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Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage

서방출형 이산화염소 가스 젤팩 첨가가 닭가슴육 저장 중 지질산패 및 정미성분의 변화

Lee, Kyung-Haeng;Kwon, Hye-Won;Yoon, Ye-Ji;Kim, Hong-Gil
이경행;권혜원;윤예지;김홍길

  • Received : 2019.06.03
  • Accepted : 2019.07.11
  • Published : 2019.08.31

Abstract

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

Keywords

slow-release preparation;chlorine dioxide gas;chicken breast;gel pack;taste compound

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Acknowledgement

Supported by : 농림수산식품기술기획평가원(IPET)