凍結鷄肉의 品質變化에 關한 硏究 : Ⅳ. 凍結 冷藏時의 理化學的 變化 = A Study on the Quality Variation of the Frozen Chicken Ⅳ.Physiochemical Changes During the Frozen Cold Storage

다국어 초록 (Multilingual Abstract)

The quality variation of the frozen chicken meat pretreated with the various methods were studied during the cold storage. For the purpose of this study, the frozen chickens as samples were divided into five groups, T1 group (untreated), T2 group (treated with 1% ascorbic acid), T3 group (7.5% potassium sorbate), T4 group (5% NaCl) and T5 group (mixed with 7.5% potassium sorbate and 1% ascorbic acid). All samples were kept the cold storage for 90 days, the item of investigation on the thawed samples were pH, water holding capacity, changes of drip, P.O.V. and T.B.A.
The values of pH in T3, T4 and T5 groups were continuously increased according to the storage days, but those in T1 and T2 groups were decreased after 60 days (p〈0.01). The water-folding capacity was the lowest (66.22%) in T, group and the higest (70.72%) in T5 group, and the relatively stable in T4 and T5 groups. The free drip level was the highest as 5.15% in T1 group and the lowest as 1.6% in T5 group, and the expressible drip was relatively little in T4 and T5 groups compared with other groups (p〉0.05). The value of P.O.V in T1 group was the highest as 10.2 meq/Kg and the lowest as 4.7 meq/Kg in T5 group (p〈0.01). The value of T.B.A. was also the highest as 0.507 in T1 group and the lowest as 0.232 in T5 group (p〉0.05). The store ability of the frozen chicken meat was good in T5 group.

목차 (Table of Contents)

• 緖論
• 材料 및 方法
• 1.材料
• 2.實驗方法
• 結果 및 考察
• 1.pH와 保水性
• 2.Drip
• 3.P.O.V.와 T.B.A.