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

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


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.


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


  1. Koh HY, Yu IJ. 2015. Nutritional analysis of chicken parts. J Korean Soc Food Sci Nutr 44:1028-1034
  2. Lee KH, Yoon YJ, Kwon HW, Lee B, Kim HG. 2018. Quality changes of chicken breast meat by slow-released $ClO_{2}$ gas gel-pack during storage. Korean J Food Nutr 31:127-134
  3. Ministry of Agriculture, Food and Rural Affairs. 2019. Main Statistics of Agriculture, Livestock and Food. Available from: [cited 1 May 2019]
  4. Nakatami Y, Fujita T, Sawa S, Otani T, Hori Y, Takagahara I. 1986. Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle. Agric Biol Chem 50:1751-1756
  5. Park MN, Hong EC, Kang BS, Kim HK, Heo KN, Han JY, Jo CR, Lee JH, Choo HJ, Suh OS, Hwangbo J. 2011. Fatty acid, amino acid and nucleotide-related compounds of crossbred Korean native chickens (KNC). Korean J Poult Sci 38:137-144
  6. Raeisi M, Tabaraei A, Hashemi M, Behnampour N. 2016. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Int J Food Microbiol 238:139-145
  7. Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497-509
  8. Han Y, Linton RH, Nielsen SS, Nelson PE. 2001. Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at $7^{\circ}C$. J Food Prot 64:1730-1738
  9. Hughes MC, Kerry JP, Arendt EK, Kenneally PM, McSweeney PL, O'Neill EE. 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci 62:205-216
  10. Jaturasitha S, Srikanchai T, Kreuzer M, Wicke M. 2008. Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (Black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult Sci 87:160-169
  11. Jayasena DD, Ahn DU, Nam KC, Jo C. 2013. Flavour chemistry of chicken meat: A review. Asian Australas J Anim Sci 26:732-742
  12. Jeon HJ, Choe JH, Jung Y, Kruk ZA, Lim DG, Jo C. 2010. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Korean J Food Sci Ani Resour 30:171-178
  13. Jo C, Ahn DU. 2000. Production of volatile compounds from irradiated oil emulsion containing amino acids or proteins. J Food Sci 65:612-616
  14. Jo Y, An KA, Arshad MS, Kwon JH. 2018. Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. Innov Food Sci Emerg Technol 47:101-109
  15. Jung MO, Choi JS, Lee HJ, Lee HJ, Kang M, Choi YI. 2013. Quality characteristics of breast meats among broiler, Korean native chicken and old layer. Bull Anim Biotechnol 5:69-73
  16. Kang SM, Kang KH, Seung PN, Kim HS, Jung SK, Park BY, Kim DH, Cho SH. 2011. Free amino acids and aroma compounds of Hanwoo (Korean cattle) cow beef by muscle parts and aging. Ann Anim Resour Sci 22:109-119
  17. Kim HJ, Kim D, Song SO, Goh YG, Jang A. 2016. Microbiological status and guideline for raw chicken distributed in Korea. Korean J Poult Sci 43:235-242
  18. Kim JM. 2001. Use of chlorine dioxide as a biocide in the food industry. Food Ind Nutr 6:33-39
  19. Kim SH, Jayasena DD, Kim HJ, Jo C, Jung S. 2014. Effect of adding Lactobacillus-fermented solution on characteristics of chicken breast meat. Korean J Poult Sci 41:127-133
  20. Kim YB, Ku SK, Joo BJ, Lee NH, Jang AR. 2012. Changes in nucleotide compounds, and chemical and sensory qualities of duck meat during aging at $0^{\circ}C$. Korean J Food Sci Anim Resour 32:428-433
  21. Kim YJ, Kim MH, Song KB. 2009. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20:1002-1005
  22. KMTA. 2019. KMTA statics room; import status. Available from: [cited 12 Aug 2019]
  23. Aliani M, Farmer LJ. 2005. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods. J Agric Food Chem 53:6455-6462
  24. Brooke MH, Kaiser KK. 1970. Three "myosin adenosine triphosphatase" system: The nature of their pH lability and sulfhydryl dependence. J Histochem Cytochem 18:670-672
  25. Chae HS, Choi HC, Na JC, Kim MJ, Kang HK, Kim DW, Kim JH, Jo SH, Kang GH, Seo OS. 2012. Effect of raising periods on amino acids and fatty acids properties of chicken meat. Korean J Poult Sci 39:77-85
  26. Chae HS, Na JC, Choi HC, Kim MJ, Bang HT, Kang HK, Kim DW, Suh OS, Ham JS, Jang AR. 2011. Effect of gas mixture ratio of modified atmosphere packaging on quality of chicken breast. Korean J Food Sci Anim Resour 31:100-106
  27. Culbert JA, McRae JM, Conde BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL. 2017. Influence of production method on the chemical composition, foaming properties, and quality of Australian carbonated and sparkling white wines. J Agric Food Chem 65:1378-1386
  28. Davidek J, Khan AW. 1967. Estimation of inosinic acid in chicken muscle and its formation and degradation during post-mortem aging. J Food Sci 32:155-157


Supported by : 농림수산식품기술기획평가원(IPET)