Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Mugwort and Fish Oil Addition on the Meat Quality of Chicken

쑥과 어유의 첨가가 계육의 육질에 미치는 영향

  • 박창일 (대구대학교 생명자원학부) ;
  • 김영직 (대구대학교 생명자원학부)
  • Published : 2004.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.

본 연구는 쑥 3%, 정어리유 4%와 쑥 3% + 정어리유 4%를 5주간 급여한 후 도계하여 가슴살 부위와 다리살 부위를 냉장온도 (4$\pm$1)$^{\circ}C$에 15일간 저장하면서 육질에 미치는 영향을 연구하였다. pH는 저장기간이 경과하면서 전 처리구에서 증가하였고, 다리살 부위가 가슴살 부위보다 약간 높은 경향이었다. VBN과 가열 감량은 저장기간의 경과에 따라 증가하였으며 (p<0.05), 처리구간에는 특이한 변화가 없었다. 육색은 저장기간이 경과하면서 L＊값이 증가하였으나(p<0.05) a＊ b＊값은 변화가 없었다.

Keywords

References

  1. Adams, J. R. and Huffman, D. L. (1972) Effect of Controlled gas atmospheres and temperature on quality of packaged pork. J. Food Sci. 37, 1869-1875
  2. Bartholmew, D. T. and Blumer, J. N. (1997) Microbial interactions in country-style hams. J. Food Sci. 42, 498-502 https://doi.org/10.1111/j.1365-2621.1977.tb01531.x
  3. Bendall, J. R. (1978) Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. Meat Sci. 2, 91-97
  4. Bentley, D. S., Reagan, J. 0., and Miller, M. F. (1989) Effects of gas atmosphere, storage temperature and storage time on the shelf-life and sensory attributes of vacuum packaged ground beef patties. J. Food Sci. 54, 284-286 https://doi.org/10.1111/j.1365-2621.1989.tb03062.x
  5. Cresopo, F. I., Millan, R., and Moreno, A. S. (1978) Chemical changes during ripening of spanish dry sausage III. Changes on water soluble N-compounds. Ax Archivos de Zootechia 27, 105-111
  6. Demeyer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 3, 161-168 https://doi.org/10.1016/0309-1740(79)90033-0
  7. Femades, G. and Venkatraman, J. T. (1993) Role of omega-3 fatty acids in health and disease. Nutr. Res. 13, 19-23 https://doi.org/10.1016/S0271-5317(05)80282-9
  8. Field, R. A. and Chang, Y. D. (1969) Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34, 329-334 https://doi.org/10.1111/j.1365-2621.1969.tb10356.x
  9. Graham, H. N. (1992) Green tea composition, Consumption and polyphenol chemistry. Prev. Med. 2(3), 334-341
  10. Haw, I. W., Lee, S. D., and Hwang, W. I. (1985) A study on the nutritional effects in rats by feeding basal diet supplemented with mugwort powder. J. Kor. Soc. Food Nutr. 14(2), 123-130
  11. Kim, Y. J. and Park, C. I. (2001) Effects of additions of activated carbon on productivity and physico-chemical characteristics in broilers. Kor. J. Food Sci. Ani. Resour. 21(1), 24-31
  12. Kim, B. C., Han, C. Y., Joo, S. T., and Lee, S. (1999) Effects of display conditions of retail-cuts after vacuum packed storage on pork quality and shelf-life. Kor. J. Animal Sci. 41, 75-88
  13. Kim. M. J. and Lee, C. A. (1998) The effet of extracts from mugwort on the blood ethanol concentration and liver function. Kor. J. Food Sci. Ani. Resour. 18(4), 348-357
  14. Lee, J. E., Jung, I. C., Kim, M. S., and Moon. Y. H. (1994) Postmortem change in pH, VBN, total plate counts and K-value of chicken meat. Kor. J. Food Sci. Ani. Resours. 14(2), 240-246
  15. Lee, G. D., Kim, J. S., Bae, J. 0., and Yoon, H. S. (1992)Antioxidative effectiveness of water extract and ether extract in wormwood (Arthemisia montana Pampan). J. Kor. Soc. Food Nutr. 21(1), 17-22
  16. Leat, A. and Weber, P. C. (1988) Cardiovascular effect of n-3 fatty acids. New Eng. J. Med. 318, 549-553 https://doi.org/10.1056/NEJM198803033180905
  17. Livingston, D. J. and Brown, W. D. (1981) The chemistry of myoglobin and its reaction. Food TechnoI. 35, 224-229
  18. Palanska, 0. and Nosal, V. (1991). Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed, (in English). Vedecke Prace Vyskumnedo Ustaru Zivocisnej Vyroby Nitre (CSFR). 24, 29-66
  19. Park. C. I., Kim, Y. J., Kim, D. J., An, J. H., and Kim, Y. K. (2002) Effect of activated carbon and fish oil addition on the physico-chemical characteristics in chicken meat. Kor. J. Food Sci. Ani. Resour. 22(3), 206-211
  20. Park, C. I., Kim, Y. K., and Kim, Y. J. (2002) Influence of dietary supplemental sardine oil on storage and processing characteristics of broiler. Kor. J. Food Sci. Ani. Resour. 22(1), 8-12
  21. Sanders, T. A. B. (1985) The importance of ecosapentaenoic acid and docosahexaenoic acids, In: The role of fats in human nutrition. Padrey, F. B. and Podmore, J. (eds.), Ellis Horwood Ltd, England. pp. 101
  22. Simpoulos, A. P. (1991) 0mega-3 fatty aids in health and disease and in growth and development. Am. J. Clin. Nvtr. 54, 438
  23. SAS (1998) SAS/STAT software for PC. User's guide, SAS Institute Inc., Cary, NC, USA
  24. Thomas, L. H., Sandra, A. S., James, A. H., and Demetrios, S. S.(1987) Polyunsaturated fatty and fat in fish flesh for selecting species for health benefits. J. Food Sci. 52(5), 1209-1213 https://doi.org/10.1111/j.1365-2621.1987.tb14045.x
  25. Winger, R. T. and Fennema, O. (1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3^\circC or 15^\circC. J. Food Sci. 41, 1433-1439 https://doi.org/10.1111/j.1365-2621.1976.tb01189.x
  26. Yang, C. C. and Chen, C. C. (1993) Effects of refrigerated storage, pH adjustment and marinade on color of raw and microwave cooked chicken meat. Poultry Sci. 72, 355-362 https://doi.org/10.3382/ps.0720355
  27. 高坂知久 (1975) 肉製品の鮮度保持と測定. 食品工業. 18(4), 105-111
  28. 육창수 (1977) 약용식물학 각론. 진명출판사, pp.293
  29. 농촌진흥청 영양개선 연구원 (1981) 식품분석표. 농촌진흥청, pp. 30