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.
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초록· 키워드
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To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator ($4^{\circ}C$) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.
목차
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참고문헌 (23)
참고문헌 신청
Addis,P.B / 1986 / Poultry muscle as feed / Academic Press :370~401
Al Jowder, O. / 1997 / Mid-infrared spectroscopy and authenticity problems inselected meats: A feasibility study / Food Chem 59:195~201
Ambrosiadis, I. / 1994 / Influence of thawing methods on the qualityof frozen meat and the drip loss / Fleischwirtschaft 74:284~287
Ballin, N. Z / 2008 / Analytical methodsfor authenticaion of fresh vs. thaqed meat-A review / MeatSci 80:151~158
Carroll, R. J. / 1981 / Effects of frozen storage on the ultrastructure of bovine muscle / J. Food Sci 46:1091~1094
Al Jowder, O. / 1997 / Mid-infrared spectroscopy and authenticity problems inselected meats: A feasibility study / Food Chem 59:195~201
Ambrosiadis, I. / 1994 / Influence of thawing methods on the qualityof frozen meat and the drip loss / Fleischwirtschaft 74:284~287
Ballin, N. Z / 2008 / Analytical methodsfor authenticaion of fresh vs. thaqed meat-A review / MeatSci 80:151~158
Carroll, R. J. / 1981 / Effects of frozen storage on the ultrastructure of bovine muscle / J. Food Sci 46:1091~1094
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