육류가공품의 고압처리가 신선도에 미치는 영향 평가 (Effect of High Pressure Processing on Freshness of Meat Products)

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 33권 / 4호 / 272 ~ 279페이지
· 저자명 : 황성희

초록

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the the same as the water pressure that is 60km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4 ∼ 6.5 to 6.1 ∼ 5.15. However, there was no difference between the control and treatment groups. General bacteria stored at 20℃ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded 105 in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed 106. The results indicate it was not possible to ingest food in the 4- and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at 20 ℃ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

영어초록

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the the same as the water pressure that is 60km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4 ∼ 6.5 to 6.1 ∼ 5.15. However, there was no difference between the control and treatment groups. General bacteria stored at 20℃ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded 105 in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed 106. The results indicate it was not possible to ingest food in the 4- and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at 20 ℃ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

참고자료

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