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KMID : 0665220190320040294
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 4 p.294 ~ p.303
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Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage
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Lee Kyung-Haeng
Kwon Hye-Won
Yoon Ye-Ji
Kim Hong-Gil
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Abstract
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To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released ClO2 gas at 7-15 ppm for 8 days at 4℃. And the changes in lipid oxidation and taste compounds of the samples were investigated.
TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.
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KEYWORD
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slow-release preparation, chlorine dioxide gas, chicken breast, gel pack, taste compound
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