닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
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This study aimed to evaluate quality changes and generation of sulfur volatiles of different chicken parts (whole-chicken, breast, and leg), according to the storage period (1, 3, 5, 7, and 9 days). All samples eventually exceeded 6 log CFU/mL of total viable counts (TVC) after storage for 9 days (whole chicken), 7 days (breast), and 5 days (leg). pH of the whole chicken, breast, and leg significantly increased with the storage period. The volatile basic nitrogen (VBN) value of whole chicken was 16.70 mg% on day 9, whereas that of the breast and leg exceeded 20 mg% on day 9. The thiobarbituric acid reactive substance (TBARS) values of the whole chicken and leg exceeded 0.30 mg MDA/kg on the 9th and 7th day, respectively, but the breast had not exceeded 0.30 mg MDA/kg even after 9 days. The amounts of sulfur volatiles from spoiled chicken samples, including hydrogen sulfide (HS), methyl mercaptan (MM), dimethyl disulfide (DMDS) and dimethyl sulfide (DMS), increased during storage. In particular, among these four compounds, DMS increased most markedly. When TVC exceeded 7 log CFU/g, the amount of generated DMS increased rapidly. Thus, the presence of DMS was characteristics of potential spoilage bacteria on chilled chicken; therefore, it could be adopted as a potential indicator to monitor freshness based on whether the number of microorganisms on chicken has reached the level of spoilage.
Abstract
This study aimed to evaluate quality changes and generation of sulfur volatiles of different chicken parts (whole-chicken, breast, and leg), according to the storage period (1, 3, 5, 7, and 9 days). All samples eventually exceeded 6 log CFU/mL of total viable counts (TVC) after storage for 9 days (whole chicken), 7 days (breast), and 5 days (leg). pH of the whole chicken, breast, and leg significantly increased with the storage period. The volatile basic nitrogen (VBN) value of whole chicken was 16.70 mg% on day 9, whereas that of the breast and leg exceeded 20 mg% on day 9. The thiobarbituric acid reactive substance (TBARS) values of the whole chicken and leg exceeded 0.30 mg MDA/kg on the 9th and 7th day, respectively, but the breast had not exceeded 0.30 mg MDA/kg even after 9 days. The amounts of sulfur volatiles from spoiled chicken samples, including hydrogen sulfide (HS), methyl mercaptan (MM), dimethyl disulfide (DMDS) and dimethyl sulfide (DMS), increased during storage. In particular, among these four compounds, DMS increased most markedly. When TVC exceeded 7 log CFU/g, the amount of generated DMS increased rapidly. Thus, the presence of DMS was characteristics of potential spoilage bacteria on chilled chicken; therefore, it could be adopted as a potential indicator to monitor freshness based on whether the number of microorganisms on chicken has reached the level of spoilage.
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