Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures

저장 온도를 달리하여 저장한 양념 닭가슴살의 천연 항균물질 효과

  • Alahakoon, Amali U. (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Yong, Hae In (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Bae, Young Sik (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Kang, Ho Jin (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University) ;
  • Moon, Sung Sil (Sunjin Co., Ltd.) ;
  • Lee, Kyung Haeng (Dept. of Food and Nutrition, Korea University of Transportation) ;
  • Jo, Cheorun (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University)
  • ;
  • ;
  • 용해인 (충남대학교 동물자원생명과학과) ;
  • 배영식 (충남대학교 동물자원생명과학과) ;
  • 강호진 (서울대학교 농생명공학부) ;
  • 문성실 ((주)선진) ;
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 조철훈 (서울대학교 농생명공학부)
  • Received : 2013.11.26
  • Accepted : 2014.03.29
  • Published : 2014.04.30


본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.


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