Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Influence of Dietary Supplemental Sardine Oil on Storage and Processing Characteristics of Broiler

정어리유의 급여가 계육의 저장성 및 가공 특성에 미치는 영향

  • 박창일 (대구대학교 생명자원부) ;
  • 김영길 (동아대학교 식품과학부) ;
  • 김영직 (대구대학교 생명자원학부)
  • Published : 2002.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the influence of dietary sardine oil on storage and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% sardine oil) 3) T2(commercial feed with 2% sardine oil) and 4) T3(commercial feed with 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$\^{C}$. The storage and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 3, 7 and 10 days. The pH of all treatments significantly increased during the storage periods (p<0.05). The TBARS(thiobarbituric acid reactive substances) af all treatments were significantly increased as storage period extended (p<0.05). After 1 days, the TBARS of treatment groups were significantly higher than that of the control (p<0.05). The T3 showed the highest TBARS among all treatments (p<0.05). The VBN(volatile basic nitrogen) of all treatments significantly increased during storage period (p<0.05). However, the VBN was not significantly different between control and treatment groups. The WHC(water holding capacity) and heating loss were significantly increased in both control and treatment groups during storage (p<0.05) and however, WHC was not significantly different among 3 treatment. The heating loss tended to increase in treatment groups compared to the control.

오메가 3계열을 다량 함유한 정어리유를 급여수준(1, 2, 4%)에 따라 5주간 급여한 후 도계하여 대퇴부위를 냉장온도(4$\pm$1$^{\circ}C$)에 10일간 저장하면서 저장성에 및 가공 특성에 대한 연구를 수행하였다. pH는 저장기간이 경과하면서 전 처리구에서 유의적으로 상승하였다 (p<0.05). TBARS는 전 처리구에서 저장기간이 경과함에 따라 증가 하였으며, 저장 1일 이후 정어리유 처리구에서 대조구보다 높은 TBARS를 나타내었고(p<0.05) 특히 T3구가 타 처리구에 비해 높은 값을 나타내었다 (p<0.05). VBN은 저장기간이 경과하면서 증가하였고, 처리구간에는 뚜렷한 경향이 없었다. 보수력과 가열감량은 저장기간이 경과하면서 증가하였고, 보수력은 7일째를 제외하고는 유의성이 인정되지 않았으며, 가열감량은 대조구보다 처리구에서 높게 나타났다.

Keywords

References

  1. Ajuyah. A. O., Hardin, R. T., Cheung, K. and Sim, J. S. (1992) Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meal diets. J. Food Sci. 57(2): 338 https://doi.org/10.1111/j.1365-2621.1992.tb05489.x
  2. AOAC. (1998) Official Methods at Analysis of the Association 13th ed., Association of Official Analytical chemists, Inc
  3. Bartholmew, D. T. and Blumer, J. N. (1997) Microbial interactions in country- style hams. J. Food Sci. 42: 498 https://doi.org/10.1111/j.1365-2621.1977.tb01531.x
  4. Chanmugam, P., Boudreau, M., Boutte, T., Park, R. S., Hebert, J., Berrio, L. and Hwang, D. H. (1992) Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poutry Sci. 71: 516 https://doi.org/10.3382/ps.0710516
  5. Cherian, G., Wolfe, F. W. and Sim, J. S.(1996) Dietary oils with added tocopherols : effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci. 75: 423 https://doi.org/10.3382/ps.0750423
  6. Cresopo, F. l., Millan, R. and Moreno, A. S.(1978) Chemical changes during ripening of spanish dry sausageIII. changes in water saluble N-compounds. Ax archivos de Zootechia. 27: 105
  7. Dahle, L. K., Hill, E. G. and Holman, R. T.(1962) The thioharbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch Biochem. Biophys. 98: 253
  8. Deymer, D. I. and Vandekerckhove. P.(1979) Compounds determining pH in dry sausage. Meat Sci. 3: 161 https://doi.org/10.1016/0309-1740(79)90033-0
  9. Duncan, Davide B.(1955) Multiple range and multiple F test. Biometrics. 11, 1 https://doi.org/10.2307/3001478
  10. Femades, G. and Venkatraman, J. T.(1993) Role of omega-3 fatty acids in health and disease. Nutr Res. 13:S19 https://doi.org/10.1016/S0271-5317(05)80282-9
  11. Leat, A. and Weber, P. C.(1988) Cardiovascular effects of n-3 fatty acids. New Ene. J. Med. 318: 549 https://doi.org/10.1056/NEJM198803033180905
  12. Lin, C. F., Gray, J. L., Asghar, A., Buckley, D. J., Booren, A. M. and Flegal, C. J.(1989) Effects of dietary oils and $\alpha$-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54: 1457 https://doi.org/10.1111/j.1365-2621.1989.tb05134.x
  13. Palanska, O. and Nosal, V.(1991) Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed. (in English). Vedecke Prace Vyskumnedo Ustaru Zivocisnej Vyroby Nitre (CSFR). 24: 59
  14. Park, G. B., Kim, Y. J., Lee, H. B., Kim, J. S. and Kim, Y. H. (1988). Changes in Freshness of Meats during Postmortem Storage. Korean J. Ani. Sci. 30(9):561
  15. Sanders, T. A. B.(1985) The importance of eicosapentaenoic and docosahexaenoic acids, In The Role of Fats in Human Nutrition Padrey, F. B., Podmore, J. Eds.; Ellis Horwood Ltd. : England, pp 101
  16. SAS/STAT.(1988) User's guide, release 6.03 edition SAS institute Inc. Cray. NC. USA
  17. Simopoulos, A. P.(1991) Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr. 54: 438
  18. Thomas, L. H., Sandra, A. S., James, A. H. and Demetrios, S. S.(1987) Polynusaturated fatty acid and fat in fish flesh for selecting species for health benefits. J. Food Sci. 52(5): 1209 https://doi.org/10.1111/j.1365-2621.1987.tb14045.x
  19. Winger, R. T. and Fennema, O.(1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3$\circ$C or 15$\circ$C. J. Food Sci. 41: 1433 https://doi.org/10.1111/j.1365-2621.1976.tb01189.x
  20. Witte, V. C., Krause, G. F. and Baile, M. E.(1970) A new extraction method for determining 2- thiobarbituric acid values of porcine and beef during storage. J. Food Sci. 35: 582 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  21. Wu, F. Y. and Smith, S. B.(1987) lonic strength and myofibrillar protein solubilization. J. Anim. Sci. 65: 597 https://doi.org/10.2527/jas1987.652597x
  22. Yang, C. C. and Chen, C. C.(1993) Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Sci. 72: 355 https://doi.org/10.3382/ps.0720355
  23. 高坂知久(1975) 肉製品の 鮮度保持と測定. 食品工業. 18(4): 105