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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 585 - 596 (12page)
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초록· 키워드
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Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.
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등록된 정보가 없습니다.
참고문헌 (66)
참고문헌 신청
AOAC / 1995 / Official methods of analysis of AOAC. 17th Ed / Association of Official Analytical Chemists
Aktas, N. / 2003 / The effect of organic acid marinade on tenderness, cooking loss and bound water content of beef / J. Muscle Foods 14:181~194
Aktas, N. / 2001 / The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef / Eur. Food Res. Technol 213:88~94
Alakomi, H. L. / 2007 / Weakening of Salmonella with selected microbial metabolites of berry-derived phenolic compounds and organic acids / J. Agr. Food Chem 55:3905~3912
Alvarado, C. / 2007 / Marination to improve functional properties and safety of poultry meat / J. Appl. Poult. Res 16:113~120
Aktas, N. / 2003 / The effect of organic acid marinade on tenderness, cooking loss and bound water content of beef / J. Muscle Foods 14:181~194
Aktas, N. / 2001 / The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef / Eur. Food Res. Technol 213:88~94
Alakomi, H. L. / 2007 / Weakening of Salmonella with selected microbial metabolites of berry-derived phenolic compounds and organic acids / J. Agr. Food Chem 55:3905~3912
Alvarado, C. / 2007 / Marination to improve functional properties and safety of poultry meat / J. Appl. Poult. Res 16:113~120
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