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KMID : 1024620080280030289
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.289 ~ p.294
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Effect of Gamma Irradiation on Meat Quality in Chicken Breast during Cold Storage
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Ahn Chong-Nam
Chae Hyun-Seok
Yoo Young-Mo
Yoo Hyo-Soon
Ham Jun-Sang
Jung Seok-Geun
Kim Kwang-Yup
Jang Ae-Ra
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Abstract
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The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at . The pH of irradiated chicken was lower than that of the control at day 1 (p<0.05), while no difference was found among irradiation at different doses. Drip loss was higher in irradiated chicken with doses of 0.5 and 1.0 kGy compared to the control at day 1 and day 3 (p<0.05). Lightness (L) at day 1 and day 6 was increased due to irradiation (p<0.05). Redness (a) increased with irradiation doses of 1.0 and 1.5 kGy at day 1 and day 3 (p<0.05). However, no significant differences were found in yellowness (b). The number of aerobic plate count of irradiated chicken during storage was significantly lower than the control (p<0.05). E. coli and coliforms were not detected after irradiation at any dose. Also, irradiation doses of 1.0 and 1.5 kGy significantly reduced volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substances (TBARS) values compared to the control during storage (p<0.05). These results suggest that low dose gamma irradiation can be useful to extend the shelf life of chicken breast during cold storage.
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KEYWORD
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gamma irradiation, chicken breast, meat quality, microbes
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