Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents

당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성

  • Nam, Dong-Geon (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Beom-Gyun (Department of Food Science and Technology, Sunchon National University) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 남동건 (순천대학교 식품과학부 식품공학전공) ;
  • 정범균 (순천대학교 식품과학부 식품공학전공) ;
  • 천지연 (순천대학교 식품과학부 식품공학전공)
  • Received : 2017.01.19
  • Accepted : 2017.02.02
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

본 연구는 저지방 및 고단백 부위인 닭 가슴살을 백설탕, 황설탕, 조청, 프락토올리고당, 파인애플 농축액, 복분자 엑기스, 꿀 등 총 7종의 감미제를 사용한 침지용액에 각각 침지 처리 후 $50^{\circ}C$에서 9시간 건조하여 닭 가슴살 육포를 제조하고 이들의 이화학적 및 관능적 특성을 조사하였다. 또한, 품질 특성이 우수한 닭 가슴살 육포를 선정하여 $50^{\circ}C$에서 저장하며 대조군(돈 육포 및 우 육포)과 지방산패 속도를 비교하였다. 제조된 닭 가슴살 육포는 수분 22.5-25.0%, 조단백 41.0-46.6%, 조지방 0.4-1.0%로 저지방 고단백 식품임을 알 수 있었다. 닭 가슴살 육포 제조에 사용된 감미료의 종류는 육포의 pH 5.2-5.9, 총균수($2.5-6.2{\times}10^4CFU/g$) 및 수분활성도(0.744-0.812) 수준에 유의적으로 영향을 미치는 것으로 나타났다(p<0.05). 수분활성도와 pH는 복분자 엑기스를 사용한 닭 가슴살 육포에서 가장 낮았으며 백설탕을 사용한 시료군에서 가장 높았다. 닭 가슴살 육포의 응집성, 탄력성, 씹힘성은 사용한 감미제의 종류에 따라 유의적인 차이를 보였으나(p<0.05) 경도와 검성에서는 유의적인 차이가 관찰되지 않았다. 한편, 관능평가 결과에서는 복분자 엑기스 시료군이 맛과 전체적인 기호도에서 가장 높게 평가되었다. 복분자 엑기스를 사용한 닭 가슴살 육포와 이와 동일한 방법으로 제조한 돈 육포와 우 육포를 대조군으로 하여 $50^{\circ}C$에서 저장 시 돈 육포의 TBARS가 가장 빠르게 증가하여 저장 2주 후 98.03 MDA mg/kg, 우 육포의 경우 75.60 MDA mg/kg를 나타낸 반면, 복분자 엑기스 닭 가슴살 육포의 경우는 이보다 훨씬 낮은 58.30 MDA mg/kg 값을 나타내어 지방산패가 우 육포와 돈 육포에 비해 상당히 느리게 진행됨을 알 수 있었다. 본 연구 결과로 닭 가슴살은 돈육과 우육에 비하여 산화안정성이 우수한 저지방-고단백 육포 제조에 바람직한 원료가 될 수 있음을 확인할 수 있었으며, 닭 가슴살 육포 제조 시 복분자 엑기스 침지용액을 사용함으로 낮은 수분활성도와 우수한 관능성을 가진 제품을 제조할 수 있을 것으로 사료된다.

Keywords

References

  1. Statistics Korea (2015) Korea Livestock Survey Repor of KOSIS. KOSIS 1-1240000-000479-08
  2. Yang IY, Im PR, Kang JS, Kwak HS, Jeong YH, Kim MS, Lee YS (2015) Quality of commercial broiler breast meat retailed in Korea. J Korean Soc Food Sci Nutr, 44, 1693-1699 https://doi.org/10.3746/jkfn.2015.44.11.1693
  3. Faith NG, Le Countour NS, Alvarenga MB, Calicioglu M, Buege DR, Luchansky JB (1998) Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or $68^{\circ}C$ in a home-style dehydrator. Int J Food Microbiol, 41, 213-221 https://doi.org/10.1016/S0168-1605(98)00058-0
  4. Gailani MB, Fung DY (1986) Critical review of water activities and microbiology of drying of meats. Crit Rev Food Sci Nutr, 25, 159-183
  5. Torres EAFS, Shimokomaki M, Franco BDGM, Landgraf M (1994) Parameter determining the quality of charqui, an intermediate moisture meat product. Meat Sci, 38, 229-234 https://doi.org/10.1016/0309-1740(94)90112-0
  6. Song HH (1997) The effects of glycerol, rice syrup and honey on the quality and storage characteristics of beef jerky. MS Thesis, Konkuk University, Korea, p 10-24
  7. Cho EJ, Lee JE (2000) The effect of addition of kinds of sugar and drying method on quality and storage characteristics of beef jerky. Korean J Food cook Sci, 16, 511-520
  8. Park GS, Lee SJ, Jeong ES (2002) The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J Korean Soc Food Sci Nutr, 31, 230-235 https://doi.org/10.3746/jkfn.2002.31.2.230
  9. Lee SW, Lee BS, Cha WS, Park JH, Oh SL, Cho YJ, Kim JK, Hong JH, Lee WY (2004) Diffusion of salt and drying characteristics of beef jerky. Korean J Food Preserv, 11, 508-515
  10. Lim HJ, Jung EY, Kim GD, Joo ST, Yang HS (2012) Textural and sensory properties of beef jerky replaced salt with soybean paste, soy sauce or red pepper paste. J Agric Life Sci, 46, 97-104
  11. Lee SJ, Park GS (2004) The quality characteristics of beef jerky prepared with various spices. Korean J Food Cookery Sci, 20, 489-497
  12. Choi JH, Jung JY, Choi YS, Han DJ, Kin HY, Lee MA, Lee ES, Paik HD, Kim CJ (2006) The effects of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Korean J Food Sci An, 26, 229-235
  13. Oh JS, Park JN, Kim JH, Lee JW, Byun MW, Chun SS (2007) Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. extract. J Korean Soc Food Sci Nutr, 36, 81-86 https://doi.org/10.3746/jkfn.2007.36.1.081
  14. Han DJ, Jeong JY, Choi JH, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ (2008) Effects of various humectants on quality properties of pork jerky. Korean J Food Sci An, 28, 486-492 https://doi.org/10.5851/kosfa.2008.28.4.486
  15. Kim HS, Seong PN, Kim MH (2012) Effect of cochineal color, green tea extract and grapefruit seed extract additions on pork jerky quality. Food Eng Prog, 16, 219-225
  16. Han DJ, Jeong JY, Choi JH, Choi YS, Kim HY, Laa MA, Lee ES, Paik HD, Kim CJ (2007) Effects of drying conditions on quality properties of pork jerky. Korean J Food Sci An, 27, 29-34 https://doi.org/10.5851/kosfa.2007.27.1.29
  17. Park CJ, Park CS (2007) The effects of drying method and spice extracts added to beef jerky on the quality characteristics of beef jerky. Korean J Food Cookery Sci, 23, 800-809
  18. Park CJ, Kim ML, Park CS (2009) Effects of drying method and medicinal herb extract addition on the microstructure of beef jerky. Korean J Food Preserv, 16, 875-883
  19. Nam KC, Jo CR, Lee KH (2012) Comparison of free amino acids and dipeptide contents, Warner-Bratzler shear force and aensory property of beef jerky manufactured with different drying methods. Korean J Food Sci An, 32, 796-802 https://doi.org/10.5851/kosfa.2012.32.6.796
  20. Calicioglu M, Sofos JN, Samelis J, Kendall PA, Smith GC (2002) Destruction of acid and non-adapted Listeria monocytogenes during drying and storage of beef jerky. Food Microbiol, 19, 545-559 https://doi.org/10.1006/fmic.2002.0510
  21. Konieczny P, Stangierski J, Kijowski J (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76, 253-257 https://doi.org/10.1016/j.meatsci.2006.11.006
  22. Banout J, Kucerova I, Marek S (2012) Using a double-pass solar drier for jerky drying. Energy Procedia, 30, 738-744 https://doi.org/10.1016/j.egypro.2012.11.084
  23. Albright SN, Kendall PA, Avens JS, Sofos JN (2003) Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky. LWT-Food Sci Technol, 36, 381-389 https://doi.org/10.1016/S0023-6438(03)00042-2
  24. Calicioglu M, Sofos JN, Samelis J, Kendall PA, Smith GC (2003) Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. Int J Food Microbiol, 89, 51-65 https://doi.org/10.1016/S0168-1605(03)00107-7
  25. Yoon Y, Calicioglu M, Kendall PA, Smith GC, Sofos JN (2005) Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky. Food Microbiol, 22, 423-431 https://doi.org/10.1016/j.fm.2004.09.012
  26. Yang CY (2006) Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. Culi Sci Hos Res, 12, 237-250
  27. Porto-Fett ACS, Call JE, Hwang CA, Juneja V, Ingham S, Ingham B, Luchansky JB (2009) Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poult Sci, 88, 1275-1281 https://doi.org/10.3382/ps.2008-00306
  28. AOAC (1995) Official Methods of Analysis. 15th ed, Association of Official Analytical Chemists, Washington DC, USA, p 210-219
  29. Park GS, Lee SJ, Jeong ES (2002) The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J Korean Soc Food Sci Nutr, 31, 230-235 https://doi.org/10.3746/jkfn.2002.31.2.230
  30. Kim YH (1998) A report of the food standardization (KS) of agricultural and livestock products. Korea Food Research Institute, p 774-803
  31. USDA database (2008) Poultry products.- https://ndb.nal.usda.gov (accessed on April 2013)
  32. Yang CH, Lee SH (2002) A evaluation of quality of the marketing jerky in domestic: I. Investigating of outward appearance, food additives, nutrient content and sanitary state. Korean J Food Nutr, 15, 197-202
  33. Lee JA, Kim HY (2016) Development of restructured chicken thigh jerky added with red pepper seed powder. J Korean Soc Food Sci Nutr, 45, 1333-1337 https://doi.org/10.3746/jkfn.2016.45.9.1333
  34. Barbut S (1988) Microstructure of reduced salt meat batters as affected by polyphosphates and chopping time. J Food Sci, 53, 1300-1304 https://doi.org/10.1111/j.1365-2621.1988.tb09262.x
  35. Jeong SW, Kim YS, Kim YH, Paik YS (1994) Quality changes of beef jerky during storage. J Anim Sci Technol, 36, 693-697
  36. Choi YI, An YS, Hong SK (1993) Effect of emulsion addition on binding ability and storage characteristics of restructured pork jerky. J Anim Sci Technol, 35, 223-229
  37. Choi YI, An GY (1996) Effects of phosphate type and addition level on binding ability, microstructure and storage characteristics of restructured pork jerky. J Anim Sci Technol, 38, 159-179
  38. Kang HJ (2011) A study on the quality characteristics of beef jerky added with Perilla frutescens var. acuta. MS Thesis, Sejong, University, Korea, p 31-32

Cited by

  1. Effect of Lycii Fructus Powder Additions on Chicken Breast Jerky Quality vol.26, pp.3, 2017, https://doi.org/10.5934/kjhe.2017.26.3.259