KR102007090B1 - Chicken processing method using natural immersion solution - Google Patents

Abstract

The present invention relates to a natural immersion liquid to increase the antimicrobial activity and brightness of chicken salmonella as well as lower fatty acid opacity and protein denaturation by using plant extracts such as jinjin wormwood extract, oleander leaf extract and organic acids of acetic acid and propionic acid.
The broiler immersion liquid containing the plant extract and the organic acid of the present invention is made of natural extracts, so that it is harmless to the human body even if it remains in the chicken. Therefore, the immersion liquid of the present invention has antimicrobial properties that can replace the chlorine acid, which is currently widely used as a disinfectant, and in particular, does not contain any antibiotic ingredients or compounds, foods (human meat, vegetables) It is also natural (human) friendly in that it can be used.
The broiler immersion liquid of the present invention is a sterilization of Salmonella bacteria as well as sterilization of Salmonella through a combination of Gardenia extract, Injin mugwort extract, Root leaf extract, Mugwort extract, Lotus leaf extract, Peppermint extract and organic acid, and improves fat rancidity and protein denaturation. Can be lowered.

Description

Chicken processing method using natural immersion solution

The present invention relates to a natural immersion liquid containing a plant extract, and more specifically, to increase the antibacterial and brightness of chicken salmonella using plant extracts such as jinjin wormwood extract, self-leafing extract and organic acids of acetic acid and propionic acid It relates to a natural immersion liquid that lowers fatty acid septic and protein denaturation.

 Recently, the intake of chicken is steadily increasing through the change of food culture, and accordingly, the production and import of chicken is continuously increasing. The consumption of chicken increased 3.5 times from 17,698 tons in 1990 to 57,944 tons in 2013 (Korea Rural Economic Institute, 2015).

The amount of chicken in circulation is increasing due to the increase in chicken consumption, but the increase in summer heat temperature due to climate change causes a problem of decreasing chicken productivity, and the resulting decrease in chicken quality and the preservation of chicken meat have been proposed as a new problem. In other words, the high temperature stress in the summer directly affects the decrease in productivity of chickens, and the decrease in productivity causes the quality deterioration, leading to the problem of deterioration of the merchandise and preservation, and domestic poultry industry is suffering a great damage. In addition, the chicken wearing a high-temperature stress is a lot of skin tissue tearing during the slaughter process, causing problems such as blood residue, muscle stiffness, blackening of the flesh. In addition, fat deposition in chicken increases, causing problems such as fatty plaque during the shelf life, which eventually worsens the shelf life.

In particular, the chicken has a very complicated route from the poultry farm to the final consumer, using a preservative to improve the shelf life and shelf life. FIG. 1 shows a description of sodium chlorite used in a shedding process and a shedding process. Referring to Figure 1, the slaughter process of the slaughterhouse is made in the order of live receipt-square hair loss-gut extraction-cooling-carcase grade packaging-refrigerated frozen storage-processing. Most of the cooling process in the process of the process of the chicken immersed in the cooling water is a sodium hypochlorite (NaCLO) is used as a disinfectant (preservative) at this time. Sodium chlorite, as is known, is a synthetic chemical used as a pool disinfectant, a fungicide and a bleach (used as 'lax').

The sodium hypochlorite (NaCLO) is lethal at the death rate of 0.012 g / kg body weight in a mouse experiment, and the estimated human lethal dose is one teaspoon. In other words, when toxic sodium chlorite is added to the cooling water immersion liquid, toxic substances remaining in broilers may penetrate into the human body, and thus, there is a need for natural preservatives or surface treatment agents to replace them.

The present invention is to provide a natural immersion liquid that can replace the sodium hypochlorite (NaCLO) added to the cooling water during the process.

The present invention is to provide a natural immersion liquid that can solve the problems of chicken freshness, preservation and meat quality caused by the increase in summer heat.

The present invention is to provide a natural immersion liquid that can sterilize the bacteria that inhabit the surface of the broiler chicken by dipping.

The present invention is to provide a natural immersion liquid that can increase the preservation and brightness of broiler chicken by dipping.

In one aspect the invention

Any one or more plant extracts selected from the group of gardenia extract, jinjin wormwood extract, leaf leaf extract, wormwood extract, lotus leaf extract and peppermint extract;

Organic acid of any one or more of acetic acid and propionic acid; And

It is related to the natural immersion liquid which contains water as a residual amount.

The broiler immersion liquid containing the plant extract and the organic acid of the present invention is made of natural extracts, so that it is harmless to the human body even if it remains in the chicken. Therefore, the immersion liquid of the present invention has antimicrobial properties that can replace the chlorine acid, which is currently widely used as a disinfectant, and in particular, does not contain any antibiotic ingredients or compounds, foods (human meat, vegetables) It is also natural (human) friendly in that it can be used.

The broiler immersion liquid of the present invention is a sterilization of Salmonella bacteria as well as sterilization of Salmonella through a combination of Gardenia extract, Injin mugwort extract, Root leaf extract, Mugwort extract, Lotus leaf extract, Peppermint extract and organic acid, and improves fat rancidity and protein denaturation. Can be lowered.

Figure 1 shows the description of the sodium chlorate used in the process and the process.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. However, the scope of the present invention is not limited to the description or the drawings for the following embodiments. In other words, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Natural immersion liquids of the present invention include plant extracts, organic acids and water.

The plant extract is any one or more selected from the group of Gardenia extract, Injin mugwort extract, self-leaf extract, mugwort extract, lotus leaf extract and peppermint extract.

The plant extract may have a very high antimicrobial activity against Salmonella strains. The antimicrobial activity of the plant extract may be 12 mm or more, preferably 15 mm or more, and more preferably 17 mm or more.

The plant extract having an antimicrobial activity of 17 mm or more may be any one or more of Injin mugwort extract, cotyledon extract, and mugwort extract.

Antimicrobial activity was evaluated by disk diffusion method or Kirby-Bauer disk diffusion method. Disc diffusion method spreads the strain of the test strain evenly on the surface of the agar medium, and when a paper disc containing a certain amount of antibiotic is placed on it, the antibiotic on the disc diffuses into the agar. High concentrations of antibiotics are present in the agar around the disc, and low concentrations of antibiotics are present in the agar in the distant part of the disc, forming a growth inhibition zone. Disc diffusion is a test for determining whether a particular strain is sensitive or resistant to antibiotics contained in the disc by the size (in mm) of the microbial growth inhibitor.

The plant extract may be used in a variety of known methods, for example, solvent extraction method, heat pressure extraction method and the like. For example, the plant extract can be extracted by crushing gardenia, injin mugwort, self-leafing leaves, mugwort, lotus leaf and peppermint leaves, and boil them in water. The present invention can be used in solution state by concentrating (concentrate) the boiled extraction solution to a predetermined concentration.

More specifically, the present invention was put into 150g of water 10g pulverized plants boiled at 121 ℃ 30 minutes and filtered. The present invention was prepared by evaporating the filtrate to 10g to prepare a concentrate.

The plant extract (concentrate) may be one of the extracted Gardenia, Injin mugwort, P. oleander, Mugwort, lotus leaf and peppermint leaf extract solids dissolved in water at 10 ~ 300g / L, preferably 20 ~ 180g / L. The plant extract solids can be obtained by boiling the concentrate more and evaporating water.

The composition of the present invention can be used a mixture of jinjin wormwood extract and the cotyledon extract excellent in antibacterial activity. In the case of the plant extract mixed with the extracts of the mugwort mugwort extract and jasminoides in a volume ratio of 3.5 to 5.5: 2 to 4, preferably 4.5: 3, the antibacterial activity against Salmonella was the best.

The organic acid may be any one or more of acetic acid and propionic acid. Acetic acid and propionic acid have high antibacterial activity against Salmonella.

The present invention was to select the composition with high activity against the bacteria by controlling the ratio of the addition and the organic acid content of the concentration of the ginseng mugwort and jasminoides.

Dipping solution of the present invention may include water in the plant extract concentrate 2-15% by weight, organic acid 0.25-1.5% by weight and the balance. Preferably the immersion liquid of the present invention may include water in the plant extract concentrate 2.5 ~ 7% by weight, organic acid 0.5 ~ 1.5% by weight and the balance.

The plant extract may include water in the concentration of 3.5 ~ 5.5% by weight of the extract of Injin mugwort, 2 ~ 4% by weight of the extract of Japonica leaves, 0.1 ~ 0.5% by weight propionic acid, 0.1 ~ 0.25% by weight and acetic acid.

Dipping solution of the present invention can be used as a surface treatment agent for livestock such as pigs, cattle, chickens.

The present invention relates to a scouring process comprising the steps of washing the chicken with water, immersing the chicken several times in the cooling water containing the dipping solution, and washing the chicken from the cooling water.

The immersion liquid of the present invention can be used as cooling water to reduce pathogenic microorganisms, increase color (brightness), lower fatty acid saturation and protein denaturation.

The immersion liquid of the present invention can increase antimicrobial, freshness, preservation and meat brightness while being harmless to human body even when used as a surface treatment agent of chicken meat as a natural substance.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Example  One

Antimicrobial Test Method

In the antibacterial test, 100 μl of a solution diluted with Salmonella typhimurium strain precultured in tryptic soy broth agar (TSA) medium at a concentration of 1 × 10 ⁶ cfu / ml was plated. 80 μl of the organic acid test solution prepared at 1.5% was dispensed on a paper disk, and cultured for 18 hours. The diameter of the clear zone produced after the culture was measured (mm), and the antimicrobial activity was compared.

Organic acid screening test

For the selection of organic acid raw materials, 1.5% solution of acetic acid, citric acid, lactic acid, malic acid, propion acid and tartaric acid were prepared and tested for antimicrobial activity against Salmonella typhimurium.

As a result, as shown in Table 1, acetic acid showed the highest antimicrobial activity of 20mm, and propion acid was high as 15.3mm.

Contents Result (Unit: mm) Acetic aicd 20.0 ± 0.0 Citric acid 10.3 ± 0.6 Lactic acid 9.0 ± 0.0 Malic acid 9.0 ± 0.0 Propion acid 15.3 ± 0.6 Tartaric acid 9.0 ± 0.0

Plant Extract Raw Material Selection

Crushed plants (refer to Table 2 below) 10g / 150g water, 121 ℃ extracted for 30 minutes and filtered first with filter paper (NO2, ADVANTEC, TOYO Roshi Kaisha, Japan), and the filtrate was 8 layers of gauze secondary filtration It was. The filtrate was concentrated to final 10 g. The concentrated sample was filtered through a 0.20 μm filter and used for the antibacterial activity test (concentrate was prepared).

Table 2 below shows the antimicrobial test results of the plant extracts. As shown in Table 2, the antimicrobial activities of Gardenia, Injin mugwort, P. oleander, Mugwort, Lotus leaf and Mint were high as 15.7, 17.3, 17.7, 16.7, 14.0mm and 17.0mm, respectively.

Plant extract Antimicrobial activity (unit mm) motherwort 0 Octagonal fennel 0 Gardener 15.7 ± 0.6 Kwak Hyang 12.0 ± 0.6 curcuma 0 Painting fruit 0 Inosugi 17.3 ± 0.6 Duojung 12.7 ± 0.6 Scoop 0 Lobular leaf 17.7 ± 0.6 Bed 0 cinnamon 9.7 ± 1.0 Dandelion 0 Mugwort 16.7 ± 1.0 A lotus leaf 14.0 ± 0.6 pine needles 0 Tangerine peel 9.0 ± 0.0 mint 17.0 + - 0.6 Quince 0 Yeoju 0 Sophora 0 Moring Tea Leaf Tea 0

Optimum Composition Screening Test 1

Concentration of the components contained in the mixture as shown in Table 3 to test the antimicrobial activity against Salmonella and showed the results. The content of the following components is the content taken from the concentrate prepared above.

Run Plant extract, mg (uL) Organic acid, mg (uL) SUM Antimicrobial activity,
clear zone (mm) IGS JSY SSK C2 C3 DW Mean SD One 20 0 0 1.5 1.5 177 200 12.67 0.94 2 0 10 0 1.5 1.5 187 200 10.67 0.47 3 0 0 10 1.5 1.5 187 200 12.00 0.00 4 10 5 0 1.5 1.5 182 200 12.67 0.47 5 10 0 5 1.5 1.5 182 200 12.00 0.00 6 0 5 5 1.5 1.5 187 200 11.67 0.47 7 7 3 3 1.5 1.5 183.6 200 14.67 0.47 8 13 2 2 1.5 1.5 180.3 200 14.67 1.25 9 3 7 2 1.5 1.5 185.3 200 12.33 0.47 10 3 2 7 1.5 1.5 185.3 200 12.33 0.82

IGS, Injin mugwort; JSY, lobules; SSK, mugwort; C2, acetic acid; C3, propionic acid

As a result of analysis based on Table 3, Injin mugwort had the best effect on Salmonella antibacterial activity (Coefficient = 12.086), and the interaction showed the largest coefficient value in Injin mugwort and cotyledon (Coefficient = 10.198).

That is, in the case of plant extracts, strong antimicrobial activity synergistic effects were observed in jinjin mugwort and jasmine leaf. Mixing had the best antibacterial activity against Salmonella.

The optimum antimicrobial composition against Salmonella was 1 ml of 300 g of Injin mugwort extract (concentrate), 200 ml of Fructus leaf extract (concentrate), 7.5 ml of acetic acid, 7.5 ml of propionic acid and 485 ml of purified water. The solid content of Injin mugwort contained in the extract of Insam mugwort (300 ml) was 34.8 g, and the solid content of the bulbous leaf contained in the fructus leaf extract (200 ml) was 17.4 g.

Comparative Example  One : Immersed  Microbial Reduction Effect

Water was added (diluted) to the composition prepared above (300 ml of Insam mugwort extract, 200 ml of Japonica extract, 7.5 ml of acetic acid, 7.5 ml of propionic acid, 485 ml of purified water), and the concentration of the composition was 0, 0.1, 0.5, 1.0, 1.5 and 3.0. Immersion was prepared to be%.

The immersion liquid was cooled to 4 ° C. and the leg meat was immersed for 5 minutes. After immersion, washing with sterile washing water was performed according to the standard washing method (standard rinse method, AOAC, 1984). 50 g of sample and 50 ml of sterile 0.1% peptone water were added 1: 1 in sterile Whirl-pak bag (Difco, USA) and used as a sample stock solution mixed for 1 minute. E. coli group was analyzed after 48 hours incubation at 35 ℃ on MacConkey agar (Difco, USA). Colonies formed on each medium are shown in Table 4 in terms of Log 10 CFU / g.

Item Treatment concentration (%) 0 0.1 0.5 1.0 1.5 3.0 Log CFU / g 3.23 ± 0.37 3.11 + - 0.42 3.45 ± 0.22 3.17 ± 0.35 3.23 ± 0.39 3.28 ± 0.44

Referring to Table 4, the number of E. coli bacteria in leg muscles after immersion was Log3.11 ~ 3.23 CFU / g, there was little difference between the concentrations of immersion liquid. Adding the composition of the present invention to water and diluting the concentration to 0.1, 0.5, 1.0, 1.5 and 3.0% does not seem to have a great effect on reducing the number of viable bacteria.

Optimum composition screening test 2

In order to find a mixed composition showing the E. coli reduction effect of immersed meat, as shown in Table 5, various compositions were investigated. Plant extract was tested by extracting the contents shown in Table 5 from the concentrate prepared above. The solid content of Injin mugwort contained in the extract of Injin mugwort extract (100ml) was 11.6g, and the solid content of Japonica leaf contained in the extract of Magnolia leaf extract (100ml) was 8.7g.

NO Plant extract, mg (uL) Organic acid, mg (uL) SUM Log 10 CFU / g IGS JSY C2 C3 DW Mean SD 0 0 0 0 0 100 100 4.12 0.52 One 1.5 1.0 0.75 0.75 96.0 100 2.11 0.15 2 1.5 1.0 0.5 0.5 96.5 100 2.25 0.27 3 1.5 1.0 0.25 0.25 97.0 100 2.38 0.18 4 1.5 1.0 0.125 0.125 97.25 100 2.53 0.33 5 4.5 3.0 0.5 0.5 91.5 100 2.55 0.26 6 4.5 3.0 0.25 0.25 92.0 100 2.35 0.17 7 4.5 3.0 0.125 0.125 92.25 100 2.72 0.37 8 9.0 6.0 0.5 0.5 84.0 100 2.40 0.25 9 9.0 6.0 0.25 0.25 84.5 100 2.63 0.27 10 9.0 6.0 0.125 0.125 84.75 100 2.53 0.42

IGS, Injin mugwort; JSY, lobules; C2, acetic acid; C3, propionic acid

Referring to Table 5, 1, 2, and 6 were the highest compositions of 2.11, 2.25, and 2.35 Log CFU / g, respectively, to reduce the E. coli concentration.

Example  2: Experiment on the effect on storage

A mixture was prepared at concentrations of 1, 2, and 6 as shown in Table 5, and after cooling to 4 ° C., the leg meat was immersed for 5 minutes (n = 6). The treated leg meat was vacuum packed and stored at 4 ° C., and then examined for microorganisms (total bacteria, E. coli, Salmonella), meat color (brightness), fatty acid septicity and protein rot. Treatment 1 used in the immersion test was applied as Composition 1, Treatment 2 as Composition 2 and Treatment 3 as Composition 6.

Immersion liquid  Effect on total bacteria

After soaking, total bacterial changes were observed for 0-7 days and are shown in Table 6.

Group Storage day, Log CFU / g 0 3 5 7 Control 5.15a 5.69a 6.04a 8.96a Treatment 1 4.48b 4.72b 4.64b 7.50b Treatment 2 3.92c 4.26c 4.12c 6.38c Treatment 3 3.58c 3.62d 3.62d 5.60d SEM 0.13 0.05 0.11 0.12 P value 0.01 0.01 0.01 0.01

 Referring to Table 6, the total bacteria showed the lowest treatment 3 (composition 6) at Log 3.58 CFU / g as shown in Table 24. After 7 days, T1, T2 and T3 treatments were 3.02, 2.46 and 2.02 Log CFU / g, respectively, compared to the control 3.81 increase (p <0.05). After 7 days, the total bacterial viable counts were 7.50, 6.38, and 5.60 Log CFU / g (p <0.05), respectively, when compared with the control 8.96. In this way, Treatment 3 showed the highest inhibitory effect on the reduction of viable cell count and proliferation of total bacteria (p <0.05).

Immersion liquid  Effect on E. coli

E. coli changes were observed for 0-7 days after immersion and are shown in Table 7.

Group Storage day, Log CFU / g 0 3 5 7 Control 4.31a 4.75a 4.98a 5.18a Treatment 1 3.65b 3.92b 3.96b 4.41b Treatment 2 3.04c 3.11c 3.25c 3.63c Treatment 3 2.01d 2.27d 2.45d 2.81d SEM 0.14 0.18 0.15 0.15 P value 0.01 0.01 0.01 0.01

 In Escherichia coli, Treatment 3 (composition 6) was the lowest at Log 2.01CFU / g on Day 0. After 7 days, T1, T2, and T3 treatments were 0.76, 0.76, and 0.80 Log CFU / g, respectively, compared with the control 0.87 increase. After 7 days, the total bacterial viable counts were 4.41, 3.63, and 2.81 Log CFU / g, respectively, when compared with the control 5.18 proliferation. Thus, Treatment 3 showed the highest effect of reducing the number and viability of E. coli (p <0.05).

Immersion liquid  Effect on Salmonella

Salmonella changes were observed for 0-7 days after immersion and are shown in Table 8.

Group Storage day, Log CFU / g 0 3 5 7 Control 3.81a 4.17a 4.48a 5.19a Treatment 1 3.03b 2.43b 2.77b 3.46b Treatment 2 2.74c 2.00c 2.51c 3.14c Treatment 3 1.82d 2.12c 2.32d 2.73d SEM 0.09 0.08 0.03 0.08 P value 0.01 0.01 0.01 0.01

Referring to Table 8, Salmonella showed the least treatment 3 (composition 6) of Log 1.81CFU / g on day 0. After 7 days, T1, T2, and T3 treatments were 0.43, 0.40, and 0.91 Log CFU / g, respectively, compared with the control 1.38 increase. After 7 days, the total bacterial viable counts were 3.46, 3.14 and 2.73 Log CFU / g, respectively, when compared with the control 5.19 proliferation. Thus, Treatment 3 showed the highest suppression of viable cell count and suppression of Salmonella bacteria (p <0.05).

Referring to Tables 6, 7, and 8, the most effective effect on the reduction and inhibition of total bacteria, Escherichia coli, and Salmonella of Treatment 3 (Composition 6 in Table 5).

Immersion liquid In color  Impact

After immersion, brightness of 0 to 7 days was observed and shown in Table 9. Meat color was measured three times (n = 5) by using a chromameter (Model CM-2500d, Minolta CO. LTD., Japan).

Group Storage day, lightness 0 7 Control 59.91b 57.60b Treatment 1 63.67a 60.14a Treatment 2 63.05a 61.52a Treatment 3 62.42a 60.44a SEM 0.83 0.56 P value 0.03 0.01

Treatment 1: Composition 1, Treatment 2: Composition 2, Treatment 3: Composition 6

As shown in Table 9, Treatment 1 (composition 1) was the highest at 63.67 on Day 0. After 7 days, the treatments of T1, T2, and T3 were 60.14, 61.52, and 60.44, respectively, compared to the control 57.60.

Immersed meat Fatty acids  Impact

After dipping, fatty acid opacity was observed for 0-7 days, and is shown in Table 10. Fatty acid saturation of samples was measured according to the standard method for measuring 2-thiobarbituric acid reactive substance (TBARS) (Buege and Aust, 1978). 2.5 g of soaked leg meat samples (day 3, day 5, and day 7) and 7.5 mL of distilled water were mixed, followed by addition of 0.025 mL of BHT solution and 10 mL of TBA / TCA solution, followed by homogenization with a homogenizer (11,000 rpm, 15 seconds). ). The homogenized solution was recovered and TBA / TCA solution was added to make the total solution 30mL. The prepared homogeneous solution was heated in a 90 ° C water bath for 15 minutes and then centrifuged at 3,000 rpm for 10 minutes to take a supernatant. TBARS concentration was calculated after measuring the absorbance of the prepared supernatant using a 531 nm wavelength spectrophotometer. Lipid rancidity was expressed as malondialdehyde mg / kg meat. All these experiments were conducted at Chonbuk National University Department of Animal Resource Science and Animal Nutrition Laboratory.

In general, fatty acid opacity in chicken increases with increasing shelf life, and lipid rancidity is assessed by TBARS due to increased binding of malondialdehyde and thiobabituric acid. This lipid rancidity has a great effect on the state of storage as well as muscle characteristics. In general, when stored in wraps, the level is 0.2 to 0.8 malondialdehyde mg / kg meat.

Group Storage day, malondialdehyde mg / kg meat 0 3 5 7 Control 0.14 0.23 0.26a 0.32a Treatment 1 0.13 0.24 0.25a 0.34a Treatment 2 0.13 0.17 0.20ab 0.29ab Treatment 3 0.13 0.18 0.19b 0.25b SEM 0.02 0.05 0.02 0.02 P value 0.82 0.64 0.03 0.04

Referring to Table 10, fatty acid opacity did not show a significant difference in treatment intervals on Day 0 as shown in Table 28, but after 7 days compared to Control 0.32 values, treatments of T1, T2, and T3 were 0.34, 0.29 and It was 0.25, which was less than that of the non-treated group, indicating an increase in shelf life. As a result, the fatty acid septic value of Treatment 3 was the lowest after 7 days (p <0.05).

Immersed meat  protein On denaturation  Impact

After the immersion, the degree of protein denaturation for 0-7 days was observed, and the results are shown in Table 11. Protein denaturation was evaluated by measuring volatile basic nitrogen (VBN). For the VBN measurement, 10 g of the sample was taken, mixed with 70 mL of distilled water, transferred to a 100 mL volumetric flask, and adjusted to 100 mL. After filtering again using filter paper, 1 mL of the filtrate was placed in the outer chamber of the Conway unit, and 1 mL of 0.01 N boric acid and 50 uL of Conway reagent (0.066% methyl red: bromocresol green / EtOH = 1: 1) were dropped into the inner chamber. Glycerin was applied to the lid and the adhesive site, and the lid was closed. Then, 1 mL of 50% potassium carbonate was injected into the external chamber, and the mixture was immediately sealed and mixed. Thereafter, the mixture was left at 37 ° C. for 120 minutes, and titrated with 0.02N sulfuric acid to measure colorlessness.

The VBN content was calculated using the following equation, where S is the sample weight (g), a is the sample volume (mL), b is the blank volume (mL), and f is the requirement of sulfuric acid.

VBN mg% = (a-b) × f × 0.01 × 14.007 / S × 100 × 100

Group Storage day, VBN mg% 0 3 5 7 Control 18.6 21.2a 22.4a 23.1a Treatment 1 18.2 18.9b 20.2b 21.1b Treatment 2 18.5 18.9b 20.5b 21.2b Treatment 3 18.4 19.0b 20.4b 20.8c SEM 0.28 0.23 0.18 0.13 P value 0.15 0.01 0.01 0.01

Referring to Table 11, protein denaturation did not show a significant difference between treatments at day 0, but after 7 days, the treatments of T1, T2, and T3 were 21.1, 21.2, and 20.8, respectively, compared to Control 23.1. It showed less than, indicating an increase in shelf life. After 7 days, the protein denaturation value of Treatment 3 was the lowest (p <0.05).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Those skilled in the art will readily recognize that various changes, modifications and variations can be made from the above description and the accompanying drawings without departing from the scope and spirit of the invention.

Claims (3)

In the method of treating the chicken process comprising the steps of washing the chicken with water, immersing the chicken in immersion liquid, and washing the chicken with water from the immersion liquid,
Said immersion solution is 3.5 ~ 5.5% by weight of the concentration of the extract of Injin mugwort, 2 ~ 4% by weight of the extract of Japonica leaves, 0.1-0.5% by weight propionic acid, 0.1 ~ 0.25% by weight acetic acid and the remaining amount.

delete delete

Images