숙성마늘 추출물의 첨가가 세절한 닭고기의 냉장 중 육색 및 지방산화에 미치는 영향
(주)코리아스칼라
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- 2023.04.05
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- 2007.12
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서지정보
ㆍ발행기관 : 강원대학교 동물자원공동연구소
ㆍ수록지정보 : 동물자원연구 / 18권
ㆍ저자명 : 강선문, 주진우, 김태실, 이익선, 판조노, Sung Ki Lee
목차
ABSTRACT Ⅰ. 서론 Ⅱ. 재료 및 방법 1. 원료육의 처리 2. 실험방법 Ⅲ. 결과 및 고찰 1. pH 및 지방산화(TBARS) 비교 2. 표면육색(CIE color TBARS) 비교 Ⅳ. 적요 Ⅴ. 인용문헌
영어 초록
This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the color and lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler was chopped and added with 4% of distilled water (control) and AGE, respectively, and then stored at 4±0.2℃ for 8 days. The commercial garlic was aged for the relatively short time (40-90℃/300 hr →natural dryness/40 hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-added chicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIE color values, AGE-added chicken showed lower L* and higher b*, C* and Ho values than those of control during storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability and change to dark color.
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