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KMID : 1024620020220030222
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.222 ~ p.227
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Effects of Submersion Aging in Chilled Water on Lipid Oxidation, Myoglobin Oxidation and Purge Loss of Vacuum-Packed Hanwoo Meat
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Jeong Jin-Youn
Hur S. J.
Lee Sang-Jo
Yang Han-Sul
Moon S. S.
Lee Jeong-Il
Kim Young-Whan
Joo Seon-Tea
Park Goo-Boo
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Abstract
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Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(62cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4(control), conventional refrigerator at 1(T1), submersion in chilled water at 4(T2) and submersion in chilled water at 1(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.
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KEYWORD
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myoglobin, meat color, purge loss, TBARS, aging
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