한국축산식품학회지 (Food Science of Animal Resources)

  • 제37권3호
  • /
  • Pages.429-439
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  • 2017
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

  • Kang, Su-Tae (Department of Food and Nutrition, Chosun University) ;
  • Son, Hee-Kyoung (Department of Food and Nutrition, Chosun University) ;
  • Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Choi, Jung-Seok (Swine Science & Technology Center, Gyeongnam National University of Science and Technology) ;
  • Choi, Yang-Il (Department of Animal Science, Chungbuk National University) ;
  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
  • 투고 : 2017.04.21
  • 심사 : 2017.06.08
  • 발행 : 2017.06.30
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초록

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

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