Article Info 제32권 1호 농업생명환경연구 Vol.32, No.1, pp.34-43, 2020
Title Effect of Substitution of Nitrite with Gardenia jasminoides Extract on Quality Characteristics of Chicken Meat Patty
Author Pak, J. I.1 , H. S. Jung2 , S. K. Lee1 , G. Y. Kim1 , J. W. Jhoo1 and S. M. Kang3*
Institutions 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 
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.
Keyword Color, Gardenia jasminoides, Lipid oxidation, Nitrite, Water-holding capacity
04_J4_202000001 강선문(최종본)34-43.pdf