분자량을 달리한 Chitosan 침지처리가 한우육의 저온저장 중 품질에 미치는 영향

초록

The effects of chitosan dipping treatments with different molecular weights on the meat quality of Hanwoo(Korean Cattle) beef during refrigerated storage were investigated. The beef(M. Semimembranosus) were dipped in 0.5% chitosan(in 1% acetic acid) with two different molecular weights(Mw=150 and 600 kDa) for 5 min and stored at 1℃(90% RH). The pH was significantly(p<0.05) higher in chitosan(600 kDa) group than in the other groups. The L* value for 3 days was significantly(p<0.05) higher in chitosan (600 kDa) group, but it was not significantly(p>0.05) different after 6 days. The a* value of day 0(before storage) was not significantly(p>0.05) different among the treatment groups, however the a* value of day 12 was significantly(p<0.05) higher in chitosan(150 kDa) group. The metmyoglobin(%) was significantly(p<0.05) lower in chitosan(600 kDa) group. The total bacterial counts of day 0(before storage) were significantly(p<0.05) lower in chitosan(600 kDa) group, but during storage, the chitosan(150 kDa) group was effective in antibacterial activity. The chitosan(150 kDa) group had significantly(p<0.05) lower shear force than the other groups over time.

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