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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher L<SUP>*</SUP> value than broiler chicken meat did (P<0.05). However, a* and b* values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHIDS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (27)
참고문헌 신청
[기타자료] - AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemists
[학술지(정기간행물)] - Bligh EG / 1959 / A rapid method for total lipid extraction and purification / Can J Biochem Physiol 37 : 911 ~ 917
[단행본] - Barbut S / 2001 / Poultry products processing: An industry guide / Taylor and Francis Group
[학술지(정기간행물)] - Berri C / 2007 / Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens / J Anim Sci 85 : 2005 ~ 2011
[학술지(정기간행물)] - 최준호 / 2009 / 경제성 관련 계육 도체 결함과 축산물등급사에 의한 품질 A등급의 상관관계 / 한국축산식품학회지 29 (4) : 494 ~ 499
[학술지(정기간행물)] - Bligh EG / 1959 / A rapid method for total lipid extraction and purification / Can J Biochem Physiol 37 : 911 ~ 917
[단행본] - Barbut S / 2001 / Poultry products processing: An industry guide / Taylor and Francis Group
[학술지(정기간행물)] - Berri C / 2007 / Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens / J Anim Sci 85 : 2005 ~ 2011
[학술지(정기간행물)] - 최준호 / 2009 / 경제성 관련 계육 도체 결함과 축산물등급사에 의한 품질 A등급의 상관관계 / 한국축산식품학회지 29 (4) : 494 ~ 499
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UCI(KEPA) : I410-ECN-0101-2017-527-000774713