Earticle

초록

영어

This experiment was conducted to verify the effect of spraying ethanol extracts (green tea and wormwood) on pH, TBARS, VBN, and total microbes of chicken meat during storage. The ethanol extracts of green tea and wormwood were sprayed on the chicken carcasses (0.2 and 0.2 g extract/㎏meat, respectively). Treated sample showed higher lightness (L* values) and yellowness (b* values) and lower redness (a* values) than those of control. The TBARS values were significantly lower for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest TBARS value. The VBN values were relatively lower values for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest VBN value on storage day 6. Wormwood samples showed lower total aerobic and E. coli counts than the others on day 6. Therefore, the spray with natural wormwood extracts could be useful to extend the shelf-life by preventing lipid oxidation and reducing the microbial growth during storage of chicken meat.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 공시재료 및 처리내용
  2. 조사항목 및 조사방법
  3. 통계분석
 Ⅲ. 결과 및 고찰
  1. pH의 변화
  2. 육색 변화
  3. 지방산패도(TBARS)
  4. 단백질변성도(VBN)
  5. 총균수
  6. E. coli
 Ⅳ. 요약
 사사
 Ⅴ. REFERENCES

저자

• 채현석 [ Hyun Seok Chae | 농촌진흥청 국립축산과학원 ] Corresponding author
• 김남영 [ Nam Young Kim | 농촌진흥청 국립축산과학원 ]
• 나재천 [ Jae Cheon Na | 농촌진흥청 국립축산과학원 ]
• 김민지 [ Min Ji Kim | 농촌진흥청 국립축산과학원 ]
• 강환구 [ Hwan Ku Kang | 농촌진흥청 국립축산과학원 ]
• 김동욱 [ Dong Wook Kim | 농촌진흥청 국립축산과학원 ]
• 조인철 [ In Chul Cho | 농촌진흥청 국립축산과학원 ]
• 조상래 [ Sang Rae Cho | 농촌진흥청 국립축산과학원 ]
• 조원모 [ Won Mo Cho | 농촌진흥청 국립축산과학원 ]
• 박용상 [ Yong Sang Park | 농촌진흥청 국립축산과학원 ]
• 장애라 [ Aera Jang | 강원대학교 동물생명과학대학 ]
• 조수현 [ Soohyun Cho | 농촌진흥청 국립축산과학원 ]
• 고문석 [ Moon Suck Ko | 농촌진흥청 국립축산과학원 ]

참고문헌