The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Changes of Chicken Breast Meat by Slow-Released ClO2 Gas Gel-Pack during Storage

서방형 이산화염소 가스 젤팩을 이용한 닭가슴육 저장 중 품질 변화

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yoon, Ye-Ji (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kwon, Hye-Won (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Bom (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Hong-Gil (Sejin E & P Co., Ltd.)
  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 윤예지 (한국교통대학교 식품영양학전공) ;
  • 권혜원 (한국교통대학교 식품영양학전공) ;
  • 이봄 (한국교통대학교 식품영양학전공) ;
  • 김홍길 (세진이앤피(주))
  • Received : 2017.12.29
  • Accepted : 2018.01.17
  • Published : 2018.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

Keywords

References

  1. Brooke MH, Kaiser KK. 1970 Three myosin adenosine triphosphate system: The nature of their pH liability and sulphydryl dependence. J Histochem Cytochem 18:670-672
  2. Chae HS, Na SC, Choi HC, Kim MJ, Bang HT, Kang HK, Kim DW, Suh OS, Ham JS, Jang A. 2011. Effect of gas mixture ratio of modified atmosphere packaging on quality of chicken breast. Korean J Food Sci Ani Resour 31:100-106
  3. Choi YI. 1992. Effect of phosphate on binding ability and storage characteristics of pre-cooked restructured chicken meat product. Korean J Anim Sci 34:307-315
  4. Han Y, Linton RH, Nielsen SS, Nelson PE. 2001. Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at $7^{\circ}C$. J Food Prot 64:1730- 1738
  5. Hart CD, Mead GC, Norris AP. 1991. Effect of gaseous environment and temperature on the storage behavior of Listeria monocytogenes on chicken breast meat. J Appl Bacteriol 70:40-49
  6. Hong YH, Kim MK, Song KB. 2008 Effects of aqueous chlorine dioxide treatment on microbial safety and quality of samgae chicken. Korean J Food Preserv 15:769-773
  7. Hood DE, Mead GC. 1993. Modified atmosphere storage of fresh meat and poultry. In: Principles and Applications of Modified Atmosphere Packaging of Food. Parry, R. T. (ed) Blackie Academic and Professional. London, UK, pp.269-298
  8. Hwang YJ, Park DH, Yoon SH, Kim DJ, Lee WB, Yeon JS, Yi KJ, Kim SK. 2015. Quality characteristics of breast meat during post-mortem storage of chicken meat. Korean J Poult Sci 42:347-352
  9. Swan JE, Boles JA. 2002. Processing characteristics of beef roasts made from high and normal pH bull inside rounds. Meat Sci 62:399-401
  10. Jo C, Ahn DU. 2000. Production volatile compounds from irradiated oil emulsions containing amino acids or proteins. J Food Sci 65:612-616
  11. Jung S, Bae YS, Yong HI, Lee HJ, Seo DW, Park HB, Lee JH, Jo C. 2015. Proximate composition, and L-carnitine and betaine contents in meat from Korean indigenous chicken. Asian Australas J Anim Sci 28:1760-1766
  12. KFDA. 2002. Food Code. Korea Food and Drug Administration, Seoul, Korea pp.222-223
  13. Kim HJ, Kim D, Song SO, Goh YG, Jang A. 2016. Microbiological status and guideline for raw chicken distributed in Korea. Korean J Poult Sci 43:235-242
  14. Kim JH, Jeon JY, Ryu SR, Lee JW, Kim JH, Oh SH, Seo JH, Byun MW. 2005. Quality improvement of chicken breast meat in a group-meal service by gamma irradiation. Korean J Food Preserv 12:28-35
  15. Kim JM. 2001. Use of chlorine dioxide as a biocide in the food industry. Food Indust & Nutr 6:33-39
  16. Kim MJ. 2011. Nutritional value and characteristics of different part in chicken meat. Monthly Korean Chicken 17:90-93
  17. Kim MR. 1996. Effect of potassium sorbate and sodium acid pyrophosphate on microbiological and physicochemical characteristics of chicken. J East Asian Dietary Life 6:187-194
  18. Kim SH, Jayasena DD, Kim HJ, Jo C, Jung S. 2014. Effect of adding Lactobacillus-fermented solution on characteristics of chicken breast meat. Korean J Poult Sci 41:127-133
  19. Kim YH, Yang SY, Lee MH. 1987. The effect of freezing rates on the physico chemical changes of chicken meat during frozen storage at $20^{\circ}C$. Korean J Poult Sci 14:145-151
  20. Kim YJ, Kim MH, Song KB. 2009. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20:1002-1005
  21. Lee HJ, Jo C, Nam KC, Lee KH. 2016. Quality attributes of fat-free sausage made of chicken breast and liquid egg white. Korean J Food Nutr 29:449-455
  22. Lee MS, Kim S, Moon S, Kim Y. 2015. Inhibitory effects of natural additives on pathogenic microorganisms growth during storage of commercial chicken. Korean J Food Sci Technol 47:574-578
  23. Nakatami Y, Fujita T, Sawa S, Otani T, Hori Y, Takagahara I. 1986. Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle. Agric Biol Chem 50:1751-1756
  24. Oh JH, Yoon S, Choi Y. 2014. The effect of superheated steam cooking condition on physico-chemical and sensory characteristics of chicken breast fillets. Korean J Food Cook Sci 30:317-324
  25. Park CI, Kim YJ 2008 Effects of dietary mugwort powder on the VBN, TBARS, and fatty acid composition of chicken meat during refrigerated storage. Korean J Food Sci An 28:505-511
  26. Raeisi M, Tabaraei A, Hashemi M, Behnampour N. 2016. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Int J Food Microbiol 238:139-145
  27. Shin HY, Ku KJ, Park Sk, Song KB. 2006. Use of freshness indicator for determination of freshness and quality change of chicken during storage. J Korean Soc Food Sci Nutr 35:761-767
  28. Yamamoto K, Samejima K. 1977. A comparative study of the change in hem pectoral muscle during storage at 4 and $2^{\circ}C$. J Food Sci 42:1642-1647
  29. Yang HS, Jeong JY, Choi YH, Joo ST, Park GB. 2009. Effect of different packaging methods on the quality and storage characteristics of domestic broiler breast meat during cold storage. Korean J Poult Sci 36:69-75