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http://dx.doi.org/10.5536/KJPS.2014.41.2.127

Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat  

Kim, Sun Hyo (Department of Animal Science and Biotechnology, Chungnam National University)
Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University)
Kim, Hyun-Joo (Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Science, Seoul National University)
Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Science, Seoul National University)
Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
Publication Information
Korean Journal of Poultry Science / v.41, no.2, 2014 , pp. 127-133 More about this Journal
Abstract
The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extension in terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meat was tested during a 9-day storage period at $4^{\circ}C$. Throughout the whole storage days, addition of LFS showed the significant inhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFS to chicken breast meat resulted in the decrease of pH, the increase of $L^*$ and $b^*$ values, and the increase of lipid oxidation in chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chicken breast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overall acceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product, however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.
Keywords
chicken meat processing product; chicken breast meat; Lactobacillus-fermented solution; shelf-life extension;
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Times Cited By KSCI : 3  (Citation Analysis)
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