Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

Storage characteristics of organic chicken stock containing plum extract and green tea powder

  • Received : 2022.11.01
  • Accepted : 2022.11.25
  • Published : 2022.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated quality characteristics of chicken stock with added plum extract (PE) and green tea powder (GP) stock during storage. Plum extract (0, 0.5, 1, 3%) and green tea powder (0, 0.5, 1, 3%) were added at three levels. Chicken stock was stored at room temperature for 14 days. The pH of the chicken stock decreased significantly as the content of PE and GP increased (p < 0.05). The group with 3% plum extract added showed significantly lower pH values (p < 0.05). Total numbers of microorganisms (TMC) showed significant differences according to the storage period (p < 0.05), where the groups with PE and GP added showed lower TMC values than the control group, This indicates that PE and GP could inhibit the growth of microorganisms. The addition of 3% PE or GP decreased lipid oxidation (TBARS) and protein deterioration (VBN) values. In sensory test, the results showed that adding PE or GP has a positive effect on storage characteristics of chicken stock. The addition of PE rather than GP is effective not only in improving sensory evaluation, but also in minimizing changes in quality by suppressing lipid oxidation and protein deterioration during storage. In conclusion, 3% PE addition was found to be the most optimal supplementation choice for increasing the storability of chicken stock.

Keywords

Acknowledgement

이 논문은 충북대학교 국립대학육성사업(2021)지원을 받아 작성되었습니다.

References

  1. Arion CM, Tabart J, Kevers C, Niculaua M, Filimon R, Beceanu D, Dommes J. 2014. Antioxidant potential of different plum cultivars during storage. Food Chemistry 146:485-491. https://doi.org/10.1016/j.foodchem.2013.09.072
  2. Axling U, Olsson C, Xu J, Fernandez C, Larsson S, Strom K, Ahrne S, Holm C, Molin G, Berger K. 2012. Green tea powder and Lactobacillus plantarum affect gut microbiota, lipid metabolism and inflammation in high-fat fed C57BL/6J mice. Nutrition & Metabolism 9:1-18. https://doi.org/10.1186/1743-7075-9-1
  3. Byun GI, Kim DJ, Choi SK. 2008. Purchase accommodation attitude of commercial stock merchandise-focused on cuisiniers of deluxe hotels. Culinary Science and Hospitality Research 14:115-127. [in Korean] https://doi.org/10.20878/CSHR.2008.14.2.009009009
  4. Cho KO, Kim SI. 2013. The quality characteristics of boiled pork supplemented with tea extracts. Journal of the Korean Society of Food Science and Nutrition 42:774-783. [in Korean]
  5. Cho SH, Chung CH. 2010. Quality characteristics of pork meat patties formulated with either steam-dried green tea powder or freeze-dried raw tea leaf powder. Korean Journal of Food and Cookery Science 26:567-574. [in Korean]
  6. Choi YG. 2020. Sensory quality characteristics and acceptance of commercial chicken stock. MS dissertation, Kyung Hee Univ., Seoul, Korea. [in Korean]
  7. Choi YG, Yoon HH. 2020. Sensory quality characteristics of commercial chicken stocks in domestic market. Culinary Science & Hospitality Research 26:170-177. [in Korean]
  8. Hong DH, Kim AH, Cho JL, Kim JM. 2022. Changes in the quality of potato rice cakes during storage with the addition of green tea. Journal of the Korean Tea Society 28:46-53. [in Korean] https://doi.org/10.29225/jkts.2022.28.1.46
  9. Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ. 1999. Quality changes of Sulgiduk added green tea powder during storage. The Korean Society of Food Science and Nutrition 28:1064-1068. [in Korean]
  10. Hwang JY, Ham HW, Nam SH. 2004. The antioxidant activity of maesil (Prunus mume). Korean Society of Food Science and Technology 36:461-464. [in Korean]
  11. Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean Journal of Food and Cookery Science 15:395-400. [in Korean]
  12. Jang SY, Park NY, Jeong YJ. 2005. Effects of organic acids on solubility of calcium. The Korean Society of Food Preservation 12:501-506. [in Korean]
  13. Kang BK, Kim KBWR, Kim MJ, Bark SW, Pak WM, Kim BR, Ahn NK, Choi YU, Byun MW, Ahn DH 2014. Effects of immersion liquids containing Citrus junos and Prunus mume concentrate and high hydrostatic pressure on shelf-life and quality of Scomber japonicus during refrigerated storage. The Korean Society of Food Science and Nutrition 43:1555-1564. [in Korea] https://doi.org/10.3746/jkfn.2014.43.10.1555
  14. Kang MY, Jeong YH, Eun JB. 1999. Physical and chemical characteristics of flesh and pomace of Japanese spricots (Prunus mune Seib. et Zucc). Korean Society of Food Science and Technology 31:1434-1439. [in Korean]
  15. KFDA (Korea Food and Drug Administeration). 2009. Food code. pp. 212-251. Moonyoungsa, Seoul, Korea. [in Korean]
  16. Kim DS, Kim JS, Seoung TJ. 2010. Amino acid properties and sensory characteristics of chicken stock by different salt contents. Culinary Science & Hospitality Research 16:274-285. [in Korea] https://doi.org/10.20878/cshr.2010.16.4.022022022
  17. Kim JS, Park JS. 2002. Effect of green tea extract on quality of fermented pan bread. The Korean Society of Food and Nutrition 15:12-15. [in Korean]
  18. Kim MH. 2012. Current situation and developmental direction for organic food control systems in Korea. Korea Society for Food Science of Animal Resources 1:5-12. [in Korean]
  19. Kim SA, Lee SM. 2020. Ingredients of stock and its use as a fundamental component of liquid-based foods: A review. Journal of the East Asian Society of Dietary Life 30:396-407. [in Korean] https://doi.org/10.17495/easdl.2020.10.30.5.396
  20. Kim SM. 2001. Natural resources and functional meat products. pp. 1-23. In Proceedings of the Korean Society for Food Science of Animal Resources Conference. Korean Society for Food Science of Animal Resources. [in Korea]
  21. Kimes SE, Chase RB, Choi S, Lee PY, Ngonzi EN. 1998. Restaurant revenue management: Applying yield management to the restaurant industry. Cornell Hotel and Restaurant Administration Quarterly 39:32-39.
  22. Langlois B, Kemp JD. 1974. Microflora of fresh and dry-cured hams as affected by fresh ham storage. Journal of Animal Science 38:525-531.
  23. Lee E, Ahn DU. 2005. Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Science 71:300-305.
  24. Lee HA, Nam ES, Park SI. 2003. Effect of maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. The Korean Society of Food Culture 18:428-436. [in Korean]
  25. Lee JH, An LH. 2007. Effects of herbs and green tea on the sensory and the antioxidative qualities of beef-Yukwonjeon. The East Asian Society of Dietary Life 17:808-815. [in Korean]
  26. Lee JH, Lee CH, Oh SY, Kwak WG, Oh HJ, Yun W, Lee JK, Jeong JT, Choi YS, Liu SD, et al. 2017. Effect of bone boiling duration on bone extract supplement quality for broilers as to growth performance, leg bone length, and blood profile. Korean Journal of Agricultural Science 44:60-66. https://doi.org/10.7744/KJOAS.20170007
  27. Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with maesil (Prunus mume) extract during aging. The Korean Society of Food Science and Nutrition 35:622-628. [in Korean] https://doi.org/10.3746/jkfn.2006.35.5.622
  28. Lee NY, Jo CU, Byun MW. 2005. Application of irradiation technology for development of functional natural materials. Food Industry and Nutrition 10:26-31. [in Korean]
  29. Lee SH, Park ML, Lee SH, Kim HR, Choi SK, Choi SH. 2010. Quality characteristics of Bulgogi seasoning sauce prepared with Angelica gigas Nakai extract and salted liquid of Prunus mume. Culinary Science & Hospitality Research 16:247-263. [in Korean] https://doi.org/10.20878/cshr.2010.16.5.019
  30. Muramatsu K, Fukuyo M, Hara Y. 1986. Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats. Journal of Nutritional Science and Vitaminology 32:613-622. https://doi.org/10.3177/jnsv.32.613
  31. Noe YN, Kong CS, Toon HD, Lee SB, Nam DB, Park TH, Kwon DG, Kim JG. 2011. Preparation and keeping quality of canned sea mussel using tomato paste. Journal of Fisheries and Marine Sciences Education 23:410-424. [in Korean] 
  32. Noh KH, Jang JH, Cho MK, Song YS. 2008. Effect of green tea products on bone metabolism marker in ovariectomized rats with high cholesterol diet intake. Journal of the Korean Society of Food Science and Nutrition 37:1560-1567. [in Korean] https://doi.org/10.3746/JKFN.2008.37.12.1560
  33. Oh JS, Park JN, Kim JH, Lee JW, Byun MW, Chun SS. 2007. Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. extract. Journal of The Korean Society of Food Science and Nutrition 36:81-86. [in Korean] https://doi.org/10.3746/JKFN.2007.36.1.081
  34. Oh KS. 1996. Studies on the processings of sterilized salt-fermented anchovy sauces. Korean Journal of Food Science and Technology 28:1038-1044. [in Korean]
  35. Oh NG, Jeong JH, Choi UK. 2013. Changes in quality characteristics of pork rectum by addition of maesil (Prunus mume Sieb. et Zucc.). The Korean Society of Food and Nutrition 26:453-458. [in Korean] https://doi.org/10.9799/ksfan.2013.26.3.453
  36. Park CS. 2005. Componet and quality characteristics of powdered green tea cultivated in Hwagae area. The Korean Society of Food Preservation 12:36-42. [in Korean]
  37. Park MH. 2003. Research note: A plan to enhance the competitiveness of Korea's green tea industry. Journal of Rural Development 26:1-16. [in Korean]
  38. Park SI. 2006. Application of green tea powder for sikhe preparation. The Korean Journal of Food and Nutrition 19:227-233. [in Korean]
  39. Radi M, Firouzi E, Akhavan H, Amiri S. 2017. Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality 2017:9764650.
  40. Rhi JW, Shin HS. 1993. Antioxidant effect of aqueous extract obtained from green tea. Korean Society of Food Science and Technology 25:759-763. [in Korean]
  41. Rim PY. 2006. Comparison of major components and bioactivities from tea products. pp. 1-3. MS dissertation, Mokpo National Univ., Mokpo, Korea. [in Korean]
  42. Roh HJ, Shin YS, Lee KS, Shin MK. 1996. Effect of water extract of green tea on the quality and shelf life of cooked rice. Korean Journal of Food Science and Technology 28:417-420. [in Korean]
  43. Shin HJ. 2012. Market situation and processing technology of organic dairy products. Korean Society for Food Science of Animal Resources 1:13-19. [in Korean]
  44. Sinija V, Mishra H. 2008. Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. Journal of Food Engineering 86:494-500. https://doi.org/10.1016/j.jfoodeng.2007.10.026
  45. Son YA, Shin SR, Kim KS. 2002. Change of flavor components and organic acids during maturation of Korean apricot. The Korean Society of Food Science and Nutrition 7:40-44. [in Korean]
  46. Woo HM, Choi SK. 2010. The quality characteristics of chicken containing various amounts of tomato. Culinary Science & Hospitality Research 16:287-298. [in Korean] https://doi.org/10.20878/cshr.2010.16.5.022
  47. Yang HS, Jeong JY, Lee JI, Yun IR, Joo ST, Park GB. 2006. Effects of green tea extracts on quality characteristics and reduced nitrite content of emulsion type sausage during storage. Food Science of Animal Resources 26:454-463. [in Korean]