Storage characteristics of organic chicken stock containing plum extract and green tea powder

• Published in: Korean Journal of Agricultural Science Vol. 49; no. 4; pp. 1055 - 1066
• Main Authors: Na Young Choi, Sang Hoon Park, Gyu Tae Park, Yoon Hwan Park, Se Hyuk Oh, Yun A Kim, Tae Yeon Moon, Yang Il Choi, Jung Seok Choi
• Format: Journal Article
• Language: Korean
• Published: 충남대학교 농업과학연구소 2022
• Subjects: green tea powder; storage characteristics; chicken stock; plum extract; sensory evaluation
• ISSN: 2466-2402; 2466-2410

This study investigated quality characteristics of chicken stock with added plum extract (PE) and green tea powder (GP) stock during storage. Plum extract (0, 0.5, 1, 3%) and green tea powder (0, 0.5, 1, 3%) were added at three levels. Chicken stock was stored at room temperature for 14 days. The pH of the chicken stock decreased significantly as the content of PE and GP increased (p < 0.05). The group with 3% plum extract added showed significantly lower pH values (p < 0.05). Total numbers of microorganisms (TMC) showed significant differences according to the storage period (p < 0.05), where the groups with PE and GP added showed lower TMC values than the control group, This indicates that PE and GP could inhibit the growth of microorganisms. The addition of 3% PE or GP decreased lipid oxidation (TBARS) and protein deterioration (VBN) values. In sensory test, the results showed that adding PE or GP has a positive effect on storage characteristics of chicken stock. The addition of PE rather than GP is effective not only in improving sensory evaluation, but also in minimizing changes in quality by suppressing lipid oxidation and protein deterioration during storage. In conclusion, 3% PE addition was found to be the most optimal supplementation choice for increasing the storability of chicken stock.