초록 ▼

○ 연구개발 목표 및 내용
- 목표 : 천연소재를 이용한 냉장 및 양념계육의 안전성 및 저장성 확보기술개발
- 내용
• 냉장 및 양념계육의 미생물학적 위해도 평가 및 분석
• 천연소재를 이용한 양념계육의 위생 및 저장 연장 기술 개발
• 냉장 및 양념계육의 유통 안정성 확보 및 산업화

○ 연구결과
시판 및 유통되고 있는 냉장 및 양념계육의 미생물 오염도를 평가한 결과 약 4 log CFU/g의 미생물이 검출되었고, 저장성 증대를 위해 사용하고 있는 염지액에서도 약 3 log CFU.g이

○ 연구개발 목표 및 내용
- 목표 : 천연소재를 이용한 냉장 및 양념계육의 안전성 및 저장성 확보기술개발
- 내용
• 냉장 및 양념계육의 미생물학적 위해도 평가 및 분석
• 천연소재를 이용한 양념계육의 위생 및 저장 연장 기술 개발
• 냉장 및 양념계육의 유통 안정성 확보 및 산업화

○ 연구결과
시판 및 유통되고 있는 냉장 및 양념계육의 미생물 오염도를 평가한 결과 약 4 log CFU/g의 미생물이 검출되었고, 저장성 증대를 위해 사용하고 있는 염지액에서도 약 3 log CFU.g이 검출되어 계육의 저장 안전성 확보가 필요한 것으로 확인되었다.
계육의 안전성 확보를 위한 천연 추출물 농도 설정을 위해 귤 및 양파껍질 추출물, 젖산칼슘, 포스비틴 등을 사용하여 포스비틴은 0.1%, 그 외 추출물은 2%의 농도로 설정하였고 이를 냉장 및 양념계육에 첨가하여 저장안전성을 평가하였다. 그 결과 귤껍질 추출물이 다른 첨가물에 비해 미생물을 감균시켰으나, 관능적인 측면에서 기호도가 저하시켜 이를 개선하기 위한 보완 연구가 요구되었다.
연구계획서 상 연구완료 후 기타 기술 및 소재를 이용한 연구가 추가적으로 진행되었다. 해외 유통을 위한 실증시험의 일환으로 대표적인 비열처리기술인 전자선 조사 및 초고압 처리와 귤껍질 추출물을 병용처리하여 계육의 품질 특성을 평가한 결과 미생물을 효과적으로 개선하였으나, 관능적 품질을 저하시킨 것으로 나타났다. 유산균 발효액 첨가에 의한 결과도 유사하게 나타났다. 칼슘염 및 젖산 병용처리에 따른 계육의 품질 평가를 진행한 결과에서도 앞선 결과와 유사하게 나타났으나 이는 기존 염지액의 chloride가 더 가해지면서 신맛이 있는 lactic acid의 첨가에 따른 결과라고 판단되며, 염지액의 레시피 조절이나 최종 제품에서의 배합비를 조절한다면 미생물학적으로 안전하면서 관능적인 품질이 우수한 냉장계육이 개발될 것이라 판단된다.

○ 연구성과 및 성과활용 계획
- 냉장 및 양념계육의 수출을 위한 저장 안전성 확보를 통한 수출경쟁력 및 시장 확대
- 개발 기술 및 특허의 산업체 이전 및 개발제품의 상품화 추진
- 개발 기술 및 연구결과의 국내외 전문 학술지 발표로써 과학대중화 유도

( 출처: 초록 75p )

Abstract ▼

IV. Results
1. Evaluation of microbiological quality of chicken meat processed current method
The microbiological contamination of chicken meat currently available in processing plants were 3.79 and 4.15 log CFU/g of total aerobic bacteria in raw and injected chicken meat, respectively. The nu

IV. Results
1. Evaluation of microbiological quality of chicken meat processed current method
The microbiological contamination of chicken meat currently available in processing plants were 3.79 and 4.15 log CFU/g of total aerobic bacteria in raw and injected chicken meat, respectively. The number of totla aerobic bacteria was increased during storage but the growth rate was higher in raw chicken meat than injected counterpart.
The total aerobic bacterial count of the recycled injection solution for chicken meat showed 2 log CFU/g higher than that of fresh injection solution. The microbial contamination level of seasoned chicken meat was 4.27 log CFU/g and increased rapidly during storage.

2. Identification of the concentration of natural antimicrobial agents and experiment for combination of chloride salt and organic acid salt
Totally 5 different natural antimicrobial agents was tested their pathogen inactivation activity using Escherichia coli 0157:H7, Listeria monocytogenes and Staphylococcus aureus. All the natural agents showed the inhibition activity against pathogens by increase of their concentrations. Especially, when onion peel extract was added as 2% level, the reduction of pathogens were reduced approximately 2 log cycles, which was the highest antibacterial activity. However, there was not much influence on pathogens reduction by calcium lactate and phosvitin.

3. Evaluation of chicken meat safety during storage and establishment of the optimum conditions
The total aerobic bacterial level of refrigerated fresh and seasoned chicken meat added with each natural antimicrobial agent were 3.24 ~ 3.56 and 3.96 ~427 log CFU/g, respectively, at the intial storage and the levels were increased by increase of storage temperature and time. In general, the addition of citrus peel and onion peel extract showed higher activity in reduction of the microbial populations. When the packaging method was compared, a vacuum packaging showed more effective than aerobic packaging. The changes of pH showed that the sample with natural antimicrobial agents was lower than that of control. The surface color of chicken meat showed that lightness and yellowness were increased by the addition of citrus peel extract but redness was decreased. The lipid oxidation of samples measured by TBARS showed decreasing trend during storage, which was not expected, The reason found was the materials used for seasoning may interact with TBA and influence the TBARS values.
Sensory evaluation including odor, flavor, taste, tenderness, and overall acceptability indicated that the addition of natural antimicrobial agents reduced the sensory quality of the samples. Especially, the addition of citrus peel and onion peel extract, which showed relatively higher antimicrobial activities, scored lowest in sensory evaluation, thus, it was thought that new method to extend the shelf-life of chicken meat products without adverse sensory qualities.

4. Production and feasibility study for refrigerated fresh and seasoned chicken meat using natural antimicrobial agents


To help industry to achieve the shelf-life extension with cost-effective, various antimicrobial agents were tested even though it was not included in the research plan.

A. Quality evaluation of chicken meat by citrus peel extracts combined with electron beam irradiation and high hydrostatic pressure

Microbiological quality of refrigerated fresh and seasoned chicken meat products treated with combination of citrus peel extract and electron beam irradiation or high hydrostatic pressure were significantly improved. When the sample was treated with citrus peel extract only, the total aerobic bacterial count was reduced by 0.5 ~1 log CFU/g. The electron beam irradiation showed higher efficiency in microbial inactivation than high hydrostatic pressure treatment. When 2 kGy of electron beam irradiation was treated with combination of citrus peel extract, there was no microorganisms detected in the sample. The pH of refrigerated fresh chicken meat reduced by electron beam irradiation or high hydrostatic pressure while that of seasoned chicken meat increased. Color a*-value of sample increased by addition of citrus peel extract. Lipid oxidation was increased by electron beam irradiation or high hydrostatic pressure during storage. Sensory evaluation showed that all treatments including addition of citrus peel extract, electron beam irradiation and high hydrostatic pressure induced the reduction of sensorial quality. Therefore, the combination of electron beam irradiation or high hydrostatic pressure with the addition of citrus peel extract was very effective in obtaining storage stability of chicken meat. However, the method to minimize sensory deterioration and treatment cost was still required.

B. Possible use of commercial lactic acid bacteria fermented solution for shelf-life extension of chicken meat products

To develop more feasible method to apply industry, a commercially available lactic acid bacteria fermented solution was tested for shelf-life extension of chicken meat products. The original number of total aerobic bacteria was 4.57 log CFU/g but that was decreased gradually by the addition of lactic acid bacteria fermented solution. The pH of the samples was decreased by the addition amount of lactic acid bacteria fermented solution. The color L*- and a*-value was increased while a*-value was decreased. Lipid oxidation was increased and sensory quality was decreased by the treatment. Therefore, the treatment of lactic acid bacteria fermented solution may have an effect in the reduction of microorganisms but still there is a limitation in oxidation and sensory quality.

C. Possible use of the combination of calcium salt and lactic acid for shelf-life extension of chicken meat products

To prolong the shelf-life of chicken meat without adverse change in lipid oxidation and sensory quality, the combination of calcium salt and lactic acid was tested. The level of contaminated microorganisms reduced significantly by the treatment. The pH was showed a little lower in the sample when compared with control. Lipid oxidation was increased by the treatment and sensory quailty was also deteriorated. This may be come from the higher salt content of the products from original pickling solution and added calcium salt. Therefore, the small changes of the formulation of pickling solution may improve sensory quality with improved microbiological quality and longer shelf-life.

( 출처: SUMMARY 9p )

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 연구진 ... 3
• 요약문 ... 4
• SUMMARY ... 8
• CONTENTS ... 12
• 목차 ... 13
• 제1장 연구개발과제의 개요 ... 14
• 1절 연구개발의 필요성 ... 14
• 2절 연구 목적, 내용 및 범위 ... 16
• 1. 연구개발의 목적 ... 16
• 2. 연구개발의 내용 및 범위 ... 16
• 제2장 국내외 기술개발 현황 ... 17
• 제3장 연구개발수행 내용 및 결과 ... 18
• 1절 연구 수행 내용 및 접근 방법 ... 18
• 2절 연구 방법 ... 18
• 1. 계육의 미생물 오염도 평가 ... 19
• 2. 계육의 안전성 확보를 위한 천연 추출물 농도 설정 및 chloride염 및 유기산염 병용효과 시험 ... 19
• 3. 천연소재를 이용해 제조한 계육의 저장 안전성 시험 및 최적 조건 확립 ... 20
• 4. 천연소재를 이용해 제조한 계육의 상품화 및 해외유통을 위한 실증시험 ... 22
• 3절 연구 결과 ... 24
• 1. 계육의 미생물 오염도 평가 ... 24
• 2. 계육의 안전성 확보를 위한 천연 추출물 농도 설정 및 chloride염 및 유기산염 병용효과 시험 ... 25
• 3. 천연소재를 이용해 제조한 계육의 저장 안전성 시험 및 최적 조건 확립 ... 26
• 4. 천연소재를 이용해 제조한 계육의 상품화 및 해외유통을 위한 실증시험 ... 50
• 제4장 목표달성도 및 관련분야에의 기여도 ... 69
• 1절 목표 달성도 ... 69
• 2절 관련분야에의 기여도 ... 69
• 제5장 연구개발 성과 및 성과활용 계획 ... 70
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 70
• 제7장 연구시설·장비 현황 ... 71
• 제8장 참고문헌 ... 72
• 연구개발보고서 초록 ... 75
• 끝페이지 ... 75