Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Influence of Different Levels of NaCIO, Lactic Acid and Acetic Acid on Meat Quality and Microbiological Changes of Duck Breast During Storage

오리 가슴육의 소독제(NaCIO) 및 유기산(Lactic acid, Acetic acid) 처리 수준이 저장 기간 중 품질 및 미생물 변화에 미치는 영향

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  • Singh, N.K. (National Livestock Research Institute, RDA)
  • Published : 2006.04.30
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Abstract

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

본 실험은 오리 가슴육의 저장성 향상에 대안을 마련하고자 차염소산나트륨 20, 50ppm, lactic acid와 acetic acid를 각각 1, 2%를 분무 살포한 후 진공포장지로 포장하여 4℃에서 7일간 저장을 하면서, 소독제 및 유기산 처리에 따른 오리육의 육색, 저장특성 및 미생물 증식에 대하여 조사하였다. 오리육의 차염소산나트륨 20～50ppm 및 유기산(lactic acid, acetic acid)을 1～2% 처리 후 1일이 경과했을 때 pH는 5.83～5.87로 처리 간에 큰 차이가 없었고, 저장기간에 따라서는 저장 3일까지 증가하는 경향을 나타내다 점차 감소하였다. 지방산패도(TBARS)는 저장기간이 경과함에 따라 차염소산나트륨 처리구보다 유기산 처리구(lactic acid와 acetic acid)에서 감소하는 경향이 크게 나타났으며, 특히 acetic acid 2% 처리구에서 감소율이 컸다. 비 단백질태 질소화합물(VBN)은 저장기간이 경과할수록 증가하였으나, 차염소산나트륨 및 유기산의 종류와 처리 수준에 따라서는 큰 차이를 나타내지 않았다. 육색 변화는 lactic acid 2% 처리 구에서 적색도(a*) 및 황색도(b*)가 약간씩 감소하는 경향을 나타내었다. 소독제 및 유기산 처리에 따른 총 미생물 수는 저장기간이 경과할수록 증가하는 경향을 나타냈으나, 유기산 처리구 중 acetic acid 처리구가 저장 기간 중 미생물 증가율이 가장 낮았으며, 특히 acetic acid 2% 처리 구에서 낮은 증가율을 나타내었다.

Keywords

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