Chitosan의 첨가가 재구성 닭고기 제품의 가공특성과 저장성에 미치는 영향 = Effect of Chitosan Addition on Processing and Storage Characteristics of Restructured Chicken Product

다국어 초록 (Multilingual Abstract)

This study was undertaken to determine the effect of chitosan addition(Chitosan, chitin oligomer, chitosan oligomer, 0.05% or 0.5%) on processing and storage characteristics of restructured chicken ham product. The molecular weights of chitosan, chitin oligomer and chitosan oligomer were 45kda, 5kda and 5kda, respectively. Compared to control(no chitosan addition), 0.05% chitosan product showed lower(p<0.05) pH value, but water holding capacity(WHC), processing yield and binding ability were similar. Also, 0.05% chitosan product showed lower(p<0.05) TDA and total microbial count values during 10days storage at 4℃ than control product. However, 0.5% chitosan product showed lower processing yield and binding ability than control product. Compared to control, 0.05% or 0.5% chitin oligomer product showed higher(p<0.05) WHC and processing yield and lower TBA value, but pH, binding ability and total microbial count values were similar. Compared to the other chitosan products, 0.05% or 0.5% chitosan oligomer product showed higher WHC, processing yield and binding ability and lower TBA value, but the total microbial count value was similar. As a result, addition of 0.05% chitosan, 0.05% or 0.5% chitosan oligomer improved the processing and storage characteristics of restructured chicken ham products among 6 chitosan treatments.