도계과정 중 이온화칼슘 냉침이 닭고기 신선도 및 칼슘 함량에 미치는 영향

초록

An experiment was carried out to determine the effect of cooling water treatmentwith ionized calcium on calcium content, extending the shelf-life and quality of fresh chicken meatin poultry slaughtering process. The subjects were divided into four groups: control (0% withoutionized calcium) and treatment groups (0.5, 0.7, 0.9% ionized calcium). The results indicated thatthe cooling water treatment with ionized calcium exhibited the bacterial counts of 105 CFU/cm2 insurface of chicken meat, and maintained the quality of fresh chicken meat with extending theshelf-life above seven days when compared with that of control group. The results found that thecooling water treatment with ionized calcium could produce the calcium enrichment of chickenmeat as nine times higher in calcium content of chicken meat when compared with that of controlgroup. pH, water holding capacity, TBARS (MDA mg/kg) in chicken meat via the cooling watertreatment with ionized calcium showed 6.4, above 50, below 0.10, respectively, with preventing theoxidation of unsaturated fatty acids. Lightness (L*) as a chicken meat color, shear force indicatedabove 60, below 1.70 kg/0.5 inch2, respectively.

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