지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 221 - 229 (9page)
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초록· 키워드
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Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.
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참고문헌 (39)
참고문헌 신청
Aktas, N / 2001 / The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef / Eur. Food Res. Technol 213:88~94
Aktas, N / 2003 / The effect of organic acid marination on tenderness, cooking loss and bound water content of beef / J. Muscle Foods 14:181~194
Alvarado, C / 2007 / Marination to improve functional properties and safety of poultry meat / J. Appl. Poult. Res 16:113~120
Anang, D. M / 2010 / Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature / Int. J. Food Microbiol 144:152~159
Bosilevac, J. M / 2006 / Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses / J. Food Prot 69:1808~1813
Aktas, N / 2003 / The effect of organic acid marination on tenderness, cooking loss and bound water content of beef / J. Muscle Foods 14:181~194
Alvarado, C / 2007 / Marination to improve functional properties and safety of poultry meat / J. Appl. Poult. Res 16:113~120
Anang, D. M / 2010 / Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature / Int. J. Food Microbiol 144:152~159
Bosilevac, J. M / 2006 / Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses / J. Food Prot 69:1808~1813
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