국내산과 외국산 냉장 삼겹살의 물리 화학적 및 미생물학적 품질 특성 = The Comparison of Physicochemical and Microbiological Quality of Domestic and Imported Chilled Pork Bellies

다국어 초록 (Multilingual Abstract)

The qualities of the imported pork belly (C) and two domestic bellies (A, B) were examined through the analysis of quality attributes. Two domestic bellies (A, B) were purchased at a department store.
Vacuum packaged chilled pork bellies were stored at 4℃±1 and analyzed after 15 days from the processing date. In the proximate analysis of composition of pork bellies, there were no significant differences in moisture, crude fat and crude ash, but in crude protein (P$lt;0.01). Imported belly showed the highest content of crude protein (13.05±0.81%) and conversely showed the lowest content of crude fat (30.14±2.91%). The number of total plate count (TPC) of imported pork belly showed over 10^(7)CFU/㎠ at 15 days, while TPC of two domestic bellies was over 10^(6)CFU/㎠ at 35 days. TBARS (Thiobarbituric Acid Reactive Substance) values of a domestic belly (A) increased significantly, comparing to those of domestic belly (B) and imported pork belly (P$lt;0.001). In all samples, VBN (Volatile Basic Nitrogen) values were over 30 ㎎/100g after l5 days at 4±1℃. As the storage time increased, lightness (CIE L*) increased while redness (CIE a*) decreased. The pH values of vacuum packaged chilled pork bellies increased except in a domestic belly (B) (P $lt; 0.001).