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Influence of Different Levels of NaCIO, Lactic Acid and Acetic Acid on Meat Quality and Microbiological Changes of Duck Breast During Storage

오리 가슴육의 소독제(NaCIO) 및 유기산(Lactic acid, Acetic acid) 처리 수준이 저장 기간 중 품질 및 미생물 변화에 미치는 영향

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  • Singh, N.K. (National Livestock Research Institute, RDA)
  • 채현석 (농촌진흥청 축산연구소) ;
  • 유용호 (농촌진흥청 축산연구소) ;
  • 안종남 (농촌진흥청 축산연구소) ;
  • 유영모 (농촌진흥청 축산연구소) ;
  • 정석근 (농촌진흥청 축산연구소) ;
  • 함준상 (농촌진흥청 축산연구소) ;
  • 이종문 (농촌진흥청 축산연구소) ;
  • Published : 2006.04.30

Abstract

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

Keywords

Duck breast;NaCIO;Lactic acid;Acetic acid;Meat quality

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