• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

한국형 우육포의 제조공정 중 연화제가 육포품질 및 미생물학적 안전성에 미치는 영향

Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production


The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

참고문헌 (27)

  1. Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H.-D., and Kim, C. J. (2008) Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci. (in press) 
  2. Kim, J. M., Choi, J. H., Han, D. J., Choi, Y. S., Jeong, J. Y., Choi, G. H., Paik, H. D., and Kim, C. J. (2008) Effect of protease produced from Bacillus polyfermenticus SCD on quality of jerky. Food Sci. Biotechnol. 17, 389-395 
  3. Ledward, P. (1981) Intermediate moisture meats. I. Developments in meat science. Meat Sci. 2, 159-194 
  4. Lee, J. W., Kim, J. H., Oh, S. H., Lee, Y. S., Kim, D. J., Oh, S. Y., and Byun, M. W. (2004) Radiation sensitivity of Aspergillus flavus in semi-dried beef jerky. Food Sci. Biotechnol. 13, 613-615 
  5. Chang, F. S., Huang, T. C., and Pearson, A. M. (1996) Control of the dehydration process in production of intermediate moisture meat products: a review. Adv. Food Nutr. Res. 29, 71-161 
  6. Han, D. J. (2006) Effects of marination, dry condition, and humectants addition on quality properties of pork jerky. MS thesis, Konkuk University, Seoul, Korea 
  7. Shimokomaki, M., Franco, B. D. G. M., and Biscontini, T. M. B. (1998) Charqui meats are hurdle technology meat products. Food Rev. Int. 14, 339-349 
  8. Kim, I. S., Jin, S. K., and Lee, M. H. (2005) The microbes and protein extractability of Hanwoo and Japanese wagyu. Korean J. Food Sci. Ani. Resour. 25, 45-51 (in Korean) 
  9. Borch, E., Nerbrink, E., and Svensson, P. (1988) Identification of major contamination sources during processing of emulsion sausage. Int. J. Food Microbiol. 7, 317-330 
  10. FSIS (2006) Food safety of jerky. Consumer Education and Information. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC, USA. Available from: http://www.fsis.usda.gov/Fact_Sheets/jerky_and_ food_safety/index.asp. Accessed Apr. 5, 2006 
  11. Torres, E. A. F. S., Shimokomaki, M., Franco, B. D. G. M., Landgraf, M., Carvalho Jr., B. C. C., and Santos, J. C. (1994) Parameters determining the quality of charqui, an intermediate moisture meat product. Meat Sci. 38, 229-234 
  12. ICMSF (1980) Food commodities. Microbial ecology of foods. vol. 1. Academic Press, London 
  13. Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Ann. Rep. Food Res. Inst. 27, 69-73 
  14. Chen, Q. H., He, G. Q., Jiao, Y. C., and Ni, H. (2006) Effects of elastase from a Bacillus strain on the tenderization of beef meat. Food Chem. 98, 624-629 
  15. SIS (1996a) Nationwide beef microbiological baseline data collection program: Cows and Bulls. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC 
  16. Garcia, F. A., Mizubuti, I. Y., Kanashiro, M. Y., and Shimokomakia, M. (2001) Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chem. 75, 405-409 
  17. Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Water activity theory and application to food. Rockland, L. and Beuchat, L. B. (eds.), Marcel Dekker Inc., NY, pp. 295-328 
  18. Rockland, L. B. and Nishi, S. K. (1980) Influence of water activity on food product quality and stability. Food Technol. 34, 42-51 
  19. Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-350 
  20. Lee, S. W. and Kang, C. S. (2003) Effects of moisture content and drying temperature on the physicochemical properties of Ostrich jerky. Mol. Nutr. Food Res. (Nahrung/Food) 47, 330-333 
  21. Smith, D. (2000) Consumer concerns about food safety in Australia and Japan. Brit. Food J. 102, 838-855 
  22. FSIS (1994) Nationwide beef microbiological baseline data collection program: Steers and Heifers. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC 
  23. Guerrero, L., Gou, P., and Arnau, J. (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52, 267-273 
  24. FSIS (1996b) Nationwide federal plant raw ground beef microbiological survey. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC 
  25. Labuza, T. P. (1980) The effect of water activity on reaction kinetics of food deterioration. Food Technol. 34, 36-42 
  26. Konieczny, P., Stangierski, J., and Kijowski, J. (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257 
  27. Szczesniak, A. S. and Kleyn, D. H. (1963) Consumer awareness of texture and other food attributes. Food Technol. 17, 74-78 

이 논문을 인용한 문헌 (1)

  1. Lim, Dong-Gyun ; Kim, Jong-Ju ; Seo, Kang-Seok ; Nam, Ki-Chang 2012. "Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky" 농업과학연구 = CNU Journal of agricultural science, 39(2): 243~253 


원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일