감귤부산물 급여 닭고기 프레스 Ham의 이화학적 특성 및 기호성

Physicochemical Properties and Sensory Score of Press Ham Made from Chicken Fed with Citrus Byproduct

본 연구는 감귤부산물을 급여하지 않은 닭고기(T0)와 급여한 닭고기(T1)로 프레스 햄을 제조하고 이화학적 특성 및 관능특성을 비교하였다. 수분, 조단백질, 조지방, 조회분, 조섬유, $L^*$, $a^*$, $b^*$값, 경도, 탄성, 응집성, 뭉침성, 씹힘성, 전단력, 보수력 및 pH는 T0 및 T1 사이에 유의한 차이가 없었다. VBN함량은 저장 3주까지는 T0 및 T1 사이에 유의한 차이가 없었으나 저장 4주째에는 T0 및 T1이 각각 15.1 및 13.7 mg%로 T1이 유의하게 낮았다(p<0.05). TBARS값은 저장 2주까지 T0 및 T1 사이에 유의한 차이가 없었으나 저장 3주째에는 T0 및 T1이 각각 0.31 및 0.22 mg malonaldehyde/kg, 저장 4주째에는 각각 0.49 및 0.32 mg malonaldehyde/kg으로 저장기간이 경과하면서 T1이 T0보다 유의하게 낮은 경향이었다(p<0.05). 저장 중 총균수는 3주까지 T0 및 T1 사이에 유의한 차이가 없었으나 저장 4주째에는 T0 및 T1이 각각 4.96 및 4.72 log CFU/g으로 T1이 T0보다 유의하게 낮았다(p<0.05). 향기, 맛 및 전체적인 기호성은 T1이 T0보다 유의하게 우수하였지만(p<0.05), 조직감 및 다즙성은 T0 및 T1 사이에 유의한 차이가 없었다.

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.