CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breas...

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Veröffentlicht in:Korean journal for food science of animal resources 2011, Vol.31 (1), p.100-106
Hauptverfasser: 채현석, 나재천, 최희철, 김민지, 방한태, 강환구, 김동욱, 서옥석, 함준상, 장애라, Chae, Hyun-Seok, Na, Jae-Cheon, Choi, Hee-Cheol, Kim, Min-Ji, Bang, Han-Tae, Kang, Hwan-Ku, Kim, Dong-Wook, Suh, Ok-Seok, Ham, Jun-Sang, Jang, Ae-Ra
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container_title Korean journal for food science of animal resources
container_volume 31
creator 채현석
나재천
최희철
김민지
방한태
강환구
김동욱
서옥석
함준상
장애라
Chae, Hyun-Seok
Na, Jae-Cheon
Choi, Hee-Cheol
Kim, Min-Ji
Bang, Han-Tae
Kang, Hwan-Ku
Kim, Dong-Wook
Suh, Ok-Seok
Ham, Jun-Sang
Jang, Ae-Ra
description The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p
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fullrecord <record><control><sourceid>kisti</sourceid><recordid>TN_cdi_kisti_ndsl_JAKO201116450098243</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JAKO201116450098243</sourcerecordid><originalsourceid>FETCH-kisti_ndsl_JAKO2011164500982433</originalsourceid><addsrcrecordid>eNpjYuA0MjI20TUyMYtgYeA0NDIy1bUwNTPmYOAtLs5MMjAwNDQ1tDQ24GRIcvZXMFJ4M7NBwQ9Iv52x5-3UlQqvd7a8mbPizfQJCq-nbHi9dIfC2_41b-YtVXjdvfbV5gWvdmxQeLWh4U3XljdzFr6ZO0PhdXMnSPbNggYwtWSiwttJHW-Wdyi87dr5pmUjDwNrWmJOcSovlOZmUHVzDXH20M3OLC7JjM9LKc6J93L09jcCusrQzMTUwMDSwsjE2JhYdQBc11xj</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>채현석 ; 나재천 ; 최희철 ; 김민지 ; 방한태 ; 강환구 ; 김동욱 ; 서옥석 ; 함준상 ; 장애라 ; Chae, Hyun-Seok ; Na, Jae-Cheon ; Choi, Hee-Cheol ; Kim, Min-Ji ; Bang, Han-Tae ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Suh, Ok-Seok ; Ham, Jun-Sang ; Jang, Ae-Ra</creator><creatorcontrib>채현석 ; 나재천 ; 최희철 ; 김민지 ; 방한태 ; 강환구 ; 김동욱 ; 서옥석 ; 함준상 ; 장애라 ; Chae, Hyun-Seok ; Na, Jae-Cheon ; Choi, Hee-Cheol ; Kim, Min-Ji ; Bang, Han-Tae ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Suh, Ok-Seok ; Ham, Jun-Sang ; Jang, Ae-Ra</creatorcontrib><description><![CDATA[The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage. 닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 $CO_2$와 $N_2$를 혼합 처리한 가스치환포장구로 나누어 냉장저장($4^{\circ}C$)한 결과 저장 1일에 80% $CO_2$의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도($L^*$)는 모든 저장 기간 동안 $CO_2$의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도($a^*$)와 황색도($b^*$)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 $CO_2$ 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% $CO_2$ 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 $CO_2$를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 $CO_2$, $N_2$를 이용한 가스치환하여 포장 시에는 $CO_2$는 40% 이하로 $N_2$ 는 60%로 유지하는 것이 적절한 것으로 판단된다.]]></description><identifier>ISSN: 1225-8563</identifier><identifier>EISSN: 2234-246X</identifier><language>kor</language><ispartof>Korean journal for food science of animal resources, 2011, Vol.31 (1), p.100-106</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,781,785,886,4025</link.rule.ids></links><search><creatorcontrib>채현석</creatorcontrib><creatorcontrib>나재천</creatorcontrib><creatorcontrib>최희철</creatorcontrib><creatorcontrib>김민지</creatorcontrib><creatorcontrib>방한태</creatorcontrib><creatorcontrib>강환구</creatorcontrib><creatorcontrib>김동욱</creatorcontrib><creatorcontrib>서옥석</creatorcontrib><creatorcontrib>함준상</creatorcontrib><creatorcontrib>장애라</creatorcontrib><creatorcontrib>Chae, Hyun-Seok</creatorcontrib><creatorcontrib>Na, Jae-Cheon</creatorcontrib><creatorcontrib>Choi, Hee-Cheol</creatorcontrib><creatorcontrib>Kim, Min-Ji</creatorcontrib><creatorcontrib>Bang, Han-Tae</creatorcontrib><creatorcontrib>Kang, Hwan-Ku</creatorcontrib><creatorcontrib>Kim, Dong-Wook</creatorcontrib><creatorcontrib>Suh, Ok-Seok</creatorcontrib><creatorcontrib>Ham, Jun-Sang</creatorcontrib><creatorcontrib>Jang, Ae-Ra</creatorcontrib><title>CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성</title><title>Korean journal for food science of animal resources</title><addtitle>한국축산식품학회지</addtitle><description><![CDATA[The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage. 닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 $CO_2$와 $N_2$를 혼합 처리한 가스치환포장구로 나누어 냉장저장($4^{\circ}C$)한 결과 저장 1일에 80% $CO_2$의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도($L^*$)는 모든 저장 기간 동안 $CO_2$의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도($a^*$)와 황색도($b^*$)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 $CO_2$ 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% $CO_2$ 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 $CO_2$를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 $CO_2$, $N_2$를 이용한 가스치환하여 포장 시에는 $CO_2$는 40% 이하로 $N_2$ 는 60%로 유지하는 것이 적절한 것으로 판단된다.]]></description><issn>1225-8563</issn><issn>2234-246X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>JDI</sourceid><recordid>eNpjYuA0MjI20TUyMYtgYeA0NDIy1bUwNTPmYOAtLs5MMjAwNDQ1tDQ24GRIcvZXMFJ4M7NBwQ9Iv52x5-3UlQqvd7a8mbPizfQJCq-nbHi9dIfC2_41b-YtVXjdvfbV5gWvdmxQeLWh4U3XljdzFr6ZO0PhdXMnSPbNggYwtWSiwttJHW-Wdyi87dr5pmUjDwNrWmJOcSovlOZmUHVzDXH20M3OLC7JjM9LKc6J93L09jcCusrQzMTUwMDSwsjE2JhYdQBc11xj</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>채현석</creator><creator>나재천</creator><creator>최희철</creator><creator>김민지</creator><creator>방한태</creator><creator>강환구</creator><creator>김동욱</creator><creator>서옥석</creator><creator>함준상</creator><creator>장애라</creator><creator>Chae, Hyun-Seok</creator><creator>Na, Jae-Cheon</creator><creator>Choi, Hee-Cheol</creator><creator>Kim, Min-Ji</creator><creator>Bang, Han-Tae</creator><creator>Kang, Hwan-Ku</creator><creator>Kim, Dong-Wook</creator><creator>Suh, Ok-Seok</creator><creator>Ham, Jun-Sang</creator><creator>Jang, Ae-Ra</creator><scope>JDI</scope></search><sort><creationdate>2011</creationdate><title>CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성</title><author>채현석 ; 나재천 ; 최희철 ; 김민지 ; 방한태 ; 강환구 ; 김동욱 ; 서옥석 ; 함준상 ; 장애라 ; Chae, Hyun-Seok ; Na, Jae-Cheon ; Choi, Hee-Cheol ; Kim, Min-Ji ; Bang, Han-Tae ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Suh, Ok-Seok ; Ham, Jun-Sang ; Jang, Ae-Ra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-kisti_ndsl_JAKO2011164500982433</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>kor</language><creationdate>2011</creationdate><toplevel>online_resources</toplevel><creatorcontrib>채현석</creatorcontrib><creatorcontrib>나재천</creatorcontrib><creatorcontrib>최희철</creatorcontrib><creatorcontrib>김민지</creatorcontrib><creatorcontrib>방한태</creatorcontrib><creatorcontrib>강환구</creatorcontrib><creatorcontrib>김동욱</creatorcontrib><creatorcontrib>서옥석</creatorcontrib><creatorcontrib>함준상</creatorcontrib><creatorcontrib>장애라</creatorcontrib><creatorcontrib>Chae, Hyun-Seok</creatorcontrib><creatorcontrib>Na, Jae-Cheon</creatorcontrib><creatorcontrib>Choi, Hee-Cheol</creatorcontrib><creatorcontrib>Kim, Min-Ji</creatorcontrib><creatorcontrib>Bang, Han-Tae</creatorcontrib><creatorcontrib>Kang, Hwan-Ku</creatorcontrib><creatorcontrib>Kim, Dong-Wook</creatorcontrib><creatorcontrib>Suh, Ok-Seok</creatorcontrib><creatorcontrib>Ham, Jun-Sang</creatorcontrib><creatorcontrib>Jang, Ae-Ra</creatorcontrib><collection>KoreaScience</collection><jtitle>Korean journal for food science of animal resources</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>채현석</au><au>나재천</au><au>최희철</au><au>김민지</au><au>방한태</au><au>강환구</au><au>김동욱</au><au>서옥석</au><au>함준상</au><au>장애라</au><au>Chae, Hyun-Seok</au><au>Na, Jae-Cheon</au><au>Choi, Hee-Cheol</au><au>Kim, Min-Ji</au><au>Bang, Han-Tae</au><au>Kang, Hwan-Ku</au><au>Kim, Dong-Wook</au><au>Suh, Ok-Seok</au><au>Ham, Jun-Sang</au><au>Jang, Ae-Ra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성</atitle><jtitle>Korean journal for food science of animal resources</jtitle><addtitle>한국축산식품학회지</addtitle><date>2011</date><risdate>2011</risdate><volume>31</volume><issue>1</issue><spage>100</spage><epage>106</epage><pages>100-106</pages><issn>1225-8563</issn><eissn>2234-246X</eissn><abstract><![CDATA[The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage. 닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 $CO_2$와 $N_2$를 혼합 처리한 가스치환포장구로 나누어 냉장저장($4^{\circ}C$)한 결과 저장 1일에 80% $CO_2$의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도($L^*$)는 모든 저장 기간 동안 $CO_2$의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도($a^*$)와 황색도($b^*$)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 $CO_2$ 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% $CO_2$ 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 $CO_2$를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 $CO_2$, $N_2$를 이용한 가스치환하여 포장 시에는 $CO_2$는 40% 이하로 $N_2$ 는 60%로 유지하는 것이 적절한 것으로 판단된다.]]></abstract><oa>free_for_read</oa></addata></record>
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source EZB-FREE-00999 freely available EZB journals
title CO 2 와 N 2 혼합 비율에 따른 포장 닭고기 가슴육의 냉장 저장 중 품질 특성
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