간장과 고추장 양념 돈육의 냉장 중 품질 변화와 저장 수명

The seasoned pork with soy sauce(SS) or Kochujang(SK) was manufactured using hind and fore leg as main raw material and the quality characteristics and shelf-life were investigated during storage at 5℃ and 10℃ after having packaged with air. The initial total aerobic plate counts(APC) of SS and SK were 5.24 and 5.75 log_10CFU/㎠, respectively. APC exceeded 7 log_10CFU/㎠ after 10 days at 5℃ and 6 days at 10℃ for SS, and after 6 days at 5℃ and 4 days at 10℃ for SK, respectively. In the sensory test, the SS samples stored at 5℃ and 10℃ were assessed as lower than 3.0 points, the criterium of consumer acceptability, after 10 and 8 days, respectively. In the case of SK samples, the point of this time was at day 10 and 6, respectively when they were stored at 5℃ and 10℃. As storage time extended, pH and water content tended to decrease. Contrarily, the increase of TBA and VBN values was observed during storage and this was more pronounced at 10℃ than at 5℃. The oxygen concentration in the package was 19.8 and 19.9% each for SS and SK samples at the beginning, but it was gradually decreased thereafter. On the other hand, the concentration of carbon dioxide was increased with the extension of storage. Based on the above results, the shelf-lives of seasoned pork were estimated to be 8 days for SS and SK stored at 5℃ and 6 days for SS and 4 days for SK stored at 10℃.