Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat

Sodium Tripolyphosphate와 카놀라유 첨가가 산란 성계육으로 제조한 치킨너깃의 품질에 미치는 영향

  • Kim, Juntae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Utama, Dicky Tri (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Jeong, Hae Seong (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • An, Byoung Ki (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
  • 김준태 (강원대학교 동물생명과학대학 동물응용과학부) ;
  • ;
  • 정해성 (강원대학교 동물생명과학대학 동물응용과학부) ;
  • 안병기 (건국대학교 동물자원과학과) ;
  • 이성기 (강원대학교 동물생명과학대학 동물응용과학부)
  • Received : 2018.05.11
  • Accepted : 2018.06.28
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P<0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P<0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P<0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P<0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.

본 실험은 75주령 산란 성계(Hy-line) 가슴육을 이용하여 너깃을 제조하는데 STPP와 카놀라유 첨가가 이화학적 및 관능적 품질에 미치는 효과를 구명하기 위해 실시하였다. 성계육 너깃에 STPP를 0%, 0.1%, 0.2%, 0.3% 첨가할수록 수분함량과 수율 그리고 전단력과 경도가 유의적으로 증가하였다(P<0.05). 관능평가에서도 STPP 0.3%를 첨가하면 조직감과 향기 점수가 증가하였다(P<0.05). 카놀라유를 5%, 10%, 15%로 각각 첨가하여 성계육 너깃을 제조하면 카놀라유의 함량 증가에 따라 지방 유출과 수분 유출량이 증가하였지만(P<0.05), 전단력 및 경도에서는 유의적으로 감소하였다(P<0.05). 관능평가에서도 카놀라유 15%를 첨가하면 조직감과 종합적 기호도가 유의적인 증가를 나타냈다(P<0.05). 이를 종합해 보면 STPP 0.3%와 카놀라유 15%를 성계육 치킨너깃에 첨가하면 품질이 향상된 제품을 생산할 수 있다고 판단된다.

Keywords

References

  1. AOAC 2000 Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington DC, USA.
  2. Baek KH, Utama DT, Lee SG, An BK, Lee SK 2016 Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat. Asian-Australas J Anim Sci 29(6):865-871. https://doi.org/10.5713/ajas.15.1050
  3. Baek KH, Lee SG, Utama DT, An BK, Lee SK 2017 Meat qualities and functional properties of broiler and spent layers slaughtered at different ages. Korean J Poult Sci 44(1):41-49. https://doi.org/10.5536/KJPS.2017.44.1.41
  4. Barbut S, Zhang L, Marcone M 2005 Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult Sci 84(5):797-802 https://doi.org/10.1093/ps/84.5.797
  5. Chin KB 2002 Manufacture and evaluation of low-fat meat products (A review). Korean J Food Sci An 22(4):363-372.
  6. Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ 2009 Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci 82(2):266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
  7. Choi YS, Lee MA, Jeong JY, Choi JH, Han DJ, Kim HY, Lee ES, Kim CJ 2007 Effects of wheat fiber on the quality of meat batter. Korean J Food Sci An 27:22-28. https://doi.org/10.5851/kosfa.2007.27.1.22
  8. Coro FA, Youssef EY, Shimokomaki M 2002 Age related changes in poultry breast meat collagen pyridinoline and texture. J Food Biochem 26(6):533-541. https://doi.org/10.1111/j.1745-4514.2002.tb00771.x
  9. Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CMF 2004 Lipid sources and essential oils effects on quality and stability of beef patties. J Food Eng 65(1):67-72. https://doi.org/10.1016/j.jfoodeng.2003.12.004
  10. Fernandez-Lopez J, Sayas-Barbera E, Perez-Alvarez JA, Aranda-Catala V 2004 Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res Appl 29(1):67-74. https://doi.org/10.1002/col.10215
  11. Hill F 1966 The solubility of intramuscular collagen in meat animals of various ages. J Food Sci 31(2):161-166. https://doi.org/10.1111/j.1365-2621.1966.tb00472.x
  12. Jin SK, Kim IS, Jung HJ, Kim DH, Choi YJ, Hur SJ 2007 The development of sausage including meat from spent laying hen surimi. Poult Sci 86(12):2676-2684. https://doi.org/10.3382/ps.2006-00451
  13. Jeon KH, Hwang YS, Kim YB, Choi YS, Kim BM, Kim DW, Jang AR 2015 Physico-chemical characteristics evaluation of spent hen and broiler. Korean J Food Nutr 28(4):527-532. https://doi.org/10.9799/ksfan.2015.28.4.527
  14. Keeton JT, Foegdding EA, Patana-Anake C 1984 A comparison of nonmeat proteins, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters. J Food Sci 49:1462-1465. https://doi.org/10.1111/j.1365-2621.1984.tb12821.x
  15. Kim HY, Kim GW 2016 Quality properties of chicken breast ham manufactured with spent broiler breeder hen and spent laying hen. Korean J Poult Sci 43(3):191-195. https://doi.org/10.5536/KJPS.2016.43.3.191
  16. Kondaiah N, Panda B 1992 Processing and utilization of spent hens. Worlds Poult Sci J 48(3):255-268. https://doi.org/10.1079/WPS19920020
  17. Laakkonene E, Wellington GH, Sherbon JW. 1970. Low-temperature, long-time heating of bovine muscle. I. Changes in tenderness, water-binding capacity, pH and amount of water soluble components. J Food Sci 35:175-177. https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  18. Lee BJ, Hendricks DG, Cornforth DP 1998 Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Sci 50(3):273-283. https://doi.org/10.1016/S0309-1740(98)00002-3
  19. Lee HC, Chin KB 2004 Reduction of tumbling time and improvement of shear value for the manufacture of restructured hams using transglutaminase. Korean J Food Sci An 24(1):23-28.
  20. Lorenzo JM, Franco D 2012 Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Sci 92(4):704-714. https://doi.org/10.1016/j.meatsci.2012.06.026
  21. Mahajan K, Chatli MK, Mehta N, Wagh RV, Malav OP, Kumar P 2017 Quality characteristics of functional spent hen meat nuggets incorporated with amla (Emblica officinalis) fruit juice powder. J Anim Res 7(5):965-971. https://doi.org/10.5958/2277-940X.2017.00146.2
  22. Mendoza E, Garcia ML, Casas C, Selgas MD 2001 Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci 57(4):387-393. https://doi.org/10.1016/S0309-1740(00)00116-9
  23. Moiseev IV, Cornforth DP 1997 Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. Meat Sci 45(1):53-60. https://doi.org/10.1016/S0309-1740(96)00093-9
  24. Park GB, Song DJ, Lee JI, Kim YJ, KimYG, Park TS 1994 Effect of addition of varied levels of sodium chloride and phosphates on pH, tenderness, moisture and mineral contents in spent layer meat. Korean J Poult Sci 21(4):239-247.
  25. Ramos MJ, Fernandez CM, Casas A, Rodriguez L, Perez A 2009 Influence of fatty acid composition of raw materials on biodiesel properties. Bioresour Technol 100(1):261-268. https://doi.org/10.1016/j.biortech.2008.06.039
  26. Siegel DG, Schmidt GR 1979. Ionic, pH and temperature effects on the binding ability of myosin. J Food Sci 44:1686-1689. https://doi.org/10.1111/j.1365-2621.1979.tb09116.x
  27. Simopoulos AP 2008 The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp Biol Med 233(6):674-688. https://doi.org/10.3181/0711-MR-311
  28. Steinhauer, JE 1983. Food phosphates for use in meat, poultry and seafood industry. Dairy and Food Sanitation 3:244-247.
  29. Vaudagna SR, Pazos AA, Guidi SM, Sanchez G, Carp DJ, Gonzalez CB 2008. Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Meat Sci 79(3):470-482. https://doi.org/10.1016/j.meatsci.2007.11.001
  30. Warner K, Mounts TL 1993. Frying stability of soybean and canola oils with modified fatty acid compositions. J Am Oil Chem Soc 70(10):983-988. https://doi.org/10.1007/BF02543024
  31. Young LL, Lyon CE, Searcy GK, Wilson RL 1987 Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties. J Food Sci 52(3):571-574. https://doi.org/10.1111/j.1365-2621.1987.tb06677.x
  32. 농림축산식품부 정보통계담당관실 2017 농림축산식품 주요통계(2017년) Page 383.
  33. 통계청 2017 2분기 가축동향(2017년) Page 27.