서방형 이산화염소 가스 젤팩을 이용한 닭가슴육 저장 중 품질 변화

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 이경행, 윤예지, 권혜원, 이 봄, 김홍길

목차

Abstract
서 론
재료 및 방법
1. 재료
2. 이산화염소 가스 처리
3. 총균수 측정
4. pH 측정
5. 육색 측정
6. 가열감량 측정
7. 전단력 측정
8. 휘발성 염기태질소(Volatile Base Nitrogen) 측정
9. 관능검사
10. 통계처리
결과 및 고찰
1. 총균수 측정
2. pH 측정
3. 육색 측정
4. 가열감량 측정
5. 전단력 측정
6. 휘발성 염기태질소(Volatile Base Nitrogen) 측정
7. 기호도 검사
요약 및 결론
감사의 글
References

영어 초록

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 7~15 ppm for eight days at 4℃. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but ClO2 gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And ClO2 gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm ClO2 gas treatments. However, as the storage period was increased, the redness of 15 ppm ClO2 gas treatment was reduced. The cooking loss and shear force were not different between the control and ClO2 gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of ClO2 treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm ClO2 treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

참고 자료

없음