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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.18 No.1 pp.141-145

숙성마늘 추출물의 첨가가 세절한 닭고기의 냉장 중 육색 및 지방산화에 미치는 영향

강선문, 주진우, 김태실, 이익선, 판조노, 이성기*
강원대학교 동물식품응용과학과

Effects of Addition of Aged Garlic Extract on the Color and Lipid Oxidation in Ground Chicken during Refrigerated Storage

Sung Ki Lee*, Sun Moon Kang, Jin-Woo Jhoo, Tae Sil Kim, Ik Sun Lee, Panjono
Department of Animal Products and Food Science, Kangwon National University
(Received: 2007.11.14, Accepted: 2007.12.20)


This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the colorand lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler waschopped and added with 4% of distilled water (control) and AGE, respectively, and then stored at 4±0.2℃for 8 days. The commercial garlic was aged for the relatively short time (40-90℃/300 hr→natural dryness/40hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-addedchicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIEcolor values, AGE-added chicken showed lower L* and higher b*, C* and Ho values than those of controlduring storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability andchange to dark color.