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춘천닭갈비 원료로서 염지 육계 어깨살의 저장특성

Dicky Tri Utama ∙ 정해성 ∙ 김준태 ∙ 이성기* 강원대학교 동물생명과학대학

Storage Stability of Cured Cooked Boneless Chicken Drumette under Vacuum and Its Acceptability as Raw Material for Chuncheon Dakgalbi

Dicky Tri Utama, Hae Seong Jeong, Juntae Kim and Sung Ki Lee* College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea

ABSTRACT1)

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

(Key words: Chicken meat, Dakgalbi, Sensory evaluation, Shelf life, Sodium chloride, Sodium nitrite)

* Corresponding author: Sung Ki Lee, Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Tel: +82-33-250-8646, E-mail: skilee@kangwon.ac.kr

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc-nd/3.0/deed.ko), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.

Ⅰ. INTRODUCTION

Curing has been used as one of preservation methods for meat and meat products, ham in particular, since thirdcentury BC (Martin, 2010). At that time, the purpose of curing was merely to lower water activity and thus inhibit the growth of spoilage microorganisms. Until it was found that a salt contaminant which contains nitrite

NO2) plays a significant role in establishing unique flavor, forming heat-resistance red color protein (nitrosylmyoglobin complex), and enhancing safety of cured meat products through its bactericidal effects against gram-positive anaerobic bacteria, particularly Clostridium botulinum (Hospital et al., 2016; Ichimura et al., 2017; Kim-Shapiro and Gladwin, 2017). According to Korea Food Additive Code (MFDS, 2017), sodium nitrite

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can be used for meat products (except packaged non-processed meat and meat extract products) as color retention agent and preservative with residual nitrite content should not be more than 70 ppm.

Dakgalbi is a Korean traditional cuisine made from chicken meat mixed with sauce, Korean rice cake, sliced cabbage, sweet potato, onion and scallion. Dakgalbi as home meal replacement (HMR) product is recently available in market. Socio-demographic change in Korea, particularly the increasing of single-person household, leads to the increasing demand for a variety of HMR products (Kim et al., 2018). In order to provide a variety of Dakgalbi as HMR product, novel potential raw material, processing and packaging methods, and serving procedure should be found out. Drumette is the inner portion (close to the breast) of the wing of a chicken (Sams and Owens, 2010). This meat part contains one piece of bone in the middle with cartilage and joints on each end. Dakgalbi served in restaurant is commonly made from deboned chicken thigh. The high demand of chicken thigh could make its price more competitive in near future. As convenient method to debone chicken drumette and winglet has been developed in order to add the value of chicken wings (Nakano and Ozimek, 2015), this meat part can be a potential raw material for Dakgalbi manufacture. Further, to make the serving procedure more customable, the cooked meat could be separately packed with the sauce and other complements such as vegetables.

Information regarding the application of curing to boneless chicken drumette and the use of cured chicken drumette as material for Dakgalbi manufacture are still limited. Previous study reported that the deboned leg meat (thigh and drumstick) obtained from different chicken breeds and slaughtering ages was acceptable to use as raw material for Dakgalbi (Muhlisin et al., 2012).

Moreover, sauce containing curing mixture and liquid smoke enhanced the shelf life and preferences of oven-cooked Dakgalbi made from chicken drumettes (Jeong et al., 2018). Therefore, this study was conducted to investigate the acceptability of cured cooked boneless chicken drumettes as raw material for Dakgalbi and to observe the curing effect on its storage stability under

vacuum.

Ⅱ. MATERIALS AND METHODS

1. Sample preparation

Frozen deboned chicken drumette from 6-week-old Ross broiler were purchased from local meat processor (Mireuchuksan Corp., Korea). Frozen meat was thawed overnight at 2±2℃ prior to curing process. Curing salt consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) was used as a mixed curing agent with addition level of 0.20% (w/w) bringing into 118 ppm sodium nitrite concentration. The curing agent was then rubbed onto the meat by hand for 2 min. Chicken drumette was dry-cured for 24 h at 2±2℃. After curing, the meat was cooked in an oven (Hauzen, Samsung Electronics Co., Ltd., Korea) at 150℃

for 20 min and cooled down in a chilling room (2±2℃) for 15 min. Kitchen towel was used to remove any excess fluid on the surface of the meat. Non-cured cooked meat was used as control. The cooked meat was then vacuum-packed in a polyethylene pack and stored at 5.5±0.5℃ for 60 days. For storage stability evaluation, samples were taken on day 0, 15, 30, 45 and 60.

2. pH determination

For pH determination, a 5 g of sample was added with 45 mL of distilled water and then homogenized at 10,000 rpm for 60 s using a homogenizer (PH91, SMT Co., Ltd., Japan). The pH value of the homogenized samples was measured using a pH meter calibrated with acid (pH 4.01), neutral (pH 7.00) and alkali (pH 9.21) technical buffer solutions (Seven Easy pH, Mettler-Toledo GmbH, Switzerland) at 22℃ according to manufacturer’s instruction.

3. Lipid oxidation

Lipid oxidation was analyzed using the 2-thiobarbituric acid reactive substances (TBARS) method by Sinnhuber and Yu (1977) with slight modification. A total of 0.5 g

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of sample was prepared in triplicate and vortex-mixed with 0.1 g of antioxidant mixture (consisting of 54%

propylene glycol, 40% Tween 20, 3% butylated hydroxytoluene, and 3% butylated hydroxyanisole), 3 mL of 1% TBA (thiobarbituric acid) in 0.3% NaOH, and 17 mL of 2.5% trichloroacetic acid in 36 mM HCl (Sigma-Aldrich Corp., LLC., USA). The sample was heated in a water bath (BW-20G, Biotechnical Services, Inc., USA) at 100℃ for 30 min and then immersed in ice water for 15 min. Subsequently, 5 mL of aqueous sample was mixed with 3 mL of chloroform (Daejung Chemical and Metals Co. Ltd., Korea) to remove the dirt. The absorbance value of the upper layer was recorded at 532 nm (UV Mini 1240 PC, Shimadzu Corp., Japan) against blank after centrifuging at 2,400 g for 30 min at 4℃

(1248R, Labogene, Denmark). The result was expressed in mg of malondialdehyde (MDA) per kg of sample.

4. Volatile basic nitrogen

Volatile basic nitrogen (VBN) was measured according to the Korea Food Standards Codex from Ministry of Food and Drug Safety (MFDS, 2015). Sample (5 g) was homogenized (UltraTurrax T25 basic, IkaWerke GmbH and Co., Germany) for 1 min with 90 mL of distilled water. The supernatant solution was filtered using a filter paper #1 (Whatman, UK). A 0.01 N of boric acid was placed in the inner section of a Conway micro-diffusion cell (Sibata Ltd., Japan). One mL sample solution and 1 mL of saturated K2CO3were also placed into the outer section of the same cell, and the lid was immediately closed. The cell was incubated at 37℃ for 100 min, and it was then titrated against 0.02 N H2SO4. The VBN content was reported as mg%.

5. Total viable count

For bacterial growth measurement, 1 g of sample was put in sterile bags and prepared in triplicate (Nasco Whirl-Pak, USA). Sample was homogenized with 9 mL sterilized 0.1% peptone water for 2 min using a stomacher (400, Seward Laboratory, UK). Decimal dilutions were prepared using 0.1% sterilized peptone

water. Total viable count was enumerated using plate count agar (Difco, USA). The plates were incubated at 3 7℃ for 24-48 h. Microbial population was counted and expressed as log CFU/g.

6. Sensory evaluation

For sensory evaluation, 22 untrained panelists (college students) were asked to evaluate appearance, flavor, texture, juiciness and overall acceptability of samples on day 2 of storage using a nine-point hedonic scale, ranging from extremely unacceptable (score 1) to extremely acceptable (score 9). Dakgalbi was prepared by mixing the cooked boneless chicken drumettes with Dakgalbi sauce (30% w/w) made from chili powder (13.3%), chopped garlic (6.0%), chopped onion (3.4%), chopped ginger (6.0%), corn syrup (13.7%), monosodium glutamate (1.0%), soy sauce (20.0%), soju (7.0%), curry powder (0.7%), milk (6.4%), sugar (16.3%), black pepper (0.20%), and ketchup (6%), and reheated using a microwave set at 700 W and 2450 MHz (MS23F301TAW, Samsung Electronics Co., Ltd., Korea) for 2 min to mimic the preparation of home meal replacement product.

7. Statistical analysis

Two way-analysis of variance (ANOVA) was performed to analyze the effect of curing and storage time on pH, lipid oxidation, total volatile basic nitrogen and total viable count, while sensory evaluation results were subjected to one way-ANOVA using R-version 3.3.3 with

“Agricolae” library (The R-foundation for Statistical Computing, Vienna, Austria). The differences between means were determined using Duncan’s multiple range test with p<0.05.

Ⅲ. RESULTS AND DISCUSSION

1. Storage stability of cured cooked boneless chicken drumette under vacuum

Both control and treatment group did not show any

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significant changes in pH during 60 days of storage.

However, treatment group showed higher pH (p<0.05) than control group consistently during storage (Fig. 1).

The pH of control group at initial day was 6.29 and slightly increased to 6.34 at the end of storage, while the pH of treatment group was 6.41 on day 0 and became 6.45 on day 60 of storage. The result of present study is in accordance with that of previous study by Kang et al.

(2017), who also found that a curing agent containing sodium chloride increased the pH of chicken breast.

Puolanne and Halonen (2010) explained that sodium and chlorine ions that are bound to myofibrillar proteins reduces free ions during thermal process and thus elevate meat pH and enhances water-binding capacity.

Moreover, sodium bicarbonate, which exists in curing agent used in this study, may contribute to the incline of meat pH. Zhu et al. (2018) found that sodium bicarbonate increases pH and cooking yield of chicken batter.

In terms of lipid oxidation, control group showed higher TBARS value (p<0.05) than treatment group consistently during storage (Fig. 2). Despite the cooked samples were stored under vacuum, lipid oxidation still occurred. The TBARS value of control group peaked on day 30 of storage at 0.64 mg malondialdehyde/kg

sample and decreased until the end of storage.

Meanwhile, dry curing prevented the concentration of malondialdehyde exceeding 0.50 mg/kg sample in treatment group during storage. These results are in contrast with a theory mentioning that sodium chloride accelerates lipid oxidation in meat and meat products (Mariutti and Bragagnolo, 2017). Due to the presence of sodium nitrite in curing agent and lack of oxygen (vacuum storage) during storage, lipid oxidation was less likely occurred in treatment group compared with control. Honikel (2008) mentioned that nitrite has antioxidant properties through sequestering oxygen present in meat and meat products. Morever, Igene et al.

(1985) suggested that NO might limit oxidation process in cooked meat by preventing the release of free irons from heme pigments and through chelating mechanism with the free irons released from denatured heme.

To observe the effectiveness of curing on the prevention of bacterial spoilage, VBN was assessed in this study as indicator of protein degradation by microbial enzyme activity (Byun et al., 2003) along with total viable count assessment. According to current regulation, there is no maximum level of VBN for seasoned meat, except for packaged non-processed meat that should not be more than 20 mg% (MFDS, 2015).

Fig. 1. Changes in pH values during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.

a,bMeans between groups within similar storage period are significantly different (p<0.05).

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Fig. 2. Changes in TBARS values during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.

a,bMeans between groups within similar storage period are significantly different (p<0.05).

Fig. 3. Changes in VBN content during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.

a,b Means between groups within similar storage period are significantly different (p<0.05).

High VBN content in processed meat products could be observed due to protein thermal denaturation. The VBN content of both control and treatment group was below 20 mg% at the beginning of storage until day 15 (Fig. 3).

The VBN content exceeded 19 mg% on day 30, in which control group was observed to have 20.30 mg%, while VBN content of treatment group was 19.70 mg%. The significant differences on VBN content between groups started occurring on day 45 of storage. Control group showed higher VBN content (p<0.05) than treatment

group on day 45 and 60. The VBN content of control group peaked at 38.90 mg% on day 60, while that of treatment group was only 25.70 mg% on the same day.

These results are in line with total viable count. The unit of bacteria observed on day 60 in control group was higher (p<0.05) than that of treatment group (Fig. 4).

Total viable count of control group was 2.87 log CFU/g on day 0 and increased to 5.24 log CFU/g on day 60.

Meanwhile, curing showed inhibition effect on the growth of bacteria in treatment group. Total viable

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Fig. 4. Changes in total viable count during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.

a,bMeans between groups within similar storage period are significantly different (p<0.05).

Table 1. Sensory scores of Dakgalbi made from cooked and cured-cooked boneless chicken drumette

Trait Cooked meat Cured-cooked meat SEM

Appearance 7.55 7.64 0.34

Flavor 6.73 5.91 0.49

Texture 5.82 5.73 0.43

Juiciness 5.64 5.91 0.53

Overall acceptability 6.00 6.73 0.38

Dakgalbi was prepared by mixing the cooked boneless chicken drumettes (2 days after cooked and refrigerated) with Dakgalbi sauce and reheated using a microwave for 2 min.

Hedonic scale: 1 (extremely unacceptable), 2 (very unacceptable), 3 (unacceptable), 4 (slightly unacceptable), 5 (neutral), 6 (slightly acceptable), 7 (acceptable), 8 (very acceptable), 9 (extremely acceptable).

counts of treatment group were 2.38 and 2.30 log CFU/g at the beginning and the end of storage, respectively.

Majou and Christieans (2018) mentioned that nitrate- nitrite-peroxynitrite system or the chemical changes behavior of nitrate/nitrite in meat products is responsible to the bactericidal stress occurred among bacteria. The results suggest that dry curing could extend the shelf life of cooked chicken drumettes refrigerated under vacuum.

2. Acceptability of cured cooked boneless chicken drumette as raw material for Dakgalbi

There were no significant differences between non-cured cooked meat (control) and cured cooked meat (treatment) on all sensory traits (Table 1). Panelists pointed out that both control and treatment group were

having acceptable appearance with score above 7.0.

Dakgalbi sauce might mask the appearance of the meat.

In terms of flavor, panelists revealed that both control and treatment group were slightly acceptable. Treatment group had slightly lower score (5.91) but not significantly different with control group (6.73). Krasnow et al. (2013) reported that brining enhances the saltiness of turkey breast. In this experiment, dry curing might enhance the saltiness of the meat and the sauce of Dakgalbi might add extra saltiness to the treatment group, so that some panelists, who did not prefer too much salty, gave lower score to treatment group. Salt-curing also affects the textural properties of meat through the changes in microstructure of muscle fiber (shrinkage) and water migration from inter-cellular space to extra-cellular matrix of muscle (Thorarinsdottir et al., 2011). In this

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study, however, no significant effect of curing was observed on texture and juiciness as both control and treatment samples were stored for 2 days at 5.5±0.5℃

and reheated using a microwave prior to sensory evaluation. Choi et al. (2008) reported that reheating precooked pork patties that have been stored for 5 days at 4℃ using a microwave increased hardness and dryness unless phosphate salt was added to retain moisture. For overall acceptability, panelists revealed that both control and treatment groups were slightly acceptable with score of 6.00 and 6.73 for control and treatment group, respectively.

Ⅳ. CONCLUSION

Chicken drumette is a promising ingredient for Dakgalbi manufacture. Curing did not show any negative effect on sensory properties of cooked chicken drumette in this study but could prevent lipid oxidation and extend its shelf life instead. To develop a new home meal replacement product for Dakgalbi, packing cured cooked chicken drumette under vacuum separately from the sauce can be considered in order to make the serving procedure more customable.

ACKNOWLEDGEMENT

This study was supported by 2016 Business for Cooperative R&D between Industry, Academy, and Research Institute (No. C0395805), funded by Korea Small and Medium Business Administration.

Ⅴ. REFERENCES

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C. J. 2008. The effects of electric grill and microwave oven reheating methods on the quality characteristics of precooked ground pork patties with different NaCl and phosphate levels. Korean J. Food Sci. Anim.

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and Aust, S. D. 1985. Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat. Food Chem. 18:1-18.

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I. and Lee, J. J. 2017. Effects of grape fruit seed extract on oxidative stability and quality properties of cured chicken breast. Korean J. Food Sci. Anim. Resour.

37:429-439.

9. Kim-Shapiro, D. B. and Gladwin, M. T. 2017. Heme protein metabolism of NO and nitrite. In Nitric Oxide, L. J. Ignarro and B. A. Freeman (Ed.), 3rd Ed., Academic Press, Cambridge, MA, U.S.A. pp. 85-96.

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Technol. 11:299-308.

12. Majou, D. and Christieans, S. 2018. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Sci. 145:273-284.

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13. Mariutti, L. R. B. and Bragagnolo, N. 2017. Influence of salt on lipid oxidation in meat and seafodd products: A review. Food Res. Int. 94:90-100.

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17. Muhlisin, Kang, S. M., Choi, W. H., Kim, C. J., An, B. K., Kang, C. W. and Lee, S. K. 2012. New approach to Chuncheon dakgalbi processing by various chicken materials, seasoning and cooking methods. Korean J. Food Sci. Anim. Resour.

32:740-748.

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Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocol. 83:222-228.

(Received 09 August 2018, Revised 15 October 2018, Accepted 17 October 2018)

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수치

Fig. 1. Changes in pH values during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.
Fig. 3. Changes in VBN content during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.
Fig. 4. Changes in total viable count during refrigerated storage under vacuum of cooked and cured-cooked boneless chicken drumette.

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