KMID : 0613820100200010055
|
|
Journal of Life Science 2010 Volume.20 No. 1 p.55 ~ p.59
|
|
Physicochemical Properties and Sensory Score of Press Ham Made from Chicken Fed with Citrus Byproduct
|
|
Moon Yoon-Hee
Jung In-Chul
|
|
Abstract
|
|
|
In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter¡¯s L* (lightness), a* (redness), b* (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham¡¯s VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 §·% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham¡¯s TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 §· malonaldehyde/§¸ for T0 and T1 during the third week of storage, and 0.49 and 0.32 §· malonaldehyde/§¸ for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham¡¯s TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.
|
|
KEYWORD
|
|
Chicken press ham, citrus byproduct, physicochemical properties, sensory
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|