닭 다리 분쇄육에 초고압 처리시 Phosvitin의 첨가가 미생물학적 품질과 지방 및 단백질 산화에 미치는 효과

The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color (L, a, and b*value) of the samples were measured during storage for 7 d at 4oC. In raw meat, the number of total aerobic bacteria was decreased by HP at 300MPa (4 Log reductions) and 600MPa (5 Log reductions) after 7 d of storage (p