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http://dx.doi.org/10.5851/kosfa.2011.31.1.092

Effect of Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat  

Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University)
Lee, Ik-Sun (Department of Animal Products and Food Science, Kangwon National University)
Ohh, Sang-Jip (Department of Animal Resource Science, Kangwon National University)
Kim, Gur-Yoo (Department of Animal Products and Food Science, Kangwon National University)
Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.31, no.1, 2011 , pp. 92-99 More about this Journal
Abstract
This study was conducted to investigate the effect of a deep sea water (DSW) supplement on the quality characteristics of chicken meat. One-day-old broiler chicks (Ross 308) were assigned to three groups and supplemented with water (control) or DSW diluted with deionized water at 1:40 (DSW1:40) and 1:20 (DSW1:20) ratios, respectively, for 28 d. The control was fed a basal diet containing 0.18% salt. Five birds were slaughtered from each group, and the breast meat was collected and stored at $4^{\circ}C$ for 9 d. The DSW supplementation did not affect cholesterol content in the chicken meat. The DSW 1:40 supplement decreased fat content (p<0.05), water-holding capacity (p<0.05), and sodium and potassium contents (p<0.05) but increased unsaturated fatty acid content (p<0.05) and the $L^*$ value (p<0.05) of the meat. The DSW 1:20 supplement increased the $a^*$ value (p<0.05) but decreased thiobarbituric acid reactive substance inhibition, the $L^*$ value (p<0.05), and the $b^*$ value (p<0.05) in chicken meat. However, the DSW 1:20 supplement did not affect water-holding capacity, fatty acid composition, or mineral content. DSW supplementation at a higher concentration increased red color but decreased lipid oxidation stability. However, further studies are needed to support our findings.
Keywords
deep sea water; broiler; chicken meat; lipid oxidation; color;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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