Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Characteristics of Retorted Chicken Breast Products Packaged in a Multilayer Barrier Tray During Chilled Storage

차단성 다층 트레이에 포장된 레토르트 닭 가슴살제품의 냉장 중 품질 특성

  • Jang, Dong-Hyun (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Lee, Keun-Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 장동현 (강릉원주대학교 식품가공유통학과) ;
  • 이근택 (강릉원주대학교 식품가공유통학과)
  • Received : 2012.02.27
  • Accepted : 2012.07.06
  • Published : 2012.08.31
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Abstract

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

본 연구는 RTE형 레토르트 닭 가슴살을 $10^{\circ}C$에서 24주간 저장하면서 저장 기간에 따른 품질 특성 변화를 확인하고 저장수명을 파악하고자 실시하였다. 미생물은 호기성총균, 중온성 호기성 및 혐기성 포자형성균과 Clostridium spp. 모두 1.0 log CFU/g(검출한계) 이상 검출되지 않았다. pH값은 저장 0일차에 6.56이었고 저장 기간이 길어짐에 따라 감소하는 경향을 보여 저장 24주에 6.34로 나타났다. TBARS값은 최초 0.52 mg MA/kg에서 저장기간이 증가함에 따라 유의적인 경향으로 증가하여 저장 24주에 3.70 mg MA/kg으로 나타났다. VBN값은 저장 초기에 2.1 mg/100 g으로 나타났으며, 저장기간이 길어짐에 따라 유의적으로 점차 증가하여 저장 24주차에 39.9 mg/100 g으로 측정되었다. 포장 내 산소농도는 저장 초기 5.7%에서 저장기간이 길어짐에 따라 점차 감소하여 저장 24주에 3.3%로 나타났다. 저장기간 중 닭 가슴살과 충진액의 황색도는 점차 증가하고, 충진액은 점차 탁해진 것으로 확인되었다. 닭 가슴살의 저장 중 관능적 변화를 살펴 본 결과 저장 24주에 색, 조직감, 이취 및 풍미에 대한 모든 평가항목에서 상품성의 한계치인 5.0 미만으로 측정되었다. RTE형 레토르트 닭 가슴살의 물리화학 및 관능학적 품질 변화 지표들에 대한 결과를 종합해 볼 때 $10^{\circ}C$에서 저장시 최소한 20주간 상품성이 유지될 수 있는 것으로 확인되었다.

Keywords

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