한국축산식품학회지 (Food Science of Animal Resources)

  • 제33권1호
  • /
  • Pages.53-57
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  • 2013
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

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Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat

  • Seol, Kuk-Hwan (National Institute of Animal Science, Rural Development Administration) ;
  • Joo, Beom-Jin (Beverage Frozen Indulgence Design Meal Product and Technology Center, Pulmuone Holdings) ;
  • Kim, Hyoun Wook (National Institute of Animal Science, Rural Development Administration) ;
  • Chang, Oun-Ki (National Institute of Animal Science, Rural Development Administration) ;
  • Ham, Jun-Sang (National Institute of Animal Science, Rural Development Administration) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Mooha (Department of Food and Animal Biotechnology, Research Institute for Agriculture and Life Science, Seoul National University)
  • 투고 : 2012.10.19
  • 심사 : 2013.01.18
  • 발행 : 2013.02.28
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초록

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

키워드

참고문헌

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