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2020 Vol.32, Issue 1 Preview Page

Research Article

Effect of Substitution of Nitrite with Gardenia jasminoides Extract on Quality Characteristics of Chicken Meat Patty

아질산염 대체제로 치자 추출물의 첨가가 닭고기 패티의 품질특성에 미치는 영향

J. I. Pak1
H. S. Jung2
S. K. Lee1
G. Y. Kim1
J. W. Jhoo1
S. M. Kang3*
박 재인1
정 현식2
이 성기1
김 거유1
주 진우1
강 선문3*
1Professor, Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
2Graduate Student, Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
3Senior-associate Researcher, Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
1강원대학교 동물응용과학과 교수
2강원대학교 동물응용과학과 대학원생
3농촌진흥청 국립축산과학원 축산물이용과 농업연구사
* Corresponding Author
March 2020. pp. 34-43
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Abstract

This study investigated the effect of substitution of nitrite with Gardenia jasminoides extract (GJE) on quality characteristics of chicken meat patty. Samples were prepared with five different treatments (n = 5; control : no GJE or sodium nitrite (SN); T1 : 200 ppm SN; T2 : 0.5% GJE + 150 ppm SN; T3 : 1.0% GJE + 100 ppm SN; T4 : 1.5% GJE) and then stored for 9 days at 4℃. The pH value decreased significantly (p < 0.05) with the increase in the addition level of GJE. Higher (p < 0.05) 2-thiobarbituric acid reactive substances (TBARS) content was observed in the groups with a higher level of added GJE and T4 showed the highest (p < 0.05) TBARS content after 3 days. Peroxide value was higher (p < 0.05) in T4 than in T1, T2, and T3 at day 9. T3 and T4 showed lower (p < 0.05) L* (lightness) value and higher (p < 0.05) a* (redness) and b* (yellowness) values compared to that in the control and T1. Water-holding capacity (WHC) declined faster (p < 0.05) in T3 and T4 than in the other groups during storage. These findings suggest that GJE added as a substitute for SN adversely affects the lipid oxidation stability and WHC; however, it improves the red color in chicken meat patty.

Keywords
Color
Gardenia jasminoides
Lipid oxidation
Nitrite
Water-holding capacity
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 32
  • No :1
  • Pages :34-43
  • Received Date :2020. 01. 02
  • Revised Date :2020. 03. 14
  • Accepted Date : 2020. 03. 15
  • DOI :https://doi.org/10.22698/jales.20200004
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