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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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 261 - 269 (9page)
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초록· 키워드
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Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.
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참고문헌 (35)
참고문헌 신청
AOAC. / 2007 / Official methods of analysis of AOAC :33~36
Brewer MS / 1992 / TBA values, sensory characteristics and volatiles in ground pork during longterm frozen storage : Effect of packing / J Food Sci 57(3):558~563
Cheng JH / 2011 / Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef / Meat Sci 87(3):223~228
최윤상 / 2008 / 미강 식이섬유 첨가 수준이 분쇄형 돈육 육제품의 품질 특성에 미치는 영향 / 한국축산식품학회지 28(3):319~326
최윤상 / 2011 / Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage / 한국축산식품학회지 31(1):9~18
Brewer MS / 1992 / TBA values, sensory characteristics and volatiles in ground pork during longterm frozen storage : Effect of packing / J Food Sci 57(3):558~563
Cheng JH / 2011 / Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef / Meat Sci 87(3):223~228
최윤상 / 2008 / 미강 식이섬유 첨가 수준이 분쇄형 돈육 육제품의 품질 특성에 미치는 영향 / 한국축산식품학회지 28(3):319~326
최윤상 / 2011 / Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage / 한국축산식품학회지 31(1):9~18
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