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Effects of whey protein injection as a curing solution on chicken breast meat
저자
Ha J.H.,Lee J.H.,Lee J.J.,Choi Y.I.,Lee H.J.
학술지명
Food Science of Animal Resources
출판/발행연도
2019
주제
요약
유청 단백질을 닭 가슴살에 주입하면 보수력과 질감이 향상되지만, TBARS, VBN, 총 미생물 수가 증가하여 저장 안정성이 감소하는 것으로 나타났습니다. 유청 단백질 농도가 증가함에 따라 닭 가슴살의 수분 함량은 감소하고 단백질 함량은 증가했습니다. 특히 7% 유청 단백질 주입 시 수분 및 지방 함량이 가장 낮고 단백질 함량이 가장 높았습니다.
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