This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the color and lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler was chopped 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/40 hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-added chicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIE color values, AGE-added chicken showed lower L* and higher b*, C* and Ho values than those of control during storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability and change to dark color.

ABSTRACT   Ⅰ. 서론   Ⅱ. 재료 및 방법    1. 원료육의 처리    2. 실험방법   Ⅲ. 결과 및 고찰    1. pH 및 지방산화(TBARS) 비교    2. 표면육색(CIE color TBARS) 비교   Ⅳ. 적요   Ⅴ. 인용문헌

• 강선문(강원대학교 동물식품응용과학과) | Sun Moon Kang
• 주진우(강원대학교 동물식품응용과학과) | Jin-Woo Jhoo
• 김태실(강원대학교 동물식품응용과학과) | Tae Sil Kim
• 이익선(강원대학교 동물식품응용과학과) | Ik Sun Lee
• 판조노(강원대학교 동물식품응용과학과) | Panjono
• Sung Ki Lee(강원대학교 동물식품응용과학과) Corresponding Author