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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Gu, Hyo-Jung (Korea Livestock Products HACCP Accreditation Service) Gu, Ja-Gyeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Park, Jung-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Yoon, Su-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Jeong-Soo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) An, Ji-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Jang-Mi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) An, Byoung-Ki (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University) Kang, Chang-Won (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University) Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제32권 제4호
발행연도
2012.1
수록면
396 - 403 (8page)

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초록· 키워드

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This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the $1^{st}$ analysis, frozen - breast, 12 h at the $2^{nd}$ analysis; leg, 24 h at the $1^{st}$ analysis; wing, 12 h at the $1^{st}$ analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the $1^{st}$ analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.
#spent hen #shelf-life #freshness #temperature abuse #thawing

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참고문헌 (33)

참고문헌 신청
Akamittath, J. G. / 1990 / Lipid oxidation and color stability in restructured meat systems during frozen storage / Journal of Food Science 55:1513~1517 google schola Barnes, E. M. / 1976 / Microbiological problem of chicken at refrigeration temperature / Journal of the Science of Food and Agriculture 24:777~781 google schola Center for Disease Control and Prevention / Database: Trends in Foodborne illness, 1996-2010 google schola CFNS Food and Nutritional Sciences : Meat Industry Service / Database: Colour defects in meat- Part2:Greening, Pinking, Browning & Sports google schola Cunningham, F. C. / 1982 / Microbiological aspects of poultry and muscles and their relationship to tenderness / Journal of Food Protection 45:1149~1164 google schola

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