Browse > Article
http://dx.doi.org/10.5536/KJPS.2018.45.1.53

Effects of Lemon and Cranberry Juice on the Quality of Chicken Thigh Meat during Cold Storage  

Kim, Dongwook (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Kim, Hee-Jin (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Kim, Hye-Jin (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Kim, Jung-Soo (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Kim, Hanna (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Sujiwo, Joko (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Kang, Seokwon (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Gwak, Hyeon-Ah (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Jang, Aera (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Publication Information
Korean Journal of Poultry Science / v.45, no.1, 2018 , pp. 53-62 More about this Journal
Abstract
This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.
Keywords
lemon; cranberry; chicken thigh; shelf-life; meat quality; electric nose;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Adams JR, Huffman DL 1972 Effect of controlled gas atmospheres and temperature on quality of parked pork. Food Sci 37:1869-1875.
2 Bae YS, Lee JC, Jung S, Kim HJ, Jeon SY, Park DH, Jo C 2014 Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions. Korean J Food Sci An 34:73-79.   DOI
3 Bai Y, Coleman KR, Coleman CW, Waldroup AL 2007 Effect of cetylpyridinium chloride (cecure$^{(R)}$ cpc antimicrobial) on the refrigerated shelf life of fresh boneless, skinless broiler thigh meat. Inter J Poultry Sci 6(2):91-94.   DOI
4 Bazargani-Gilani B, Aliakbarlu J, Tajik H 2015 Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innov Food Sci Emerg Technol 29:280-287.   DOI
5 Boothe DDH, Arnold JW 2002 Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage. J Sci Food Agric 82:315-322.   DOI
6 Brewer S 2011 Preserving beef quality with natural antioxidants. Pages 1-15 In: White Paper Product Enhancement Research Beef Facts, Research and Knowledge Management, Cattlemen's Beef Board and National Cattlemen's Beef Association, New York, NY, USA.
7 Brooke MH, Kaiser KK 1970 Three myosin adenosine triphosphate system: the nature of their pH liability and sulphydryl dependence. J Histochem Cytochem 18:670-672.   DOI
8 Cho JW, An TH, Lee SY, Park KW 2012 Determination of total content of phenolic compounds in Chinese matrimonyvine's accessions. Korean J Crop Sci 57:409-417.   DOI
9 Davies AR, Board RJ, Board RG 1998 The Microbiology of Meat and Poultry. Blackie Academic and Professional, London, UK.
10 Food Code 2018 Ministry of Food and Drug Safety. http://www.foodsafetykorea.go.kr/foodcode/index.jsp Accessed 24. March 2018.
11 Gray JL, Pearson AM 1994 Lipid-derived off-flavours in meat formation and inhibition. Pages 116-143 In: Flavour of Meat and Meat Products London. Shahidi F Ed. Blackie, Academic.
12 Jang A, Ham JS, Kim DW, Seol KH, Oh MH, Chae HS, Kim SH, Kim DH 2011 Dietary supplementation of resveratrol and methoxylated resveratrol affects on chicken thigh meat quality. Korean J Poult Sci 38(4):315-322.   DOI
13 Jang A, Park JE, Kim SH, Chae HS, Ham JS, Oh MH, Kim HW, Seol KH, Cho SH, Kim DH 2010 Effect of dietary supplementation of quercetin on oxidative stability of chicken thigh. Korean J Poult Sci 37(4):405-413.   DOI
14 Jay JM, Shelef LA 1978 Microbial modifications inraw and processed meats and poultry at low temperatures. Food Technol 32:186-187.
15 Ke ZL, Pan Y, Xu XD, Nie C, Zhou ZQ 2015 Citrus flavonoids and human cancers. J Food Nutr 3(5):341-351.
16 Keokamnerd T, Acton JC, Han IY, Dawson PL 2008 Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. Poultry Sci 87(1):170-179.   DOI
17 Kim BK, Kang SS, Kim YJ 2001 Effect of dietary medicine refuse and mugwort powder on physico-chemical properties of Korean native pork. Korean J Food Sci An 21:208-214.
18 Gray JI, Gomaa EA, Buckley DJ 1996 Oxidative quality and shelf life of meats. Meat Sci 43:111-123.
19 Lawrie R 1985 Development in Meat Science: Packaging Fresh Meat (A. A. Taylor(Eds)). Elsevier Applied Science publishers, London, United Kingdom, page 89.
20 Lee HN, Lee JM, Chang YH 2013 Quality characteristics of Makgeolli supplemented with cranberries. J East Asian Soc Dietary Life 23:85-91.
21 Livingston DJ, Brown WD 1981 The chemistry of myoglobin and its reactions. Food Technol 35:244-252.
22 Nanari MC, Hewavitharana AK, Beca C, de Jong S 2004 Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken. Meat Sci 68:155-162.   DOI
23 Lynch MP, Faustman C 2000 Effect of aldehyde lipid oxidation products on myoglobin. J Agric Food Chem 48: 600-604.   DOI
24 MAFRA (Ministry of Agriculture, Food and Rural Affairs) 2017 Statistics Korea.
25 Morshedy AEMA, Sallam KI 2009 Improving the microbial quality and shelf life of chicken carcasses by trisodium phosphate and lactic acid dipping. Int J Poult Sci 8(7): 645-650.   DOI
26 Ohashi E, Okamoto M, Ozawa A, Fugita T 1991 Characterization of common squid using several freshness indicators. J Food Sci 56(1):161-163.   DOI
27 Rajamaki T, Alakomi HL, Ritvanen T, Skytta E, Smolander M, Ahvenainen R 2006 Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food Control 17:5-13.   DOI
28 Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Gopas J, Nishigaki I 2014 Antioxidants and human diseases. Clinica Chimica Acta 436:332-347.   DOI
29 Reishe DW, Lillard DA, Eitenmiller PR 1998 Antioxidants in food lipids. Ahoh CC, Min DB, Ed. Chemistry Nutrition and Biotechnology, Marcel Dekker, NY. Pages 423-448.
30 Silva CMG, Gloria MBA 2002 Bioactive amines in chicken breast and thigh after slaughter and during storage at 4$\pm$1$^{\circ}C$ and in chicken-based meat products. Food Chem 78:241- 248.   DOI
31 Song TH, Han OK, Park TI, Kim YK, Kim KJ, Park KH 2012 Effect of nitrogen top dressing levels on productivity, feed value, and anthocyanin content of colored barley. J Kor Grass Forage Sci 32:149-156.   DOI
32 Swatland HJ 1982 Meat color of pork chops in relation to pH and adductor capacitance of intact carcasses. J Animal Sci 54:264-267.   DOI
33 Zou Z, Xi W, Hu Y, Nie C, Zhou Z 2016 Antioxidant activity of citrus fruits. Food Chem 193:885-896.
34 Witte VC, Krause GF, Bailey ME 1970 A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage. J Food Sci 35:582-585.   DOI
35 Yang HS, Jeong JY, Choi YH, Joo ST, Park GB 2009 Effect of different packaging methods on the quality and storage characteristics of domestic broiler breast meat during cold storage. Korean J Poult Sci 36:69-75.   DOI
36 Zhang H, Xi W, Yang Y, Zhou X, Liu X, Yin S 2015 An on-line HPLCFRSD system for rapid evaluation of the total antioxidant capacity of citrus fruits. Food Chem 172: 622-629.   DOI