• 한국식품영양학회지
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• 제12권2호
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 제30차 추계 학술대회
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• pp.126-126
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• 2002

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.16-20
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• 2001

본 연구는 하계 (’98년 6월-8월)닭고기 (평균 500g 중량의 삼계)다리를 초산, 유산 및 구연산 용액으로 침지한 다음 미생물 및 관능평가를 실시하였다. 닭고기 다리는 각 1%농도의 유기산 용액으로 10분 동안 침지하였다. 17분동안 1% 초산으로 침지한 닭고기 다리는 유산 및 구연산 처리구 보다 4$^{\circ}C$ 저장 16일 동안 유의적 (P<0.05)으로 낮은 호기성 세균 및 그람음성 세균수를 나타내었다. 초산의 항균력은 유산과 구연산 용액의 처리구 보다 높게 유지되었다. 초산으로 처리한 닭고기 다리의 미생물학적 저장 안정성은 대조구 보다 8일 증가하였다. 유기 산으로 처리한 닭고기 다리의 냄새 및 외관에 대한 관능평가의 결과는 4$^{\circ}C$ 저장 12일 동안 대조구와 유사하거나 낮게 유지되었다.

• 한국가금학회지
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• 제17권3호
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• pp.203-209
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• 1990

닭고기를 $4^{\circ}C$에서 냉장 보관할 경우 포장방법이 닭고기의 저장성에 미치는 영향을 검토하였다. 닭고기의 저장성은 저장 중 닭고기의 표면 미생물 및 이화학적 품질을 조사함으로서 결정하였으며 사용된 닭고기는 포장하기 전에 7.5% potassium sorbate용액에 미리 침지한 후 일반포장, 진공포장, 혼합가스포장 등의 포장을 하였다. 이렇게 조사된 포장 닭고기의 저장성은 일반포장육의 경우에는 $19\pm3$일간, 진공포장육의 경우에는 $30\pm5$일간, 10% $CO_2$가스와 90% $N_2$가스 조성의 혼합가스 포장육의 경우에는 $26\pm4$일간, 20% $CO_2$ 가스와 80% $N_2$가스 조성의 혼합가스 포장육의 경우에는 $30\pm5$일간으로 나타나 진공포장육과 20% $CO_2$가스와 80% $N_2$ 가스 조성의 혼합가스 포장육의 경우가 가장 높은 저장성을 나타내었다. 그러나 진공포장의 경우에는 진공시의 압력차로 육즙이 침출 되어 포장지 내부에 고여 있는 등 혼합가스 포장에 비해 관능적으로 나빠 20% $CO_2$가스와 80% $N_2$ 가스 조성의 혼합가스 포장이 기호성과 저장성을 고려할 때 가장 바람직한 포장방법으로 평가되었다.

• 한국가금학회지
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• 제27권3호
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• pp.189-195
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• 2000

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

• Asian-Australasian Journal of Animal Sciences
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• 제31권5호
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• 한국축산식품학회지
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• 제35권6호
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국식품조리과학회지
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• 제19권5호
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• pp.591-595
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• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• 한국축산식품학회지
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• 제36권1호
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• pp.44-50
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• 2016

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4℃. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSH-Px and free iron play significant roles in meat lipid oxidation during refrigerated storage.