Effect of storage condition on sensory properties and fatty acid composition of pre-packed Hanwoo loin

Abstract

: This study was carried out to determine the effect of storage condition, such as temperature and relative humidity (RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until 21 st day of storage. The Hanwoo loin was sliced in 1.0±0.2cm thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; 5℃, 17%RH), and temperature and RH controled chambers (T1; 5℃, 55%RH, T2; 5℃, 85%RH, and T3; -1℃, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores (7.46±1.07, 7.06±1.36, respectively) on raw loin, and flavor and acceptability scores (7.16±0.90, 6.90±0.92, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, 39.92±3.22%), palmitic acid (C16:0, 28.20±2.42%), and stearic acid (C18:0, 12.59±2.79%) was high in Hanwoo loin on 1 st day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after 4 th day of storage (p<0.05), and the concentration of myristic acid(C14:0)of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after 14 th day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after 4 th day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.