쇠고기의 저장 중 R-index에 의한 부패취 발생시점과 Pseudomonas의 증식과의 비교 분석

Detection of spoilage odors from beef during storage was investigated using sensory evaluation with R-index, and microbial assay for Pseudomonas. Beef samples were tested to measure the flavor changes, which were converted to R-index, and the Pseudomonas levels during storage. There was a steep rise in R-index until 36 hr after storage at 25°C, and then a gentle rise from 48 hr, whereas, there was a steady rise in R-index in the whole range of storage at 5°C. Detection time of spoilage odors according to R-index was statistically analyzed at α=5% to be at 30.92±3.47 hr and 169.80±11.27 hr for 25 and 5°C storage, respectively, and analyzed at α=1% to be 34.80±4.01 and 176.41±9.89 hr for 25 and 5°C storage, respectively. At the detection times of spoilage odors, the Pseudomonas levels were found to be almost the same, but less than 6-7 log CFU/g generally known as a standard level at occurrence of spoilage odors in beef. This indicated that some other factors than the Pseudomonas reactions could be associated with generation of spoilage odors.