환경온도와 항생제 대체물질이 닭 가슴살의 품질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 강근호 김상호 김지혁 강환구 김동욱 조수현 성필남 박범영 김동훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 261~268쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was conducted to investigate the effects of environmental temperature (ET; 21℃ and 32℃) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET 21℃ + antibiotics (+); T2, ET 21℃ + antibiotics (-); T3, ET 32℃ + antibiotics (+); T4, ET 32℃ + antibiotics (-); T5, ET 32℃ + 0.1% Lactobacillus; T6, ET 32℃ + 0.1% medicinal plant extract; T7, ET 32℃ + 0.1% essential oil. T7 had a higher (p＜0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE b* value of treatments at ET 32℃ showed significantly (p＜0.05) higher when compared to the treatments at 21℃. T7 also had significantly (p＜0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p＜0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at 32℃. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature (32℃) for chicken meat production.

키워드

chicken meat environmental temperature antibiotic substitute Lactobacillus essential oil