Effects of Addition of Green Tea Extracts on Physicochemical Properties of Seasoned Chickenwith Soy Sauce during Cold Storage

摘要

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, Tl and T2) containing various levels (0, 1and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color (L , a , b ), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scoresduring cold storage for 16 days. Tl and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of Tl and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of Tl and T2 (p<0.05). Acceptability value of control was significantly higher than those of Tl and T2 in day 4, 8 and 12 (p<0.05).