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Kruk, Z.A.,Yun, H.,Rutley, D.L.,Lee, E.J.,Kim, Y.J.,Jo, C. Butterworths ; Taylor Francis ; Elsevier Science 2011 Food control Vol.22 No.1
High hydrostatic pressure (300, 450 and 600MPa) was used to investigate its effect on microbial population, meat quality and sensory characteristics of chicken breast fillets. Pressures of 450 and 600MPa almost completely eliminated all the 3 major pathogens Salmonella typhimurium (KCTC 1925), Escherichia coli (KCTC 1682), and Listeria monocytogenes (KCTC 3569) and therefore improved safety of chicken breast fillets. The 600MPa treatment reduced bacteria count by 6-8log (CFU/g) for 7-14 days, and the 450MPa treatment reduced bacteria count by 4-8log (CFU/g) for 3-14 days, depending on the microorganism. The increased pressure had an impact on flavour, aroma strength and juiciness. The 300MPa pressure significantly reduced flavour, aroma strength and juiciness, and 450MPa produced breast fillets with the weakest aroma. Increasing pressure increased cooking loss and colour by increasing L*, a* and b* values. Moreover, elevated pressure increased hardness, cohesiveness, gumminess and chewiness, as well as improved freshness of meat by reducing VBN. Pressure of 450MPa and higher induced lipid oxidation. The results demonstrate that high pressure treatment is an effective technology in reducing bacterial spoilage and extending shelf-life of chicken breast fillet, however it may have a negative impact on some quality and sensory characteristics.
Kruk, Zbigniew A.,Kim, Hyun Joo,Kim, Yun Ji,Rutley, David L.,Jung, Samooel,Lee, Soo Kee,Jo, Cheorun Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.2
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.