Browse > Article

Influence of Dietary Supplemental Sardine Oil on Storage and Processing Characteristics of Broiler  

박창일 (대구대학교 생명자원부)
김영길 (동아대학교 식품과학부)
김영직 (대구대학교 생명자원학부)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 8-12 More about this Journal
Abstract
This study was conducted to investigate the influence of dietary sardine oil on storage and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% sardine oil) 3) T2(commercial feed with 2% sardine oil) and 4) T3(commercial feed with 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$\^{C}$. The storage and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 3, 7 and 10 days. The pH of all treatments significantly increased during the storage periods (p<0.05). The TBARS(thiobarbituric acid reactive substances) af all treatments were significantly increased as storage period extended (p<0.05). After 1 days, the TBARS of treatment groups were significantly higher than that of the control (p<0.05). The T3 showed the highest TBARS among all treatments (p<0.05). The VBN(volatile basic nitrogen) of all treatments significantly increased during storage period (p<0.05). However, the VBN was not significantly different between control and treatment groups. The WHC(water holding capacity) and heating loss were significantly increased in both control and treatment groups during storage (p<0.05) and however, WHC was not significantly different among 3 treatment. The heating loss tended to increase in treatment groups compared to the control.
Keywords
sardine oil; chicken meat; TBARS; VBN; WHC; heating loss;
Citations & Related Records
연도 인용수 순위
  • Reference
1 AOAC. (1998) Official Methods at Analysis of the Association 13th ed., Association of Official Analytical chemists, Inc
2 Deymer, D. I. and Vandekerckhove. P.(1979) Compounds determining pH in dry sausage. Meat Sci. 3: 161   DOI   ScienceOn
3 Palanska, O. and Nosal, V.(1991) Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed. (in English). Vedecke Prace Vyskumnedo Ustaru Zivocisnej Vyroby Nitre (CSFR). 24: 59
4 SAS/STAT.(1988) User's guide, release 6.03 edition SAS institute Inc. Cray. NC. USA
5 Winger, R. T. and Fennema, O.(1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3$\circ$C or 15$\circ$C. J. Food Sci. 41: 1433   DOI
6 Yang, C. C. and Chen, C. C.(1993) Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Sci. 72: 355   DOI
7 高坂知久(1975) 肉製品の 鮮度保持と測定. 食品工業. 18(4): 105
8 Dahle, L. K., Hill, E. G. and Holman, R. T.(1962) The thioharbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch Biochem. Biophys. 98: 253
9 Ajuyah. A. O., Hardin, R. T., Cheung, K. and Sim, J. S. (1992) Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meal diets. J. Food Sci. 57(2): 338   DOI
10 Witte, V. C., Krause, G. F. and Baile, M. E.(1970) A new extraction method for determining 2- thiobarbituric acid values of porcine and beef during storage. J. Food Sci. 35: 582   DOI
11 Simopoulos, A. P.(1991) Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr. 54: 438   PUBMED
12 Cresopo, F. l., Millan, R. and Moreno, A. S.(1978) Chemical changes during ripening of spanish dry sausageIII. changes in water saluble N-compounds. Ax archivos de Zootechia. 27: 105
13 Duncan, Davide B.(1955) Multiple range and multiple F test. Biometrics. 11, 1   DOI   ScienceOn
14 Park, G. B., Kim, Y. J., Lee, H. B., Kim, J. S. and Kim, Y. H. (1988). Changes in Freshness of Meats during Postmortem Storage. Korean J. Ani. Sci. 30(9):561
15 Femades, G. and Venkatraman, J. T.(1993) Role of omega-3 fatty acids in health and disease. Nutr Res. 13:S19   DOI   ScienceOn
16 Chanmugam, P., Boudreau, M., Boutte, T., Park, R. S., Hebert, J., Berrio, L. and Hwang, D. H. (1992) Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poutry Sci. 71: 516   DOI
17 Leat, A. and Weber, P. C.(1988) Cardiovascular effects of n-3 fatty acids. New Ene. J. Med. 318: 549   DOI   ScienceOn
18 Wu, F. Y. and Smith, S. B.(1987) lonic strength and myofibrillar protein solubilization. J. Anim. Sci. 65: 597   DOI
19 Bartholmew, D. T. and Blumer, J. N. (1997) Microbial interactions in country- style hams. J. Food Sci. 42: 498   DOI
20 Sanders, T. A. B.(1985) The importance of eicosapentaenoic and docosahexaenoic acids, In The Role of Fats in Human Nutrition Padrey, F. B., Podmore, J. Eds.; Ellis Horwood Ltd. : England, pp 101
21 Thomas, L. H., Sandra, A. S., James, A. H. and Demetrios, S. S.(1987) Polynusaturated fatty acid and fat in fish flesh for selecting species for health benefits. J. Food Sci. 52(5): 1209   DOI
22 Cherian, G., Wolfe, F. W. and Sim, J. S.(1996) Dietary oils with added tocopherols : effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci. 75: 423   DOI
23 Lin, C. F., Gray, J. L., Asghar, A., Buckley, D. J., Booren, A. M. and Flegal, C. J.(1989) Effects of dietary oils and $\alpha$-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54: 1457   DOI