한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권4호
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  • Pages.527-532
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  • 2015
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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산란노계와 육계의 이화학적 품질특성 평가

Physico-Chemical Characteristics Evaluation of Spent Hen and Broiler

  • Jeon, Ki-Hong (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Hwang, Yoon-Seon (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Young-Boong (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Choi, Yun-Sang (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Byoung-Mok (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Dong-Wook (College of Animal Life Sciences, Kangwon National University) ;
  • Jang, Aera (College of Animal Life Sciences, Kangwon National University)
  • 투고 : 2015.06.22
  • 심사 : 2015.07.30
  • 발행 : 2015.08.31
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초록

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

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