Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Water Uptake Rate of Chicken on Lipid Oxidation, Color of Meat, and Microbes of Chicken during Storage

닭고기 함수율이 저장기간 동안 지방산패도, 육색, 미생물 변화에 미치는 영향

  • Chae, H.S. (National Institute of Animal Science Rural Development Adminstration) ;
  • Ahn, C.N. (National Institute of Animal Science Rural Development Adminstration) ;
  • Yoo, Y.M. (National Institute of Animal Science Rural Development Adminstration) ;
  • Jang, A.R. (National Institute of Animal Science Rural Development Adminstration) ;
  • Jeong, S.G. (National Institute of Animal Science Rural Development Adminstration) ;
  • Ham, J.S. (National Institute of Animal Science Rural Development Adminstration) ;
  • Cho, S.H. (National Institute of Animal Science Rural Development Adminstration)
  • Published : 2008.09.30
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Abstract

This study was performed to evaluate change of lipid oxidation, microbes, and color of chicken meat containing 6, 8, and 10% of water uptake rate(WUR) during cold storage. pH of chicken containing 6, 8, and 10% of WUR showed 6.00, 6.04, and 6.05%, at day 3, respectively. Lightness($L^*$) of chicken containing 6, 8, and 10% of WUR was 73.40, 75.27, and 75.31, at day 3, respectively. Redness($a^*$) of chicken with 10% of WUR was 2.52, which was the highest value, while no difference was found between chicken with 6 and 8% of WUR. Yellowness($b^*$) of chicken containing 6, 8, and 10% of WUR was 4.31, 4.33, and 4.36. Thiobarbituric acid reactive substances(TBARS) value of chicken containing 6, 8, and 10% of WUR was 0.107, 0.104, and 0.113 mg malondialdehyde/kg meat. The higher WUR, the higher TBARS value was shown. Total microbial number of chicken with 6, 8, and 10% of WUR was 4.04, 4.12, and 4.56 $log\;CFU/cm^2$ at day 3. E. coli of chicken with 6, 8, and 10% of WUR was 0.93, 1.40, and 1.28 $log\;CFU/cm^2$. From this result high WUR increases $L^*$ value, TBARS, and microbes of chicken meat during storage. Therefore, lower WUR would be beneficial to extend shelf life of chicken meat during storage.

본 연구는 함수율을 달리하여 폴리에틸렌(PE)으로 포장된 닭고기를 냉장 저장하면서 닭고기의 신선도, 미생물 및 육색의 변화를 구명하고자 수행하였다. 함수율에 따른 닭고기 가슴부위의 pH는 저장 3일에는 함수율 6% 처리구에서 6.00을 나타내었으나, 함수율이 8, 10%에서는 6.04, 6.05%를 나타내어 함수율이 증가함에 따라 증가하는 경향을 나타내었다. 이러한 경향은 저장 5일에도 비슷한 경향을 나타내었다. 육색 변화에서 명도($L^*$)는 저장 3일에 가슴육의 함수율 6% 처리구에서 73.40을 나타내었으나, 8, 10% 처리구에서는 75.27, 75.31로 닭고기의 함수율이 증가할수록 증가하는 경향을 나타내었다. 적색도($a^*$)는 저장 3일에 10% 처리구에서 2.52로 가장 높은 값을 나타내었으나, $6{\sim}8%$ 처리구에서는 서로 비슷한 경향을 나타내었다. 저장 5일에서도 비슷한 경향을 나타내었다. 황색도($b^*$)는 저장 3일에 가슴육의 함수율 6% 처리구는 4.31, 8% 처리구 4.33, 10% 처리구는 4.34로 10% 처리구에서 가장 높은 값을 보여 저장 1일과 비슷한 경향을 나타내었다. 지방산패도(TBARS)의 변화는 저장 3일에 함수율 6% 처리구에서 0.107, 8% 처리구 0.104, 10% 처리구 0.113 mgMA/kg으로 함수율이 가장 높은 10% 처리구에서 가장 높은 TBARS 가를 나타내었다. 미생물 변화에서 총 균수는 저장 3일에 함수율 6% 처리구에서 4.04, 8% 처리구 4.12, 10% 처리구 4.56 $logCFU/cm^2$로 함수율이 증가할수록 약간씩 증가하는 경향을 나타내었다. E. coli 수는 저장 3일에 함수율 6% 처리구에서 0.93, 8% 처리구 1.40, 10% 처리구 1.28 $logCFU/cm^2$로 함수율이 낮을수록 감소하였다. 이러한 경향은 coliform 수에서도 비슷한 경향을 나타내었다. 이상의 결과로 보아 포장 닭고기에서 함수율이 증가함에 따라 육색이 달라지고, 지방산패도가 증가할 뿐 아니라 미생물 증식이 활성화 되는 것으로 나타나 포장 닭고기에 대한 함수율은 낮을수록 유통 중에 저장성이 향상될 것으로 사료된다.

Keywords

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