춘천닭갈비 원료로서 염지 육계 어깨살의 저장특성
Storage Stability of Cured Cooked Boneless Chicken Drumette under Vacuum and Its Acceptability as Raw Material for Chuncheon Dakgalbi
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.
Abstract
This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.
참고문헌 (23)
- Byun, J. S., "Comparison of indicators of microbial quality of meat during aerobic cold storage", J. Food Prot, 66, pp.1733~1737 (2003)
- 최지훈, "The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels", 한국축산식품학회지, 28(5), pp.535~542 (2008), 한국축산식품학회
- Honikel, K., "The use and control of nitrate and nitrite for the processing of meat products", Meat Sci, 78, pp.68~76 (2008)
- Hospital, X. F., "A study on the toxigenesis by Clostridum botulinum in nitrate and nitrite-reduced dry fermented sausages", Int. J. Food Microbiol, 218, pp.66~70 (2016)
- Ichimura, S., "Hypoxanthine enhances the cured meat taste", Anim. Sci. J, 88, pp.379~385 (2017)
- Igene, J. O., "Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat", Food Chem, 18, pp.1~18 (1985)
- 정해성, "춘천닭갈비에 훈연액 및 염지제 첨가가 저장 중 품질특성에 미치는 영향", 한국가금학회지, 45(1), pp.29~39 (2018), 한국가금학회[DOI]
- 강수태, "Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast", 한국축산식품학회지, 37(3), pp.429~439 (2017), 한국축산식품학회
- Kim-Shapiro, D. B., "Nitric Oxide", pp.85~96 (2017), Academic Press
- Kim, S., "Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea", Food Qual. Prefer, 66, pp.44~51 (2018)
- Krasnow, M., "Brining effects on flavor and moisture uptake and retention in turkey meat", J. Cul. Sci. Technol, 11, pp.299~308 (2013)
- Majou, D., "Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats", Meat Sci, 145, pp.273~284 (2018)
- Mariutti, L. R. B., "Influence of salt on lipid oxidation in meat and seafodd products: A review", Food Res. Int, 94, pp.90~100 (2017)
- Martin, J. M, "Handbook of Meat and Meat Processing", pp.531~546 (2010), CRC Press
- Processing Standards and Ingredient Specifications for Livestock Products, "Ministry of Food and Drug Safety", Ministry of Food and Drug Safety, ~, pp.Notification No. 2015-94 (2015)
- Ministry of Food and Drug Safety, "Food additive code (Notification No. 2017-100)", Ministry of Food and Drug Safety, ~ (2017)
- Muhlisin, "New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods", 한국축산식품학회지, 32(6), pp.740~748 (2012), 한국축산식품학회[DOI]
- Nakano, T., "A method of production of boneless chicken wings (drumettes and winglets) by separation of periosteum from bone without cutting skin and muscles", Poult. Sci, 95, pp.2816~2820 (2015)
- Puolanne, E., "Theoretical aspects of water-holding in meat", Meat Sci, 86, pp.151~165 (2010)
- Sams, A. R., "Poultry Meat Processing", pp.51~65 (2010), CRC Press
- Sinhuber, R. O., "The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fat and oil", J. Oleo Sci, 26, pp.259~267 (1977)
- Thorarinsdottir, K. A., "The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle", Food Chem, 126, pp.109~115 (2011)
- Zhu, D., "Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study", Food Hydrocol, 83, pp.222~228 (2018)