Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat

HTML
DOWNLOAD

Μέγεθος: px

Εμφάνιση ξεκινά από τη σελίδα:

Download "Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat"

Αιθήρ Δημητρακόπουλος
8 χρόνια πριν
Προβολές:

1 38 2, (2011) Korean J. Poult. Sci. Vol.38, No.2, (2011) DOI: /KJPS , Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat Sung Ki Lee 1,, Hee Ju Kim 2, Sun Moon Kang 3, Won Hee Choi 1, Muhlisin 1, Byoung Ki Ahn 4, Cheon-Jei Kim 4 and Chang Won Kang 4 1 Department of Animal Products and Food Science, Kangwon National University, Chuncheon , Korea 2 Research Center, Meatbank Co., Ltd., Incheon , Korea 3 National Institute of Animal Science, Rural Development Administration, Suwon , Korea 4 College of Animal Bioscience and Technology, Konkuk University, Seoul , Korea ABSTRACT This study was conducted to compare the quality of Chuncheon Dakgalbi made with meat from three chicken breeds. Ross male s, Hy-Line Brown male chicks and White Mini male s were raised for 18 d, 49 d and 35 d, respectively, and slaughtered. The thigh meat from carcasses on each breed were used for this experimented. The fat content was higher in White Mini meat than Ross and HY-LINE BROWn chick meat (P<0.05). No differences were observed in aroma patterns of raw meat and Chuncheon Dakgalbi between all breeds. The Chuncheon Dakgalbi made with White mini meat had higher color stability and lipid oxidation stability and showed higher sensory scores such as visual color and overall acceptability. Therefore, the Chuncheon Dakgalbi made with White Mini meat showed the best quality among the three chicken breeds. (Key words : Chuncheon Dakgalbi, chicken breed, quality).,., (, 2003)..,.,. (2010),,,,. 100, 89, 9, 2. To whom correspondence should be addressed : skilee@kangwon.ac.kr

2 114 :.,,,,, (, 2010)..,.. Dyubele et al.(2010), Black-Bone Silky Chicken(BSC) Lingnan Yellow Chicken(LNYC) Chongren Chicken(CRC) bioactivity (Tian et al., 2011). carnosine (Intarapichet and Maikhunthod, 2005), (myofiber diameter) (Chen et al., 2007)., (1998),. (2009),,,,, ph.,.,,. 35, 18, g, 1,013 g, 763 g., (2009) 3,050 kcal/kg, 21% ph 4 mm plate meat chopper(m-12s, Hankook Fujee Industries Co., Ltd., Korea). ph,, (TBARS), () (, 73.27%, 30%, 10%) 3:1(: ). (Hand blender, Type HR 1372, 700 W, Philips Co) 100g No g Ø35 12 mm petri dish(spl Life Sciences, Korea), (oxygen transmission rate=35,272 cc/m 2 24 hratm; 0.01 mm thickness; 3M Co., Korea) 4± , 3:1 Table 1,, 180 (HM-2002, Daewon Home Electronics Co., Korea) 75 ( 15). (Myhome Co., China),. 1 (Ross male s), (White Mini male s) (Hy-Line Brown male chicks) 100, Association of Official Analytical Chemists(2007). ph 10 g 100 ml homogenizer(ph91, SMT Co., Ltd., Japan)

3 Lee et al. : Quality of Chuncheon Dakgalbi by Chicken Breeds 115 Table 1. Formula of experimental Chuncheon Dakgalbi for sensory evaluation Ingredients Weight (g) Percentage (%) Chicken thigh meat Red pepper paste seasoning Cabbage Rice cake Sweet potato Total 1, ,000 rpm 1 ph meter(seven Easy ph, Mettler-Toledo GmbH, Switzerland). CIE L * (Lightness), a * (Redness), b * (Yellowness), C * (Chroma =[a *2 +b *2 ] 1/2 ) H o (Hue-angle=tan 1 [b * /a * ]) chroma meter(cr-400, Konica Minolta Sensing, Inc., Japan). calibrate plate(2 observer; Illuminant C : Y=93.6, x=0.3134, y=0.3194) L * =97.46, a * =0.08, b * = ,,, 9(1=, 3=, 5=, 7=, 9= ). 1 g 10 ml headspace vial PTFE/rubber septa aluminium cap autosampler(hs 100, Alpha MOS, Toulouse, France) rpm 600. headspace autosampler syringe(65) 2.5 ml 12 metal oxide (FOX 3000, Alpha MOS, Toulouse, France) injector, carrier gas flow air 300 ml/min. (alalph soft version 8.01 software, Alpha MOS, Toulouse, France) (Multivariate statistics analysis) principal component analysis (PCA). Sinnhuber and Yu(1977) TBARS(2-thiobarbituric acid reactive substances). 0.5 g (54% propylene glycol[w/w]+ 40% Tween 20[w/w]+3% BHT[w/w]+3% BHA[w/w]) 3 (0.083 g), 1%[w/v] TBA 3 ml, 25%[w/v] TCA 17 ml, 98 water bath(ob-25e, Jeio Tech, Korea) ml chloroform 3 ml 3,500 rpm 30 (GS-6R Centrifuge, Beckman Instruments Inc., USA) 532 nm (UV-mini-1240, Shimadzu Corp., Japan). 1 kg mg MA(malonaldehyde), blank 0.5 ml. SAS(1999) program ANOVA (Analysis of variance), Duncan's multiple range test 5%. ph, ph Table 2., 5.22% 6.05% 2.59% (P<0.05) %, 20.44% (P< 0.05) , 18, 49, 651 g, 444 g, 449 g.. Bokkers and Koenen(2003),. ph,

4 116 : Table 2. Comparison of the proximate composition and ph vales of raw chicken thigh meat and Chuncheon Dakgalbi from Ross s, Hy-Line Brown Chicks and White Mini s Items Raw chicken thigh meat Ross Hy-Line Brown Chick White Mini Moisture (%) ± 1.83 b ± 1.63 a ± 2.01 b Crude fat (%) 5.22 ± 3.76 a 2.59 ± 2.20 b 6.05 ± 3.00 a Crude protein (%) ± 1.05 b ± 1.21 a ± 0.96 b Crude ash (%) 0.96 ± ± ± 0.07 ph 6.57 ± 0.18 a 6.56 ± 0.17 a 6.12 ± 0.15 b Chuncheon Dakgalbi ph 5.87 ± 0.17 a 5.78 ± 0.15 a 5.55 ± 0.13 b a,b Means ± S.D. in the same row with different superscripts are significantly different (P<0.05). (P<0.05). ph (P<0.05). ph, ph. ph 4.97 ph. (2011), ph Fig ,.,, 78. (Discrimination index), (Alpha MOS, 2002)., Ross Ross White mini Hy-line brown chick White mini Hy-line brown chick (a) Raw chicken meat (b) Chuncheon Dakgalbi Fig. 1. Comparison of aroma patterns of raw chicken meat and Chuncheon Dakgalbi from Ross s, Hy-Line Brown Chicks and White Mini s. C1 and C2 represent the components which are classified depending on the level of information from the electronic nose data. Points represent sensor responses of every sample. Lines connect the outer points of every group. Discrimination index represents the degree of discrimination among groups. Higher is the discrimination index, better is the discrimination.

5 Lee et al. : Quality of Chuncheon Dakgalbi by Chicken Breeds 117,.,. 4 (TBARS) Fig TBARS TBARS 0.65, 0.62, 0.52, , 0.85, 0.73,, TBARS (P<0.05)... Gatellier et al.(2007) TBARS. (Culioli et al., 1994), (Ji, 1995). (Lanari et al., 2004) glutathione peroxidase(gsh-px) (Gheisari and Motamedi, 2010). TBARS,,,. 4 7 Table 3. Table 3. Comparison of the CIE color values of Chuncheon Dakgalbi from Ross s, Hy-Line Brown Chicks and White Mini s during storage at 4 Items L * (Lightness) a * (Redness) b * (Yellowness) C * (Chroma) Storage time (d) Ross Hy-Line Brown chick White Mini ± 1.8 b 44.4 ± 2.2 b 45.3 ± 2.3 a ± 3.0 a 44.1 ± 1.7 b 44.7 ± 1.9 a ± 3.1 a 42.9 ± 2.0 b 44.3 ± 2.2 a ± 2.3 a 50.8 ± 2.0 b 49.1 ± 2.4 c ± 1.5 b 14.5 ± 2.0 b 16.0 ± 1.8 a ± 1.9 c 13.4 ± 2.2 b 14.8 ± 1.8 a ± 1.7 c 14.0 ± 2.5 b 14.6 ± 1.9 a ± 1.5 c 15.9 ± 1.9 b 16.7 ± 1.9 a ± 1.6 b 21.6 ± 2.4 c 24.2 ± 2.0 a ± 3.2 c 20.7 ± 1.8 b 21.8 ± 1.5 a ± 3.0 c 21.5 ± 2.3 b 22.2 ± 2.0 a ± 2.1 c 28.3 ± 1.6 a 27.5 ± 2.1 b ± 2.0 b 26.1 ± 2.9 c 29.0 ± 2.2 a ± 3.6 c 24.8 ± 2.4 b 26.4 ± 1.9 a ± 3.3 c 25.7 ± 3.1 b 26.6 ± 2.4 a ± 2.3 b 32.5 ± 2.1 a 32.2 ± 2.5 a ± ± ± 2.9 Fig. 2. Comparison of the lipid oxidation (TBARS level) of Chuncheon Dakgalbi from Ross s, Hy-Line Brown chicks and White Mini s during storage at 4. H o (Hue-angle) ± 2.1 a 57.3 ± 3.5 a 56.0 ± 3.0 b ± ± ± ± 2.3 b 60.7 ± 2.4 a 58.8 ± 2.4 c a-c Means ± S.D. in the same row with different superscripts are significantly different (P<0.05).

6 118 : L * (), , 2 7 L * (P<0.05). 3. a * () (P<0.05). a * (P<0.05), 2 (P<0.05). a * (P<0.05). b * () C * (Chroma),. H o (Hue-angle),., 7. free radical OxyMb (Faustman and Cassens, 1990), (Yin et al., 1993).. C*(Chroma). C* a* (P<0.05). H o (Hue-angle) 2 4 (P< 0.05). (Table 4). (P<0.05).,. Table 4. Comparison of the sensory evaluation of Chuncheon Dakgalbi from Ross s, Hy-Line Brown chicks and White Mini s Items Ross Hy-Line Brown chick White Mini Visual color 6.2 ± 0.8 b 6.7 ± 0.5 b 8.0 ± 1.1 a Flavor 6.4 ± ± ± 1.5 Texture 6.9 ± ± ± 0.7 Overall acceptability 6.6 ± 0.9 b 6.7 ± 0.5 b 7.8 ± 0.8 a a,b Means ± S.D. in the same row with different superscripts are significantly different (P<0.05). (18, 49, 35 ).,,,.. ( :,,,, ) ( ; ; SB350),. Alpha MOS 2002 Operating Manual, Release January, Alpha MOS, Toulouse, France, p 154. Association of Official Analytical Chemists 2007 Official Method of Analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA. Bokkers EAM, Koenen P 2003 Eating behavior, and preprandial and postparndial correlations in male and layer chickens. Br Poult Sci 44: Chen XD, Ma QG, Tang MY, Ji C 2007 Development of breast

7 Lee et al. : Quality of Chuncheon Dakgalbi by Chicken Breeds 119 muscle and meat quality in Arbor Acres s, Jingxing 100 crossbred chickens and Beijing fatty chickens. Meat Sci 77: Culioli J, Touraille C, Ricard F 1994 Meat quality of label fermier chicken in relation to production factors. pp In: Proceedings of the Ninth European Poultry Conference, Glasgow, II. Dyubele NL, Muchenje V, Nkukwana TT, Chimonyo M 2010 Consumer sensory characteristics of and indigenous chicken meat: A South African example. Food Quality and Preference 21: Faustman C, Cassens RG 1990 The biochemical basis for discoloration in meat: A review. J Muscle Foods 1: Gatellier P, Gomez S, Gigaud V, Berri C, Bihan-Duval EL, Sante-Lhoutellier V 2007 Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Sci 76: Gheisari HR, Motamedi H 2010 Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation and in cattle, camel and chicken meat. Meat Sci 86: Intarapichet K, Maikhunthod B 2005 Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meats. Meat Sci 71: Ji LL 1995 Oxidative stress during exercise: Implication of antioxidant nutrients. Free Radical Biology and Medicine 18: Lanari MC, Hewavitharana AK, Becu C, Jong SD 2004 Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken. Meat Sci 68: SAS 1999 SAS/STAT Software for PC. Release 8.01, SAS Institute Inc., Cary, NC, USA. Sinnhuber RO, Yu TC 1977 The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J Jap Soc Fish Sci 26: Tian Y, Zhu S, Xie M, Wang W, Wu H, Gong D 2011 Composition of fatty acids in the muscle of black-bone silky chicken (Gallus gellus demesticus brissen) and its bioactivity in mice. Food Chem 126: Yin MC, Faustman C, Risen JW, Williams SN 1993 α-tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro. J Food Sci 58: : ,. 36: :.. pp : pp (: , : , : )

Σχετικά έγγραφα

1 h, , CaCl 2. pelamis) 58.1%, (Headspace solid -phase microextraction and gas chromatography -mass spectrometry,hs -SPME - Vol. 15 No.

1 h, , CaCl 2. pelamis) 58.1%, (Headspace solid -phase microextraction and gas chromatography -mass spectrometry,hs -SPME - Vol. 15 No. 2 0 1 5 7 Journal of Chinese Institute of Food Science and Technology Vol. 15 No. 7 Jul. 2 0 1 5 1,2 1 1 1 1* ( 1 315211 2 315502) : ( ) : (E-Nose), - : GC-MS, 20.98% 2.5%, 53.15% 11.2%, 0. 51% 71.86%