Effect of Reverse Osmosis-treated Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat
2010
Kang, S.M., Kangwon National University, Chuncheon, Republic of Korea | Lee, I.S., Kangwon National University, Chuncheon, Republic of Korea | Ohh, S.J., Kangwon National University, Chuncheon, Republic of Korea | Kim, G.Y., Kangwon National University, Chuncheon, Republic of Korea | Lee, S.K., Kangwon National University, Chuncheon, Republic of Korea
This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at 4℃ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P less than 0.05). With regard to meat color, CIE L* value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P less than 0.05), whereas CIE a* and b* values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.
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