초산과 Trisodium phosphate 로 처리한 닭고기의 소매점 판매 및 냉장 동안 이화학적 변화

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 15권 / 3호
ㆍ저자명 : 김창렬, 김광현, 이재일

영어 초록

Physicochemical changes of refrigerated chicken legs treated with acetic acid and trisodium phosphate (TSP) during storage at the temperature of 1±2℃ or 4℃. Chicken (average weight of 500±30 g) legs were treated with 2.5-10% (w/v) TSP and 0.5-2%(v-v) acetic acid soluions at exposure times of 10 min. pH values of chicken legs treated with 2.5-10% TSP significantly (P$lt;0.05) increased at initial days compared to control, which were consistent with the results of treatments of 5-10% TSP solutions for storage of 8 days at retail levels. Thiobarbituric acid (TBA) values of chicken legs treated with 2.5-10% TSP or 0.5-2% acetic acid solutions significantly increased from initial days to 4days of storage compared to controls. pH values of chicken legs treated with 0.5-2% acetic acid significantly decreased at initial days compared to control, which were consistent with the results of treatments of 1.5-2% acetic acid solutions for storage of 16 days at 4℃. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color L^+ values during storage of 4 and 8 days compared to the controls. Chicken legs treated with 1-2% acetic acid solutions were a significantly different Hunter color a^+ values during storage of 16 days compared to the controls. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color b^+ values during storage from 4 to 12 days compared to the controls.

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