Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat

식물성 유산균 발효액 첨가에 따른 닭 가슴육의 특성에 미치는 효과

  • Kim, Sun Hyo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun-Joo (Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김선효 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • ;
  • 김현주 (서울대학교 농업생명과학대학 농생명공학부 동물생명공학전공) ;
  • 조철훈 (서울대학교 농업생명과학대학 농생명공학부 동물생명공학전공) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과)
  • Received : 2014.05.27
  • Accepted : 2014.06.17
  • Published : 2014.06.30
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Abstract

The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extension in terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meat was tested during a 9-day storage period at $4^{\circ}C$. Throughout the whole storage days, addition of LFS showed the significant inhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFS to chicken breast meat resulted in the decrease of pH, the increase of $L^*$ and $b^*$ values, and the increase of lipid oxidation in chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chicken breast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overall acceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product, however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.

본 연구는 식물성 유산균 발효액(LFS)이 천연 항균제로서 계육 가공품에 이용 가능 여부를 확인하기 위하여 부분정육으로 유통되는 닭 가슴육에 식물성 유산균 발효액 첨가후 함기 포장하여 9일 동안 $4^{\circ}C$에서 저장하면서 미생물 및 이화학적 품질 변화를 관찰하였다. 실험 결과, LFS 첨가에 의해 총 호기성 미생물의 증식이 효과적으로 억제됨이 확인되었다(P<0.05). 하지만 LFS 첨가는 닭 가슴육의 pH 감소와 함께 육색의 변화, 지질 산패의 증가 및 관능적 품질 저하의 결과를 보였다. 따라서 LFS를 천연 항균제로서 계육 가공품에 이용하기 위해서는 육색 변화 방지, 지질 산패 증가 억제 및 관능적 품질 저하를 막기 위한 병용 처리 및 첨가량 조절이 필요할 것으로 사료되며, 이에 대한 추가적인 연구가 필요할 것으로 판단된다.

Keywords

References

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