DOI QR코드

DOI QR Code

Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures

저장 온도를 달리하여 저장한 양념 닭가슴살의 천연 항균물질 효과

  • Alahakoon, Amali U. (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Yong, Hae In (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Bae, Young Sik (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Kang, Ho Jin (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University) ;
  • Moon, Sung Sil (Sunjin Co., Ltd.) ;
  • Lee, Kyung Haeng (Dept. of Food and Nutrition, Korea University of Transportation) ;
  • Jo, Cheorun (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University)
  • ;
  • ;
  • 용해인 (충남대학교 동물자원생명과학과) ;
  • 배영식 (충남대학교 동물자원생명과학과) ;
  • 강호진 (서울대학교 농생명공학부) ;
  • 문성실 ((주)선진) ;
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 조철훈 (서울대학교 농생명공학부)
  • Received : 2013.11.26
  • Accepted : 2014.03.29
  • Published : 2014.04.30

Abstract

본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.

Keywords

References

  1. Alahakoon AU, Bae YS, Kim HJ, Jung S, Jayasena DD, Yong HI, Kim SH, Jo C. 2013. The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat. CNU J Agric Sci 40:131-137 https://doi.org/10.7744/cnujas.2013.40.2.131
  2. Aleson-carbonell L, Fernandez-Lopez J, Sendra E, Sayas- Barbera E, Perez-Alvarez JA. 2003. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. J Sci Food Agric 84:2077-2084
  3. Alvarado CZ, Sams AR. 2003. Injection marination strategies for remediation of pale, exudative broiler breast meat. Poultry Sci 82:1332-1336 https://doi.org/10.1093/ps/82.8.1332
  4. Aran N. 2001. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse. Int J Food Microbiol 63:117-123 https://doi.org/10.1016/S0168-1605(00)00412-8
  5. Bianchi M, Petracci M, Cavani C. 2009. The use of marination to improve poultry meat quality. Ital J Anim Sci 8:757- 759 https://doi.org/10.4081/ijas.2009.757
  6. Burke MR, Monahan JF. 2003. The tenderization of shin beef using a citrus juice marinade. Meat Sci 63:161-168 https://doi.org/10.1016/S0309-1740(02)00062-1
  7. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods-A review. Int J Food Microbiol 94:223-253 https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  8. Cannon JE, Mckeith FK, Martin SE, Novakofski J, Carr TR. 1993. Acceptability and shelf-life of marinated fresh and precooked pork. J Food Sci 58:1249-1253 https://doi.org/10.1111/j.1365-2621.1993.tb06158.x
  9. Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1-20 https://doi.org/10.1016/S0168-1605(01)00560-8
  10. Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends Food Sci Tech 18:609-625. https://doi.org/10.1016/j.tifs.2007.07.011
  11. Doores S. 1990. pH control agents and acidulants. In: Food Additives (Eds. Thorngate JH, Branen AL, Davidson PM, Salminen S). pp.477. Marcel-Dekker, New York
  12. Duthie G, Crozier A. 2000. A plant-derived phenolic antioxidant. Curr Opin Lipidol 11:43-47 https://doi.org/10.1097/00041433-200002000-00007
  13. Egbert WR, Huffman DL, Bradford DD, Jones WR. 1992. Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage. J Food Sci 57:1033-1037 https://doi.org/10.1111/j.1365-2621.1992.tb11255.x
  14. Elisa L, Ignacio A, Javier R. 2013. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innov Food Sci Emerg 17:79-84 https://doi.org/10.1016/j.ifset.2012.10.005
  15. Estevez M, Cava R. 2004. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate. Meat Sci 68: 551-558 https://doi.org/10.1016/j.meatsci.2004.05.007
  16. Fernandez-Lopez J, Fernandez-Gines JM, Aleson-Carbonell L, Sendra E, Sayas-Barbera E, Perez-Alvarez JA. 2004. Application of functional citrus by-products to meat products. Trends Food Sci Technol 15:176-185 https://doi.org/10.1016/j.tifs.2003.08.007
  17. Fossen T, Pedersen AT, Andersen OM. 1998. Flavonoids from red onion (Allium cepa). Phytochem 47:281-285 https://doi.org/10.1016/S0031-9422(97)00423-8
  18. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. 2002. Onion-a global benefit to health. Phytother Res 16:603-615 https://doi.org/10.1002/ptr.1222
  19. Hammer KA, Carson CF, Riley TV. 1999. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 86:985-990 https://doi.org/10.1046/j.1365-2672.1999.00780.x
  20. Hanan H, Khalek AE, Zahran DA. 2013. Utilization of fruit by-product in ground meat preservation. Food Sci Qual Manage 11:49-60
  21. Javed S, Javaid A, Mahmood Z, Javaid A, Nasim F. 2011. Biocidal activity of citrus peel essential oils against some food spoilage bacteria. J Med Plants Res 5:3697-3701
  22. Jung S, Nam KC, Ahn DU, Kim HJ, Jo C. 2013. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure. Meat Sci 95:8-13 https://doi.org/10.1016/j.meatsci.2013.04.005
  23. Khan MAS, Nakamura S, Ogawa M, Akita E, Azakami H, Kato A. 2000. Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. J Agric Food Chem 48:1503-1506 https://doi.org/10.1021/jf990700r
  24. Kim HJ, Kang M, Yong HI, Bae YS, Jung S, Jo C. 2013. Synergistic effects of electron-beam irradiation and leek extract on the quality of pork jerky during ambient storage. Asian-Austral J Anim 26:596-602 https://doi.org/10.5713/ajas.2012.12580
  25. Kim YJ, Jin SK, Yang HS. 2009. Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat. Poultry Sci 88:398-405 https://doi.org/10.3382/ps.2008-00179
  26. Ko KY, Nam KC, Jo C, Lee EJ, Ahn DU. 2011. A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts. Poultry Sci 90:1096-1104 https://doi.org/10.3382/ps.2010-01138
  27. Koohmaraie M. 1994. Muscle proteinases and meat aging. Meat Sci 36:93-104 https://doi.org/10.1016/0309-1740(94)90036-1
  28. Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE 2003a. Effects of calcium salts on beef longissimus quality. Meat Sci 64:299-308 https://doi.org/10.1016/S0309-1740(02)00201-2
  29. Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. 2003b. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. Meat Sci 65:967-972 https://doi.org/10.1016/S0309-1740(02)00312-1
  30. Lis-Balchin M, Deans SG. 1997. Bioactivity of selected plant essential oils against Listeria monocytogenes. J Appl Microbiol 82:759-762 https://doi.org/10.1046/j.1365-2672.1997.00153.x
  31. Mexis SF, Chouliara E, Kontominas MG. 2012. Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract. LWT-Food Sci Technol 49:21-27 https://doi.org/10.1016/j.lwt.2012.04.012
  32. Ortuno A, Baidez A, Gomez P, Arcas MC, Porras I, Lidon AG, Del Rio JA. 2006. Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum. Food Chem 98:351-358 https://doi.org/10.1016/j.foodchem.2005.06.017
  33. Park EJ, Alexander E, Taylor GA, Costa R, Kang DH. 2008. Fate of foodborne pathogens on green onions and tomatoes by electrolysed water. Appl Microbiol 46:519-525 https://doi.org/10.1111/j.1472-765X.2008.02351.x
  34. Pszczola DE. 2002. Beefing up innovations for meat and poultry ingredients. Food Technol-Chicago 56:54-66
  35. Randle WM, Lancaster JE, Shaw ML, Sutton KH, Hay RL, Bussard ML. 1995. Quantifying onion flavor compounds responding to sulfur fertility-sulfur increases levels of all(en)yl cysteine sulphoxides and biosynthetic intermediates. J Am Soc Hortic Sci 120:1075-1081
  36. Rauha JA, Remes S, Heinonen M, Hopia A, Kahkonen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. 2000. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int J Food Microbiol 56:3-12 https://doi.org/10.1016/S0168-1605(00)00218-X
  37. Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends Food Sci Technol 18: 373-386 https://doi.org/10.1016/j.tifs.2007.03.011
  38. Rojas MC, Brewer MS. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci 72:282-288 https://doi.org/10.1111/j.1750-3841.2007.00335.x
  39. Rose P, Whiteman M, Moore PK, Zhu YZ. 2005. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Nat Prod Rep 22:351-368 https://doi.org/10.1039/b417639c
  40. SAS. 2004. SAS/STAT Software for PC. Release 9.1, SAS Institute, Cary, NC, USA
  41. Shelef LA, Potluri V. 1995. Behavior of foodborne pathogens in cooked liver sausage containing lactates. Food Microbiol 12:221-227 https://doi.org/10.1016/S0740-0020(95)80101-4
  42. Sultana S, Ali M, Ansari SH, Bagri P. 2007. New sequiterpene derivative from fruit peel of citrus limon(Linn) Burn. F Sci Pharm 75:165-170 https://doi.org/10.3797/scipharm.2007.75.165
  43. Trout GR, Schmidt GR. 1983. Utilization of phosphates in meat products. In: Proceedings of the 36th Reciprocal Meat Conference. pp.24-27. Fargo, ND, USA.
  44. Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, PerezAlvarez JA. 2010. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control 21:436-443 https://doi.org/10.1016/j.foodcont.2009.07.004
  45. Weaver RA, Shelef LA. 1993. Anti-listerial activity of sodium, potassium or calcium lactate in pork liver sausage. J Food Safety 13:133-146 https://doi.org/10.1111/j.1745-4565.1993.tb00101.x
  46. Xargayo M, Lagares J, Fernandez E, Ruiz D, Borrell D. 2001. Marination of fresh meats by means of spray effect: Influence of spray injection on the quality of marinated products. http://www.metalquimia.com Accessed August 3, 2013
  47. Xiong XL, Kupski DR. 1999. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. Poultry Sci 78:1503-1509
  48. Xu HX, Lee SF. 2001. Activity of plant flavonoids against antibiotic-resistant bacteria. Phytother Res 15:39-43 https://doi.org/10.1002/1099-1573(200102)15:1<39::AID-PTR684>3.0.CO;2-R
  49. Yang HS, Lee EJ, Moon SH, Paik HD, Nam K, Ahn DU. 2011. Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef. Meat Sci 89:202-208 https://doi.org/10.1016/j.meatsci.2011.04.020
  50. Yi ZB, Yu Y, Liang YZ, Zeng B. 2008. In vitro antioxidant and antimicrobial activities of the extract of pericarpium citri reticulatae of a new citrus cultivar and its main flavonoids. LWT-Food Sci Technol 41:597-603 https://doi.org/10.1016/j.lwt.2007.04.008
  51. Yusop SM, O'sullivan MG, Kerry JF, Kerry JP. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Sci 85: 657-663 https://doi.org/10.1016/j.meatsci.2010.03.020
  52. Zohri AN, Abdel-Gawad K, Saber S. 1995. Antibacterial, antidermatophytic and antitoxigenic activities of onion (Allium cepa L.) oil. Microbiol Res 150:167-172 https://doi.org/10.1016/S0944-5013(11)80052-2

Cited by

  1. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat vol.39, pp.6, 2015, https://doi.org/10.1111/jfpp.12480
  2. Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method vol.38, pp.3, 2018, https://doi.org/10.5851/kosfa.2018.38.3.506