본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Effects of Packaging Methods on the Meat Quality of ${\alpha}$-Tocopherol Supplemented Broiler Chicks during Refrigerated Storage

Ryu, Youn-Chul   (Division of Food Science, College of Life and Environmental Sciences, Korea UniversityUU0000159  ); Rhee, Min-Suk   (Division of Food Science, College of Life and Environmental Sciences, Korea UniversityUU0000159  ); Lee, Moo-Ha   (Department of Food and Animal Biotechnology, Seoul National UniversityUU0000691  ); Lee, Sung-Ki   (Department of Food Science and Technology in Animal Resources, Kangwon National UniversityUU0000037  ); Kim, Byoung-Chul   (Division of Food Science, College of Life and Environmental Sciences, Korea UniversityUU0000159  );
  • 초록

    This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of ${\alpha}$ -tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented ${\alpha}$ -tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of ${\alpha}$ -tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% $CO_2$ + 80% $N_2$ ) packaged breast meat from the broilers supplemented with either 200 or 400 IU of ${\alpha}$ -tocopheryl acetate.


  • 주제어

    ${\alpha}$-tocopherol .   broiler .   color stability .   lipid oxidation .   packaging methods.  

  • 참고문헌 (32)

    1. Wilson BR, Pearson AM, Shorland FB. Effect of total lipids and phospholipids on wanned over flavor in red and white meat from several species as measured by thiobarbituric acid analysis. J. Agric. Food Chem. 24: 7-11 (1976) 
    2. Lanari MC, Hewavitharana AK, Becu C, de Jong S. Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken. Meat Sci. 68: 155-162 (2004) 
    3. Gatellier P, Hamelin C, Durand Y, Renerre M. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Sci. 59: 133-140 (2001) 
    4. Kim YJ, Chang YH, Jeong JH. Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlic powder. Food Sci. Biotechnol. 14: 207-211 (2005)     
    5. Lin CF, Gray JL, Asghar A, Buckley DJ, Booren AM, Flegal CJ. Effects of dietary oils and a-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54: 1457-1460 (1989) 
    6. Guo Y, Tang Q, Yuan J, Jiang Z. Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration. Anim. Feed Sci. Technol. 89: 165-173 (2001) 
    7. Gimenez B, Roncales P, Beltran JA. Modified atmosphere packaging of filleted rainbow trout. J. Sci. Food Agric. 82: 1154-1159 (2002) 
    8. Haq AU, Bailey CA, Chinnah A. Effect of beta-carotene, carlthaxanthin, lutein, and vitamin E on neonatal immunity of chicks when supplemented in the broiler breeder diets. Poultry Sci. 75: I 092-1 097 (1996) 
    9. Yin MC, Faustman C, Riesen JW, Williams SN. The effects of atocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Sci. 58:1273-1276 (1993) 
    10. Lynch MP, Kerry JP, buckley DJ, Faustman C, Morrissey PA. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Sci. 52: 95-99 (1999) 
    11. Wang FS, Jiang YN, Lin CW. Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. Meat Sci. 40: 93-101 (1995) 
    12. Jensen C, Engberg R, Jakobsen K, Skibsted LH, Bertelsen G Influence of the oxidative quality of dietary oil on broiler meat storage stability. Meat Sci. 47: 211-222 (1997) 
    13. Avanzo JL, Mendonca CX, Pugine SM, Cesar MC. Effect of vitamin E and selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. Comp. Biochem. Phys. C 129: 163-173 (2001) 
    14. Min B, Ahn DU. Mechanism of lipid peroxidation in meat and meat products. Food Sci. Biotechnol. 14: 152-163 (2005)     
    15. Ryu YC, Rhee MS, Lee KM, Kim BC. Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Sci. 84: 809-815 (2005) 
    16. Jeremiah LE. Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Res. Int. 34: 749-772 (2001) 
    17. Sheehy PJA, Morrissey PA, Flynn A. Influence of dietary a-tocopherol on tocopherol concentrations in chick tissues. Brit. Poultry Sci. 32: 391-397 (1981) 
    18. Jayas DS, Jeyarnkondan S. PH-Postharvest technology: Modified atmosphere storage of grains, meats, fruits, and vegetables. Bioproc. Biosyst. Eng. 82: 235-251 (2002) 
    19. O'Neill LM, Galvin K, Morrissey PA, Buckley DJ. Effect of camosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci. 52: 89-94 (1999) 
    20. Combs Jr. GF, Scott M. Antioxidant effects on selenium and vitamin E function in the chick. J. Nutr. 104: 1297-1303 (1974) 
    21. Cannon JE, Mergan MB, Schmidt GR, Tatum JD, Sofos JN, Smith GC, Delmore RJ, Williams SN. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74: 98-105 (1989) 
    22. Salih AM, Smith DM, Price JF, Dawson LE. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci. 66: 1483-1488 (1987) 
    23. Church N. Developments in modified-atmosphere packaging and related technologies. Trends Food. Sci. Technol. 5: 345-352 (1994) 
    24. Smiddy M, Papkovskaia N, Papkovsky DB, Kerry JP. Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation. Food Res. Int. 35: 577-584 (2002) 
    25. Krzywicki K. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3: 1-10 (1979) 
    26. Mikkelsen A, Sosniecki L, Skibsted LH. Myoglobin catalysis in lipid oxidation. Z. Lebensm. Unters. For. 195: 228-234 (1992) 
    27. Grau A, Codony R, Grimpa S, Baucells MD, Guardiola F. Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source, and $\alpha$-tocopherol and ascorbic acid supplementation. Meat Sci. 57: 197-208 (2001) 
    28. Cherian G, Wolfe FW, Sim JS. Dietary oils with added tocopherols: effects on egg and tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci. 75: 423-431 (1996) 
    29. Rokka M, Eerola S, Smolander M, Alakomi HL, Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenin amines as quality-indicating metabolites. Food Control 15: 601-607 (2004) 
    30. Smolander M, Alakomi HL, Ritvanen T, Vainionpaa J, Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools. Food Control 15: 217-229 (2004) 
    31. Ahn DU, Wolfe FH, Sim JS. Dietary a-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle. J. Food Sci. 60: 1013-1018 (1995) 
    32. Bentley DS, Reagan JO, Miller MF. Effects of gas atmosphere, storage temperature and storage time on the shelf-life and sensory attributes of vacuum packaged ground beef patties. J. Food Sci. 54: 284-286 (1989) 

 저자의 다른 논문

  • 류연철 (6)

    1. 2005 "Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters" Food science and biotechnology 14 (5): 628~633    
    2. 2005 "Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle" Food science and biotechnology 14 (5): 639~644    
    3. 2005 "Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality" Food science and biotechnology 14 (5): 667~671    
    4. 2006 "Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage" Food science and biotechnology 15 (3): 431~436    
    5. 2007 "성장 단계에 따른 한국 재래 오골계 근육의 조직학 및 생리학적 특성" Korean journal for food science of animal resources = 한국축산식품학회지 27 (4): 401~408    
    6. 2007 "탈모방법과 성별이 돈육질 및 냉장저장성에 미치는 영향" Korean journal for food science of animal resources = 한국축산식품학회지 27 (3): 314~319    
  • 이민석 (10)

  • Lee, Moo-Ha (57)

  • Lee, Sung-Ki (76)

  • 김병철 (20)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기