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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- KR20160040762A KR20160040762A KR1020140134020A KR20140134020A KR20160040762A KR 20160040762 A KR20160040762 A KR 20160040762A KR 1020140134020 A KR1020140134020 A KR 1020140134020A KR 20140134020 A KR20140134020 A KR 20140134020A KR 20160040762 A KR20160040762 A KR 20160040762A
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- shelf life
- days
- measuring
- meat products
- meat product
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000013622 meat product Nutrition 0.000 title claims abstract description 26
- 238000003860 storage Methods 0.000 claims abstract description 16
- 150000002978 peroxides Chemical class 0.000 claims abstract description 12
- 229910017464 nitrogen compound Inorganic materials 0.000 claims abstract description 10
- 150000002830 nitrogen compounds Chemical class 0.000 claims abstract description 10
- 125000005313 fatty acid group Chemical group 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000009826 distribution Methods 0.000 abstract description 5
- 238000012856 packing Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000013580 sausages Nutrition 0.000 abstract description 3
- 239000000524 Thiobarbituric Acid Reactive Substance Substances 0.000 abstract 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
- 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
- 235000013305 food Nutrition 0.000 description 2
- 235000004213 low-fat 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
- 235000013361 beverage Nutrition 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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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Medicinal Chemistry (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
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.
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.
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.
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.
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).
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.
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.
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).
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).
And the instant meat product is packaged in a vacuum or in an egg.
And the instant meat products are stored in a refrigerated storage condition of 4 ° C or 10 ° C.
(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.
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).
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.
Example 1. Preparation of instant meat product (loin ham)
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.
Experimental Example 1. Total Tissue Count (TPC) Measurement
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.
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).
Experimental Example 2. Measurement of change in fatty acid group (TBARS)
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.
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).
Experimental Example 3. Measurement of change in peroxide value (POV)
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 >
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
Experimental Example 4. Measurement of Variation of Volatile Basic Nitrogen Compounds (VBN)
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%.
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).
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) 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).
Wherein the ready-to-eat meat product is packed in a vacuum or in an egg-shaped container.
Wherein the ready-to-eat meat product is stored at 4 ° C or 10 ° C in a refrigerated storage condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140134020A KR20160040762A (en) | 2014-10-06 | 2014-10-06 | A method to determine shelf life of quick-prepared meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140134020A KR20160040762A (en) | 2014-10-06 | 2014-10-06 | A method to determine shelf life of quick-prepared meat products |
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| KR20160040762A true KR20160040762A (en) | 2016-04-15 |
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| KR1020140134020A KR20160040762A (en) | 2014-10-06 | 2014-10-06 | A method to determine shelf life of quick-prepared meat products |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210004121A (en) * | 2019-07-03 | 2021-01-13 | 강원대학교산학협력단 | Analaysis method and apparatus for measuring freshness of meat |
| 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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2014
- 2014-10-06 KR KR1020140134020A patent/KR20160040762A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210004121A (en) * | 2019-07-03 | 2021-01-13 | 강원대학교산학협력단 | Analaysis method and apparatus for measuring freshness of meat |
| 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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