Spreadable 간 제품의 저장온도별 품질변화

• 발행기관: 한국축산식품학회
• 저자명: 김영붕 전기홍 이남혁 이현정
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제1호, 32~38쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at -2oC, 5oC and 20oC for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at -2oC after 30 days, 0.80 mg MA/kg at 5oC after 21 days and showed 0.91 mg MA/kg at 20oC after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was 5oC. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in 20oC. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below 5oC.

키워드

Liver sausage storage spreadable