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1 The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since It covers the all scientific and technological aspects of food and life science.

Hee-Don Choi 1, Samooel Jung 2, Yun-Sang Choi 1,* 1 Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea 2 Division of Animal and Dairy Science, Chungnam National

2 Research Article Open Access 클린라벨육제품의기술전략 용해인 1, 김태경 1, 최희돈 1, 정사무엘 2, 최윤상 1,* 1 한국식품연구원가공공정연구단 2 충남대학교동물자원과학부 Technological Strategy of Clean Label Meat Products Hae In Yong 1, Tae-Kyung Kim 1, Hee-Don Choi 1, Samooel Jung 2, Yun-Sang Choi 1,* 1 Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea 2 Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea Abstract The income raise induces the change of the consumer perception about food. Chemical synthesis ingredients for food have been denied by consumer and interest about clean label food has been increased. When manufactured meat products, various ingredients are added to enhance quality properties of meat products. It is typical ingredients that color coupler, acidity control agent, preservatives, antioxidant, coloring agent, flavor enhancer, spice, and sweetener for meat products. Some ingredients such as nitrite, phosphate, sorbate were regulated and limited for using because of their negative effects on health. With this concern about aforementioned ingredients, various studies and effort to replace or reduce these ingredients have been conducted using natural ingredients in academy, institute, and industry. However, there were no specific definition about clean label and consumer have bought clean label foods without clear information and comprehension. Therefore, regulation and definition for clean label foods have to be conducted. Keywords: clean label, meat product, natural, ingredient, nitrite, phosphate 서론 소득수준이증가함에따라소비자들은식품의양보다는질적인품질을중시하게되었고, 이는다양한기능성식품소재를활용한신제품개발이증가하게되었다. 또한새로운기능성소재개발뿐만아니라, 화학적합성첨가물에대한거부감도상당히증가하게되었다 (Ryu and Lee, 2018). 이러한추세로인해화학적첨가물을활용한제품보다는자연친화적인천연첨가물을활용한제품들이각광을받게되었다 (Kim et al., 2017). 클린라벨 (clean label) 은식품에부여하는라벨로서 1990년대영국에서시작되었으며, 합성첨가물무첨가, 가공최소화, 간결한원료리스트, 이해가쉬운원료선택, 전통가공방법사용등을필수요건으로하고있다 (Lee, 2015). 클린라벨식품은제품내함유성분을소비자들에게명확하고, 이해하기쉽게표기하였다는점에서소비자들에게각광받고있다 (Asioli et al., 2017). 특히식품첨가물이많이포함되고제조방법이복잡한식육제품에서의클린라벨은중요한관심사항중에하나이다. 식육가공산업은수십년간비약적으로발전하였으나, 소비자들의건강에대한이슈들로인하여위기에직면해있다. 특히 2015년세계보건기구 (WHO) 산하국제암연구소 (International Agency for Research on Cancer, IARC) 에서 식육가공식품및적색육의발암성 에대한발표이후, 식육가공품의소비가급감하여가공육매출이전년도동기대비하여 40% 이상감소하여식육가공산업발전을저해하였다 (Hur et al., 2015; Opinionnews, 2015). 특히식육가공품에첨가되는아질산염이나인산염과같은합성첨가물에대한위해성과관련이있으며, 이는식품첨가물을천연소재로대체하거나배제하여건강에해롭지않은식육가공품개발에중점이있다 (Kim et al., 2019). 친환경, 유기농, 자연주의, 합성첨가물무첨가 와같은키워드는이제식육가공산업에서일반적인용어가되었으며, 이는클린라벨과도관련이있다 (Câmara et al., 2020). 식육가공품소비량이증가함에따라식품첨가물섭취량도동반증가하고있다. 특히식품첨가물은식육가공품에광범위 * Corresponding author : Yun-Sang Choi. Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea. Tel: , Fax: , kcys0517@kfri.re.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited (

3 14 하게사용되고있어서독성평가를통해인체노출안전기준을설정하여관리하고있다 (Gassara et al., 2016). 또한일부식육가공품에첨가되는첨가물에위해성제기가식품첨가물전체에대한소비자불안심리를자극하여관련업계는대체기술개발등다양한해결방안을모색하고있다. 따라서본연구에서는식품중에서첨가물이많이포함되는식육가공품에서클린라벨관점의식육가공기술에대한정보와활용방법에대하여중점적으로논의하고자한다. 식육가공품의현황식품공전에서식육가공품은식육또는식육가공품을주원료로하여가공한햄류, 소시지류, 베이컨류, 건조저장육류, 양념육류, 식육추출가공품, 식육함유가공품등이있다 (Korean Food Standards Codex, 2020). 햄류에는햄, 생햄및프레스햄으로나누어지며, 소시지류는소시지, 발효소시지및혼합소시지로구분된다. 이러한식육가공품은식육을원료로하여식품첨가물을가한후정형, 염지, 숙성, 건조, 훈연, 가열등의가공공정을통하여제조되는것이일반적이다. 생햄및발효소시지의경우는미생물을활용한발효및숙성공정이포함되어있는것이특징이다. 식육가공품은다양한식품첨가물을활용하고있어서식품규격으로아질산이온, 타르색소, 보존료 ( 소브산, 소브산칼륨, 소브산칼슘 ) 에대한기준이제시되어있다 년국내식육가공품판매량은 21만 3천 20톤으로세부적으로 6만 993톤, 소시지 8만 342톤, 베이컨 1만 1천 315톤, 캔햄 5만 7천 370톤등이판매되었다. 국내식육가공품시장은매년성장세를이어오고있으며, 식품시장에서가장중요한자리를차지하고있다 (Korea Meat Industries Association, 2020). 그러나건강지향으로서식품의소비패턴변화는소금, 합성식품첨가물등이포함되어있는식육가공품의소비증대에제약으로작용할수있다. 합성식품첨가물이나지방및소금함량을조절하는식육가공기술을개발하고있지만, 식육가공품시장에서차지하는비중은제한적이다. 또한국내의식육단백질의섭취문화는단순구워먹는식습관이대부분으로, 인기부위인삼겹살은공급이부족하나, 다른부위들은비인기부위로재고관리의어려움이있다. 이러한부위별수급불균형을해결할수있는방안으로써비인기부위를활용한다양한식육가공품의소비확대가절실하다. 그러므로건강중시경향에따라저지방, 저염, 무첨가등의식육가공품판매는앞으로도증가할것이며, 국내산식육에대한신뢰가높아국내산식육함량이높은식육가공품판매도증가할것으로예상된다. 식육가공품의식품첨가물식품첨가물은식육가공품에폭넓게사용되고있고, 독성평가를통해인체노출안전기준을설정하여첨가량이엄격하게 규제되며관리되고있다. 식육가공품에주로첨가되는것을사용목적에따라분류하였을경우, 발색제, 보존료, 산화방지제, 착색료, 향미증진제, 향료, 산도조절제, 감미료등으로나뉠수있다 (Kim et al., 2017). 사용목적에따른식품첨가물의분류는 Table 1에나타내었다. 대표적인발색제로사용되는것은아질산염이있다. 아질산염은주로발색, 항산화, 풍미증진등의역할을하고있으며, Clostridium botulinum 의생장및독소생성을억제시키는역할을한다 (Honikel, 2008). 그러나식품및생체내의잔존아질산염은그자체가독성을가지며, 다량섭취할경우혈액의 hemoglobin 을 methemoglobin 으로산화시켜 methemoglobin 증을일으키며, 제2급및제3급아민류와반응하여발암성 nitrosamine 을생성하기도하는것으로보고되었다 (Smith, 1967). 1961년 FAO/WHO 합동식품첨가물전문가회의 (Joint FAO/WHO Expert Committee on Food Additives, JECFA) 는아질산이온의독성평가를수행하였으며, 2003년이후일일허용섭취량을 mg/kg/day 를권고하였다. 유럽식품안전청 (European Food Safety Authority, EFSA) 은 1992년아질산이온의독성평가를수행하였으며, JECFA 의평가결과를준용하여 2008년일일허용섭취량을 0.07 mg/kg/day로권고하였다. 이와같이독성평가의수행및일일허용섭취량의권고와더불어세계보건기구산하의국제암연구소 (IARC) 는아질산이온이첨가되는적색육과육가공품의소비와발암성의관련을평가한연구결과를발표하였다. 이에따라식육가공품이 1급발암물질로분류되었으며, 매일약 50 g 이상식육가공품을섭취할경우, 대장암이나직장암발병률이 18% 정도증가할수있다고보고하였다. 식육의경우, 매일 100 g씩소비할경우대장암발병률이 17% 정도증가한다고보고하여 2급발암물질로분류되어식육가공품에대한소비자불안심리를증대시켜소비를위축시키고있다. 그러나식육가공품에의해발병되는대장암의비율을 % 로비교하였을경우 0.008% 증가하여매우적은비율이증가하였다 (Bouvard et al., 2015). 위에서언급한아질산염의건강위험성때문에육가공품또는식육에대한소비자선호도는감소하였으며, 연구자들은아질산염을대체할수있는방안에대하여연구하고있다. 대표적인방법으로는식물의포함되어있는질산염을환원시켜아질산염으로사용하는것이며, 다른방안으로는착색제, 항산화제, 항미생물물질등의복합적인사용이있다 (Eskandari et al., 2013; Gassara et al., 2016). 식육가공품에첨가되는아질산염외에도다양한합성첨가물들에대한대체방안들이연구되어오고있다. 인산염의경우, ph를조절하여식육가공품의보수성, 항산화성, 미생물적안정성등에있어중요한역할을하고있다 (Long et al., 2011; O'Flynn et al., 2014). 그러나과도한인산염의섭취는신부전증등의신장질환의원인이될수있으며, 칼슘이온섭취없이인산염을과다섭취할경우부갑상선호르몬수치를증가시키고, 골밀도를감

4 클린라벨육제품의기술전략 15 Table 1. Classification of food additives for meat products by purpose of use Color coupler Purpose category Function Additives name Acidity control agent Preservatives Antioxidant Coloring agent There is no color in itself, so there is no effect of coloring, but it combines with colored substances present in meat and stabilizes the intrinsic pigment to make it clear. It has the effect of improving water retention and binding capacity by adjusting the ph of processed meat products, and plays an important role in enhancing the antioxidant effect and reducing cooking loss. Mainly serves to prevent food spoilage and rancidity by inhibiting microbial growth of processed meat products. It has antioxidant effects such as preventing the oxidation of lipids by oxygen in the air, thereby inhibiting the formation of lipid rancidities in meat products such as peroxides or aldehydes. Due to the addition of fat, starch, and soy protein when manufacturing processed meat products, it is difficult to obtain the color desired by consumers with only color coupler and it is difficult to obtain uniform colors. Sodium nitrite Sodium nitrate Phosphate types Smoking-derived ingredients Sorbic acid Potassium sorbate Ascorbic acid Sodium ascorbate Sodium erythorbate Cochineal Lac dye Red color agent Flavor enhancer, spice and sweetener Food additives to enhance flavor of meat products. Flavor enhancer: L-monosodium glutamate, Disodium 5'-inosinate, Sodium guanylate, Sodium 5'-ribonucleotide Natural spices Sweetner: Glucose, Lactose, Sodium saccharin 소시킬수있다고보고되었다 (Long et al., 2011). JECFA 는인산염의일일섭취허용량 (acceptable daily intake, ADI) 를 70 mg/kg/day로제한하여섭취하라고규제하고있다. 이에따라인산염대체를하기위한연구도진행되어오고있으며, 대표적으로초고압또는보수성을증가시킬수있는천연물의첨가를통해진행되고있다 (Desmond, 2006). 합성보존료로사용되고있는소르빈산칼륨 (potassium sorbate) 과소르빈산 (sorbic acid) 등은신장관련질환, 알레르기반응등을일으키는동시에, 아질산나트륨또는아초산나트륨과함께첨가될경우세포의돌연변이생성률을증가시킬수있다고보고되었다 (Stopforth et al., 2005). 대부분의사람들에겐이러한부작용을나타내지않아 generally recognized as safe(gras) 로인정받고있으나, JECFA 에의해 mg/kg/day로규제되고있다. 국내식육가공품에첨가되는식품첨가물의규격은일반적으로아질산이온이 0.07 g/kg 미만, 타르색소는검출되어선안되며, 보존료의경우소브산, 소브산칼륨, 소브산칼슘을제외한보존료가검출되어서는안되며, 소브산으로서약 2.0 g/kg으로제한되어있다 ( 식품의약품안전처, 2020). 클린라벨식육가공기술동향클린라벨은합성첨가물이들어가지않고최소한의가공으로생산된식품에부여되는것으로서새로운식품의기준으로부상하고있다 (Ryu and Lee, 2018). 식품이어떠한원료를사용하는지에대한소비자의관심이높아짐에따라, 식육가공산업또한합성첨가물대체가공기술을확보하고, 클린라벨제품을생산하는데큰관심과노력을기울이는실정이다 (Moon, 2019). 합성아질산염대체기술식육가공품내첨가되는합성첨가제중에서소비자들이가장불신하는것은바로합성아질산염이다. 특히, 2015년이후부터는합성아질산염의위해성논란이극대화된시기였으며, 이러한소비자불신의가중은합성첨가제를대체한식육가공제품에대한수요와인기를상승시켰다 (Jeong, 2016). 식육가공품에서합성아질산염의사용을배제또는대체하기위한방법은크게두가지로나눌수있다. 첫번째는직접적인대체방법으로서제품제조시질산염및아질산염의사용을완전히배제하고, 다른천연대체소재를첨가하는개념이

5 16 다. 하지만아질산염은염지육색발현, 항미생물작용, 항산화효과와같은복합적인역할을하고있기때문에이러한모든기능을대체할수있는단독첨가물을찾는것은어려운실정이다 (Kim et al., 2017). 먼저, 아질산염의역할중하나인염지육색 ( 붉은색 ) 발현을위하여가장많이사용되는소재로는토마토파우더, 홍국등의자색소를포함하는천연물이있다 (Alahakoon et al., 2015). Savadkoohi 등 (2014) 는토마토퍼미스첨가량이증가함에따라소고기소시지의적색도가증가하였으며, 3% 및 5% 의토마토퍼미스첨가는소비자의관능적기호도를향상시킨다고보고하였다. 치자 (Gardenia jasminoides) 와홍국 (Monascus koji) 또한특유의붉은수용성색소를가지고있어아질산염의발색효과를대체하는데사용이가능하다 (Pak et al., 2020; Rhyu et al., 2003). Lee 등 (2018) 은자색색소 0.2% 에자색고구마분말 5% 를추가하여소시지의적색을향상시키고, 아질산염 0.15% 첨가군과유사한색을나타냈다고보고한바있다. 염지육색발현외에, 아질산염의항균및항산화효과를대체하고자하는연구들도다양하게수행되고있다 (Jeong, 2016). 특히, 식품산업에서다양하게사용되고있는구연산, 젖산, 소르비산등의유기산은병원성미생물및부패미생물의세포막에침투하여 adenosine triphosphate(atp) 생성을억제하여항균효과가있다고조사되었다 (Alahakoon et al., 2015). 소시지에젖산나트륨 3.3% 첨가시 Listeria monocytogenes 의성장이최소 2주까지지연되었으며 (Choi and Chin, 2003), 염지된돼지고기와소고기에구연산나트륨첨가시그첨가량이증가함에따라 Clostridium perfringens spore의발아와성장이지연되었다 (Thippareddi et al., 2003). 이외에도폴리페놀등의다양한항산화성분들을함유한천연재료사용시식육가공제품의산패를제어하고, 저장기간을연장시킬수있다 (Alahakoon et al., 2015). 식육가공품에서합성아질산염의사용을대체하기위한두번째방법은간접적인사용방법이다 (Table 2). 아질산염의모든역할을대체할수있는단독첨가제를찾는것이어렵기때 문에, 합성아질산염이아닌천연아질산공급원을활용하는것이이에해당한다 (Kim et al., 2017). 채소류중샐러리, 시금치, 비트, 무등은다량의질산이온 (NO 3 ) 을함유하고있으며, 이를아질산이온 (NO - 2 ) 으로환원시켜식육가공품제조과정에적용할수있다. Kim 등 (2019) 은시금치를 Staphylococcus carnosus 와함께 24시간배양하여돼지고기등심햄에사용할경우, 붉은색의염지육색이발현되며, 지방산패도가제어되어합성아질산염대체제로서사용가능함을제시하였다. 이러한방법은 Nature curing, 천연아질산염 등의이름으로국내 외육제품생산에적용되고있는대중화된방식이다 (Jeong, 2016). 1990년대해당기술의초기개발단계에서는육제품내아질산이온을함유한채소분말 / 채소즙을육제품에첨가한후질산환원균과함께 에서배양하여제작했기때문에제조시간이길다는단점이있었다. 하지만, 최근채소분말의질산이온을종균과함께환원시킨상태로제조및상품화하여제품배양시간을단축시킬수있는천연소재들이판매되고있다 (Sebranek et al., 2012). 현재천연아질산염첨가제로서상업화된채소분말제품의질산이온함량은약 30,000 ppm 으로보고된다 (Jeong, 2016). 국내에서는 CJ제일제당, 롯데푸드, 목우촌, 청정원등에서위와같은방법을활용하여합성아질염무첨가식육가공품을제조및판매하고있다 (Kim et al., 2017). 최근합성아질산염을대체할수있는또다른간접적인방법으로서대기압플라즈마공정이제시되고있다. 플라즈마는비가열살균공정중하나로서 reactive oxygen species와 reactive nitrogen species 등의다양한활성종들을포함하여박테리아, 바이러스, 곰팡이등에대한살균효과가있다. 이러한플라즈마기술은환경분야에서폐수살균과정화에이용되며개발되어오다가, 플라즈마가처리된물에질산이온과아질산이온이생성됨이밝혀지면서다양한육제품에적용하는연구들이진행되었다 (Jung et al., 2017a). Yong 등 (2018) 은플라즈마가처리된물, 즉플라즈마처리수를활용하여돼지고기등심햄을제작하였고, 합성아질산염을대체할수있음을제시하였으며, Table 2. Comparison of nitrite sources which can be used in meat products Curing methods Nitrite sources Reaction Etc. References Synthetic nitrite (Traditional method) Natural nitrite Plasma technology Sodium nitrite Potassium nitrite Vegetable powder Vegetable juice Plasma treated water Direct plasma treatment Plasma treated vegetable source Direct use of nitrite Nitrate contained in vegetable is converted into nitrite by reducing bacteria Generation of nitrite by plasma discharge using nitrogen and oxygen in the atmospheric air Commercialized Commercialized Not commercialized Alahakoon et al., 2015 Hu et al., 2015 Hur et al., 2015 Sebranek et al., 2012 Jung et al., 2017a Jung et al., 2017b Yong et al., 2018

6 클린라벨육제품의기술전략 17 Kim 등 (2016) 은플라즈마처리수로제작된소시지가유전독성학적및면역학적으로안전함을보고하였다. 이후플라즈마처리수를활용하는것이아닌, 식육제품의가공공정중플라즈마를직접처리하여유화형소시지 (Jung et al., 2017a) 및돼지고기육포 (Yong et al., 2019) 를제작한바있다. 또한, Jung 등 (2017b) 은질산이온은없으나항산화등의기능성성분이풍부한자소잎 (Perilla frutescens) 에플라즈마를처리하여아질산이온을부과함에따라, 새로운천연아질산염대체소재생산방법을제안하기도하였다. 인산염대체기술식육가공품에첨가되는인산염은산도조절제로서, 보수력과결착력의증가, 조직감개선의목적으로첨가하고있다. 인산염의대체기술연구는육제품내 ph를향상시키거나, 결착력을증진시키는소재개발로비육단백질 (non-meat protein), 친수성고분자탄수화물, 칼슘염, 천연첨가제, 그리고단백질효소등을첨가하는기술이대부분을차지하고있다 (Table 3). 비육단백질소재로서는분리대두단백질, 유청단백질, 카제인등이있으며, 친수성 hydrocolloid 계열의고분자탄수화물소재로서는구아검, L-아르기닌, 카라기난, 타피오카전분등이있다 (Kim et al., 2017). Kim 등 (2014) 은 L-아르기닌첨가량이증가함에따라소시지의 ph가유의적으로증가하였으며, 0.5% L-아르기닌첨가군과 0.5% 인산염첨가군의관능적특성이유사하다고보고하였다. Park 등 (2008) 에의하면구아검, 카라기난, 알긴산의첨가가돈육혼합물의보수력을증가시켰으며, 이중카라기난과구아검이인산염과유사한가공특성과유화안전성을나타냈다. 난각, 패류의껍데기, 치즈제조시분리되는 유청등으로부터얻을수있는칼슘염은산업부산물로서인산염대체제로사용시경제성이뛰어나다는장점이있다 (Bae et al., 2017). Bae 등 (2017) 과 Cho 등 (2017) 은위와같은다양한칼슘염을활용하여돼지고기분쇄육제품내인산염을대체할수있음을제시하였다. 다양한천염첨가물을또한인산염대체제로서사용이가능하다. Choe 등 (2018) 에따르면팽이버섯분말을 0.5% 이상첨가시육반죽의 ph가유의적으로증가하였으며, 제품화된소시지의지방산패도값이대조군보다낮았다. 또한, 팽이버섯이 0.5% 1.5% 첨가된소시지와인산염 0.3% 첨가된소시지의소비자관능적기호도에서유의적인차이가나타나지않았다. Lee 등 (2018) 은유화형소시지제조시인산염대체제로서다시다분말을사용할수있으며, 이는다시다분말내에함유된 L-아르기닌등때문이라고보고하였다. 단백질간의상호작용을촉매하는미생물유래효소 (Microbial transglutaminase, MTGase) 역시인산염대체제로서사용이가능하다. MTGase 는식육가공품원료인식육단백질과그물망구조를형성하여결착력을증진, 제품의탄력성을증가시킨다 (Santhi et al., 2017). 그러나위와같이첨가제를사용한기술들은첨가량이많아야하므로식육가공품의관능적특성이나일부품질적요소들에문제를야기하는것도사실이다. 최근에는식육가공제품내인산염사용을줄이거나대체하는방안으로서초고압기술 (high-pressure) 과초음파기술 (ultra sound) 를활용하기도한다. 식육단백질에 MPa 정도의초고압처리시, 식육내염용성단백질이용출되어식육제품의결착력및보수력이증가할수있다. 염지육제품제조시초음파를활용할경우에는염지제가제품내빠르게확산되어염지시간이줄어들고, 결착력이향상되어인산염의사용을줄일 Table 3. Classification of phosphate replacement technologies Non-meat protein Hydrocolloid Calcium salts Technologies Ingredient examples / methods References Isolated soy protein Whey protein Casein protein L-Arginine Carrageenan Gums (Gua gum, Xanthan gum, and etc.) Calcium salts obtained from egg shell or oyster shell powder Kim et al., 2017 Kim et al., 2014 Part et al., 2008 Bae et al., 2017 Cho et al., 2017 Enzyme Microbial transglutaminase Santhi et al., 2017 Natural source Winter mushroom powder Sea tangle powder Choe et al., 2018 Lee et al., 2018 High-pressure processing High pressure treatment for MPa Thangavelu et al., 2019 Power ultrasound Power ultrasound energy at frequencies higher than human audible range (>20 khz) and lower than microwave frequencies (10 MHz). Thangavelu et al., 2019

7 18 수있다 (Thangavelu et al., 2019). 합성보존료대체및안전성증진기술 최근다양한안전성향상기술을사용하여식육가공제품의 관능및영양적특성에영향을미치지않으면서제품의유통기 한을연장하는기술들이꾸준히연구되고있다. 이렇게식품의 안전성을연장할수있는기술은 최소가공기술 이라고칭하 며, 이중열의사용유무에따라 가열가공기술 과 비가열가 공기술 로나눌수있다 (Kang, 2012). 식육가공식품의안전성을연장할수있는여러기술중가까 운미래에산업화될수있는기술들로는초고압, 펄스자기장, 자외선, 플라즈마, 마이크로파, 저항가열등이있다 (Kim, 2018). 해당기술들에대한자세한정보는 Table 4 에나타내었다. 클린라벨식육가공산업전망 식품첨가물은 식품을제조, 가공, 보존함에있어식품에첨 가, 침윤, 기타의방법으로사용하는것으로사람의건강을해 할우려가없어야하며, 이를사용함으로써소비자에게이익을 주는것 으로국내식품공전에명시되어있다. 이러한식품첨 가물을필요에따라정확히사용한다면크게우려할것은아니 지만, 부적절한사용및합성첨가제에대한소비자의불신이 더해감에따라클린라벨제품들은꾸준히요구될것이라예측 된다 (Moon, 2019). 미국, 영국및 EU 을포함한전세계적으로 클린라벨시장은크게증가하고있으며, 이는식품산업에서합 성첨가물을최소화하고, 각종표시제도를재정비하도록하고 있다. 하지만현재, 클린라벨에대한명확한기준이없고, 나라 마다상이한제도를가지고있다는큰문제에직면해있다 (Ryu and Lee, 2018). 특히, 샐러리파우더등의천연아질산소재의 사용시이를 nitrite-free 또는 Uncured 제품으로표기해도 되는지에대한의견은여전히분분한상황이다 (Sebranek et al., 2012). 소비자들역시클린라벨식품에대해명확한이해없이 Table 4. Current technologies to control food-borne pathogens and spoilage bacteria Technologies Name Reference Thermal sterilization technology Non-thermal sterilization technology Microwave-frequency Radio-frequency Ohmic heating Infrared heating High-pressure processing Cold plasma Power ultrasound Pulsed electric field Ultraviolet light Radiation Kang, 2012 Kim, 2018 단순히클린라벨의이름이전달하는건강한이미지때문에구입한다는분석도있다 (Ryu and Lee, 2018). 이러한이유로식육가공산업은단순히클린라벨관련기술들을확보할뿐만아니라, 정부및기관들과함께국제적으로통일된규정들을제안하고정립할필요성이있다. 결론 식육가공품제조시품질특성의향상을위해다양한첨가물이첨가되며, 대표적으로발색제, 산도조절제, 보존료, 산화방지제, 착색제, 풍미증강제, 향신료및감미료등이있다. 이중아질산염, 인산염, 소르빈산염과같은일부첨가물은사용에규제를받고있으며, 건강에대한부정적인인식을가지고있다. 따라서산업계에서는부정적인인식개선을위해천연성분을활용한클린라벨식육제품의개발에노력하고있다. 그러나클린라벨제품에대한명확한정의는존재하지않아, 소비자는단순히제품의이미지로만구매를하고있는실정이다. 따라서정부및기관에서는클린라벨기술력확보와동시에명확한규정을제시할필요가있다. Conflicts of Interest The authors declare no potential conflict of interest. Acknowledgments This research was supported by Main Research Program (E ) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT (Korea). Ethics Approval This article does not require IRB/IACUC approval because there are no human and animal participants Author Contributions Conceptualization: Choi YS Data curation: Choi YS, Yong HI Formal analysis: Yong HI, Kim TK, CHoi HD Validation: Choi YS, Jung S, Yong HI Investigation: Choi YS, Yong HI, Jung S Writing-original draft: Choi YS, Yong HI, Kim TK Writing-review&editing: Choi YS, Yong HI, Kim TK Author Information Hae In Yong (Researcher, Korea Food Research Institute)

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386-390.hwp 386 HANYANG MEDICAL REVIEWS Vol. 29 No. 4, 2009 우리나라 미숙아의 통계와 의료비용 Statistics and Medical Cost of Preterm in Korea 윤혜선 을지대학교 노원을지병원 소아청소년과학교실 Hye Sun Yoon, M.D., Ph.D., Department of Pediatrics, Nowon