KR20220028964A - Composition containing essential oil for improving the storability or freshness of meat and absorption pad using the same - Google Patents

Abstract

The present invention relates to a composition including essential oil for improving the storability of food and an absorption pad containing the same. The composition and absorption pad of the present invention can maintain the initial quality of meat (maintaining color, reducing fatty acid discoloration, inhibiting microorganisms) for a long period of time by supplementing the disadvantages of quality degradation during the storage and distribution of an existing meat packaging method. In particular, the present invention provides a combination of essential oil that is harmless to a human body by applying the volatile antioxidant component of essential oil, which is a natural substance, to an absorption pad, and is most effective for improving storability.

Description

Composition for improving storability or freshness of meat containing essential oil, and an absorbent pad containing the same

The present invention relates to a composition for improving storability or freshness of meat by including essential oil as an active ingredient. It relates to a composition having a, an absorbent pad comprising the same, and a method for manufacturing the same.

As meat is a fresh food, it requires active use of packaging technology because it does not process any additives, and it is important to control the color of meat, lipid rancidity, and microorganisms through packaging (Nikmaram et al., 2018). For this reason, development of various packaging technologies to maintain marketability and improve storage period during the food distribution process continues (Battisti Rodrigo et al., 2017).

The color of meat is determined by the oxidation-reduction reaction of myoglobin in the muscle, and the discoloration of meat is a major measure by which consumers can intuitively judge abnormalities or spoilage of products (Borgogno, 2015). As myoglobin is oxidized and reduced, it can be classified into oxy-myoglobin, met-myoglobin, and deoxy-myoglobin. Among them, the bright red state, which makes consumers judge it fresh, is due to oxymyoglobin, and as oxidation progresses, browning due to the formation of metmyoglobin proceeds. Therefore, oxidation prevention of meat is a sure way to delay browning of meat, and for this purpose, oxygen is removed during packaging or materials with antioxidant effect are used during processing (Spanos et al., 2016). In addition, rancidity of lipids can also affect the discoloration of meat. Research results have been reported that when the rancidity of fats contained in meat progresses, highly reactive peroxides and aldehydes are liberated and the formation of metmyoglobin is promoted (Faustman). et al., 2010). Inhibiting the growth of microorganisms as well as preventing discoloration of meat is one of the most important factors in packaging (Ghabraie, 2016). Because meat has high water activity and its own nutrients are abundant, microorganisms can easily reproduce (Gill et al., 2000). Control of microorganisms in food causes health problems by pathogenic microorganisms, odor generation by metabolites produced by microorganisms, and formation of biofilms, impairing the overall marketability of meat (Fernαndez et al., 2010; Xianming Shi, 2009) . In particular, the microbial problem that occurs in meat is pointed out as a major factor in the liquid exuding from meat during storage, and in order to suppress this, the most commonly used method is to remove the exudate from the meat using an absorbent pad (Otoni et al., 2016). ). Recently, packaging technology does not stop at simply preventing contamination from the outside, but it is a method of extending the shelf life of food by giving the packaging material a function to fulfill a specific function. is in progress (Bolmar et al., 2016). Among them, research has continued to delay the rancidity of food by packaging using natural substances with antioxidants (McMillin et al., 2017).

At present, most meat distributors place the trimmed meat on trays with absorbent pads for product display and use polyvinyl chloride (PVC) wrap or polyethylene terephthalate; Packed with PET)/polypropylene (PP) material. This method can improve the visual satisfaction of consumers according to the arrangement of meat, and in the case of fresh meat, it has the advantage that it can stimulate appetite by giving it a bright red color as it comes into contact with oxygen to form oxymyoglobin. However, in this method, as meat is directly exposed to oxygen, microbial safety such as fatty rancidity and aerobic microbial growth decreases, and oxymyoglobin is oxidized to metmyoglobin during long-term display, resulting in browning of meat and poor marketability and storability. there is.

The present inventors applied the volatile antioxidant component of essential oil, a natural substance, to the absorbent pad in order to improve the color maintenance, fatty acid plaque, and microbial safety of meat, which were pointed out as disadvantages in the existing packaging method. did Therefore, in the present invention, plant essential oils for maintaining the marketability, storability and freshness of meat were discovered and an optimal combination was invented through an application experiment on an absorbent pad for meat packaging.

The present invention solves the above problems and has been devised in response to the above necessity, and an object of the present invention is to provide an essential oil composition effective for long-term maintenance of the initial quality of edible meat (maintaining color, reducing fatty acid discoloration, inhibiting microorganisms) will do

Another object of the present invention is to provide a mixed composition of essential oils that is most effective for improving the storability of meat.

Another object of the present invention is to provide an absorbent pad impregnated with essential oil effective for maintaining the marketability, storability and freshness of meat.

In order to achieve the above object, the present invention provides a composition for improving storability or maintaining freshness of meat containing essential oil as an active ingredient, and an antibacterial composition for meat containing essential oil as an active ingredient.

In one embodiment of the present invention, the essential oil may include at least one selected from the group consisting of oregano oil, thyme oil, and clove oil.

According to a preferred embodiment of the present invention, the essential oil includes oregano oil, thyme oil, and clove oil in a weight ratio of 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5.

The present invention also provides a food preservative comprising the composition for improving storability or freshness of edible meat or antibacterial composition for edible meat as an active ingredient.

The present invention also provides an absorbent pad for improving storability or maintaining freshness of meat impregnated with essential oil, wherein the essential oil may include at least one selected from the group consisting of oregano oil, thyme oil, and clove oil.

According to another embodiment of the present invention, oregano oil, thyme oil and clove oil may be included in a weight ratio of 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5 in the absorbent pad for improving storability of meat or maintaining freshness.

According to another embodiment of the present invention, a) extracting the essential oil from the raw material by a hot water extraction method, b) dissolving the essential oil in a solvent, and then spraying the absorbent pad on the absorbent pad, and c) the solvent applied to the absorbent pad. There is provided a method for manufacturing an absorbent pad for improving storability or maintaining freshness of meat, comprising the step of drying, wherein the essential oil includes at least one selected from the group consisting of oregano oil, thyme oil, and clove oil.

According to an embodiment of the present invention, the solvent in step b) is ethanol at a concentration of 90 to 95%, and the solvent in which the essential oil is dissolved in step b) may be sprayed onto the absorbent pad in a volume of 5 to 15 mL.

The composition containing the essential oil of the present invention applies essential oil to an absorbent pad used in fresh meat packaging in a non-vacuum packaging method to suppress the decrease in marketability (discoloration, fatty acid plaque, microbial growth) that occurs during the storage period of meat. and delay.

The present invention also provides a mixture of oregano oil, thyme oil, and clove oil, and a mixing ratio thereof, which are most effective for maintaining the marketability, storability and freshness of meat.

The essential oil of the present invention is harmless to the human body by extracting plants, and when an absorbent pad applied with essential oil is replaced with an existing absorbent pad, it delays the browning phenomenon that occurs in meat and suppresses fatty acid plaque in distribution and sales period. It can effectively reduce the amount of product waste generated.

1 is a schematic diagram of a method for manufacturing an absorbent pad containing essential oil according to an embodiment of the present invention.
2 is a schematic diagram of a package to which an absorbent pad according to the present invention is applied.
3 is an image of observing changes in appearance during the storage period of meat compared to an oil untreated group (control) after each treatment with oregano oil, thyme oil, clove oil, and mixed oil.

Hereinafter, the present invention will be described in detail. Advantages and features of the present invention, as well as embodiments for achieving them, will become apparent with reference to the following embodiments. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, only these embodiments make the publication of the present invention complete, and common knowledge in the technical field to which the present invention pertains It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly specifically defined. The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase.

In order to achieve the above object, according to an embodiment of the present invention, there is provided a composition for improving storage or maintaining freshness of edible meat.

As used herein, "storability" means a property that does not go bad even after being stored for a long time, and "freshness" means the freshness of food, which can be judged by color, rancidity, number of bacteria, etc. of the food.

As used herein, "essential oil" refers to a high concentration of natural vegetable oil having a unique fragrance extracted from aromatic medicinal plants and healing effects such as sterilization, soothing, and relaxation. "?Fragrance?* It can be extracted from flowers, stems, fruits, roots, resins, etc. of medicinal plants. The essential oil used in the present invention is a vegetable natural product, a material consumed as food, and has the advantage of not being harmful to the human body.

In the present invention, the essential oil may use at least one oil selected from the group consisting of oregano oil, thyme oil and clove oil, preferably oregano oil, thyme oil and clove oil 0.5 to 1.5: 0.5 to 1.5: It may be included in a weight ratio of 0.5 to 1.5. According to an embodiment of the present invention, when oregano oil, thyme oil, or clove oil is used, the efficacy of inhibiting rancidity of meat and maintaining color of meat is excellent. In particular, 0.5 to 1.5 of oregano oil, thyme oil and clove oil: When included in a weight ratio of 0.5 to 1.5: 0.5 to 1.5, the fat rancidity of meat is low, and the effect of inhibiting the formation of metoglobin in meat is excellent.

The present invention also provides an antibacterial composition for meat comprising essential oil as an active ingredient, wherein the essential oil may include oregano oil, thyme oil and clove oil.

In the antibacterial composition of the present invention, the antibacterial may be antibacterial activity against pathogenic microorganisms. Preferably Bacillus cereus, Clostridium perfringens, Vibrio cholera, Staphlylococcus aureus, Salmonella, Listeria monocytogenes, Escherichia coli ), Bacillus subtilis, acetic acid bacteria/acetobacter, and Pseudomonas aeruginosa, but may have antibacterial activity against strains, but is not limited thereto.

According to another embodiment of the present invention, there is provided a food preservative comprising the oil composition as an active ingredient.

The food preservative of the present invention has the effect of inhibiting the growth and killing of harmful pathogenic microorganisms, and refers to a composition having an activity of maintaining or preserving food for a longer period than in the untreated group. Specifically, but not limited thereto, refers to a substance that can be used as a food browning inhibitor, antioxidant, microbial growth inhibitor, bactericide, spice, seasoning, preservative, and the like.

Specific examples of foods to which the food preservative of the present invention can be applied include meat, processed meat, vegetables, fruits, dried or cut products of vegetables, fruit juice, vegetable juice, mixed juice of vegetables and fruits, chips, noodles, livestock processing Food, processed seafood, processed dairy food, fermented milk food, grain food, microbial fermented food, confectionery and bread, seasonings, acidic beverages, licorice, herbs, etc., but are not limited thereto.

In addition, the food preservative of the present invention may contain, in addition to the essential oil composition, other ingredients capable of giving a synergistic effect to the main effect, preferably within a range that does not impair the main effect of the present invention. Although not specifically limited thereto, there are other additives for food hygiene purposes, for example, organic acids such as lactic acid or microbial growth inhibitory substances. The food preservative of the present invention can be variously formulated in a liquid, solid, etc. in a convenient and suitable way to suit the need for food preservation.

According to another embodiment of the present invention, an edible meat absorbent pad and a manufacturing method thereof are provided. In the present invention, "absorbent pad" is also called food pad, absorbent paper, juice paper, and absorbent paper, and is in the form of a pad to absorb moisture generated in the packaging when packaging meat (edible meat), fish, fruits, vegetables, etc. It means the manufactured package. The absorbent pad of the present invention may be made of a super absorbent polymer, natural pulp, tissue, or the like, but is not limited thereto.

In addition, according to the present invention, the absorbent pad may be impregnated with oregano essential oil, thyme essential oil or clove essential oil, and when packaging using the absorbent pad impregnated with the oil , the freshness of the packaging object is maintained, and the antibacterial effect is exhibited to improve the storability of the packaging object.

According to the present invention, a method for manufacturing an absorbent pad for improving storage properties or maintaining freshness of meat includes a) extracting essential oil from a raw material by a hot water extraction method, b) dissolving the essential oil in a solvent, and then spraying the absorbent pad and c) drying the solvent applied to the absorbent pad (see FIG. 1 ).

The essential oil used in the absorbent pad may include at least one selected from the group consisting of oregano oil, thyme oil, and clove oil, in particular, 0.5 to 1.5: 0.5 to 1.5: oregano oil, thyme oil and clove oil: It is preferable to include it in a weight ratio of 0.5 to 1.5.

The solvent in step b) may be one or more solvents selected from the group consisting of water, an organic solvent having 1 to 6 carbon atoms, and a subcritical and supercritical fluid. The organic solvent having 1 to 6 carbon atoms is alcohol, acetone, ether, benzene, chloroform, ethyl acetate, methylene chloride, having 1 to 6 carbon atoms. chloride), hexane, cyclohexane, and petroleum ether may be selected from the group consisting of, and most preferably, ethanol at a concentration of 90 to 95%.

In step b), the solvent in which the essential oil is dissolved, preferably ethanol, may be sprayed onto the absorbent pad in a volume of 5 to 15 mL. In the present invention, if the volume of ethanol is less than 5 mL, there may be a problem that the essential oil is not impregnated in the absorbent pad in a sufficient amount, and when spraying with a volume of more than 15 mL, there may be a problem that adversely affects the flavor of meat, etc. .

Hereinafter, to help the understanding of the present invention, examples will be described in detail. However, the following examples are merely illustrative of the content of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

extraction of essential oils

Oregano, thyme, and clove used for the extraction of essential oils were purchased from Eunjin Mulsan Co., Ltd. The essential oil used in the experiment was carried out by distillation extraction using an essential oil determination apparatus (EssenLab-PLUS, Hanil Lab Tech, Korea). The extraction proceeded by 1 kg for each sample, and 3 L of distilled water set at 100° C. was added for 6 hours, and the evaporated essential oil was collected.

Preparation of Absorbent Pads Using Essential Oils

The preparation of the absorbent pad using the essential oil used in the present invention is as follows. An absorbent pad (150x250 mm, top: PP film, middle: pulp, SAP, tissue, bottom: non-woven fabric, FCS-1520L, Euroclean) applied with essential oil was purchased from Euroclean. The treatment for the experiment was a mixture of oregano (2%), thyme (2%), clove (2%) and three types of essential oils in the same ratio (oregano:thyme:clove=1:1:1, 2%) was diluted in 95% EtOH (DAEJUNG, KOREA). Then, 10 mL each of the diluent was evenly applied to the absorbent pad sterilized at 121° C. for 15 minutes, and then, wind (wind speed 0.46 m/s, 24 hours) was applied under aseptic conditions to remove ethanol.

Packaging and storage of meat using essential oil applied pads

For the beef tenderloin used in the present invention, domestic Korean beef tenderloin 2 days after slaughter was purchased from a butcher and used. For the storage test, an absorbent pad applied with essential oil was placed on a polypropylene (PP) tray, and 70-100 g of prepared meat was placed on it. Using Enterpack (EHQ-350, Enterpack, UK), the top of the polypropylene (PP) tray was wrapped with a film (PET+PP) and stored at 4° C. for 30 days, and the experiment was performed.

Color of meat during storage

4-1. The cross section of beef tenderloin was measured using a colorimeter (CR-400, KONICA MINOLTA, JAPAN), and the brightness (CIE L*: lightness), redness (CIE a*: redness), yellowness (CIE b*: yellowness) , chroma and Hue˚ were measured. At this time, the experiment was performed after calibration using a white standard plate with Y: 93.5, x: 0.3134, and y: 0.3197.

4-2. For the chromaticity of beef during the storage period (30 days, 4 ℃), brightness, redness, yellowness, saturation, and color were measured (see Table 1). There was no significant difference in brightness and yellowness between all experimental groups, and there was no numerical change during storage for 30 days. Redness showed a tendency to increase slightly on the 2nd day in all experimental groups and to decrease with the lapse of storage period. This is because deoxymyoglobin in the reduced state was oxidized to oxymyoglobin by exposure to oxygen during distribution through vacuum packaging, and over time, it was oxidized from oxymioglobin to metmyoglobin, which is brown in color. There was no difference in redness between the experimental groups until the 5th day, and there was a statistically significant difference in redness between the control group and the treatment group (oregano, thyme, clove, mixed) from the 10th day. The redness of the control group decreased sharply from the 10th to the 15th day. On the other hand, in the treated group, the redness decreased slightly until the 15th day, and decreased slightly at the 30th day. Among the four types of treatment, the mixed treatment showed the smallest change in redness. The chroma value indicating the color clarity also started to show a difference between the control group and the treatment group from the 10th day. From the 15th day, the chroma value of the control group decreased sharply, whereas the treatment group had no change. In the rest value, which can confirm the overall color change, the control group showed a sharp increase between the 10th and 15th days, while the treatment group showed a slight increase, so that the absorbent pad applied with essential oil showed an effect of improving the stability of the rest value.

In conclusion, it can be seen that the absorbent pad applied with essential oil effectively suppressed the discoloration of meat during the storage period of 30 days.

Color change during storage Item treatment area ¹⁾ Storage period (days) 0 2 5 10 15 30 SEM ²⁾ brightness control 35.90 ^B 38.14 ^AB 37.84 ^AB 38.08 ^ABab 37.71 ^B 41.39 ^Aa 0.50 oregano 35.90 37.76 38.65 38.85 ^a 36.96 37.41 0.49 time 35.90 ^C 36.90 ^BC 40.13 ^A 36.28 ^BCb 39.17 ^AB 38.32 ^ABCb 0.42 clove 35.90 ^C 38.80 ^AB 39.76 ^A 36.26 ^BCb 39.08 ^AB 34.27 ^Cc 0.46 mix 35.90 36.53 38.20 35.77 ^b 38.99 35.75 ^bc 0.47 SEM 0 0.35 0.43 0.39 0.44 0.57 - redness control 18.71 ^C 24.97 ^A 22.58 ^Bab 18.12 ^Cc 7.36 ^Dd 6.24 ^Dd 0.99 oregano 18.71 ^C 25.14 ^A 23.69 ^Aa 21.07 ^Ba 17.65 ^Cc 12.49 ^Dc 0.64 time 18.71 ^B 23.58 ^A 22.65 ^Aab 19.27 ^BBC 19.44 ^Bb 14.85 ^Cc 0.43 clove 18.71 ^C 24.19 ^A 21.92 ^Bab 19.77 ^Cab 20.03 ^Cb 12.63 ^Db 0.52 mix 18.71 ^C 23.46 ^A 21.42 ^Bb 21.00 ^Bc 21.09 ^Ba 17.90 ^Ca 0.31 SEM 0 0.35 0.28 0.26 0.73 0.58 - yellowness control 10.59 ^C 13.54 ^A 12.45 ^B 10.23 ^Cb 10.00 ^Cb 11.63 ^Cb 0.22 oregano 10.59 ^CD 14.24 ^A 12.61 ^{B 11.61 BCa} 10.06 ^Db 8.71 ^Ec 0.30 time 10.59 ^B 12.45 ^A 11.85 ^A 10.60 ^Bb 10.73 ^Bab 9.30 ^Cbc 0.18 clove 10.59 ^C 13.20 ^A 12.19 ^B 10.29 ^Cb 11.01 ^Ca 8.04 ^Dd 0.24 mix 10.59 ^C 12.69 ^A 11.95 ^AB 10.38 ^CDb 11.40 ^Ba 9.69 ^Db 0.17 SEM 0 0.21 0.14 0.14 0.13 0.20 - chroma value control 20.11 ^C 29.18 ^A 25.77 ^Bab 19.55 ^Cc 12.27 ^Dc 12.56 ^Dd 0.86 oregano 20.11 ^D 30.29 ^A 27.29 ^Ba 23.83 ^Ca 21.19 ^Db 15.25 ^Ec 0.69 time 20.11 ^D 27.10 ^A 25.38 ^Bab 21.86 ^Cb 22.92 ^Ca 17.39 ^Eb 0.48 clove 20.11 ^D 27.70 ^A 24.21 ^Bab 22.13 ^Cb 22.90 ^BCa 16.13 ^Ebc 0.52 mix 20.11 ^C 26.36 ^A 23.85 ^Bb 23.71 ^Ba 23.81 ^Ba 19.88 ^Ca 0.34 SEM 0 0.43 0.32 0.31 0.64 0.40 - leave control 27.75 ^C 29.54 ^C 28.80 ^C 29.58 ^Ca 55.30 ^Ba 62.15 ^Aa 14.55 oregano 27.75 ^BC 29.15 ^B 28.11 ^C 27.34 ^Cb 29.35 ^Bb 33.90 ^Ab 0.37 time 27.75 ^B 27.95 ^BC 28.04 ^BC 27.18 ^Cb 28.93 ^BBC 31.55 ^Ab 0.25 clove 27.75 ^CD 28.93 ^BC 29.31 ^BC 26.70 ^Db 30.53 ^ABc 32.23 ^Ab 0.37 mix 27.75 ^A 27.41 ^AB 28.64 ^A 26.30 ^Bb 28.45 ^Ac 28.07 ^Ac 0.19 SEM 0 0.23 0.25 0.24 1.53 1.91 -

In Table 1, a-d indicates a statistically significant difference in the same column (p<0.05), and A-E indicates a statistically significant difference in the same row (p<0.05).

In addition, in Table 1 1) in the treatment group, oregano means an absorbent pad applied with oregano essential oil, thyme means an absorbent pad applied with thyme essential oil, and clove means an absorbent pad applied with clove essential oil, and mixing means oregano, thyme, and clove. It is an absorbent pad applied with essential oil mixed in 1:1:1, respectively, and 2) SEM is the standard error of the mean (number of repetitions=10).

Fatty acidity of beef tenderloin during storage period

5-1. To measure the fatty acidity of beef, thiobarbituric acid (TBA) experiments were performed. After homogenizing 10 g of the prepared sample, 50 mL of distilled water, and 0.2 mL of BHT at 10,000 rpm for 2 minutes, 47.5 mL of distilled water and 2.5 mL of 4 N HCl (Sigma Chemical, Co., St. Louis, MO, USA) were added to a TBA water machine. After using a distiller, 50 mL of the distillate was collected. 5 mL of the collected distillate and TBA (Sigma Chemical, Co., St. Louis, MO, USA) reagent are mixed in a test tube and reacted at 100°C for 35 minutes. After the reaction was completed, the absorbance was measured at 538 nm after cooling and calculated by the following formula.

TBA value (TBA value, mg of malondialdehyde/kg of meat) = measured value (OD538nm) x 7.8 (factor)

5-2. A TBARS experiment was conducted to quantitatively measure malondialdehyde, a secondary oxide of fat, to confirm fatty acid plaque in beef tenderloin during the storage period (30 days, 4 ℃) (see Table 2). It has been reported that meat can generally feel off-flavor from 0.46 MDA mg/kg. On the 0th day of the storage experiment, it was confirmed that the raw meat used in the experiment was fresh at 0.25 MDA mg/kg. In the control group, the TBARS value increased from the 2nd day and rapidly increased from the 5th day, and was completely rancidated at 13.95 MDA mg/kg on the 30th day. On the other hand, the treatment group packaged with an absorbent pad applied with essential oil in all storage periods showed significantly lower fatty acid fatness compared to the control group. In particular, the packaging using thyme and clove essential oils maintained a low TBARS value of less than 0.45 MDA mg/kg until the 10th day of storage.

In conclusion, through the TBARS experiment, it can be seen that the absorbent pad applied with essential oil has the effect of preventing fat rancidity during storage.

Fat rancidity during storage (TBARS) Item treatment area ¹⁾ Storage period (days) 0 2 5 10 15 30 SEM ²⁾ TBARS
(MDA mg/kg) control 0.25 ^E 0.57 ^E 1.07 ^Da 7.25 ^Ca 11.69 ^Ba 13.95 ^Aa 5.48 oregano 0.25 ^E 0.26 ^E 0.60 ^Cb 0.88 ^Bb 0.44 ^Dc 1.73 ^Ad 0.12 time 0.25 ^C 0.22 ^C 0.24 ^Cc 0.25 ^Cd 0.73 ^Bb 2.06 ^Ac 0.14 clove 0.25 ^B 0.19 ^B 0.20 ^Bc 0.24 ^Bd 0.23 ^Bc 2.15 ^Ab 0.37 mix 0.25 ^D 0.36 ^B 0.26 ^CDc 0.31 ^Bcc 0.21 ^Dc 2.09 ^Abc 0.15 SEM 0 0.03 0.09 2.83 1.00 1.06 -

In Table 2, a-d indicates a statistically significant difference in the same column (p<0.05), and A-E indicates a statistically significant difference in the same row (p<0.05).

In addition, in Table 2, 1) in the treatment group, oregano means an absorbent pad applied with oregano essential oil, thyme means an absorbent pad applied with thyme essential oil, and clove means an absorbent pad applied with clove essential oil, and mixing means oregano, thyme, and clove. It is an absorbent pad applied with essential oils mixed in 1:1:1, respectively, and 2) SEM is the standard error of the mean (number of repetitions = 4).

Metmyoglobin content in beef tenderloin during storage

6-1. 5 g of the prepared sample is homogenized with 25 mL of a cooled 0.04 M phosphate buffer (pH 6.8), and then reacted at 4° C. for 1 hour. Then, after centrifugation at 4 ℃, 10,000 g for 25 minutes, filtered with Whatman 1 filter paper (Whatman TM, Buckinghamshire, UK). The absorbance of the filtrate is measured at wavelengths of 525, 545, 565 and 572 nm, and then substituted into the following formula.

%MetMB={-2.514*(A572/A525)+0.777*(A565/A525)+0.8*(A545/A525)+1.098}*100

6-2. Metmyoglobin is a state in which the red protein myoglobin in muscle cells is oxidized to brown and is directly involved in the color of meat. To measure the degree of oxidation of myoglobin, the content of metmioglibin was measured (see Table 3). As a result of the experiment, the metmyoglobin content, which was 15.84% on the 0th day, increased with the storage period in all experimental groups, and from the 5th day, the metmyoglobin content of the essential oil-treated group was significantly lower than that of the control group. On the 10th day, the metmioglobin content of the control group was close to 30%, whereas the packaging with essential oil applied 18-22%, which was similar to the second day of storage.

In conclusion, it can be seen that the absorbent pad applied with essential oil can prevent the browning of meat by inhibiting the formation of metmyoglobin during storage.

Metmyoglobin content during storage Item treatment area ¹⁾ Storage period (days) 0 2 5 10 15 30 SEM ²⁾ MetMB
(%) control 15.84 ^D 27.22 ^C 27.60 ^Ca 29.75 ^Ca 39.97 ^Ba 46.46 ^Aa 10.22 oregano 15.84 ^D 16.80 ^D 21.45 ^BCb 18.43 ^Cb 22.62 ^Bc 38.17 ^Ab 1.94 time 15.84 ^C 22.92 ^B 23.30 ^Bb 20.84 ^Bb 28.79 ^Ab 30.32 ^Ac 1.20 clove 15.84 ^C 20.26 ^B 23.12 ^Bb 18.97 ^BC 28.63 ^Ab 32.69 ^Ac 1.34 mix 15.84 ^D 21.47 ^C 21.04 ^CDc 22.85 ^Cab 30.40 ^Bb 37.64 ^Ab 1.90 SEM 0.00 1.11 0.92 1.13 1.50 1.69 -

In Table 3, a-d indicates a statistically significant difference in the same column (p<0.05), and A-E indicates a statistically significant difference in the same row (p<0.05).

In addition, in Table 3, 1) in the treatment group, oregano means an absorbent pad applied with oregano essential oil, thyme means an absorbent pad applied with thyme essential oil, and clove means an absorbent pad applied with clove essential oil, and mixing means oregano, thyme, and clove. It is an absorbent pad applied with essential oils mixed in 1:1:1, respectively, and 2) SEM is the standard error of the mean (number of repetitions = 4).

Aerobic microbial growth of beef tenderloin during storage

7-1. To 25 g of sample, 225 mL of sterile saline (0.9%, NaCl) was added, diluted 10-fold, and homogenized for 1 minute at level 10 with Stomacher (Wisemix® WES-400, DAIHAN Scientific, Korea). The homogenate was diluted by the decimal dilution method, and the aerobic total bacterial count was inoculated on the 3M™ Petrifilm™ Aerobic Count Plate, and the number of bacteria was measured after incubation at 36°C for 48 hours.

7-2. Number of general bacteria in beef meat during storage period

In order to observe the antibacterial effect of the absorbent pad applied with the essential oil, the number of general bacteria in the meat during storage was measured (see Table 4). According to the Ministry of Food and Drug Safety, it is announced that beef is recommended to be 6.7 log10 CFU/g or less at meat stores based on the number of bacteria in the meat. On day 0, total aerobic microorganisms were not detected in the control and treatment groups (oregano, thyme, clove, mixed). Total microorganisms were detected from the 2nd day in the control group and the 5th day in the essential oil treatment group, and there was no statistical difference between the treatment groups. As the storage period increased, the total number of microorganisms in the entire experimental group increased statistically significantly. On the last 30 days, the control showed the highest value at 6.26 log10 CFU/g. In the treatment group, the absorbent pad treated with thyme, clove, and mixed essential oils showed the best antibacterial effect.

In conclusion, it can be seen that the absorbent pad applied with essential oil has an excellent effect of inhibiting the growth of general bacteria of meat during storage.

Growth of general microorganisms during storage Item treatment area ¹⁾ Storage period (days) 0 2 5 10 15 30 SEM ²⁾ General
microbe
(log ₁₀ CFU/g) control ND ^F 1.20 ^E 2.59 ^Da 3.66 ^Ca 4.85 ^Ba 6.26 ^Aa 2.16 oregano ND ^E ND ^E 1.73 ^Db 3.19 ^Cb 4.08 ^Bb 5.16 ^Ab 0.43 time ND ^E ND ^E 1.43 ^Dbc 3.29 ^Cb 3.76 ^Bc 4.70 ^Ac 0.41 clove ND ^D ND ^D 1.73 ^Cbc 3.22 ^Bb 3.26 ^Bd 4.80 ^Abc 0.40 mix ND ^D ND ^D 1.15 ^Cc 3.09 ^Bb 3.32 ^Bd 4.28 ^Abc 0.38 SEM 0.00 0.13 0.19 0.06 0.14 0.16 -

In Table 4, a-d indicates a statistically significant difference in the same column (p<0.05), and A-E indicates a statistically significant difference in the same row (p<0.05).

In addition, in Table 4, 1) in the treatment group, oregano means an absorbent pad applied with oregano essential oil, thyme means an absorbent pad applied with thyme essential oil, and clove means an absorbent pad applied with clove essential oil, and mixing means oregano, thyme, and clove. It is an absorbent pad applied with essential oils mixed in 1:1:1, respectively, and 2) SEM is the standard error of the mean (number of repetitions = 4).

Appearance evaluation of beef meat during storage period

There was no difference in appearance including color between the control group and the treatment group (oregano, thyme, clove, mixed) until the 2nd day, but partial browning occurred in the control group on the 5th day (see FIG. 3). On the 10th day, browning progressed in the control group as a whole, and the marketability was lost, whereas in the treatment group packaged with an absorbent pad applied with essential oil, no color change was observed except for a slight decrease in color clarity. On the 15th day, the color was slightly darkened in all treatment groups, but the browning phenomenon progressed significantly slower than the control group. On the 30th day, browning progressed as a whole, but it was observed that the browning phenomenon was delayed the most in the treatment group in which meat was packaged with an absorbent pad applied with mixed essential oil.

Through this experiment, it can be seen that the absorbent pad applied with essential oil significantly delayed changes in appearance, such as color.

Claims (10)

Contains essential oil as an active ingredient,
The essential oil is at least one oil selected from the group consisting of oregano oil (Oregano essential oil), thyme essential oil (thyme essential oil) and clove oil (clove essential oil), edible meat storability improvement or freshness maintenance composition. According to claim 1,
The essential oil comprises oregano oil, thyme oil, and clove oil in a weight ratio of 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5, wherein the composition for improving storage or maintaining freshness of meat. Contains essential oil as an active ingredient,
The essential oil is oregano oil (Oregano essential oil), thyme oil (thyme essential oil) and clove oil (clove essential oil) at least one oil selected from the group consisting of, the antibacterial composition of meat. A food preservative comprising the composition of any one of claims 1 to 3 as an active ingredient. Impregnated with essential oil,
The essential oil is at least one oil selected from the group consisting of oregano essential oil, thyme essential oil, and clove essential oil. 6. The method of claim 5,
The essential oil comprises oregano oil, thyme oil, and clove oil in a weight ratio of 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5, an absorbent pad for improving storability of meat or maintaining freshness. A method for manufacturing an edible meat absorbent pad, comprising:
a) extracting the essential oil from the raw material by a hot water extraction method;
b) dissolving the essential oil in a solvent and then spraying the absorbent pad; and
c) drying the solvent applied to the absorbent pad, a method of manufacturing an absorbent pad for improving storage life or maintaining freshness of meat. 8. The method of claim 7,
The essential oil is at least one oil selected from the group consisting of oregano essential oil, thyme essential oil, and clove essential oil. manufacturing method. 8. The method of claim 7,
The solvent of step b) is ethanol at a concentration of 90 to 95%. 8. The method of claim 7,
In step b), the solvent in which the essential oil is dissolved is sprayed onto the absorbent pad in a volume of 5 to 15 mL, a method of manufacturing an absorbent pad for improving storage properties of meat or maintaining freshness.

Images