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국내 유통중인 기계발골계육의 품질특성 및 저장특성 비교
이주호(J. H. Lee),최정석(J. S. Choi),김중헌(J. H. Kim),엄태영(T. Y. Eum),김윤희(Y.H. Kim),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to compare the quality characteristics and storage characteristics between mechanically deboned chicken meat (MDCM) in 5 different companies(T1-T5) in Korean. In the chemical composition, T2 showed higher(p<0.05) moisture, T4 showed higher protein(p<0.05), T3 showed higher fat(p<0.05) and T5 showed higher ash(p<0.05). In the pH value, T5 showed lower(p<0.05) pH value than the other raw meat. In the TBA value, T3 showed lower(p<0.05) value than other products from 0 day to 7 day of storage. In the total microbial count, T3 showed lower(p<0.05) value compared to other raw meat from 0 day. But T1 showed lower(p<0.05) from 7 day. In the VBN value, T5 showed higher(p<0.05) from 0 day. And all raw meats showed higher than standard value from 7 day. As a result, MDCM showed difference the quality and storage characteristics the between companies in Korea. It is impossible to store MDCM more than 7 days when stored at 4℃ refrigerator.
기계발골계육과 Skin Emulsion을 활용한 계육패티의 품질특성
최정석(J. S. Choi),이주호(J. H. Lee),김중헌(J. H. Kim),강민(M. Kang),한종범(J. B. Han),곽용철(Y. C. Kwak),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to investigate the quality characteristics of chicken patty made with mechanically deboned chicken meat (MDCM) and skin emulsion (SE). The chicken patties were divided into 5 groups. T1(chicken meat 85 % + SE 15 %), T2(chicken meat 70 % + SE 15 % + MDCM 10 %), T3(chicken meat 75 % +SE 15 % + MDCM 15 %), T4(chicken meat 60 % +SE 15 % + MDCM 25 %), T5(chicken meat 50 % +SE 15 % + MDCM 35 %). In the proximate analysis, there were no significant diffenrence among 5 groups. In the quality characteristics, water holding capacity(WHC) showed similar value among 5 groups, but pH and total cholesterol showed significantly lower value at T4. In the hunter color, redness value showed the more addition of MDCM the more reddish. In the texture profile, T1 showed significantly higher hardness and chewiness values than the other groups, but addition of MDCM groups showed significantly higher cohesiveness and springiness values than T1. In the sensory evaluation, addition of MDCM groups showed higher(p<0.05) color, tenderness, juiciness, flavor and total acceptability values than T1. As a result, MDCM and SE could be expected be good raw materials for manufacturing chicken patty.