• Journal of Life Science
• /
• v.30 no.12
• /
• pp.1042-1053
• /
• 2020

The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.

• Korean Journal of Poultry Science
• /
• v.46 no.4
• /
• pp.255-262
• /
• 2019

The micronutrients and flavor compounds of three new native chicken strains (A, C, and D) being developed in a breeding program (Golden Seed Project) were compared with a commercial native chicken strain (H) and the Baeksemi (W, white semi broiler). After 100 male chicks in each strains were reared for 5 weeks, the breast muscles from randomly selected 40 birds were analyzed at 8 replications. Native chicken strain A had greater amounts of α-tocopherol and α-tocotrienol compared with strain W. Native chicken strains showed higher contents of vitamin B₁₂ than Stain W. Stain H strain had the highest values of cholesterol content and strain D did the lowest. There was no different content of most minerals between native chickens (A, C, D, and H) and W, but Cu were more contained in native chicken strains compared with W. In terms of nucleotide-related flavor compounds, Stain A had the lowest content of hypoxanthine and strain D had highest inosine monophosphate. Native chicken strains had higher contents of umami-related free amino acids (glutamate and aspartate) than W. Among native chickens, strain A had more amounts in the contents of taurine, tasty flavor compounds, and certain vitamins, despite of the relatively low growth productivity. This result will provide information to select a strain with characteristic meat quality in a chicken breeding program.

• Monthly Korean Chicken
• /
• v.3 no.8 s.26
• /
• pp.2-8
• /
• 1997

닭 가슴살, 최고의 다이어트식으로 인기 - 세계 곡물 생산량, 안정세 유지 - 독일, `96년 가금육 생산 크게 증가 - 일본, 다리부분 발골작업 자동화 - 중국, 가축 생산물의 수출입 증가 - 미국, 브로일러 시장 호경기 전망 - 제5차 생산책임자회의 개최 - 2004년 닭고기 소비량 41만통, 자급율 $95{\%}$추정

• Korean Journal of Poultry Science
• /
• v.45 no.3
• /
• pp.175-182
• /
• 2018

The carcass and meat quality of new native chicken strains (A, C, and D) being developed in the Golden Seed Project for Samgyetang were compared with a commercial native chicken (Hanhyup No. 3, H) and Baeksemi (white semi broiler, W) strains. In total, 250 male chicks were raised under the same feeding and raising conditions for 5 weeks. After slaughter, the carcass weight and percentage yield of parts from each strain were measured and the physicochemical quality traits (general composition, color values, fatty acid composition, and sensory evaluation) of breast muscles were comparatively analyzed. The carcass weight (875.10 g) of the W strain was significantly heavier than that of the other native chicken strains, while that of A strain (537.54 g) was the lowest. The percentage yield of breast meat was also higher in the W strain than in the other strains. The fat content of W strain was higher than that of the other native chicken strains. The new native chicken strains (A, C, D) had higher contents of linoleic acid (C18:2) than the H strain. The A and D strains especially showed relatively high content of arachidonic acid (C20:4), a characteristic fatty acid in native chicken meats. On the other hand, the fatty acid composition of C strain was similar to that of the W strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.261-268
• /
• 2010

This study was conducted to investigate the effects of environmental temperature (ET; $21^{\circ}C$ and $32^{\circ}C$) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET $21^{\circ}C$ + antibiotics (+); T2, ET $21^{\circ}C$ + antibiotics (-); T3, ET $32^{\circ}C$ + antibiotics (+); T4, ET $32^{\circ}C$ + antibiotics (-); T5, ET $32^{\circ}C$ + 0.1% Lactobacillus; T6, ET $32^{\circ}C$ + 0.1% medicinal plant extract; T7, ET $32^{\circ}C$ + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE $b^*$ value of treatments at ET $32^{\circ}C$ showed significantly (p<0.05) higher when compared to the treatments at $21^{\circ}C$. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at $32^{\circ}C$. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature ($32^{\circ}C$) for chicken meat production.

• Food Science of Animal Resources
• /
• v.29 no.4
• /
• pp.430-436
• /
• 2009

A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.1
• /
• pp.37-42
• /
• 2016

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.864-869
• /
• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

• Korean Journal of Agricultural Science
• /
• v.20 no.2
• /
• pp.181-188
• /
• 1993

Frozen korean traditional poultries(Manyker, Korean native fowl, Ogol fowl and Pheasant) were thawed at $5^{\circ}C$, and $20^{\circ}C$ in the air, and using a microwave oven. Effect of thawing methods on the quality of Korean poultry was investigated. The pH of the poultry muscle was lowered after thawing in all treatments. The pH of the muscle thawed by microwave oven was the lowest. The quantity of drip released after thawing was the least in a microwave thawing. The quantity of drip in Maniker and Pheasant was loss than Ogol fowl. The relationship between pH and water binding capacity showed highly significant, and the drip quantity after thawing increased as the pH decreased. Leg muscle has higher strength than breast muscle in all the Korean poultry. Shear strength of all the poultry muscle showed closely relative related to the pH. As the pH lowered, the shear strength of the muscle was also decreased.

• Journal of Animal Science and Technology
• /
• v.49 no.6
• /
• pp.847-856
• /
• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.