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KMID : 1024620110310010009
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Food Science of Animal Resources
2011 Volume.31 No. 1 p.9 ~ p.18
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Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
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Choi Yun-Sang
Choi Ji-Hun
Kim Hack-Youn
Kim Hyun-Wook
Lee Mi-Ai
Chung Hai-Jung
Lee Sung-Ki
Kim Cheon-Jei
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Abstract
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This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$ 수식 이미지). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
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KEYWORD
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lotus leaf, chicken patties, shelf-life, thiobarbituric acid, volatile basic nitrogen, sensory evaluation
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