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KMID : 1134820200490090984
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 9 p.984 ~ p.990
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Physicochemical Properties of Dry Aged Chicken Breast Applicate Electric Field Super Cooling System
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Kim Han-Sol
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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This study investigated the physicochemical and microbial characteristics of chicken breast applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). The aging loss and trimming loss of the EFR treatments were significantly higher than those of the CR treatment (P<0.05). The water holding capacity (WHC) of the EFR treatments increased significantly from three weeks (P<0.05). Cooking loss of both EFR and CR treatments decreased significantly with increasing number of dry-aging weeks (P<0.05). The shear force of the EFR treatments was the lowest (P<0.05). The shear force of the EFR treatments was significantly lower than that of CR from one to two weeks (P<0.05). The total plate count of both EFR and CR treatments tended to increase with increasing dry-aging period, thiobarbituric acid reactive substances of the EFR treatments was more stable than that of the CR treatments. The results showed that the application of the EFR system improves the physicochemical and microbial characteristics of chicken breast. Furthermore, chicken breast dry-aging meat was suitable for the dry-aging period until three weeks.
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KEYWORD
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dry-aging, chicken breast, electric field refrigeration, physicochemical properties
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