DOI QR코드

DOI QR Code

녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향

Effects of Addition of Green Tea Extracts on Physicochemical Properties of Seasoned Chicken with Soy Sauce during Cold Storage

  • 김갑돈 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 정진연 (진주산업대학교 양돈과학기술센터) ;
  • 정은영 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 서현우 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 김상호 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 최양호 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 주선태 (경상대학교 대학원 응용생명과학부(BK21))
  • Kim, Gap-Don (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Swine Science and Technology Center, Jinju National University) ;
  • Jung, Eun-Young (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Seo, Hyun-Woo (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Kim, Sang-Ho (National Institute of Animal Science, RDA) ;
  • Kang, Guen-Ho (National Institute of Animal Science, RDA) ;
  • Choi, Yang-Ho (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21 Program), Gyeongsang National University)
  • 투고 : 2010.09.06
  • 심사 : 2010.09.20
  • 발행 : 2010.09.30

초록

Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 $a^*$를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다.

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

키워드

참고문헌

  1. Banon S, Diaz P, Rodriguez M, Garrido MR, Price A 2007 Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci 77:626-633. https://doi.org/10.1016/j.meatsci.2007.05.015
  2. Branen J, Davidson PM 2000 Activity of hydrolyzed lactoferrin against foodborne pathogenic acteria in growth media: The effect of EDTA. Letters in Applied Microbiology 30:233-237. https://doi.org/10.1046/j.1472-765x.2000.00711.x
  3. Buege JA, Aust SD 1978 Microsomal lipid peroxidation. Methods in Enzymology 52: 302-310. https://doi.org/10.1016/S0076-6879(78)52032-6
  4. Chan PT, Fong WP, Cheung YL, Huang Y, Ho WKK, Chen ZY 1999 Jasmine green tea epicatechins are hypolipidemic in amsters (Mesocricetus auratus) fed a high fat diet. J Nutr 129:1094-1101. https://doi.org/10.1093/jn/129.6.1094
  5. Chantaysakorn P, Richter RL 2000 Antimicrobial properties of pepsin-digested lactoferrin added to carrot juice and filtrates of carrot juice. J Food Protection 63:376-380. https://doi.org/10.4315/0362-028X-63.3.376
  6. Deymer DI, Vandekerckhove P 1979 Compounds determining pH in dry sausage. Meat Sci 3:161. https://doi.org/10.1016/0309-1740(79)90033-0
  7. Elmore JS, Mottram DS, Enser M, Wood JD 1999 Effect of polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J Agricultural and Food Chem 47:1619-1625. https://doi.org/10.1021/jf980718m
  8. Folch J, Lees M, Sloane-Stanley GH 1957 A simple method for the isolation and purification of total lipid from animal tissue. J Biol Chem 26:497-507.
  9. Grant I, Patterson M 1992 Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal. Food Microbiology 9:95-103. https://doi.org/10.1016/0740-0020(92)80017-X
  10. Greene BE 1969 Lipid oxidation and pigment changes in raw beef. J Food Sci 34; 110-112. https://doi.org/10.1111/j.1365-2621.1969.tb00898.x
  11. Hao YY, Brackett R, Doyle M 1998 Inhibition of Listeria monocytogenes and Aermonans ydrophila by plant extracts in refrigerated cooked beef. Food Microbiology 9:95-103. https://doi.org/10.1016/0740-0020(92)80017-X
  12. Henry JP, Stephen-Larson P 1984 Reduction of chronic psychosocial hypertension in mice by decaffeinated tea. Hypertension 6:37-444.
  13. Jo C, Son JH, Son CB, Byun MW 2003 Functional properties of raw and cooked pork patties with added irradiated, freezedried green tea leaf extract powder during storage at $4^{\circ}C$. Meat Sci 64:13-17. https://doi.org/10.1016/S0309-1740(02)00131-6
  14. Katiyar SK, Mukhtar H 1996 Tea in chemoprevention of cancer:epidemiologic and experimental studies (Review). Int J Oncol 8:21-238.
  15. Langlosis BE, Kemp JD 1983 Microflora of fresh and dry-cured hams and affected by fresh ham storage. J Animal Sci 38:525.
  16. Lefebvre N, Thibault C, Charbonneau R, Piette JPG 1994 Improvement of shelf-life by irradiation 2: Chemical analysis and sensory evaluation. Meat Sci 36:377-380.
  17. Lipsky J 2000 Spicing up the value of steak with pre-seasoning. Meat Marketing and Technology 8:56-57.
  18. Matsumoto N, Ishigaki F, Ishigaki A, Iwashima H, Hara Y 1993 Reduction of blood glucose levels by tea catechin. Biosci Biotech Biochem 57:525-527. https://doi.org/10.1271/bbb.57.525
  19. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ 2001 Assesment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci 57:177-184. https://doi.org/10.1016/S0309-1740(00)00090-5
  20. Morrison WR, Smith LM 1964 Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoridemethanol. J Lipid Res 5:600.
  21. Nagle DG, Ferreira, Zhou YD 2006 Pigallocatechin-3-gallate (EGCG): Chemical and biomedical perspectives. Phytochemistry 67:1849-1855. https://doi.org/10.1016/j.phytochem.2006.06.020
  22. Nakamura YN, Iwamoto H, Shiba N, Miyachi H, Tabata S, Nishimura S 2004 Developmental stages of the collagen content, distribution and architecture in the pectoralis, iliotibialis lateralis and puboischio femoralis muscles of male Red $Cornish{\times}New$ Hampshire and normal broilers. British Poultry Science 45:31-40. https://doi.org/10.1080/00071660410001668833
  23. Nakayama M, Suzuki K, Toda M, Okubo S, Hara Y, Shimamura T 1993 Inhibition of the infectivity of influenza virus by tea olyphenols. Antiviral Res 21:289-299. https://doi.org/10.1016/0166-3542(93)90008-7
  24. Ryu YC, Choi YM, Lee SH, Shin HG, Choe JH, Kim JM, Hong KC, Kim BC 2008 Comparing the histochemical characteristics and meat quality traits of different pig breeds. Meat Sci 80:363-369. https://doi.org/10.1016/j.meatsci.2007.12.020
  25. Shieh YSC, Beuchat LR, Worthington RE, Philips RD 1982 Physical and chemical changes in fermented peanut and soybean pastes containing kojis prepared using Aspergillus oryzae and Rhizopus oligosporous. J Food Sci 47:523-529. https://doi.org/10.1111/j.1365-2621.1982.tb10116.x
  26. Wanasundara UN, Shahidi F 1998 Antioxidative and prooxidant activity of green tea extract in marine oils. Food Chemistry 63:335-342. https://doi.org/10.1016/S0308-8146(98)00025-9
  27. Wang HF, Tsai YS, Lin ML, Ou AS 2006 Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chemistry 96:648-653. https://doi.org/10.1016/j.foodchem.2005.02.046
  28. Wong PYY, Kitts DD 2002 The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks. Food Chemistry 76:197-205. https://doi.org/10.1016/S0308-8146(01)00265-5
  29. Yin MC, Faustman C, Riesen JW, Williams SN 1993 The effects of α-tocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J Food Sci 58:1273-1276. https://doi.org/10.1111/j.1365-2621.1993.tb06164.x
  30. Yoshino K, Hara Y, Sano M, Tomita I 1994 Antioxidative effects of black tea theaflavins and thearubigin on lipid peroxidation of rat liver homogenates induced by tert-butyl hydroperoxide. Biol Pharm Bull 17:146-149. https://doi.org/10.1248/bpb.17.146

피인용 문헌

  1. Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract vol.54, pp.4, 2012, https://doi.org/10.5187/JAST.2012.54.4.299
  2. Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi vol.31, pp.2, 2011, https://doi.org/10.5851/kosfa.2011.31.2.304
  3. Effects of Guava Leaf Powder on the Quality of Seasoned Pork vol.19, pp.4, 2013, https://doi.org/10.20878/cshr.2013.19.4.001