KR20190136559A - The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija - Google Patents

Abstract

The present invention relates to a Lycii fructus fermented composition using lactic acid bacteria for improving meat quality of chicken breast, to a production method thereof, and to a chicken breast softening method using the same and, more specifically, to a Lycii fructus fermented composition using lactic acid bacteria for improving meat quality of chicken breast, which inoculates and ferments Lactobacillus plantarum (DUIJ-1612, Accession No. : KCTC13170BP) isolated from fermented foods with a Lycii fructus extract, to a production method thereof, and to a chicken breast softening method using the same.

Description

Fermented composition of Gojija lactobacillus for improving chicken breast meat and preparation method thereof, and method for softening chicken breast meat using the same.

The present invention relates to a fermented composition of Gojija lactobacillus for improving chicken breast meat, a method for preparing the same, and a method for softening chicken breast meat using the same, the lactobacillus plantarum ( Lactobaciilus) isolated and isolated from fermented foods plantarum DUIJ-1612, accession number: KCTC13170BP) the present invention relates to lactic acid bacteria for inoculation and fermented chicken breast meat quality improving Gugija fermentation compositions and methods for their preparation, and chicken breasts softening treatment method using the same in chinense extract.

Chicken meat contains less fat, relatively higher unsaturated fatty acids and protein content than pork and beef, and contains a lot of essential amino acids such as methionine.

In addition, because the muscle fibers are thin and soft, it is not only suitable for consumers, especially children or the elderly, who do not like tissues that have a better texture, but have a lighter taste and easier digestion and absorption than beef or pork.

Chicken parts are divided into breast, wing meat and leg meat. The structural and nutritional differences of each part are obvious, so it is easy to select and consume them according to consumer's preferences. It is rising.

In particular, chicken breast meat is lower fat than other parts and has high protein properties of 20% or more, rich in essential amino acids and essential fatty acids, and combines with other nutrients to facilitate basic metabolism in the brain and nervous system. It is rich in vitamin B. In addition, because only calories are only 109kcal / 100g, chicken breasts are used for weight control and muscle growth.

However, chicken breast meat is low in consumer power and has low consumer sensory and palatability due to a tight organization, and it is urgent to develop products using meat quality improvement of chicken breast meat.

As a prior art of chicken breasts, Korean Patent Publication No. 10-2017-0027010 discloses that when the salted chicken breasts undergo a aging process, the chicken breasts are vacuum packed immediately, and the chicken breasts are heated at a low temperature in a vacuum packaged state. The present invention proposes a chicken breast having a moist meat and a method of manufacturing the same, so that the chicken breast meat can be kept moist and soft in a vacuum package.

In addition, the Republic of Korea Patent Publication No. 10-2015-0138989 in addition to the alginate and calcium to improve the texture and palatability of the chicken breast meat while improving the texture and palatability of the chicken breast meat while maintaining the characteristics of low calories of chicken breast meat and the same It proposes a method of manufacturing chicken breast meat improved quality.

Meanwhile, the wolfberry is the fruit of the wolfberry ( Lycii fructus ), belonging to the Solanaceae, fruit of the wolfberry, egg-shaped or long oval, 1.5-2.5cm long, ripening red in July, harvested in late November. Gugija grows or grows in China, Japan, and Taiwan. In Korea, Cheongyang-gun and Jindo-gun, South Chungcheong Province are the main production areas, and the entire tree is used as a medicine. Lycii fructus , Lycii cortex , and Lycii folium , the roots, are known to protect the kidneys and liver, stop thirst, treat arthritis, strengthen muscles and bones, and brighten the eyes. have.

 Antidiabetic and hypoglycemic, anti-aging, immune activity against pharmacological action of goji berry. It has been reported to be effective in antihypertension, cholesterol lowering, gastric mucosa protection, cadmium and aluminum detoxification, liver protection, anticancer effect and antioxidant. Goji berry contains a large amount of functional ingredients such as betaine and rutin, and is known to have anti-cancer effects, immune enhancement, liver function improvement effects, and blood cholesterol lowering effects. Betaine is the final metabolic oxide of choline in vivo and methyl for the production of methionine from homocysteine under the catalyst of betaine homocysteine methyltransferase in the liver. It is attracting attention as a functional ingredient that prevents arteriosclerosis and hypertension and protects liver function and vision by acting as a donor of the group. It is noted as a functional ingredient that prevents atherosclerosis and hypertension and particularly protects liver function and vision. It also accelerates the detoxification of homocysteine, an arteriosclerosis toxic protein produced by blood protein metabolism in vascular diseases, and inhibits blood vessel concentration. In the plant, betaine is an amphoteric substance and is contained in a large amount of halophyte to be resistant to high concentrations of salt stress, and betaine accumulates as an osmotic material even in bacteria having some osmotic properties. It is known to adapt to high osmotic environments.

Lactobacillus is one of the most beneficial microorganisms available to humans. It is a non-pathogenic bacterium that can be intestinal and bacteriostatic while living in the human intestine. It grows and demands various nutrients. When the vegetables are fermented by lactic acid bacteria, they give a unique aroma and taste to improve the sensory characteristics, and vitamin C and various bioactive substances are well preserved by organic acids, and vitamin B ₁₂ and vitamin K, which were rarely present in the initial materials, are synthesized. It is known to have hygienic foods by inhibiting the growth and proliferation of decaying bacteria and pathogenic bacteria.

The inventors of the present invention as part of a study to improve the meat quality of chicken breast Lactobaciilus ( Lactobaciilus plantarum DUIJ-1612, Accession No .: KCTC13170BP) was inoculated in goji berry extract and fermented under optimum conditions confirmed the ability to improve chicken breast meat quality from the goji berry lactic acid bacteria fermented to the present invention.

Republic of Korea Patent Publication No. 10-2017-0027010 (Chicken breast with a moist meat and a method of manufacturing the same) Republic of Korea Patent Publication No. 10-2015-0138989 (composition for improving chicken breast meat comprising alginic acid and calcium as an active ingredient and a method for producing chicken breast meat improved using the same)

An object of the present invention for solving the above problems is the lactobacillus plantarum Lactobaciilus isolated and identified from fermented foods plantarum DUIJ-1612, accession number: KCTC13170BP) to to provide a lactic acid bacteria for inoculation and fermented chicken breast meat quality improving Gugija fermentation compositions and methods for their preparation, and chicken breasts softening treatment method using the same in chinense extract.

Gojija lactobacillus fermentation composition for improving chicken breast meat quality of the present invention for solving the above problems in Lactobaciilus Lactobaciilus plantarum DUI-16112, KCTC13170BP) is characterized in that it is prepared by fermenting the Gojija lactobacillus mixture inoculated.

The Gojija extract is characterized in that it is used for sterilization for 15 to 60 minutes in a constant temperature water bath of 60 to 90 ℃.

The wolfberry lactic acid bacteria mixture is Lactobaciilus ( Lactobaciilus) with respect to 100% by volume of the wolfberry extract plantarum DUIJ-16112, KCTC13170BP) is characterized in that inoculated with 0.1 to 10% by volume.

Fermentation of the Gojija lactic acid bacteria mixture is characterized in that it is carried out at 35 to 39 ℃ 6 to 96 hours.

The chicken breast meat improvement for wolfberry lactobacillus fermentation composition is characterized in that it further comprises any one of salts, sugars, vinegar, herbal extracts and combinations thereof.

Method for preparing a wolfberry lactobacillus fermentation composition for improving chicken breast meat quality of the present invention for solving the above problems is a wolfberry extract preparation step (S100); and Lactobaciilus plantarum DUIJ-16112, KCTC13170BP) preparation step (S200); And by inoculating the Lactobacillus plantarum to the extract of the wolfberry Bacillus lactic acid bacteria preparation preparation step (S300); and fermentation step (S400) for fermenting the wolfberry lactobacillus mixture; characterized in that it comprises a.

The wolfberry extract preparation step (S100) is 60 to 90 after controlling the wolfberry extract selected from any one of the wolfberry crushed, wolfberry concentrate, wolfberry dried, wolfberry granules and combinations thereof to 15 to 30 Brix (° Brix) It is characterized in that the sterilization treatment for 15 to 60 minutes in a constant temperature water bath.

The step of preparing a wolfberry lactic acid bacteria mixture (S300) is Lactobaciilus Lactobaciilus relative to 100% by volume of the wolfberry extract plantarum DUIJ-16112, KCTC13170BP) is characterized by inoculating 0.1 to 10% by volume.

The fermentation step (S400) is characterized in that the fermented gojija lactic acid bacteria mixture at 35 to 39 ℃ 6 to 96 hours.

The method for producing a chicken wolf meat lactic acid bacteria fermentation composition for improving chicken breast meat is added to the additives of any one of salt, sugars, vinegar, herbal extracts and combinations thereof into the wolfberry lactobacillus fermentation composition prepared by the fermentation step (S400) Step S500; After the sterilization treatment of the Gojija lactobacillus fermentation composition to which the additive is added for 10 to 60 minutes at 60 to 100 ℃, it is characterized in that it further comprises a sterilization and filtration step (S600) to pass through a 0.5 to 5 micro filter filter.

Chicken breast softening treatment method using the wolfberry lactobacillus fermentation composition for chicken breast meat quality improvement of the present invention for solving the above problems by dipping 2 to 20kg chicken breast meat per 10L of wolfberry lactobacillus fermentation composition for chicken breast meat improvement at 3 to 15 ℃ It is characterized by softening for 15 to 35 hours.

As described above, according to the fermented composition of Gojija lactobacillus fermentation composition for improving chicken breast meat according to the present invention and a method for preparing the same and chicken breast softening treatment method using the same, lactobacillus plantarum ( Lactobaciilus) isolated from fermented food plantarum DUIJ-1612, Accession No .: KCTC13170BP) was inoculated with goji berry extract and fermented under optimum conditions to produce goji berry lactobacillus fermentation composition, and softening the goji berry lactobacillus fermentation composition on chicken breast under optimal conditions. By improving the intrinsic meat quality, it has the effect of improving the smooth taste and flavor.

1 is a graph showing the change of cell growth according to the fermentation time of lactobacillus fermentation broth by concentration of Goji berry extract according to the present invention.
Figure 2 is a graph of the pH change according to the fermentation time of lactobacillus fermentation broth by concentration of Goji berry extract according to the present invention.
Figure 3 is a graph of the acidity change according to the fermentation time of lactic acid bacteria fermentation broth by concentration of Goji berry extract according to the present invention.
Figure 4 is a change and contour of the response surface to the pH change of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 5 is a change and contour of the reaction surface for the change in heating loss by softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 6 is a change and contour of the response surface for the change in water retention capacity according to softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 7 is a change and contour of the reaction surface for the water content change of softening conditions of chicken breasts immersed in the composition containing goji berry fermentation according to the present invention.
8 is a change and contour diagram of the reaction surface for the change in water-soluble protein content of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 9 is a change and contour of the response surface for the hardness change of softening conditions of chicken breasts immersed in the composition containing goji berry fermentation according to the present invention.
Figure 10 is a change and contour of the response surface to the cohesive change of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 11 is a change and contour of the response surface to the elastic change of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 12 is a change and contour diagram of the response surface for the change in the gumminess of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 13 is a change and contour of the response surface to the chewiness changes of softening conditions of chicken breasts immersed in a composition containing goji berry fermentation according to the present invention.
Figure 14 is a superimposing of the contour of the optimum reaction surface of each component for setting the optimum softening conditions of chicken breast meat immersed in the composition containing the wolfberry fermentation broth according to the present invention.

Specific features and advantages of the invention will now be described in detail with reference to the accompanying drawings. Prior to this, when it is determined that the detailed description of the function and its configuration related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

The present invention relates to a fermented composition of Gojija lactobacillus for improving chicken breast meat, a method for preparing the same, and a method for softening chicken breast meat using the same, the lactobacillus plantarum ( Lactobaciilus) isolated and isolated from fermented foods plantarum DUIJ-1612, accession number: KCTC13170BP) the present invention relates to lactic acid bacteria for inoculation and fermented chicken breast meat quality improving Gugija fermentation compositions and methods for their preparation, and chicken breasts softening treatment method using the same in chinense extract.

Hereinafter, the present invention will be described in detail with reference to a preferred embodiment. However, the following Example is for illustrating this invention concretely, It does not limit only to this.

Isolation of Lactobacillus

Fermented foods using the lactic acid bacteria samples were separated by collecting kimchi dozens of such acids and chimchae dipped in homes and restaurants use as a sample solution, each sample solution with sterile distilled water, 10 - ¹ to 10 ^- and then diluted with ^5% 0.004 BCP 100 μl aliquots were plated into a commercially available MRS agar medium added thereto, and colonies characteristic of lactic acid bacteria were isolated from the isolated colonies after 24 hours of incubation at 37 ° C. The pure lactic acid bacteria were inoculated in MRS agar slope medium and incubated at 37 ° C. for 24 hours and then used while refrigerated at 4 ° C.

Among the bacteria isolated into single colonies in 26 samples of fermented kimchi, 30 lactic acid bacteria were isolated purely by classifying different types of colonies showing the characteristics of lactic acid bacteria in MRS agar medium. The esculin agar method was used to determine the esculin reaction of 30 lactic acid bacteria. Black spots were observed around colonies in 30 lactic acid bacteria, indicating the presence of β-Glucosidase activity. Of the 16 strains that responded to Esculin, 119 were found to have black spots. The size of the diameter was 5mm or less, and among them, a strain having a black spot of about 15mm or more was isolated through repeated experiments.

Among the strains, lactic acid bacteria, which had the highest acid production and lactic acid bacteria, were selected as the final fermentation lactic acid bacteria, and the partial sequence of 16S rRNA gene of the selected strain was analyzed and compared with NCBI blast DB. ( Lactobaciilus plantarum Lactobaciilus as WCFS1 n 100% similarity with plantarum strain. In addition, Lactobaciilus confirmed the relationship between the related strain and the isolate strain based on the 16S rRNA gene sequence based on the phylogenetic tree, and finally isolated strains based on the Lactobaciilus. Identify as plantarum and Lactobaciilus plantarum It was finally named DUIJ-1612 and the patent was deposited with the Korea Institute of Bioscience and Biotechnology, and received the accession number KCTC13170BP.

Preparation of Gojija Lactic Acid Bacteria Fermentation Composition

The raw wolfberry extract was extracted at 95 ℃, 12 hours was concentrated to 65 ° Brix with a concentrator was used for fermentation while storing at 4 ℃.

The initial concentration of goji berries was used by adjusting to 5, 10, 15, 20 ° Brix. Strains incubated 12 hours before sterilization at 85 ° C. for 30 minutes were fermented at 37 ° C. for 3 days after 2% inoculation.

Of Gojija Lactic Acid Bacteria Fermentation Solution Cell growth , pH and acidity measurements

Cell growth of gojija fermentation was measured by fermentation broth at 660 nm, pH was measured using pH meter (Metter Toledo Group, Switzerland), and titration was 0.1 N NaOH solution. N NaOH solution was converted to lactic acid content (%).

Determination of the optimum composition

After the sterilized lactic acid bacteria fermentation broth was prepared into four compositions for improving meat quality as follows. The prepared composition was heat sterilized at a sterilization temperature of 60 to 100 ° C. for 10 to 60 minutes and then filtered through a 1.0 micro filter filter. After treating each prepared composition at 24C for 24 hours, the change in meat quality was measured to determine the optimum composition.

The amount of furtherance 1

100 parts by weight of distilled water was used as the immersion composition liquid.

The amount of furtherance 2

97 parts by weight of distilled water, 1 part by weight of salt, 1 part by weight of sugar, and 1 part by weight of apple fermented vinegar were mixed and used as an immersion composition solution.

The amount of furtherance 3

97 parts by weight of Goji berry extract (20 brix), 1 part by weight of salt, 1 part by weight of sugar, and 1 part by weight of apple fermented vinegar were used as an immersion composition solution.

The amount of furtherance 4

97 parts by weight of Goji berry fermentation broth, 1 part by weight of salt, 1 part by weight of sugar, and 1 part by weight of apple fermented vinegar were mixed and used as an immersion composition solution.

Meat change  Measure

(1) pH measurement

10 g of chicken breasts and 50 mL of distilled water treated with the respective compositions were homogenized at 250 rpm for 3 minutes with a homogenizer, and then measured with a pH meter.

(2) water content

The moisture content was measured by weighing 1 to 2 g of chicken breasts treated with each composition in a 105 ° C. drying oven according to the AOAC method after drying for 24 hours, and expressed as a percentage of the weight of the sample before drying.

(3) Water holding capacity: 10 g of chicken breasts treated with the composition was placed in a centrifuge tube and heated after cooling for 30 minutes in an 80 ° C constant temperature water bath. After cooling, the free water was measured by centrifugation at 4,000 rpm for 20 minutes and calculated as a ratio with the total water content.

(4) Cooking loss: Heat the treated chicken breast in 80 ℃ constant temperature water bath for 60 minutes, and then measure the weight of cooling and compare the weight before and after heating to heat the amount of reduced weight (% Was evaluated.

(5) Color measurement (Huter L, a, b): Hunter L, a, b values were normalized to white plates using colorimeter (L: 97.63, a: -0.41, b: 1.98) and treated with each composition solution. The surface of one chicken breast was measured and its mean value was expressed as Hunter L, lightness, Hunter a, redness, and Hunter b, yellowness.

(6) Texture Profile Analysis (TPA): Advanced Universal Testing System (LPXPlus, Lloyd) equipped with a cylinderical probe of Φ 5 mm after molding the heated content samples into 2 cm × 2 cm × 2 cm. Hardness (kgf), cohesiveness, springiness (mm), gumminess (kgf), and chewiness (kgf / mm) were measured using Instrument Ltd., Fareham, Hampshire, UK. . The test speed was measured by compressing 50% of the sample height twice under conditions of 100 mm / min and 50 gf for the trigger, and 70% of the sample height for the chicken breast.

(7) water soluble protein content

45 ml of 10 mM sodium acetate buffer (pH 5.0) was added to 5 g of chicken breast, homogenized and extracted for 3 hours, followed by centrifugation at 8000 × g for 20 minutes. The supernatant was measured by the Lowry method.

Chicken breast Quality improvement  Aging conditions

7 kg of chicken breasts were immersed per 5 L of the composition prepared under the optimum conditions, and a centered composite experiment design was obtained to obtain a second type of reaction model to achieve optimal quality improvement of the chicken breasts using the response surface method. And SAS (statistical analysis system) program for response surface regression analysis. As shown in Tables 1 and 2, the central synthesis plan uses two factor (independent) variables as five levels of ripening temperature (X ₁ : 3, 6, 9, 12, 15 ℃) and ripening time (X ₂ : 15, 20, 25 , 30, 35 hr).

Table 1 below shows the aging experimental conditions for improving the meat quality of chicken breasts, and Table 2 shows the central synthesis conditions for optimizing the ripening conditions of meat quality improvement of chicken breasts.

Lactic acid bacteria fermentation of goji berry extract

Lactobaciilus plantarum DUIJ-1612 (Accession No. KCTC13170BP) strains were inoculated into Goji berry liquid with initial concentration adjusted to 5, 10, 15, 20 Brix, and then fermented for 3 days at 37 ° C for 1 day. Was done. In the case of cell growth, it can be seen that the fermentation time increased at all concentrations, and the higher the initial concentration, the higher the cell growth growth absorbance value (FIG. 1). The higher the initial concentration was, the lower the pH was, and decreased as the fermentation progressed (FIG. 2). In addition, the acidity was higher as the initial concentration was higher, and increased as the fermentation progressed (FIG. 13). The decrease of pH and the increase of acidity are produced by lactic acid and acetic acid in the amount of organic acid produced by lactic acid bacteria culture and microorganism organic matter decomposition, and it helps to improve shelf life by preventing contamination by various bacteria. Therefore, after the fermentation of gojija lactobacillus fermentation broth using a culture solution fermented for 2 days at 37 ℃ using a concentration of goji berry 20 was used in the meat quality improvement composition.

Determination of the optimum composition

The result of measuring the meat quality change by preparing the composition liquid of Example 2 is shown in Table 3. In the treatment of the composition, the pH of the untreated group was the highest and the composition 4 had the lowest value. This is a result of lactic fermentation as a sample contained in the tetravalent lactic acid bacteria fermentation broth. Loss of heating was not significantly different between treatments, but composition 4 showed a significant difference. The water holding capacity was not significantly different between the two groups. In the case of water-soluble protein, the treatment solution of Composition 4 was significantly higher than the other treatments. The lightness value was not significantly different between samples. In the case of redness, the compositions 3 and 4 containing goji berry extract and fermentation were significantly higher. In addition, in the case of yellowness, the compositions 3 and 4 showed a significant difference similarly to the excitation redness. Only hardness of composition 3 and 4 was significantly lower than other samples, and composition 4 was the lowest, indicating that there was a change in meat quality. The values of cohesiveness and elasticity were also significantly lower in Compositions 3 and 4 than in the other samples. In addition, gumminess and chewability were significantly lower in Composition 4 than in other samples.

Table 3 below shows the results of changes in chicken breast meat quality change according to the treatment.

Based on the results of Example 2 above, the composition 4 was selected as the composition of the meat change, and the optimum ripening conditions for bringing the meat change of the chicken breast were examined.

1) pH, heating content, water holding capacity, water content and water soluble protein content

PH of the chicken breast meat softening condition immersed in gojija fermentation broth was found to be in the range of 5.15 ~ 5.85 (Table 4), the regression formula of the pH is as shown in Table 5 and the R ² value was 0.9516. The p- value of the lack of fit through ANOVA analysis was 0.0548, confirming the suitability of the model (Table 5). Influence on meat softening conditions was only affected by soaking time as shown in Table 6. The regression analysis predicted by the response surface model according to the meat softening condition showed that the critical point was the minimum point, not the maximum point.The optimal value was calculated by the performance analysis, and the minimum value was pH 5.80. And immersion time 15.03 hours (Table 7). The change of the reaction surface according to the softening condition with respect to the value of the pH content of chicken breasts immersed in goji berry fermentation composition is as shown in FIG.

The heating loss according to the meat softening condition of chicken breast meat immersed in gojija fermentation broth ranged from 26.25 ~ 34.20% (Table 4), and the regression equation of heating loss based on this is shown in Table 5 and R ² value is 0.8346. It became. The p- value of the lack of fit through ANOVA analysis was 0.0574, indicating the suitability of the model (Table 5). The effect on the meat softening conditions was higher than the soaking time as shown in Table 6. It appeared to be more affected. According to the softening condition, the regression analysis predicted by the response surface model showed that the critical point was the minimum point, not the maximum point, and the minimum value was 30.34% as the result of calculating the optimum point through the analysis of the softness. And immersion time 33.46 hours (Table 7). The change in the reaction surface according to the softening conditions for the heating loss value of chicken breasts immersed in gojija fermentation broth is shown in FIG.

Retention capacity refers to the ability to retain moisture in meat products and is an important factor in determining the quality characteristics of meat products. The water holding capacity of chicken breast meat tender softening immersed in the composition containing Goji berry fermentation broth was 66.50 ~ 78.50% (Table 4), and the regression formula of water holding power based on this was shown in Table 5 and R ² value. Was found to be 0.8838. The p- value of the lack of fit through ANOVA analysis was analyzed to be 0.2100, indicating the suitability for the response surface model (Table 5). It appeared to be more affected in time. According to the regression analysis predicted by the response surface model of the water softening condition, the critical point was the maximum and the maximum value was 77.28%. At this time, the soaking temperature of the softening condition was 13.50 ℃ and the soaking time 31.61 hours (Table 7). The change of the reaction surface according to the softening condition with respect to the water retention capacity of the chicken breast immersed in goji berry fermentation broth is shown in FIG.

Moisture content according to a chicken breast meat softened condition immersed in the composition liquid was added Gugija fermentation broth showed a range of 70.32 ~ 75.03% (Table 4), like this, and a water content of the regression equations in Table 5, based on R ² value Was found to be 0.7364. The p- value of the lack of fit through ANOVA analysis was analyzed as 0.1758, confirming the suitability for the response surface model (Table 5), and the influence on the softening maturation conditions was only affected by the ripening time as shown in Table 6. appear. As a result of the regression analysis predicted by the response surface model for the water content according to the softening ripening condition, the critical point was the tensile point, the maximum value was 74.30%, and the dipping temperature of the softening condition was 12.35 ℃ and the soaking time 16.70 hr (Table 7). The change of the reaction surface according to the softening condition for the water content of chicken breasts immersed in goji berry fermentation broth is shown in FIG.

The water-soluble protein content according to the aging conditions of chicken breast softening immersed in the composition containing gojija fermentation broth showed a range of 3.54 ~ 4.00 mg / mL (Table 4), based on the regression formula of water-soluble protein content The R ² value was found to be 0.8155. The p- value of the lack of fit through ANOVA analysis was 0.0578, indicating the suitability of the model (Table 5), and the effects on softening conditions were affected by both ripening temperature and ripening time as shown in Table 6. The regression analysis predicted by the response surface model for the water-soluble protein according to meat softening conditions showed that the critical point was the saddle point, not the maximum point, and the maximum value was 4.27 mg / mL. Aging temperature of softening condition was 13.03 ℃ and immersion time 17.58 hours (Table 7). The change in the reaction surface according to the softening conditions for the value of the water-soluble protein content of chicken breasts immersed in the composition containing goji berry fermentation broth is shown in FIG.

Table 4 below shows experimental values of the composition of the fermentation broth containing goji berry fermentation broth for meat softening of chicken breasts by the central synthesis scheme.

Table 5 below shows the second order polynomial of the reaction values calculated by reaction surface analysis for chicken breast meat softening of the Goji berry fermentation broth.

Table 6 below shows the regression analysis results for each reaction value for chicken breast meat softening conditions of goji berry fermentation composition. (* Less than 10% meaningful; ** less than 5%; *** less than 1% meaningful)

Table 7 below shows the prediction of each optimum response for softening the chicken breast meat of the Gojija fermentation composition by ridge analysis.

2) organization

Hardness of chicken breasts immersed in the composition containing Gojija lactobacillus fermentation broth was in the range of 1.50 ~ 2.21 kgf (Table 8), and the regression equation based on this was shown in Table 9 and the R ² value was 0.7381. It became. P- value of the lack of fit through ANOVA analysis was found to be 0.0514, indicating the suitability for the response surface model (Table 9). Likewise, immersion aging time was more affected than immersion aging temperature. According to the softening condition, the regression analysis predicted by the response surface model showed the saddle point, and the minimum value of hardness by ridge analysis was 1.54 kgf. At this time, the soaking temperature was 11.87 ℃ and the soaking time 33.78 hours. (Table 11). The change in the reaction surface according to the softening conditions for the hardness of chicken breasts immersed in gojija fermentation broth is shown in FIG.

Cohesiveness according to the chicken breast softened condition immersed Gugija fermentation was shown in the range of 0.27 ~ 0.40 (Table 8), like this, and a coherent regression equation based on Table 9 of the R ² value was found to be 0.7298. The p- value of the lack of fit through ANOVA analysis was 0.1054, confirming the suitability of the response surface model (Table 9). The effects of meat quality on softening conditions were more affected by immersion aging time than immersion aging temperature as shown in Table 10. The regression analysis predicted by the cohesive response surface model according to the softening conditions showed that the critical point was the saddle point, not the maximum point, and the optimal value was calculated by the necessity analysis, and the minimum value was 0.28. At this time, the immersion temperature of the softening condition was 9.45. ℃ and soaking time 15.03 hours (Table 11). The change of the reaction surface according to the softening conditions for the cohesiveness of chicken breasts immersed in goji berry fermentation broth is shown in FIG.

Table 8 below shows the experimental values of texture of goji berry fermentation broth containing composition for the softening of chicken breast meat by the central synthesis planning method.

Table 9 below shows the second order polynomial of texture response values calculated by response surface analysis for chicken breast meat softening of the composition containing goji berry fermentation broth.

Table 10 below shows the regression analysis results of the texture of the Gojija fermentation broth containing composition for chicken breast meat softening conditions (* less than 10%; ** less than 5%; *** less than 1%) )

Table 11 below shows the prediction of the optimum response value of the texture for chicken meat flesh softening of the composition containing Goji berry fermentation broth by ridge analysis.

Gugija fermentation broth containing the value of the elasticity (springiness) of the chicken breast softened condition immersed in the composition liquid is 4.20 ~ were found in the range of 4.50 mm (Table 8), like this, and the regression equations in Table 9 of the elastic based on R ² value Was found to be 0.7494. The p- value of the lack of fit through ANOVA analysis was found to be 0.1102, indicating the suitability of the response surface model (Table 9). It appeared to receive more. As a result of regression analysis predicted by the response surface model according to the softening condition, the critical point was saddle point, and the minimum value of elasticity was 4.23 mm. ). The change in the reaction surface according to the softening conditions for the elasticity of the chicken breast immersed in the composition containing the wolfberry fermentation broth is shown in FIG.

Gumminess according to softening conditions of chicken breast immersed in goji berry fermentation broth ranged from 0.44 to 0.66 kgf (Table 8) .The regression formula based on this is shown in Table 9 and the R ² value is 0.7741. It became. The p- value of the lack of fit through ANOVA analysis was 0.0555, confirming the suitability for the response surface model (Table 9). The effect of softening conditions on the test was more affected by the immersion time than the immersion temperature as shown in Table 10. Appeared to receive. As a result of regression analysis predicted by the response surface model according to the softening conditions, the critical point was the minimum, and the minimum value of the inspection was 0.44 kgf. The softening conditions of the soaking aging temperature were 9.69 ℃ and the soaking time 15.07 hours (Table 11). . The change of the reaction surface according to the softening conditions for the gums of the chicken breasts immersed in the composition containing the wolfberry fermentation broth is shown in FIG.

The chewiness according to softening conditions immersed in the composition containing goji berry fermentation broth was in the range of 2.00 to 2.87 kgf / mm (Table 8) .The regression formula based on this is shown in Table 9 and the R ² value is 0.7278. Confirmed. The p- value of the lack of fit from the ANOVA analysis was 0.0612, indicating the suitability for the response surface model (Table 9). The effect on the softening condition of chewability was shown to be more affected by immersion aging time than immersion aging temperature as shown in Table 10. According to the regression analysis predicted by the response surface model according to the softening condition, the critical point was the minimum point, and the minimum chewiness was 1.99 kgf / mm, and the soaking temperature of the softening condition was 11.83 ° C and 16.78 hours (Table 11). ). The change of the reaction surface according to the softening condition of the chewability of chicken breasts immersed in gojija fermentation broth is shown in FIG. In this study, 27.34 ~ 49.37% of chicken breasts immersed in the composition containing Gojija lactobacillus fermentation solution were softened rather than untreated chicken breasts.

4) Optimal Softening Condition of Chicken Breast Meat

In order to set the optimum softening condition of chicken breast meat immersed in the composition containing goji berry fermentation broth, superimposing the optimum reaction surface of each component is shown in FIG. As a result of combining the maximum or optimum response surface derived by softening condition of each item into one drawing, the response surface diagram of 5 items such as heating content, water holding capacity, water soluble protein content, hardness, and gumability was completely or partially fit. The range of each variable is read and the optimal softening condition is set. The optimum softening condition range of chicken breast meat which can be set from this reaction surface ranged from immersion temperature 9.0 to 11.5 ℃ and immersion time 25.5 to 30.0 hours, and their immersion temperature 10 ℃ and soaking time 28 hours. Predicted as. In order to confirm the reliability of the model equations for these prediction results, the actual softening conditions were tested under arbitrary conditions, that is, the temperature of 10 ° C and the soaking time of 28 hours, within the predicted optimum condition range. The values were compared at similar levels (Table 12).

Table 12 below shows the predicted and measured values of the response variables for setting the chicken breast meat softening conditions of the composition containing goji berry fermentation broth.

^{1), with} a calculated expression for predicting values of the reaction variables, ²⁾ the actual test when given conditions of the independent variables: the softening temperature aging 10 ℃, a softening aging time 28 hours, ^{and 2)} the standard deviation value of the three experimental repetition.

As described above, the present invention has been described with reference to the accompanying drawings. However, those skilled in the art to which the present invention pertains do not depart from the spirit and scope described in the claims of the present invention. In the present invention can be carried out by various modifications or variations. Therefore, the scope of the invention should be construed by the claims described to include examples of many such variations.

Korea Research Institute of Bioscience and Biotechnology KCTC13170BP 20161213

Claims (11)

In the wolfberry lactobacillus fermentation composition for improving chicken breast meat,
Goji extract the Lactobacillus Francisco tareom (Lactobaciilus plantarum DUIJ-16112, KCTC13170BP) fermented Gojija lactobacillus mixture inoculated, characterized in that it is prepared
Gojija lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 1,
The wolfberry extract is
Characterized in that the sterilized for 15 to 60 minutes in a constant temperature water bath of 60 to 90 ℃
Gojija lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 1,
The wolfberry lactic acid bacteria mixture
It is characterized by inoculating 0.1 to 10% by volume of Lactobaciilus plantarum DUIJ-16112, KCTC13170BP with respect to 100% by volume of Goji berry extract
Gojija lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 1,
Fermentation of the Gojija lactic acid bacteria mixture
Characterized in that it is carried out at 35 to 39 ℃ 6 to 96 hours
Gojija lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 1,
The Gojija lactobacillus fermentation composition for improving chicken breast meat is
Salt, saccharides, vinegar, herbal extracts and combinations of any one of them further comprising
Gojija lactobacillus fermentation composition for improving chicken breast meat.
In the manufacturing method of fermented composition of Gojija lactobacillus for improving chicken breast meat,
Wolfberry extract preparation step (S100); and
Lactobaciilus plantarum DUIJ-16112, KCTC13170BP) preparation step (S200); and
Inoculating the Lactobacillus plantarum to the extract of the wolfberry Lactobacillus lactic acid bacteria mixture preparation step (S300) to prepare a wolfberry lactobacillus mixture; and
Characterized in that it comprises a; fermentation step (S400) for fermenting the Gojija lactic acid bacteria mixture
Method for producing a wolfberry lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 6,
The wolfberry extract preparation step (S100)
Wolfberry pulverulent, wolfberry concentrate, wolfberry dry, wolfberry granules selected from any one of these, and the combination of the wolfberry extract controlled by 15 to 30 Brix (° Brix) after 15 to 60 minutes in a constant temperature water bath of 60 to 90 ℃ Characterized in that the sterilization treatment
Method for producing a wolfberry lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 6,
The wolfberry lactic acid bacteria mixture preparation step (S300)
It is characterized by inoculating 0.1 to 10% by volume of Lactobaciilus plantarum DUIJ-16112, KCTC13170BP with respect to 100% by volume of Goji berry extract
Method for producing a wolfberry lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 6,
The fermentation step (S400) is
Gojija lactic acid bacteria mixture characterized in that the fermentation for 6 to 96 hours at 35 to 39 ℃
Method for producing a wolfberry lactobacillus fermentation composition for improving chicken breast meat.
The method of claim 6,
The method of producing the wolfberry lactobacillus fermentation composition for improving the chicken breast meat is
An additive input step (S500) of adding any one of salt, saccharides, vinegar, herbal extracts, and combinations thereof to the Gojija lactobacillus fermentation composition prepared by the fermentation step (S400);
Sterilization and filtration step (S600) for sterilizing the gojija lactobacillus fermentation composition added to the additive at 60 to 100 ℃ for 10 to 60 minutes, then filtered through a 0.5 to 5 micro filter filter (S600)
Method for producing a wolfberry lactobacillus fermentation composition for improving chicken breast meat.
In the chicken breast softening treatment method using the Gojija lactobacillus fermentation composition for improving chicken breast meat of any one of claims 1 to 5,
It is characterized in that the softening for 15 to 35 hours at 3 to 15 ℃ by immersing 2 to 20 kg of chicken breast meat per 10L of wolfberry lactobacillus fermentation composition for improving chicken breast meat quality
Chicken breast softening treatment method using a gojija lactobacillus fermentation composition for improving chicken breast meat.

Images