Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
Meat Sci. 2013 Nov;95(3):593-602. doi: 10.1016/j.meatsci.2013.05.035. Epub 2013 May 30.
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except for Aa+GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa+GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P<0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality.
生炸鸡块和油炸鸡块中添加了不同水平的 Ganghwayakssuk 醇提物（GE）和抗坏血酸（AA），并在冷藏条件下（4°C）评估其货架期。生样品和油炸样品的 pH 值和颜色（亮度、红色和黄色）值均受 GE 添加的显著影响（P<0.05）。与对照或 AA 相比，除了 AA+GE 0.01 之外的所有抗氧化组合都能有效延缓脂质氧化（CD、POV 和 TBARS）。含有 0.2 GE 和 0.1 AA+GE 的生样品在贮藏过程中细菌数量较低。除颜色外，所有炸鸡块样品的感官特性（颜色、多汁性、风味、嫩度和总体可接受性）均无显著差异，而贮藏时间有显著影响（P<0.05）。结果表明，生炸鸡块和油炸鸡块中添加 Ganghwayakssuk 和抗坏血酸混合物可以延长货架期并提高产品质量。
