KR20160040762A - A method to determine shelf life of quick-prepared meat products - Google Patents
A method to determine shelf life of quick-prepared meat products Download PDFInfo
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000003860 storage Methods 0.000 claims abstract description 16
- 150000002978 peroxides Chemical class 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 229910017464 nitrogen compound Inorganic materials 0.000 claims description 9
- 150000002830 nitrogen compounds Chemical class 0.000 claims description 9
- 125000005313 fatty acid group Chemical group 0.000 claims description 5
- 238000009826 distribution Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013580 sausages Nutrition 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 7
- 229940118019 malondialdehyde Drugs 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015224 raw ham Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
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- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/80—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract
본 발명은 즉석육제품의 유통기한 설정방법에 관한 것이다.
상기와 같은 본 발명에 따르면, 식육판매업소(식육점)에서 제조하여 판매할 수 있는 소시지, 햄과 같은 즉석육제품의 포장방법, 보관온도 등에 따른 지방산패도(TBARS), 과산화물가(POV), 휘발성염기태질소화합물(VBN) 및 총균수(TPC)를 측정하여 적정한 유통기한을 설정하는 방법을 제공함으로써, 특정 육제품의 저장 조건에 따른 유통기한을 설정하고 이에 따른 가이드라인을 설정하여 위생적이고 안전한 즉석육제품 유통 판매에 기여할 수 있는 효과가 있다.The present invention relates to a method of setting the shelf life of instant meat products.
(TBARS), peroxide value (POV), volatile base (POV) and the like according to the storage method of instant meat product such as sausage and ham, which can be manufactured and sold in a food and beverage store (VBN) and total number of bacteria (TPC) to determine the proper shelf life. By setting the shelf life according to the storage condition of a specific meat product and setting the guideline accordingly, It has the effect of contributing to the distribution of meat products.
Description
본 발명은 즉석육제품의 유통기한 설정방법에 관한 것으로서, 더욱 상세하게는 식육판매업소(식육점)에서 즉석에서 제조하여 판매할 수 있는 소시지, 햄과 같은 즉석육제품의 포장방법, 보관온도 등에 따른 지방산패도(TBARS), 과산화물가(POV), 휘발성염기태질소화합물(VBN) 및 총균수(TPC)를 측정하여 적정한 유통기한을 설정하는 방법에 관한 것이다.The present invention relates to a method of setting the shelf life of instant meat products, and more particularly, to a method of setting the shelf life of instant meat products, (TBARS), peroxide value (POV), volatile basic nitrogen compound (VBN) and total bacterial count (TPC) to determine the appropriate shelf life.
2013년 10월 '축산물 위생법시행령'이 개정되고 12월 19일 '시행규칙'이 개정되어 1회 영업신고로 식육판매업소(식육점)에서도 햄, 소시지와 같은 식육가공품을 즉석에서 만들어 팔 수 있는 '식육즉석판매가공업'을 신설하여 이에 대한 각 육제품 종류별 저장 조건에 따른 유통기한 설정이 시급하게 대두되고 있다. The Enforcement Decree of the Livestock Hygiene Act was revised in October 2013, the Enforcement Regulation was revised on December 19, and a one-time sales report was issued to the meat retailers (foodstores) to sell meat products such as ham, sausage, And the establishment of the shelf life according to the storage condition of each meat product is urgently required.
다양한 육제품의 제조와 그 유통기한을 설정하는 것은 즉석육제품 가공업을 창업하는 창업자에게는 매우 중요한 기본정보라 할 수 있고, 각 제품에 대한 제조공정의 소개와 그 제품의 다양한 포장 및 저장 조건에 따른 이화학적인 또는 미생물적인 변패를 측정하여 유통기한을 설정하는 기술이 필요한 실정이다.Establishment of various meat products and their expiration date is very important basic information for entrepreneurs who start up instant meat processing business. It is very important to introduce the manufacturing process for each product and various packing and storage conditions of the product. A technique for measuring shelf life by measuring physicochemical or microbial alteration is necessary.
한편, 기존의 품질분석과 유통가이드라인은 전체 육제품을 대상으로 측정함으로써, 다양한 육제품의 특성, 예를 들면 육제품 자체의 영양성분(조단백질, 조지방 및 탄수화물 함량), 가열 또는 비가열 제품 혹은 가열제품의 경우 물에서 가열하는 자비제품이나 훈연제품 등의 차별화가 이루어져야 하는바, 이에 대한 구분 없이 전체식품에 통칭하여 사용되어 왔다. 예를 들면 지방산패도를 측정하는 TBA법으로는 0.5 mg MDA로 설정하고 있으나 특정시료에 해당할 뿐 전체시료를 대변할 수 없어서 사실상 적용하기 어려운 점이 있었다.On the other hand, the existing quality analysis and distribution guidelines can be used to measure the characteristics of various meat products such as nutritional components (crude protein, crude fat and carbohydrate content) of meat products, heating or non- In the case of heating products, differentiated products such as mercury products heated in water or fuming products should be differentiated, and they have been used collectively for all foods. For example, the TBA method for measuring the fatty acid content is set to 0.5 mg MDA, but it is difficult to apply the sample because it can not represent the whole sample, which corresponds to a specific sample.
상기와 같은 필요성에 의해, 본 발명은 로인햄 제조 후에 진공 및 함기포장 조건에서, 식약청 고시 제 2014-7호(2014. 2.6 개정)에 의거 10℃ 이하에서 실시하되 병원성 미생물 성장한계 온도인 4℃ 이하와 냉장 저장 중 실제 유통현장에서 부주의하게 사용될 수 있는 냉장 최고온도인 10℃의 두 가지의 냉장온도에서 저장 중 pH, 색도(백색도, 적색도, 황색도), 지방산패도(TBARS), 과산화물가(POV), 유리지방산가(FFA), 휘발성염기태질소화합물(VBN), 미생물 검사(총균수, 대장균군)를 통하여 유통기한을 설정하는 방법을 제공한다.According to the above-mentioned necessity, the present invention is carried out at 10 ° C or lower according to KFDA notification No. 2014-7 (2014. 2.6 revision) under the vacuum packaging condition after producing low-fat ham, (Degree of whiteness, redness, and yellowness), fatty acid group (TBARS), and peroxide value during storage at the two refrigeration temperatures of 10 ° C, which is the highest temperature of refrigeration, POV), free fatty acid value (FFA), volatile basic nitrogen compound (VBN), microorganism test (total bacteria, coliform group).
또한, 관련 선행특허로는 한국공개특허 제10-2014-0055530호(돼지 등심을 이용한 햄의 제조방법 및 그 방법에 의해 제조된 햄) 등이 있으나 본원발명과 같이 4가 지표를 이용해 즉석육제품의 유통기한을 설정하는 방법에 관하여 개시하고 있는 문헌은 없다.Korean Patent Laid-Open No. 10-2014-0055530 (a method of manufacturing ham using a pig loin, and a ham produced by the method), and the like are disclosed as related prior patents. However, according to the present invention, There is no document which discloses a method for setting the expiration date of the product.
본 발명자는 즉석육제품 제조업을 창업하고자 하는 창업자에게 각 육제품별로 다양한 유통조건에 따른 유통기한을 설정하는 방법을 제공하여 유통가이드라인을 설정할 수 있도록 하기 위해, 로인햄을 제조하여 함기와 진공포장으로 포장 후 두 가지 냉장온도(4℃, 10℃)에서 저장 후 주기적으로 이화학적 및 미생물검사를 실시하여 그 변화를 관찰하여 부패에 이르는 시점을 설정하고, 기존의 알려진 부패시점과는 달리 미생물이 부패되는 6 log cfu/g에 도달하는 시점을 관찰함과 동시에 지방산패도(TBARS<0.25 mgMDA/kg),과산화물가 (POV<110 meq peroxide/kg), 휘발성염기태질소화합물(VBN<10 mg%)을 공동으로 측정하여 상기 측정치들의 평균값을 활용하여 유통기한을 설정하는 방법을 실험적으로 확인함으로써 본 발명을 완성하게 되었다.The inventor of the present invention manufactured a loin ham in order to establish a distribution guide by providing a method for setting a shelf-life according to various distribution conditions for each meat product to a founder who intends to start an instant meat product manufacturing business, (4 ° C, 10 ° C) after storage, and then periodically subjected to physicochemical and microbiological tests to observe the change to determine the point of time to corruption. Unlike the known corruption point, microorganisms (TBARS <0.25 mgMDA / kg), peroxide value (POV <110 meq / kg) while observing the time to reach 6 log cfu / peroxide / kg) and volatile basic nitrogen compounds (VBN <10 mg%) were jointly measured and the average value of the measured values was used to set the expiration date.
결국, 본 발명의 목적은 (1) 지방산패도(TBARS) 값이 0.25 ㎎MDA/㎏에 이르는 일수를 측정하는 단계와 (2) 과산화물가(POV)가 110 meq/㎏에 이르는 일수를 측정하는 단계와 (3) 휘발성염기태질소화합물(VBN) 값이 10 ㎎%에 이르는 일수를 측정하는 단계와 (4) 총균수(TPC)가 6 log CFU/g에 이르는 일수를 측정하는 단계 및 (5) 상기 (1) 내지 (4)단계에서 측정된 일수의 평균값을 산출하는 단계를 포함하는 즉석육제품의 유통기한 설정방법을 제공하는데 있다.Finally, the object of the present invention is to provide a process for the preparation of polyunsaturated fatty acids, which comprises the steps of (1) measuring the number of days of fatty acid group (TBARS) value to 0.25 mg MDA / kg and (2) measuring the number of days of peroxide value (POV) (3) measuring the number of days in which the volatile basic nitrogen compound (VBN) value reaches 10 mg%; (4) measuring the number of days until the total number of bacteria (TPC) reaches 6 log CFU / g; and And calculating an average value of the days measured in the steps (1) to (4).
상기 목적을 달성하기 위하여, 본 발명은 즉석육제품의 유통기한 설정방법에 있어서, (1) 지방산패도(TBARS) 값이 0.25 ㎎MDA/㎏에 이르는 일수를 측정하는 단계와 (2) 과산화물가(POV)가 110 meq/㎏에 이르는 일수를 측정하는 단계와 (3) 휘발성염기태질소화합물(VBN) 값이 10 ㎎%에 이르는 일수를 측정하는 단계와 (4) 총균수(TPC)가 6 log CFU/g에 이르는 일수를 측정하는 단계 및 (5) 상기 (1) 내지 (4)단계에서 측정된 일수의 평균값을 산출하는 단계를 포함하는 즉석육제품의 유통기한 설정방법을 제공한다.In order to achieve the above object, the present invention provides a method for setting the shelf life of instant meat products, comprising the steps of: (1) measuring the number of days until the TBARS value reaches 0.25 mg MDA / kg; and (2) (3) measuring the number of days of volatile basic nitrogen compound (VBN) to 10 mg%; and (4) measuring the number of days in which total bacterial counts (TPC) were 6 log CFU / g and (5) calculating an average value of the days measured in the steps (1) to (4).
상기 즉석육제품을 진공 또는 함기포장한 것을 특징으로 한다.And the instant meat product is packaged in a vacuum or in an egg.
상기 즉석육제품을 4℃ 또는 10℃의 냉장저장 조건에서 보관하는 것을 특징으로 한다.And the instant meat products are stored in a refrigerated storage condition of 4 ° C or 10 ° C.
상기와 같은 본 발명에 따르면, 식육판매업소(식육점)에서 즉석에서 제조하여 판매할 수 있는 소시지, 햄과 같은 즉석육제품의 포장방법, 보관온도 등에 따른 지방산패도(TBARS), 과산화물가(POV), 휘발성염기태질소화합물(VBN) 및 총균수(TPC)를 측정하여 적정한 유통기한을 설정하는 방법을 제공함으로써, 특정 육제품의 저장 조건에 따른 유통기한을 설정하고 이에 따른 가이드라인을 설정하여 위생적이고 안전한 즉석육제품 유통 판매에 기여할 수 있는 효과가 있다.(TBARS), peroxide value (POV), and peroxide value (POV) according to the packaging method of instant meat products such as sausages and ham, which can be instantly manufactured and sold at a food and beverage shop By setting the appropriate shelf life by measuring volatile basic nitrogen compounds (VBN) and total bacterial counts (TPC), you can set shelf life according to the storage conditions of specific meat products and set guidelines accordingly, It is possible to contribute to the distribution of safe instant meat products.
도 1 은 즉석육제품인 로인햄의 제조공정도.
도 2 는 실시 예 1.에 의해 제조된 로인햄.
도 3 은 미생물 생장 곡선(총균수)를 나타낸 그래프.
도 4 는 지방산패도(TBARS)의 변화를 나타낸 그래프.
도 5 는 과산화물가(POV)의 변화를 나타낸 그래프.
도 6 은 휘발성염기태질소화합물(VBN)의 변화를 나타낸 그래프. Fig. 1 is a manufacturing process diagram of a raw meat product;
Fig. 2 shows the low-fat ham produced by Example 1. Fig.
3 is a graph showing a microbial growth curve (total number of bacteria).
4 is a graph showing the change of fatty acid group (TBARS).
5 is a graph showing the change in peroxide value (POV).
6 is a graph showing changes in volatile basic nitrogen compound (VBN).
이하, 실시 예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.
실시 예 1. 즉석육제품(로인햄)의 제조Example 1. Preparation of instant meat product (loin ham)
즉석육제품(로인햄)의 제조공정도는 도 1.에 나타내었고, 실시예 1.에 의해 신선한 돈육 등심부위를 정선하여 염지한 후 숙성을 실시하였고 숙성 후에 마사징을 한 후 수세하였고 net casing으로 충전한 후 훈연 및 열처리를 실시하였다. 열처리 후 냉각하였고 포장한 로인햄을 도 2에 나타내었다.
The production process of the instant meat product (Loin Ham) is shown in FIG. 1. The fresh pork loin was selected by the method of Example 1. The pork loin was matured, and after aging, the pork loin was massaged, And then fumigation and heat treatment were performed. After the heat treatment, the cooled loin ham is shown in Fig.
실험 예 1. 총균수(TPC) 측정Experimental Example 1. Total Tissue Count (TPC) Measurement
실시 예 1.에 의해 제조된 로인햄을 4℃, 10℃의 온도조건과 진공포장한 경우 및 함기포장한 경우로 나누어 총균수(total plate count, TPC)를 측정하였다. 시료 10 g을 멸균증류수 90 mL와 혼합하고 이를 10배씩 희석한 후 총균배지에 접종하였고 37℃ 배양기에서 24~48시간 배양한 후 군락수를 측정하여 log CFU/g으로 나타내었다.The total plate count (TPC) was measured by dividing the roasted ham prepared in Example 1 at 4 ° C and 10 ° C under the condition of vacuum packing and embedding. 10 g of the sample was mixed with 90 mL of sterilized distilled water, diluted 10-fold, and inoculated on the total culture medium. After culturing in a 37 ° C incubator for 24 to 48 hours, the population count was expressed as log CFU / g.
저장기간에 따른 로인햄의 미생물 변화를 도 3.에 나타내었으며, 제품의 비가식 범위에 해당하는 6 log CFU/g에 도달하는 날짜는 10℃ 함기포장은 21일, 10oC 진공, 4oC 진공 및 함기포장은 28일의 냉장 저장기간 동안 비가식 범위에 도달하지 않았다 (도 3).Were also shown to 3. Microbial changes in loin ham according to the storage time and date is 10 ℃ hamgi packing ratio reached 6 log CFU / g for the expression range of the product is 21 days, 10 o C vacuum, 4 o C vacuum and dairy packaging did not reach the non-fermentable range during the 28 day chilled storage period (Fig. 3).
실험 예 2. 지방산패도(TBARS)의 변화 측정Experimental Example 2. Measurement of change in fatty acid group (TBARS)
실시 예 1.에 의해 제조된 로인햄을 4℃, 10℃의 온도조건과 진공포장한 경우 및 함기포장한 경우로 나누어 Shinnhuber와 Yu의 방법(1977)에 따라 지방산패도(Thiobarbituric acid reactive substances, TBARS)를 측정하였다. 시료에서 지방산화 생성 물질인 malondialdehyde를 추출하고 이를 TBA 시약과 반응시킨 후 분광 광도계로 532 nm에서 흡광도를 측정하였고, TBARS 실험 결과는 mg malondialdehyde(MDA)/kg으로 나타내었다.Thinbarbituric acid reactive substances (TBARS) were prepared according to the method of Shinnhuber and Yu (1977), which was divided into the case of vacuum packed and the case packed at 4 ° C and 10 ° C, ) Were measured. Malondialdehyde, a lipid oxidation product, was extracted from the sample and reacted with TBA reagent. The absorbance was measured at 532 nm using a spectrophotometer. The TBARS test result was expressed as mg malondialdehyde (MDA) / kg.
저장기간에 따른 각 로인햄의 TBARS 변화를 도 4에 나타내었으며, 로인햄의 지방 산패에 해당하는 MDA mg 함량인 0.25에 도달하는 날짜는 10oC의 경우 함기와 진공포장은 거의 차이가 없이 21일 그리고 4oC 경우도 마찬가지로 포장방법에 상관없이 28일의 냉장저장기간 중 부패수준에 도달하지 않았다(도 4). Fig. 4 shows the change in TBARS of each loin ham according to the storage period. The date of reaching 0.25 mg of MDA, which corresponds to the fatty acid value of loin ham, is 10 ° C, Day and 4 o C did not reach the level of corruption during the 28 day storage period regardless of the packaging method (Fig. 4).
실험 예 3. 과산화물가(POV)의 변화 측정Experimental Example 3. Measurement of change in peroxide value (POV)
실시 예 1.에 의해 제조된 로인햄을 4℃, 10℃의 온도조건과 진공포장한 경우 및 함기포장한 경우로 나누었으며, Folch 방법(1952)으로 지방을 추출한 후 chloroform 과 acetic acid로 녹여 중탕한 뒤 KI 용액을 첨가하고 암실에서 보관후 증류수와 녹말용액을 넣고 Lea의 방법(1952)으로 0.01N Na2S2O3 용액으로 적정하여 과산화물가(Peroxide values, POV)를 측정하였으며, 실험 결과를 meq/kg 으로 나타내었다.The raw ham prepared in Example 1 was divided into the case of vacuum packing at 4 ° C and the temperature of 10 ° C and the case of packing by vacuum packing. The fat was extracted with Folch method (1952) and dissolved with chloroform and acetic acid, After the addition of KI solution, the solution was stored in a dark room, and distilled water and starch solution were added. The peroxide values (POV) were measured by titration with 0.01N Na 2 S 2 O 3 solution by Lea's method (1952) meq / kg < / RTI >
도 5.에 나타낸 각 로인햄 처리구의 과산화물가 변화를 통해 지방의 산패 수준인 110 meq/kg에 도달하는 일자를 10oC에서는 포장방법에 상관없이 21일, 4oC의 함기포장인 경우는 약 23일이 걸렸고 4oC의 진공포장은 28일간의 냉장저장기간 중 부패수준에 도달하지 못했다(도 5). Figure 5. If, regardless of the date via gwasanhwamulga variation of each loin ham treated group reached sour level of 110 meq / kg of fat as shown in the packaging method, 10 o
실험 예 4. 휘발성염기태질소화합물(VBN)의 변화 측정Experimental Example 4. Measurement of Variation of Volatile Basic Nitrogen Compounds (VBN)
실시 예 1.에 의해 제조된 로인햄을 4℃, 10℃의 온도조건과 진공포장한 경우 및 함기포장한 경우로 나누었으며, Conway 미량확산방법(1975)에 의하여 냉장저장 중 단백질의 변성정도를 휘발성염기태질소화합물(Volatile basic nitrogen, VBN)을 이용하였고 측정하였고, 측정된 결과를 mg%로 환산하였다.Conway's microdiffusion method (1975) was used to determine the degree of denaturation of proteins during storage at refrigerated temperatures. Volatile basic nitrogen (VBN) was used and measured, and the measured results were converted to mg%.
로인햄 각 처리구별로 단백질 변패 수준인 10 mg%에 도달하는 날짜를 10℃의 경우는 포장방법에 상관없이 21일이 소요되었으나 4℃의 경우는 28일간의 냉장저장 중 부패수준에 도달하지 않았다(도 6).
When the temperature reached 10 mg% at 10 ℃, it took 21 days regardless of the packaging method. However, at 4 ℃, 28 days of refrigerated storage did not reach the level of corruption (Fig. 6).
이상, 본 발명내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의해 정의된다고 할 것이다. Having described specific portions of the present invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (3)
(1) 지방산패도(TBARS) 값이 0.25 ㎎MDA/㎏에 이르는 일수를 측정하는 단계;
(2) 과산화물가(POV)가 110 meq/㎏에 이르는 일수를 측정하는 단계;
(3) 휘발성염기태질소화합물(VBN) 값이 10 ㎎%에 이르는 일수를 측정하는 단계;
(4) 총균수(TPC)가 6 log CFU/g에 이르는 일수를 측정하는 단계; 및
(5) 상기 (1) 내지 (4)단계에서 측정된 일수의 평균값을 산출하는 단계;를 포함하는 즉석육제품의 유통기한 설정방법.
A method of setting a shelf life of instant meat products,
(1) measuring the number of days until the fatty acid group (TBARS) value reaches 0.25 mg MDA / kg;
(2) measuring the number of days in which the peroxide value (POV) reaches 110 meq / kg;
(3) measuring the number of days in which the volatile basic nitrogen compound (VBN) value reaches 10 mg%;
(4) measuring the number of days in which the total number of bacteria (TPC) reaches 6 log CFU / g; And
(5) calculating an average value of the days measured in the steps (1) to (4).
상기 즉석육제품을 진공 또는 함기포장한 것을 특징으로 하는 즉석육제품의 유통기한 설정방법.
The method according to claim 1,
Wherein the ready-to-eat meat product is packed in a vacuum or in an egg-shaped container.
상기 즉석육제품을 4℃ 또는 10℃의 냉장저장 조건에서 보관하는 것을 특징으로 하는 즉석육제품의 유통기한 설정방법.3. The method of claim 2,
Wherein the ready-to-eat meat product is stored at 4 ° C or 10 ° C in a refrigerated storage condition.
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| CN112539989A (en) * | 2020-12-09 | 2021-03-23 | 天津春发生物科技集团有限公司 | Method for prejudging sensory shelf life of chicken fat powder product |
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| CN112539989A (en) * | 2020-12-09 | 2021-03-23 | 天津春发生物科技集团有限公司 | Method for prejudging sensory shelf life of chicken fat powder product |
| CN112539989B (en) * | 2020-12-09 | 2022-06-10 | 天津春发生物科技集团有限公司 | Method for prejudging sensory shelf life of chicken fat powder product |
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