The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean Chicken

• 발행기관: 한국축산식품학회
• 저자명: Joko Sujiwo Yousung Jung Sangrok Lee Dongwook Kim Hee-Jeong Lee Soomin Oh Hyo-Joon Choo Aera Jang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제4호, 1041~1061쪽, 전체 21쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.07.15

국문 초록

This study investigated calamansi extract (CE) as a natural preservative for dakgalbi, a spicy Korean chicken dish. Chicken breast and thigh meat were treated with 0.14% or 0.18% CE and stored at 4℃ for 19 days. The antimicrobial and antioxidant properties of CE were evaluated before application. The total phenolic content of CE shows 15.22±0.39 mg GAE/g dry matter. The changes in proximate composition, pH, water holding capacity (WHC), instrumental color, microbial quality, thiobarbituric acid reactive substances (TBARS), and sensory properties of dakgalbi were assessed. The results showed that 0.18CE treatment of the breast meat significantly (p<0.05) enhanced WHC on day 19 of storage (56.47%) compared with that of the control (47.21%). Additionally, 0.18CE reduced total aerobic bacteria (5.48 Log CFU/g) and coliforms (3.29 Log CFU/g) compared to the control (6.27 and 3.75 Log CFU/g, respectively) on day 16 of storage. Moreover, CE application effectively retarded lipid oxidation, as demonstrated by the reduced TBARS values seen until the 19 days of storage, suggesting a potent antioxidative action. CE treatment effectively maintained the sensory quality without negatively affecting the sensory characteristics. The study concluded that the CE, particularly at 0.18%, significantly improved the preservation of dakgalbi, highlighting its potential as a natural preservative. This investigation underscores the importance of further research on the application of CE in various meat products and its mechanisms of action, aiming at enhancing food safety and sustainability within the food industry.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

natural preservatives chicken meat product antimicrobial antioxidant