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SCIE SCOPUS
냉동변성방지제의 첨가가 냉동저장중 닭고기의 품질변화에 미치는 효과
Effect of Cryoprotectants on the Quality Changes of Chicken Meat during Frozen Storage
양승요(S . Y . Yang), 김영호(Y . H . Kim), 이무하(M . H . Lee)
UCI I410-ECN-0102-2008-520-000783890
* This article is free of use.

Experiments were carried out to investigate on the effect of cryoprotectants of the quality changes of chicken breast and leg meat during frozen storage. Chicken breast and leg meat were mixed with various cryoprotectants and stored at -20℃ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free fatty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows ; 1. The pH value in all of cryoprotectants added samples were increased up to 0.27-0.46 in chicken breast and 0.1-0.25 in leg meat as in non treated samples. The TBA value were increased with storage time and higher value at 12 weeks as compared with the non-treated samples. 2. The effect of cryoprotectants on the free fatty acid of chicken meat were showed significance. The cryoprotectant effect on the free fatty acid was greater in chicken leg than in breast meat, especially CP-C treated samples. 3. The effect of cryoprotectants on the water soluble protein extractability were showed no significance. 4. The cryoprotectant effect on the salt soluble protein extractability was more pronounced in chicken leg than in breast meat. The extractability of the CP-A treated in chicken leg meat was increased up to 20-50% as in non treated samples.

[자료제공 : 네이버학술정보]
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