• 한국가금학회지
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• 제37권3호
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• pp.215-219
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• 2010

The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 mg astaxanthin/kg basal diet) and NA (50 mg astaxanthin/kg basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not remarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.

• Animal Bioscience
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• 제37권7호
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• 한국가금학회지
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• 제50권4호
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• pp.251-260
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• 2023

국내에서 채집된 프로폴리스 추출물이 닭고기 분쇄육을 사용한 육제품에 나타내는 영향을 확인하기 위해 프로폴리스 추출물을 첨가하지 않은 닭고기 패티와 프로폴리스 추출물을 각각 0.1, 0.2, 0.4%를 첨가한 닭고기 패티의 육질 특성 및 저장성을 비교 분석하였다. 프로폴리스 추출물의 첨가 시 닭고기 패티의 지방과 회분이 증가했다. pH, 보수력, 가열감량, 조직특성에서 프로폴리스 추출물을 첨가한 처리구와 첨가하지 않은 처리구의 차이가 나타나지 않음으로 프로폴리스 추출물은 유화 안정성에 부정적인 영향을 주지 않았다. 관능평가 결과 프로폴리스 추출물 첨가량이 많아질수록 닭고기 패티의 전체 기호도가 떨어졌다. 프로폴리스 추출물을 첨가한 처리구와 첨가하지 않은 처리구의 육색과 TBARS 결과는 차이를 나타내지 않았으며, 저장일이 길어질수록 프로폴리스 추출물을 첨가한 처리구가 첨가하지 않은 처리구보다 pH, 총 미생물 수, 그리고 VBN 함량이 낮았다. 위 결과를 토대로 프로폴리스 추출물을 닭고기 패티에 첨가 시 유화 안정성을 해치지 않으며, 저장성을 향상시켰다. 이를 통해 프로폴리스 추출물이 닭고기 육제품에 첨가제로써 사용이 가능할 것으로 사료된다. 하지만, 프로폴리스의 독특한 풍미로 인해 관능적 특성이 저하될 수 있으니 사용량을 고려해야 할 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권2호
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• pp.266-273
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• 2002

A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

• 한국축산식품학회지
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• 제39권4호
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• Animal Bioscience
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• 제35권11호
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• pp.1771-1786
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• 2022

Objective: Inosine monophosphate (IMP) is a key factor that imparts of meat flavor. Differences in the IMP content in the muscles were evaluated to improve chicken meat quality. Methods: For this study, the IMP content was detected by high performance liquid chromatography. The gene expression profiles of Jingyuan chickens with different feeding patterns and different sexes were analyzed by RNA-sequencing (RNA-seq). Results: Breast muscle IMP content in free-range chickens was extremely significantly higher than that of caged chickens (p<0.01). Breast muscle IMP content in hens was also higher than that of cocks, but the difference was not significant. Correlation analysis showed that the breast muscle IMP content in caged hens and cocks was negatively correlated with the shear force, and the breast muscle IMP content in free-range hens was significantly negatively correlated with the shear force (p<0.05). The two key genes associated with IMP synthesis in chickens with different feeding patterns were glutamate-ammonia ligase (GLUL) and phosphodiesterase 10A (PDE10A). Bioinformatics analysis revealed that the GLUL and PDE10A genes are involved in glutamine biosynthesis and purine salvage pathways respectively. In addition, GLUL expression was positively correlated with the IMP content in caged and free-range chickens, and PDE10A expression was significantly positively correlated with the IMP content in caged and free-range chickens (p<0.05). Conclusion: These findings will facilitate the comprehension of the deposition of IMP in the muscles and thereby aid the process of selection and breeding of good quality local chickens.

• 한국가금학회지
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• 제38권2호
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• pp.105-112
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• 2011

본 시험은 육계에 엄나무 잎 분말을 급여량(0, 0.5, 1.0 및 2.0%)에 따라 급여하여 5주간 사육한 계육의 pH, 총페놀 함량, 전자공여능, TBARS, WHC, 전단력, 육색, 관능평가 및 지방산 조성을 조사하였다. 실험구는 엄나무 잎 분말을 첨가 급여하지 않은 처리구를 대조구, 엄나무 잎 분말 0.5% 급여구는 T1, 엄나무 잎 분말 1% 급여구는 T2 그리고 엄나무잎 분말 2.0% 급여구를 T3 등 4개 처리구로 나누어 사양하였다. 엄나무 잎 분말을 급여한 계육의 pH, TBARS는 엄나무 잎의 급여량이 증가함에 따라 다소 낮아지는 결과(P<0.05)를 보이므로 엄나무 잎 분말의 급여는 계육의 저장성 향상에 도움이 될 것으로 기대된다. 총페놀 함량과 전자공여능은 대조구보다 엄나무 잎 급여구에서 함량이 증가하였으며, 엄나무 잎 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다(P<0.05). 보수성과 전단력은 처리구간 유의성이 없었다. 계육의 육색 중 CIE $L^*$값과 CIE $a^*$값은 대조구보다 엄나무 잎 분말 급여구에서 높아졌으며(P<0.05), CIE $b^*$값은 엄나무 잎 급여량에 의한 처리구간의 유의적인 변화가 없는 결과이었다. 지방산 조성 중 linoleic acid와 linolenic acid는 엄나무 잎 급여구에서 증가하였고(P<0.05), TU/TS는 증가하는 경향이나 유의성은 없었다. 결론적으로 엄나무 잎 분말을 육계에 급여하면 pH와 TBARS가 낮아지고, 총페놀 함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성이 향상될 것으로 생각된다.

• 한국식품영양학회지
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• 제31권1호
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• 한국축산식품학회지
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• 제30권2호
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• pp.313-320
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• 2010

본 연구에서는 저장기간에 따른 계육의 신선도 변화를 GC-MS를 이용한 가스 성분의 변화, 미생물의 총균수와 지방 산패도의 변화를 통해 분석하고, MOS 센서와 수분센서를 기반으로 한 전자코 시스템을 구성하여, 계육의 품질 평가를 실시하였다. 계육의 GC-MS, 미생물, 지방 산패도를 이용한 품질의 측정결과 저장기간이 증가함에 따라 품질은 저하되었고, 저장기간이 5일 이후부터 급격한 품질의 저하를 나타내기 시작했다. 전자코 시스템을 이용한 실험결과, 그래프 분석을 이용하여 계육은 저장기간 초기부터 저장기간의 증가에 따라 선형적으로 저항값의 변화율이 감소함을 확인할 수 있었다. 전자코 센서의 신호를 이용하여 주성분 분석을 한 결과 저장일수에 따라 제1, 2주성분이 뚜렷이 구분됨을 확인할 수 있었다. 선형판별을 이용하여 분석한 결과 1일에서 19일까지 전체 분류 정확도가 92.5%였다. 저장 초기의 1일에서 5일까지의 데이터를 기반으로 선형판별분석을 한 경우 제1, 2판별함수를 이용할 경우 100%의 정확도를 보였다. 결론적으로 본 연구에서의 전자코를 이용한 계측과 주성분분석 및 선형판별분석법을 이용할 경우 냉장 저장된 계육의 신선도 변화가 예측 가능함을 확인할 수 있었다.

• 한국축산식품학회지
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• 제34권2호
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• pp.192-199
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• 2014

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.