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

변고은¹, 박한조¹, 안수림¹, 홍광원¹, 민상기², 정구용³, 원기훈⁴, 이승주¹^,^*

Detection of Spoilage Odors in Beef Using R-index and Pseudomonas Growth during Storage

Ko Eun Byeon¹, Han Jo Park¹, Soo Rim An¹, Kwang Won Hong¹, Sang Gi Min², Ku Young Chung³, Kee Hoon Won⁴, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

²건국대학교 축산식품생물공학전공

³상지대학교 동물생명자원학전공

⁴동국대학교 화공생물공학과

¹Department of Food Science and Technology, Dongguk University

²Department of Food Science from Animal Resources, Konkuk University

³Department of Animal Resources Scinence, Sangji University

⁴Department of Chemical and Biochemical Engineering, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 26 Pil-dong 3-ga, Jung-gu, Seoul 100-715, Korea, Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 11, 2009; Revised: Feb 25, 2009; Accepted: Apr 14, 2009

Published Online: May 31, 2009

Abatract

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.

Keywords: beef; spoilage odors; R-index; sensory evaluation; Pseudomonas