Food Science of Animal Resources (한국축산식품학회지)
- Volume 21 Issue 4
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- Pages.307-313
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- 2001
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
The Quality Attributes of Chicken Meats Imported from Korea and Other Countries in Japanese Market
일본시장에 유통중인 한국산과 각국산 닭고기의 물리화학적 및 미생물학적 품질 비교
Abstract
This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.
본 연구는 일본 동경지역에서 시판되고 있는 한국산과 각국산 계육의 미생물학적, 물리화학적 품질특성을 비교분석하였다. 시료는 일본 동경 지역 판매점에서 냉동저장(-2