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KMID : 1011620160320030261
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 3 p.261 ~ p.269
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Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage
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Hwang Ko-Eun
Kim Hyun-Wook
Song Dong-Heon
Kim Cheon-Jei
Jeon Ki-Hong
Kim Young-Boong
Choi Yun-Sang
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Abstract
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Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at 4°C. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer +0.2% GM), T2 (injector), T2-A (injector + 0.2% GM).
Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at 4°C were measured in triplicate.
Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM.
Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.
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KEYWORD
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Neobiahni, Ganghwa mugwort, mechanical processing, chicken, rancidity
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