}20%$에 이르기까지 다양하였고 햄의 단백질 함량이 소시지에 비하여 높았다. 진공감량은 $2.40{\sim}7.44%$ 범위로 나타났고 원심분리에 의한 유리수분의 함량은 $6.10{\sim}28.3%$의 범위로 독일형 소시지의 보수력이 비교적 낮았다. 육색은 명도가 $59.6{\sim}75.7$, 적색도는 $11.6{\sim}21.1$, 그리고 황색도는 $2.30{\sim}11.4$로 나타났으며 조직감은 각 제품 별로 다양한 수치를 보여 부서짐성, 경도, 탄력성은 계육으로 제조한 Frank A가 가장 높은 반면 응집성, 검성, 저작성은 로인햄과 Beershinken이 비교적 높아 단백질 함량과 상관관계를 보였다. 미생물 검사 결과 총균수는 대부분에서 3.00 log CFU/g 이하이었고 대장균군은 검출되지 않았다(< 2.00 log CFU/g). 이러한 결과로 볼 때 시중에서 판매되는 육제품은 매우 다양하고 비교적 위생적이지만 현대 소비자들의 용구를 충족시키기 위한 기능성 저지방, 저염 기능성 웰빙 육제품의 개발이 필요로 된다.

다국어 초록 (Multilingual Abstract)

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

참고문헌 (Reference)

• 1 Cassens R. G, "Use of sodium nitrite in cured meats today." 49 : 72 -80, 1995
• 2 Cassens R. G, "Residual nitrite in cured meat." 51 : 53-55, 1997
• 3 Kim I. S, "Quality comparison of sausages and can products in Korean Market." 24 (24): 50-56, 2004
• 4 Kim I. S, "Physical and sensory characteristics of Korean style meat products." 47 (47): 49-56, 2005
• 5 AOAC, "Official Methods of Analysis. 15th edition." Association of official analytical chemists. 1995
• 6 Food Code, "Meat products" Korean Food & Drug Administration (KFDA) 217-223, 2002
• 7 Chin K.B, "Manufacture and Evaluation of low-fat meat products(A review)." 22 (22): 363-372, 2002
• 8 deRoos. K. B, "How lipid influence food flavor." 51 (51): 60-62, 1997
• 9 Choi, S. H.,, "Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer." 68 : 2542-2546, 2003
• 10 Choi S. H, "Evaluation of sodium lactate as replacement for the conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes." 65 : 531-537, 2003
• 11 Chung HD, "Evaluation of product quality of comminuted sausages sold in Gwangju area." Chonnam National University 2002
• 12 Crehan C. M, "Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat." 55 : 463-469, 2000
• 13 Pietrasik, Z., "Effect of fat content and soy protein/ carrageenan mix on the quality characteristics of comminuted, scalded sausages" 56 : 181-188, 2000
• 14 Chin K. B, "Development of low-fat meat processing technology using interactions between meat protein and hydrocolloids. Ⅱ. Development of low-fat sausages using the results of model study." 31 (31): 629-635, 2002
• 15 Chin K. B, "Development of low-fat meat processing technology using interactions between meat protein and hydrocolloids. Ⅰ. Optimization of interactions between meat proteins and hydrocolloids by model study." 31 (31): 438-444, 2002
• 16 Hernandez-Jover, T.,, "Biogenic amine sources in cooked cured shoulder pork." 44 : 3097-3101, 1996
• 17 Jauregui, "A simple centrifugal method for measuring expressible moisture a water binding property of muscle food. J. Food Sci." 271-273, 1981
• 18 Pearson, ". Curing. In Processed Meats" AVI Publishing company Inc. Westport 54-59, 1984