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한국 전통 장류를 이용한 양념 돈육의 저장 안정성에 관한 연구로 돼지고기의 등심을 채취하여 5×15×5 cm 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 1±1℃에서 28일간 숙성하면서 양념육(간장소스 양념육, T1; 고추장소스 양


This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube (5×15×5 cm) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at 1±1℃ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased aging periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork. Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.