원문정보
Effects of Spraying Ethanol Extracts (Green Tea and Wormwood) on Quality Properties of Chicken under Storage at 4℃
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
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