Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast

CO2와 N2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

  • 채현석 (농촌진흥청 국립축산과학원) ;
  • 나재천 (농촌진흥청 국립축산과학원) ;
  • 최희철 (농촌진흥청 국립축산과학원) ;
  • 김민지 (농촌진흥청 국립축산과학원) ;
  • 방한태 (농촌진흥청 국립축산과학원) ;
  • 강환구 (농촌진흥청 국립축산과학원) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 서옥석 (농촌진흥청 국립축산과학원) ;
  • 함준상 (농촌진흥청 국립축산과학원) ;
  • 장애라 (농촌진흥청 국립축산과학원)
  • Received : 2010.04.26
  • Accepted : 2011.01.24
  • Published : 2011.02.28
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Abstract

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage.

닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 $CO_2$와 $N_2$를 혼합 처리한 가스치환포장구로 나누어 냉장저장($4^{\circ}C$)한 결과 저장 1일에 80% $CO_2$의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도($L^*$)는 모든 저장 기간 동안 $CO_2$의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도($a^*$)와 황색도($b^*$)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 $CO_2$ 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% $CO_2$ 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 $CO_2$를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 $CO_2$, $N_2$를 이용한 가스치환하여 포장 시에는 $CO_2$는 40% 이하로 $N_2$ 는 60%로 유지하는 것이 적절한 것으로 판단된다.

Keywords

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