Browse > Article

A Study on Preservation of Chicken Products  

Seo Jeong-Sook (Department of Food and Nutrition, Seoul Health College)
Bang Byung-Ho (Department of Food and Nutrition, Seoul Health College)
Jeong Eun-Ja (Department of Food and Nutrition, Seoul Health College)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.1, 2006 , pp. 47-52 More about this Journal
Abstract
This study was carried out to improve the preservation and the functionality of chicken legs. Three precipitation solutions of common solution(A), herb solution(B) and herb solution containing chitosan(C) were prepared. The chicken legs were treated with A, B and C solution, respectively, during 4 hours. And the chicken legs treated with each solution were stored at $7^{\circ}C$ for 8 days. The quality changes of each groups were examined by pH, total bacteria, VBN(volatile basic nitrogen) values and sensory evaluation. The pH values of three groups were not different. Chicken legs treated with C solution showed the lowest VBN values and total bacteria cell count and the highest sensory scores in color and flavor.
Keywords
chicken; chicken leg; chitosan; preservation solution;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim, CR, Kim, KH, Moon, SJ, Kim, YJ and Lee, YK. Microbiological and physical quality of refrigerated chicken legs treated with acetic acid. Food Sci. and Biotech. 7: 13-17. 1998
2 Anderson, ME, Marshall, RT, Stringer, WC and Naumann, HD. Evaluation of a prototype beef carcass washer in a commerical plant. J. Food Prot. 44:35. 1981   DOI
3 Bothast, RJ, Ockerman, HW and Cahill, YR. Improved procedures for meat sanitation. J. Milk Food Technol. 31:340. 1968   DOI
4 Snijers, JMA and Gerats, GE. Hygiene bei der schlachtung von schweinen. VI. Die verwendung eines infrarotunnels in der schlachtsrasse. Fleischwirtschaft. 57:2216. 1977
5 Kotula, AW, Lusby, WR, Crouse, JD and de Viries, B. Beef carcass washing to reduce bacterial contamination. J. Anim. Sci. 39:674. 1974   DOI
6 Kim, SK and Lee, EH. Food industrial applications of chitin and chitosan(in Korean). Korean J. Chitin, Chitosan, 2(4):43-59. 1997
7 Kim, SK and Lee, EH. Manufacturing technigues and development trends of chitin, chitosan and oligosaccharides(in Korean). Korean J. Chitin, Chitosan. 2 (1):66-90. 1997
8 Terasaki, M, Kallkwa, M, Fuiita, E and Ishii, K. Studies on the flavor of meats. Part I. Formation and degradation of inosinic in meats. Agri. Biol. Chem. 29: 208. 1965   DOI
9 Klenzie-sterzer, CA, Rodriguez-Sandhez, D and Rha, C. Mechanical properties of chitosan film : Effect of solvent acid. Macromol. Chem. 183:1353. 1982   DOI
10 Emswiler, BS, Kotula, AW and Rough, DK. Bacterial effectiveness of the three chlorine sources used in beef carcass washing. J. Anim. Sci. 42: 1445b. 1976
11 高坂知久. 肉製品の 鮮度保持と測定, 食品工業, 18 (4): 105. 1975
12 Lefebvre, N, Thibault, C and Charbonnean, R. Improvement of shelf-life and wholesomeness of ground beef by irradiation 1. Microbial aspects. Meat Sci. 32:203. 1992   DOI   ScienceOn
13 Patterson, JT. Chlorination of water used for poultry processing. Br. Poult. Sci. 9: 129. 1968   DOI   ScienceOn
14 Rodriguez, H, Lasta, J, Mallos, R and Marchevsky, N. Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round. J. Food Prot. 56:505. 1993   DOI
15 Seo, JS, Bang, BH and Jeong, EJ. Studies on the prolonging of Kimchi fermentation by adding chitosan. Korean J. Food & Nutr. 17(1):60-65. 2004
16 Lee, HY, Park, SM and Ahn, DH. Effect of storage properties of pork dipped in chitosan solution. J. Korean Soc. Food Sci. Nutr. 32(4):519-525. 2003   과학기술학회마을   DOI
17 Gill, CO and Tan, KH. Effect of carbon dioxide on growth of meat spoilage bacteria. Appl. Environ. Microbiol. 39:317. 1980
18 Kim, MR. Effect of lactic acid treatment on microorganism and sensory characteristics in chickens. Korean J. Soc. Food Sci. 13(3). 1997
19 Shamsuzzaman, K, Chuaqui-Offermanns, N, Lucht, L, McDougall, T and Borsa, J. Microbiological and other characteristics of chicken breast meat following electron-beam and sous-vide treatments. J. Food Prot. 55528. 1992
20 Kim, CR, Kim, KH and Suh, SB. Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate during retail and refrigerated storage. Korean J. Poult. Sci. 27(3):189-195. 2000   과학기술학회마을
21 Anderson, ME, Marshall, RT, Stringer, WC and Naumann, HD. Microbial growth on plate beef during extended storage after washing and sanitizing. J. food Prot. 42:389. 1979   DOI
22 Kim, CR and Kim, KH. Physicochemical quality and Gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid. Kor. Food Sci. Biotechnol. 9:218-221. 2000
23 심상국 외 3인. 실무 식품위생학, pp. 190-192, 진로연구사. 2003
24 Kim, YB. Chitin and chitosan, Big Bell Publishing Co., Seoul, 1991
25 Jeon, YJ and Kim, SK. Antitumor antibacterial and calcium absorption acceleration effects of chitosan oligosaccharides prepared by using ultrafilteration membrane enzyme reactor(in Korean). Korean J. Chitin, Chitosan, 2(3):60-78. 1997
26 Turner, EW, Paynter, WD, Montie, EJ, Bessert, MW, Struck, GM and Olson, FC. Use of the 2-thiobarbituric acid agent to measure rancidity in frozen pork. Food Technol. 8:326-330. 1954
27 Meilgaard, M, Civille, GV and Carr, BT. Sensory evaluation techniques, CRC Press, Inc. Boca Raton, Florida. 1987
28 Kim, CR and Marshall, DL. Quality evaluation of refrigerated chicken wings treated with organic acids. J. Food Qual. 23:327-335. 2000   DOI   ScienceOn
29 Sheridan, JJ. Problems associated with commercial lamb washing in Ireland. Meat Sci. 6:211. 1982   DOI   ScienceOn
30 Kim, CR. Microbiological and sensory evaluations of refrigerated chicken in summer. J. Fd. Hyg. Safety. 16 (1):16-20. 2001
31 Mountmey, GJ and O'Malley, J. Acids as poultry meat preservatives. Poultry Sci. 44:582. 1965   DOI   ScienceOn