KR20150138989A - Composition containing alginic acid and calcium for improving the quality of chicken breast and method for manufacturing improved the quality of chicken breast using the same - Google Patents
Composition containing alginic acid and calcium for improving the quality of chicken breast and method for manufacturing improved the quality of chicken breast using the same Download PDFInfo
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Abstract
Description
본 발명은 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물 및 이를 이용한 닭가슴살의 제조방법에 관한 것이다.The present invention relates to a composition for improving meat quality of chicken breasts comprising alginic acid and calcium as an active ingredient, and a method for producing chicken breasts using the same.
유엔 식량농업기구에 따르면 연간 글로벌 육류 소비량에서 가장 많이 소비되는 육류는 1억1400만톤인 돼지고기, 1억 600만톤인 닭고기, 6600만톤인 쇠고기 순이다. 그러나 증가율의 경우 돼지고기는 1.5%의 증가율을 보이는 반면 닭고기는 2.5%의 증가율을 보이며 1위인 돼지고기보다 닭고기의 증가율이 더 높다. 이러한 증가율이라면 2020년에는 닭고기 소비량이 1억2800만톤으로 늘어 돼지고기의 소비량을 넘어설 것으로 전망된다. 또한 닭고기의 경우 돼지고기 및 쇠고기에 비해 고단백, 저지방, 저칼로리 식품이며 비만과 질병 등으로 육류섭취에 제한이 있는 사람도 닭고기 섭취는 다소 자유롭다는 점에서 매우 선호도가 높은 식품이다.According to the Food and Agriculture Organization of the United Nations, the most consumed meat in the world's annual global meat consumption is the 114 million tons of pork, 106 million tons of chicken, and 66 million tons of beef. However, in the case of the growth rate, the pork growth rate is 1.5%, while the chicken growth rate is 2.5%, which is higher than the first, pork. This growth rate is expected to exceed the consumption of pork in 2020 by increasing the consumption of chicken to 128 million tons. In addition, chicken is a high-protein, high-protein, low-fat, low-calorie food compared to pork and beef, and people with limited meat intake due to obesity and illness are more likely to be free of chicken.
닭고기 중 가슴부위의 경우 다른 부위보다 지방함량은 적으며 단백질 함량은 20% 가량 많아 지방이 몰려있는 껍질을 제거하면 살코기 자체가 단백질 덩어리라고 할 수 있다. 닭가슴살은 단백질의 구성물질인 아미노산 중 8개의 필수아미노산이 들어있으며, 다른 영양소와 결합하여 뇌와 신경계 등의 체내 기초신진대사를 원활하게 해주는 역할을 하는 비타민B군이 풍부하다. 이처럼 고단백, 저지방의 특성을 가지고 있기 때문에 체중조절이나 근육성장을 위해 닭가슴살이 많이 이용되고 있다.In the case of chick meat, the fat content is lower than other parts and the protein content is about 20%, so that when the skin containing the fat is removed, the lean meat itself can be said to be a protein mass. Chicken breasts contain eight essential amino acids of amino acids, a protein component, and are rich in vitamin B, which binds to other nutrients and plays a role in facilitating basic metabolism in the brain and nervous system. Because of the characteristics of high protein and low fat, chicken breasts are widely used for weight control and muscle growth.
그러나 닭가슴살은 보수력이 낮아 부드럽지 못하고 텁텁한 성질을 가지고 있기 때문에 지속적으로 장기간 섭취를 하기 어려운 문제점이 있다.However, since the chicken breast has low water holding capacity and is not so soft and thick, it has a problem that it can not be continuously consumed for a long time.
한편, 알긴산(alginic acid)은 해조다당류의 일종으로 마누론산(Mannuronic acid)과 글루론산(glucuronic acid)으로 이루어지는 복합다당류이며, 해초산이라고도 한다. 포유류는 알긴산을 분해하는 효소가 없으므로 알긴산을 영양으로 이용할 수 없다. On the other hand, alginic acid is a kind of seaweed polysaccharide, which is a complex polysaccharide composed of mannuronic acid and glucuronic acid and is also called seaweed acid. Because mammals do not have enzymes that degrade alginic acid, they can not use alginic acid for nutrition.
또한, 칼슘(calcium, Ca)은 지각 무게의 약 3.6%를 차지하는 5번째로 풍부한 원소이고, 인체 체중의 약 1.4%를 차지하는데, 이들 칼슘의 약 99%는 뼈와 치아에 들어있으며, 나머지 약 1%는 혈액과 같은 체액에 있으면서 중요한 생물학적 기능을 한다. 근육 수축, 호르몬 분비, 수정, 세포 사멸, 기억 등 여러 세포 내 과정들이 칼슘에 의해 활성화되며, 칼슘이 결합하는 수백 가지의 단백질들이 알려져 있는데 이들은 세포 신호전달, 물질 이동, 완충작용에 관여한다.In addition, calcium (Ca) is the fifth most abundant element, accounting for about 3.6% of the crustal weight. It accounts for about 1.4% of the human body weight. About 99% of these calcium is contained in bones and teeth, 1% is an important biological function in body fluids such as blood. Several intracellular processes such as muscle contraction, hormone secretion, fertilization, apoptosis, and memory are activated by calcium, and hundreds of proteins that bind calcium are known, which are involved in cell signaling, mass transfer, and buffering.
이에 따라 본 발명자들은 닭가슴살의 저칼로리의 특징을 살리면서 보수력을 증진시키기 위하여 연구하던 중, 알긴산 및 칼슘이 열량이 매우 낮으며 닭가슴살의 물성을 개선시키는 효과가 우수함을 확인하고, 본 발명을 완성하였다.Accordingly, the inventors of the present invention have conducted studies to improve the water holding capacity while making use of the low calorie characteristics of chicken breasts, and found that alginic acid and calcium have a very low calorie content and are excellent in improving the physical properties of chicken breasts. Respectively.
본 발명의 목적은 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물을 제공하는 것이다.An object of the present invention is to provide a composition for improving meat quality of chicken breasts comprising alginic acid and calcium as an active ingredient.
또한, 본 발명의 목적은 상기 조성물을 이용한 육질이 개선된 닭가슴살의 제조방법을 제공하는 것이다It is also an object of the present invention to provide a method for producing chicken breasts with improved meat quality using the composition
본 발명은 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물을 제공한다.The present invention provides a composition for improving meat quality of chicken breasts comprising alginic acid and calcium as an active ingredient.
또한, 본 발명은 상기 조성물을 이용한 육질이 개선된 닭가슴살의 제조방법을 제공한다.The present invention also provides a method for producing chicken breasts with improved meat quality using the composition.
본 발명의 알긴산 및 칼슘은 닭가슴살이 가지는 저칼로리의 특징을 살리면서 닭가슴살의 보수력을 증진시켜 질감 및 기호성을 개선시키는 효과가 우수하므로, 닭가슴살 육질 개선에 유용하게 사용될 수 있다.The alginic acid and calcium of the present invention are excellent in improving the texture and palatability of a chicken breast by improving the water holding capacity of the chicken breast while taking advantage of the low calorie characteristic of the chicken breast.
도 1은 본 발명에 따른 닭가슴살의 제조방법을 도식화하여 나타낸 도이다1 is a diagrammatic representation of a method for manufacturing chicken breasts according to the present invention
본 발명은 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물을 제공한다.The present invention provides a composition for improving meat quality of chicken breasts comprising alginic acid and calcium as an active ingredient.
이하 본 발명에 관하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 유효성분인 알긴산은 해조류(갈조류)로부터 통상적인 추출 방법에 의해 얻을 수 있고, 또는 시판되는 것을 구입하여 사용할 수 있다. 통상적인 추출 방법은 초음파 추출법, 여과법 및 환류 추출법 등을 포함할 수 있으나, 이에 한정되지 않는다.Alginic acid, which is an effective ingredient of the present invention, can be obtained from seaweed (brown algae) by a conventional extraction method, or commercially available one can be used. Typical extraction methods include, but are not limited to, ultrasonic extraction, filtration, and reflux extraction.
본 발명의 일실시예에서는 시판되는 알긴산을 구입하여 사용하였다.In one embodiment of the present invention, commercially available alginic acid was purchased and used.
상기 알긴산은 사람의 소화효소로 분해되지 않기 때문에 영양성분으로 되지 않으며 식이섬유의 일종으로 체중 조절에 유용하다.The alginic acid is not digested by human digestive enzymes and therefore does not become a nutrient. It is a dietary fiber and is useful for weight control.
본 발명의 유효성분인 알긴산 및 칼슘은 조성물 총 중량에 대하여 각각 0.5~2 중량%로 포함될 수 있으며, 바람직하게는 각각 1 중량%이다.Alginic acid and calcium, which are effective ingredients of the present invention, may be contained in an amount of 0.5 to 2% by weight, preferably 1% by weight, respectively, based on the total weight of the composition.
상기 범위를 벗어나는 경우 보수력, 질감 및 기호성이 떨어진다.Outside of the above range, watertightness, texture and palatability are deteriorated.
본 발명의 조성물은 알긴산 및 칼슘과 함께 닭가슴살 육질 개선의 효과를 갖는 공지의 유효성분을 1종 이상 더 함유할 수 있다. The composition of the present invention may contain one or more known active ingredients having alginic acid and calcium together with the effect of improving the meat quality of chicken breasts.
본 발명의 조성물은 닭가슴살이 가지는 저칼로리의 특징을 살리면서 닭가슴살의 보수력을 증진시켜 질감 및 기호성을 개선시키는 효과가 우수하므로, 닭가슴살 육질 개선에 유용하게 사용될 수 있다.
The composition of the present invention is excellent in improving the texture and palatability of the chicken breast by improving the water holding capacity of the chicken breast while taking advantage of the low calorie characteristics of the chicken breast. Therefore, the composition of the present invention can be usefully used for improving the meat quality of the chicken breast.
또한 본 발명은,Further, according to the present invention,
(a) 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물을 닭가슴살에 주입하는 단계;(a) injecting a chicken breast meat improving composition containing alginic acid and calcium as an active ingredient into a chicken breast;
(b) 상기 조성물이 주입된 닭가슴살을 가열하는 단계; 및(b) heating the chicken breast implanted with the composition; And
(c) 상기 가열된 닭가슴살을 냉각시키는 단계;를 포함하는 육질이 개선된 닭가슴살의 제조방법을 제공한다.(c) cooling the heated chicken breast. < RTI ID = 0.0 > (c) < / RTI >
상기 (a) 단계는 닭가슴살 육질 개선용 조성물을 닭가슴살에 주입하는 단계로, 상기 알긴산 및 칼슘은 조성물 총 중량에 대하여 각각 0.5~2 중량%로 포함될 수 있으며, 바람직하게는 각각 1 중량%이다.In the step (a), the composition for improving meat quality of a chicken breast is injected into a chicken breast. The alginic acid and calcium may be contained in an amount of 0.5 to 2 wt%, preferably 1 wt% .
상기 (a) 단계에서 주입은 상기 조성물을 닭가슴살 무게의 1/4 비율로 주사하여 처리하는 것이 바람직하다.In the step (a), the injection is preferably performed by injecting the composition at a ratio of 1/4 of the weight of the chicken breast.
상기 (b) 단계는 닭가슴살을 가열하는 단계로, 바람직하게는 70℃ 내지 90℃에서 20~40분간, 더 바람직하게는 80℃에서 30분간 가열한다.The step (b) is a step of heating the chicken breast, preferably at 70 ° C to 90 ° C for 20 to 40 minutes, more preferably at 80 ° C for 30 minutes.
상기 (c) 단계는 가열된 닭가슴살을 냉각시키는 단계로, 7~12분간, 바람직하게는 10분간 급냉하고, 2~6℃, 바람직하게는 4℃에서 냉장보관한다.
The step (c) is a step of cooling the heated chicken breast, followed by rapid cooling for 7 to 12 minutes, preferably 10 minutes, and refrigeration at 2 to 6 캜, preferably 4 캜.
또한, 본 발명은 상기 육질이 개선된 닭가슴살의 제조방법으로 제조된 육질이 개선된 닭가슴살을 제공한다,In addition, the present invention provides a meat quality improved chicken breast prepared by the above method for manufacturing chicken breasts with improved meat quality.
상기 닭가슴살은 칼로리가 낮고 보수력이 증진되어 질감 및 기호성을 개선 효과가 우수하다.
The chicken breast is low in calorie and has an improved water retention ability, so that the texture and palatability are excellent.
이하 본 발명의 이해를 돕기 위하여 바람직한 실시예, 실험예를 제시한다. 그러나 하기 실시예, 실험예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 이에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments and experimental examples are presented to facilitate understanding of the present invention. However, the following examples and experimental examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited thereto.
실시예 1. 닭가슴살 육질 개선용 조성물의 제조Example 1. Preparation of compositions for improving meat quality of chicken breasts
증류수 1L에 3.2% 소금, 0.8% 인산염을 기본적으로 첨가하고, 알긴산 0%, 알긴산 1% 또는 알긴산 1%+염화칼슘 1%를 각각 넣어 닭가슴살 육질 개선용 조성물을 제조하였다.
To 1 L of distilled water, 3.2% salt and 0.8% phosphate were basically added, and 0% alginic acid, 1% alginic acid or 1% alginic acid + 1% calcium chloride were added respectively to prepare compositions for improving meat quality of chicken breasts.
실시예 2. 닭가슴살 제조Example 2. Preparation of chicken breasts
실험을 위하여, 닭가슴살은 (주)씨에스 코리아의 신선도원 가슴살 중량 약 110~130 g의 냉장육을 사용하였다. 닭가슴살 실험구는 아무것도 넣지 않은 무처리구, 증류수만 넣은 증류수 처리구와 상기 실시예 1에서 제조한 알긴산 0% 처리구, 알긴산 1% 처리구 또는 알긴산 1% + 염화칼슘 1% 처리구 등 총 5개의 실험구로 나누어 실험을 진행하였다. 닭가슴살에 상기 조성물을 닭가슴살 무게의 1/4 비율로 골고루 주사하고 진공 팩에 넣어 진공 포장하여 4℃에서 하룻밤 보관하였다. 그 후, 항온수조 온도 80℃에서 30분간 가열처리한 다음 10분간 급냉시키고 냉장보관하여 실험에 사용하였다.
For the experiment, fresh chicken breasts of CSC Korea Co., Ltd., weighing about 110 ~ 130 g, were used. Experiments were carried out on the chicken breasts experimentally divided into five experimental groups, namely, untreated control, distilled water containing only distilled water, 0% alginic acid prepared in Example 1, 1% alginic acid or 1% alginic acid and 1% Respectively. The composition was uniformly injected into the chicken breast at a ratio of 1/4 of the weight of the chicken breast, vacuum-packed in a vacuum pack, and stored at 4 ° C overnight. Thereafter, the mixture was heat-treated at a constant temperature bath temperature of 80 ° C for 30 minutes, quenched for 10 minutes, stored in a refrigerator, and used in the experiment.
실험예 1. 닭가슴살의 물성 측정Experimental Example 1. Measurement of Physical Properties of Chicken Breast
상기 실시예 2에서 제조한 각각의 실험구의 시료를 1.5×1.5×1.5 cm의 정육각형으로 잘라 texture meter(T1-At2, SMS Co., Tokyo, Japan)로 물성 분석(TPA; Texture Profile Analysis)을 실시하였다. 이 때, pre-test speed는 2 mm/s, test speed는 1 mm/s, post test speed는 1 mm/s, test distance는 70%로 설정하였다. 시료의 경도, 부서짐성, 부착성, 탄력성, 응집성, 검성, 씹힙성, 복원성을 각각 측정하였으며, 그 결과를 표 1에 나타내었다.Samples of the test pieces prepared in Example 2 were cut into regular hexagonal shapes of 1.5 x 1.5 x 1.5 cm and subjected to Texture Profile Analysis (TPA) using a texture meter (T1-At2, SMS Co., Tokyo, Japan) Respectively. At this time, the pre-test speed was set to 2 mm / s, the test speed to 1 mm / s, the post test speed to 1 mm / s, and the test distance to 70%. The hardness, brittleness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness and restorability of the samples were measured, and the results are shown in Table 1.
+ 염화칼슘 1%Alginic acid 1%
+ Calcium chloride 1%
표 1에 나타낸 바와 같이, 경도, 검성 및 씹힘성은 무처리구에서 가장 높았으며, 알긴산과 염화칼슘이 첨가될수록 경도가 낮아지는 경향을 나타내었다. 부서짐성과 응집성은 알긴산 처리구에서 유의적으로 감소하였으며, 부착성은 알긴산 첨가구에서 증가하는 경향을 보였다. 탄성과 복원성은 각 처리구별로 큰 차이를 나타내지 않았다.
As shown in Table 1, hardness, gumminess, and chewiness were the highest in the untreated group, and the hardness tended to decrease with the addition of alginic acid and calcium chloride. Crushability and cohesiveness were significantly decreased in alginate treatment, and adhesion increased in alginate. Elasticity and restitution did not show much difference in each treatments.
실험예 2. 닭가슴살의 색도 측정Experimental Example 2. Measurement of Chromaticity of Chicken Breast
상기 실시예 2에서 제조한 각각의 실험구의 시료를 1.5×1.5×1.5 cm의 정육각형으로 잘라 색차계(JC801, Color Technosystem Co., Tokyo, Japan)를 이용하여 겉면과 내부의 명도, 적색도, 황색도를 측정하였으며, 그 결과를 표 2에 나타내었다.Samples of the experimental specimens prepared in Example 2 were cut into regular hexagonal shapes of 1.5 x 1.5 x 1.5 cm, and the color of the inside and outside of the sample was measured using a color meter (JC801, Color Technosystem Co., Tokyo, Japan) The results are shown in Table 2.
+ 염화칼슘 1%Alginic acid 1%
+ Calcium chloride 1%
표 2에 나타낸 바와 같이, 명도와 적색도는 처리구 간에 큰 차이가 없었고, 황색도는 1% 알긴산과 1% 염화칼슘 처리구에서 표면과 내부 모두 가장 낮은 값을 나타내었다.
As shown in Table 2, there was no significant difference in lightness and redness between treatments, and yellowness was lowest in both surface and inside of 1% alginic acid and 1% calcium chloride treatment.
실험예 3. 닭가슴살의 pH 측정Experimental Example 3. Measurement of pH of Chicken Breast
상기 실시예 2에서 제조한 각각의 실험구의 시료를 세절한 후 5 g을 10배량의 증류수 50 mL와 혼합하여 균질기(homogenizer)로 10,000 rpm에서 2분간 균질화하고 pH meter(HM-30V, TOA, Kobe, Japan)로 각 시료의 pH를 측정하였으며, 그 결과를 표 3에 나타내었다.5 g of each sample prepared in Example 2 was mixed with 50 mL of distilled water (10 mL), homogenized at 10,000 rpm for 2 minutes with a homogenizer, and applied to a pH meter (HM-30V, TOA, Kobe, Japan). The results are shown in Table 3.
+ 염화칼슘 1%Alginic acid 1%
+ Calcium chloride 1%
표 3에 나타낸 바와 같이, 각 시료의 pH는 각각 6.0~6.4로 pH의 변화는 크지 않았다.
As shown in Table 3, the pH of each sample was 6.0 to 6.4, and the change of pH was not large.
실험예 4. 닭가슴살의 보수력 측정Experimental Example 4. Measurement of water holding capacity of chicken breasts
상기 실시예 2에서 제조한 각각의 실험구의 가열처리 하지 않은 시료를 믹서기로 분쇄하여 원심분리 유리튜브에 20 g 넣은 후 70℃에서 30분간 가열하고 10분간 방냉시켰다. 방냉 후 1,000 rpm에서 10분간 원심분리하였다. 이후 남은 시료의 가열 전후 무게의 비율로 하기 식과 같이 계산하여 보수력을 측정하였으며, 그 결과를 표 4에 나타내었다.Each of the samples prepared in Example 2, which had not been subjected to heat treatment, was pulverized with a blender, and 20 g of the sample was placed in a centrifuge glass tube, followed by heating at 70 DEG C for 30 minutes and cooling for 10 minutes. After cooling, it was centrifuged at 1,000 rpm for 10 minutes. The water content of the remaining samples was calculated as the ratio of the weight before and after heating. The results are shown in Table 4.
보수력(%)=[(총 수분함량-유리수분)/총 수분함량]×100 Water holding capacity (%) = [(total water content - glass water content) / total water content] × 100
+ 염화칼슘 1%Alginic acid 1%
+ Calcium chloride 1%
표 4에 나타낸 바와 같이, 증류수 처리구에 비해 알긴산과 염화칼슘이 첨가될수록 보수력이 높아지는 경향을 나타내었고, 특히 알긴산 1% + 염화칼슘 1％처리구가 가장 높은 보수력을 나타냄을 확인하였다.
As shown in Table 4, as the alginic acid and calcium chloride were added, the water holding capacity tended to be higher than that of the distilled water treatment. In particular, 1% of alginic acid + 1% of calcium chloride showed the highest water holding capacity.
실험예 5. 닭가슴살의 관능평가Experimental Example 5. Sensory Evaluation of Chicken Breast
숙련된 관능검사 패널 12명을 구성하여 상기 실시예 2에서 제조한 각각의 실험구의 시료를 약 1.3×1.3 cm로 잘라 색 외부, 색 내부, 형태, 향, 맛, 질감, 염도, 경도, 탄성 및 전체적인 기호도를 7점 점수법으로 평가하였으며, 이의 결과를 표 5에 나타내었다.Each of the experimental specimens prepared in Example 2 was cut to a size of about 1.3 × 1.3 cm to form an outer, a color interior, a shape, an incense, a taste, a texture, a salinity, a hardness, The overall likelihood was evaluated by the 7-point scale method, and the results are shown in Table 5.
+ 염화칼슘 1%Alginic acid 1%
+ Calcium chloride 1%
표 5에 나타낸 바와 같이, 색은 무처리구보다 알긴산 첨가구에서 점수가 높았으며, 형태는 처리구 간의 차이가 크게 없었다. 향에서는 알긴산 처리구와 알긴산+염화칼슘을 첨가한 처리구가 높은 기호도를 나타냈다. 맛과 질감에서는 알긴산 1% + 염화칼슘 1% 처리구가 가장 높은 점수를 나타내었다. 염도는 무처리구와 증류수 처리구는 염도가 낮다는 평가였으나, 그 외 처리구에서는 약간 염도가 높다는 평가를 받았다. 경도는 무처리구가 가장 높은 점수를 받았고 알긴산 1%, 알긴산 1% + 염화칼슘 1% 처리구가 낮은 경향을 나타내어 알긴산과 칼슘을 첨가함으로써 질감이 부드러워져 경도가 낮아진 것을 확인하였다. 탄력성은 알긴산 1% + 염화칼슘 1%가 가장 높은 점수를 받았다. 전체적으로는 가장 퍽퍽함이 덜하고 부드럽고 탄력성이 있다는 의견이 많은 알긴산 1% + 염화칼슘 1% 처리구에서 가장 높은 기호도를 나타내었다.As shown in Table 5, the color was higher in alginate than in non-treatment, and there was no significant difference in morphology between treatments. The preference of alginic acid treatment and alginic acid + calcium chloride added treatments was high. In taste and texture, 1% of alginic acid + 1% of calcium chloride treatment showed the highest score. The salinity was evaluated as low salinity in the untreated and distilled water treatments, but slightly higher in the other treatments. Hardness showed the highest score in all treatments. Alginic acid 1%, alginic acid 1% + calcium chloride 1% showed low tendency. Alginic acid and calcium were added to soften the texture and it was confirmed that hardness was lowered. The elasticity of alginate 1% + calcium chloride 1% was the highest. As a whole, the highest preference was given to 1% alginate + 1% calcium chloride treatment, which was considered to be the least brittle, soft and elastic.
Claims (3)
(b) 상기 조성물이 주입된 닭가슴살을 가열하는 단계; 및
(c) 상기 가열된 닭가슴살을 냉각시키는 단계;를 포함하는 육질이 개선된 닭가슴살의 제조방법.(a) injecting a composition containing alginic acid and calcium as an active ingredient into a chicken breast;
(b) heating the chicken breast implanted with the composition; And
(c) cooling the heated chicken breast. < Desc / Clms Page number 13 >
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| KR20190136559A (en) | 2018-05-31 | 2019-12-10 | 대구대학교 산학협력단 | The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija |
| KR102277485B1 (en) | 2020-07-07 | 2021-07-15 | 김인식 | Processing method of poultry meat using lactic acid bacteria |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190136559A (en) | 2018-05-31 | 2019-12-10 | 대구대학교 산학협력단 | The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija |
| KR102277485B1 (en) | 2020-07-07 | 2021-07-15 | 김인식 | Processing method of poultry meat using lactic acid bacteria |
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