Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Addition of Green Tea Extracts on Physicochemical Properties of Seasoned Chicken with Soy Sauce during Cold Storage

녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향

  • Kim, Gap-Don (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Swine Science and Technology Center, Jinju National University) ;
  • Jung, Eun-Young (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Seo, Hyun-Woo (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Kim, Sang-Ho (National Institute of Animal Science, RDA) ;
  • Kang, Guen-Ho (National Institute of Animal Science, RDA) ;
  • Choi, Yang-Ho (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21 Program), Gyeongsang National University)
  • 김갑돈 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 정진연 (진주산업대학교 양돈과학기술센터) ;
  • 정은영 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 서현우 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 김상호 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 최양호 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 주선태 (경상대학교 대학원 응용생명과학부(BK21))
  • Received : 2010.09.06
  • Accepted : 2010.09.20
  • Published : 2010.09.30
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Abstract

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 $a^*$를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다.

Keywords

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