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• W2016029401 abstract "닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 <TEX>$CO_2$</TEX>와 <TEX>$N_2$</TEX>를 혼합 처리한 가스치환포장구로 나누어 냉장저장(<TEX>$4^{circ}C$</TEX>)한 결과 저장 1일에 80% <TEX>$CO_2$</TEX>의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도(<TEX>$L^*$</TEX>)는 모든 저장 기간 동안 <TEX>$CO_2$</TEX>의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도(<TEX>$a^*$</TEX>)와 황색도(<TEX>$b^*$</TEX>)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 <TEX>$CO_2$</TEX> 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% <TEX>$CO_2$</TEX> 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 <TEX>$CO_2$</TEX>를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 <TEX>$CO_2$</TEX>, <TEX>$N_2$</TEX>를 이용한 가스치환하여 포장 시에는 <TEX>$CO_2$</TEX>는 40% 이하로 <TEX>$N_2$</TEX> 는 60%로 유지하는 것이 적절한 것으로 판단된다. The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of <TEX>$CO_2$</TEX> and <TEX>$N_2$</TEX> to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of <TEX>$CO_2$</TEX> and <TEX>$N_2$</TEX> were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% <TEX>$CO_2$</TEX> and 20% <TEX>$N_2$</TEX> was lower than that of the control on day 1 (p<0.05). The lightness (<TEX>$L^*$</TEX>) of the breast increased with increasing <TEX>$CO_2$</TEX> during storage (p<0.05), whereas no difference was found for redness (<TEX>$a^*$</TEX>) and yellowness (<TEX>$b^*$</TEX>). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher <TEX>$CO_2$</TEX> levels. Furthermore, lipid oxidation of the chicken breast packed with <TEX>$CO_2$</TEX> decreased with increasing <TEX>$CO_2$</TEX> level, and 40% <TEX>$CO_2$</TEX> significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% <TEX>$CO_2$</TEX> during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by <TEX>$CO_2$</TEX> level. Coliforms of chicken breast were reduced in the 40% <TEX>$CO_2$</TEX> level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% <TEX>$CO_2$</TEX> did not collapse. These results suggest that 40% <TEX>$CO_2$</TEX> and 60% <TEX>$N_2$</TEX> were the optimal conditions for packaging chicken breasts during cold storage." @default.
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• W2016029401 date "2011-02-28" @default.
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• W2016029401 title "Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast" @default.
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