Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Lemon and Cranberry Juice on the Quality of Chicken Thigh Meat during Cold Storage

레몬과 크랜베리즙이 닭 다리육의 저장품질에 미치는 영향

  • Kim, Dongwook (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kim, Hee-Jin (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kim, Hye-Jin (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kim, Jung-Soo (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kim, Hanna (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Sujiwo, Joko (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kang, Seokwon (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Gwak, Hyeon-Ah (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Jang, Aera (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
  • 김동욱 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 김희진 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 김혜진 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 김정수 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 김한나 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • ;
  • 강석원 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 곽현아 (강원대학교 동물생명과학대학 동물응용과학과) ;
  • 장애라 (강원대학교 동물생명과학대학 동물응용과학과)
  • Received : 2018.02.08
  • Accepted : 2018.03.27
  • Published : 2018.03.31
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Abstract

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

본 연구는 레몬즙과 크랜베리즙에 닭 다리육을 침지하여 저장성 증진 및 품질에 미치는 영향을 규명하고자 실시하였다. 처리구는 닭 다리육을 멸균수에 침지한 대조구(CON), 1% 레몬즙에 침지한 처리구(LJ), 1% 크랜베리즙에 침지한 처리구(CJ), 0.5% 레몬즙과 0.5% 크랜베리즙을 혼합하여 침지한 처리구(LCJ)이었다. 닭 다리육을 레몬즙과 크랜베리즙에 20분간 침지시킨 후 $4{\pm}1^{\circ}C$ 냉장실에서 0, 3, 6, 9일 동안 저장하면서 pH, 총균수, 육색, 관능적 특성, 지방산패도, 휘발성 염기태질소, 전자코를 이용하여 향기패턴의 변화를 분석하였다. 저장 3일차부터 모든 처리구는 대조구보다 유의적으로(P<0.05) 낮은 총균수를 나타내었으며, 또한 종합적 기호도는 저장 3일차부터 대조구보다 유의적으로(P<0.05) 높은 점수를 나타내었다. 또한 지방산패도와 휘발성 염기태 질소 함량도 저장 3일차부터 처리구가 대조구보다 유의적으로 낮은 값을 나타내어 레몬즙과 크랜베리즙의 처리가 저장기간 동안 닭 다리육의 부패를 억제시킨 것으로 사료되며 이는 저장 3일차부터 처리구의 분포가 대조구와 구분되는 전자코 향기분석 결과와 유사하였다. 결과적으로 1% 천연 레몬즙과 크랜베리즙의 처리는 저장기간 동안 닭 다리육의 지방 산패와 단백질 부패를 억제하여 관능적인 특성의 감소를 지연시켜 저장 품질을 향상시키는 것으로 사료된다.

Keywords

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