Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage

물리적 연육 처리 및 강화약쑥 첨가에 따른 계육 너비아니의 저장 안정성에 미치는 영향

  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
  • 황고은 (건국대학교 축산식품생물공학과) ;
  • 김현욱 (건국대학교 축산식품생물공학과) ;
  • 송동헌 (건국대학교 축산식품생물공학과) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Received : 2016.03.18
  • Accepted : 2016.05.09
  • Published : 2016.06.30
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Abstract

Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.

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References

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