Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Use of Freshness Indicator for Determination of Freshness and Quality Change of Chicken during Storage

신선도표시계를 이용한 계육의 저장 중 신선도 측정 및 품질변화

  • Shin, Hee-Young (Dept. of Food Science & Technology, Chungnam National University) ;
  • Ku, Kyoung-Ju (Dept. of Food Science & Technology, Chungnam National University) ;
  • Park, Sang-Kyu (Gwangju Institute of Science and Technology) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • Published : 2006.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All chicken products (drum, wing, thigh) had a change in color of freshness indicator after storage of 3 days at $4^{\circ}C$, indicating poor quality at the time. VBN, TBARS values, and total bacterial counts reached the decay point at the time of color change of freshness indicator attached to the surface of chicken samples. The sensory evaluation also indicated sample was not acceptable by off-odor at day 4 of storage. According to electronic nose analysis to examine off-odor, there were significant differences in terms of principal component analysis values among chicken samples of day 0, day 3, and day 5 of storage. These results suggest that freshness indicator should be useful in determining expiration date of chicken products during marketing by indicating the microbial safety as well as physicochemical and sensory change.

계육의 신선도를 판정할 수 있는 신선도표시계를 제작하였고, 냉장저장 중 계육의 신선도 및 품질변화를 측정하고자 저장 중 표면 pH, VBN, TBARS, 총균수, 전자코 측정 및 관능검사를 수행하였다. 저장 중 계육의 모든 부위는 저장 3일 경과 후 신선도표시계의 색의 변화로 신선도가 저하되었음을 제시해주었다. 저장 중 품질변화를 측정한 결과 신선도표시계의 반응시점과 같은 저장 3일에 VBN, TBARS, 총균수의 값 또한 부패시점에 도달하였고, 관능검사 결과도 저장 4일 이후에는 이취 및 표면에 점질물 생성 등으로 가식이 불가능하였다. 부패취를 확인하기 위해 실시한 전자코 분석에서도 저장 0일차, 저장 3일차, 저장 5일차의 향기분석에서 주성분 분석값이 뚜렷한 차이를 보여 계육 부패시점이 3일이라는 것을 확인할 수 있었다. 따라서 신선도표시계인 신선도표시계는 계육의 저장 중 신선도 확인을 실시간으로 해줌으로써 계육의 유통기한 확립 측면에서 매우 유용한 장치가 될 것으로 판단된다.

Keywords

References

  1. Kim CR, Kim KH, Moon SJ. 1999. Microbiological evaluations of retail and refrigerated chickens in winter. Korean J Food Sci Anim Res 12: 109-112
  2. Kim CR. 2001. Microbiological and sensory evaluation of refrigerated chicken in summer. J Fd Hyg Safety 16: 16-20
  3. Fumiaki U, Uchiyama H. 1986. Low temperature storage and quality evaluation of fish. Fishery Sci Ser 60: 24-35
  4. Byun MW, Kwon JH, Cho HO, Lee MK, Kim JG. 1985. Physicochemical changes of gamma-irradiated chicken. Korean J Food Sci Technol 17: 186-191
  5. Yamamoto M, Sonehara M. 1953. An assay method for freshness of ishes by the estimation of pH value. Bull Japan Soc Sci Fish 9: 761-765
  6. Kim NA. 2004. Biosensors for food quality and contaminant detection. J Food Sci Ind 37: 4-10
  7. Kim JH, Rhie DH, Kim TJ, Noh BS. 1998. Development of biosensor for simultaneous determination of glucose lactic acid and ethanol. Korean J Food Sci Technol 30: 22-34
  8. Park TS, Cho SI. 2005. Information processing and interdisciplinary technology: Development of an enzyme electrode biosensor for lactic acid bacteria. J Biosys Eng 30: 249-253 https://doi.org/10.5307/JBE.2005.30.4.249
  9. Abdel-hamid I, Atanasov P, Wilkins E. 1995. Development of a needle type glucose biosensor. Anal Chem Acta 313: 45-54 https://doi.org/10.1016/0003-2670(95)00172-V
  10. Kinsella JE. 1987. Seafoods and fish oils in human health and disease. Marcel Dekker, New York, USA. p 317
  11. Cowell DC, Ewen RJ, Flynn CE, Goldie B, Hart JP, Hawkins SJ, Hitch TJ, Honeybourne CL, McCalley DV, Ratcliffe NM. 1994. Sensors for citrus fruit quality. Life Chem Rep 11: 333-338
  12. Park SK. 2003. A freshness indicator of foodstuffs. Korean Patent 0038202
  13. KFDA. 2002. Food Code. Korea Food and Drug Administration, Seoul, Korea. p 222-223
  14. Ahn DU, Olsin DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, color in raw pork patties. Meat Sci 49: 27-39 https://doi.org/10.1016/S0309-1740(97)00101-0
  15. Zhn MJ, Mendonca A, Ahn DU. 2004. Temperature abuse affects the quality of irradiation pork loin. Meat Sci 67: 673-649
  16. APHA. 1995. Standard methods for the examination of water and wastewater. 19th ed. Method 4-54. American Public Health Association, Washington, DC, USA
  17. Shin JA, Kwon JH, Lee KT. 2003. Aroma analysis by the electronic nose on red ginseng powder treated with gamma radiation, methyl bromide and phosphine. Korean J Food Sci Technol 35: 825-829
  18. Kim SK, Lee MS, Lee KT, Park SK, Song KB. 2004. Changes in quality of pork and beef during storage and electronic nose analysis. Korean J Food Preserv 11: 441- 447
  19. SAS. 2001. SAS User's Guide. Statistical Analysis Systems Institute Inc., Cary, NC, USA
  20. Park GB, Kim YJ, Lee HB, Kim JS, Kim YH. 1988. Changes in freshness of meat during postmortem storage. Korean J Anim Sci 39: 561-566
  21. Asghar A, Gray JI, Buckley DJ, Pearson AM, Booren AM. 1988. Perspective on warmed-over flavor. Food Technol 42: 102-108
  22. James MJ. 1972. Mechanical and detection of microbial spoilage in meat at low temperature. J Milk Food Technol 35: 467-471 https://doi.org/10.4315/0022-2747-35.8.467
  23. Kim M. 1997. Effect of lactic acid treatment on microorganisms and sensory characteristics in chickens. Korean J Soc Food Sci 13: 293-298
  24. Deymer DI, Vandenkerckhove P. 1979. Compounds determining pH in dry sausage. Meat Sci 3: 161-168 https://doi.org/10.1016/0309-1740(79)90033-0
  25. Khan AW, Van Den Berg L. 1964. Some protein change during postmortem tenderization in poultry meat. J Food Sci 29: 537-546
  26. Field RA, Chang YO. 1969. Free amino acids in bovine muscle and their relationship to tenderness. J Food Sci 34: 329-335 https://doi.org/10.1111/j.1365-2621.1969.tb10356.x
  27. Brewer MS, Ikins WG, Harbers CA. 1992. TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effects of packaging. J Food Sci 57: 558-563 https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
  28. Lefebvre N, Thibault C, Charbonneau R, Piette JPG. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation. Meat Sci 32: 371-380
  29. Jeong RJ, Jong YK, Lee KM, Cho DH. 2005. Anti-obese effects of mixture contained pine needle, black tea and green tea extracts. J Korean Soc Appl Biol Chem 48: 375- 381
  30. Choe IS, Kim IS, Samejima K, Min JS, Lee SO, Lee M. 2001. The quality attributes of chicken meats imported from Korea and other countries in Japanese market. Korean J Food Sci Anim Res 21: 307-313
  31. Kim BK, Lee YB. 1979. Effect of pre-slaughter handling and slaughtering method of chicken on postmortem muscle biochemistry and meat quality. J Anim Sci Technol 21: 515-522
  32. Barnes EM. 1976. Microbiological problems of poultry at refrigeration temperature. J Sci Food Agric 24: 777-781
  33. Noh BS, Yang YM, Lee TS, Hong HK, Kwon CH, Sung YK. 1998. Prediction of fermentation time of Korean style soybean paste by using the portable electronic nose. Korean J Food Sci Technol 30: 356-362
  34. Yano Y, Miyaguchi N, Watanabe M, Nakamura T, Youdou T, Miyai J, Numata M, Asano Y. 1996. Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes. Food Res Int 28: 611-617 https://doi.org/10.1016/0963-9969(95)00062-3

Cited by

  1. Development of Sensors-Based Agri-Food Traceability System Remotely Managed by a Software Platform for Optimized Farm Management vol.20, pp.13, 2006, https://doi.org/10.3390/s20133632