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서방출형 이산화염소 가스 젤팩 첨가가 닭가슴육 저장 중 지질산패 및 정미성분의 변화

Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage

한국식품영양학회지 2019년 32권 4호 p.294 ~ 303
이경행 ( Lee Kyung-Haeng ) - 한국교통대학교 식품영양학과

권혜원 ( Kwon Hye-Won ) - 한국교통대학교 식품영양학과
윤예지 ( Yoon Ye-Ji ) - 한국교통대학교 식품영양학과
김홍길 ( Kim Hong-Gil ) - 세진이엔피(주)

Abstract


To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released ClO2 gas at 7-15 ppm for 8 days at 4℃. And the changes in lipid oxidation and taste compounds of the samples were investigated.
TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

키워드

slow-release preparation; chlorine dioxide gas; chicken breast; gel pack; taste compound
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