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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.5
- 수록면
- 603 - 613 (11page)
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This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0℃, −1℃, and −2℃). Aging and trimming loss at −2℃ treatment showed lower values than at 0℃ and −1℃ treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at −2℃. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0℃ and up to 3 weeks at −1℃ and −2℃. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at −2℃.
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