한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권2호
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  • Pages.261-268
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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환경온도와 항생제 대체물질이 닭 가슴살의 품질에 미치는 영향

Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat

  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 김상호 (농촌진흥청 국립축산과학원) ;
  • 김지혁 (농촌진흥청 국립축산과학원) ;
  • 강환구 (농촌진흥청 국립축산과학원) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Kang, Geun-Ho (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Sang-Ho (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Ji-Hyuk (National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Hwan-Ku (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Dong-Wook (National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Dong-Hun (National Institute of Animal Science, Rural Development Administration)
  • 투고 : 2009.08.11
  • 심사 : 2010.02.25
  • 발행 : 2010.04.30
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초록

본 연구는 환경온도($21^{\circ}C$, $32^{\circ}C$) 및 항생제 대체재가 냉장저장 중 닭 가슴살의 품질에 미치는 영향을 알아보고자 실시하였다. 그 결과, 사후 72시간째 pH 값은 $32^{\circ}C$의 에션셜오일 처리구가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 황색도의 경우 $32^{\circ}C$의 고온조건에서 생산된 닭 가슴살은 $21^{\circ}C$의 조건에서 생산된 닭 가슴살에 비해 유의적으로(p<0.05) 높게 나타났다. 사후 72시간째 $32^{\circ}C$의 고온조건에서 생산된 닭 가슴살의 지방산화도는 에션셜오일 처리구에서 낮게 나타났으며, 염용성 단백질 추출성에 있어서는 약용식물 처리구에서 높게 나타나 효과적인 것으로 나타났다. 근원섬유 단백질의 분포 양상에 있어서도 액틴밴드의 경우, 유산균 및 에션셜오일 처리구가 $21^{\circ}C$의 항생제(+) 처리구와 비슷한 양상을 보였다. 이상의 결과를 종합해 볼 때 상기의 항생제 대체물질들은 항생제를 대체하더라도 저장 중 닭고기의 품질을 개선시키는 효과가 있으며, 이와 아울러 항생제 대체물 급여시 닭고기의 품질에 미치는 지표로 지방산화도 및 염용성 단백질 추출성 등이 이용될 수 있을 것으로 사료된다. 특히, 에션셜오일 급여는 고온조건에서 고품질의 닭고기를 생산할 경우 항생제 대체 효과가 가장 우수한 것으로 판단된다.

This study was conducted to investigate the effects of environmental temperature (ET; $21^{\circ}C$ and $32^{\circ}C$) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET $21^{\circ}C$ + antibiotics (+); T2, ET $21^{\circ}C$ + antibiotics (-); T3, ET $32^{\circ}C$ + antibiotics (+); T4, ET $32^{\circ}C$ + antibiotics (-); T5, ET $32^{\circ}C$ + 0.1% Lactobacillus; T6, ET $32^{\circ}C$ + 0.1% medicinal plant extract; T7, ET $32^{\circ}C$ + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE $b^*$ value of treatments at ET $32^{\circ}C$ showed significantly (p<0.05) higher when compared to the treatments at $21^{\circ}C$. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at $32^{\circ}C$. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature ($32^{\circ}C$) for chicken meat production.

키워드

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피인용 문헌

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  2. Effect of Coating Materials on the Stability of Spray-Dried Lactobacillus Powder during Storage vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.633
  3. Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.347
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