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KMID : 1024420090130020117
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Food Engineering Progress
2009 Volume.13 No. 2 p.117 ~ p.121
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Detection of Spoilage Odors in Beef Using R-index and Pseudomonas Growth during Storage
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Byeon Ko-Eun
Park Han-Jo
An Soo-Rim
Hong Kwang-Won
Min Sang-Gi
Chung Ku-Young
Won Kee-Hoon
Lee Seong-Ju
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Abstract
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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℃, 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℃. 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℃ storage, respectively, and analyzed at α=1% to be 34.80±4.01 and 176.41±9.89 hr for 25 and 5℃ 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.
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KEYWORD
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beef, spoilage odors, R-index, sensory evaluation, Pseudomonas
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