The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage

서방출형 이산화염소 가스 젤팩 첨가가 닭가슴육 저장 중 지질산패 및 정미성분의 변화

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kwon, Hye-Won (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yoon, Ye-Ji (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Hong-Gil (Sejin E & P Co., Ltd.)
  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 권혜원 (한국교통대학교 식품영양학과) ;
  • 윤예지 (한국교통대학교 식품영양학과) ;
  • 김홍길 (세진이앤피(주))
  • Received : 2019.06.03
  • Accepted : 2019.07.11
  • Published : 2019.08.31
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Abstract

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

Keywords

References

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