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农业专利-农业学术服务平台

专利权人:: PUKYONG NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION;부경대학교 산학협력단

发明人:: AHN, DONG HYUN,안동현,KIM, KOTH BONG WOO RI,김꽃봉우리,AHN, NA KYUNG,안나경,CHOI, YEON UK,최연욱,AHN, DONG HYUNKR,KIM, KOTH BONG WOO RIKR,AHN, NA KYUNGKR,CHOI, YEON UKKR

摘要：: The present invention relates to a chicken breast meat quality improving composition including alginic acid and calcium, and to a method for preparing the chicken breast meat by using the same. The alginic acid and calcium can enhance the characteristics of the low-calorie chicken breast meat while enhancing the water holding capacity thereof. Accordingly, the present invention can enhance the texture and palatability of the chicken breast meat to improve the chicken breast meat quality.본 발명은 알긴산 및 칼슘을 포함하는 닭가슴살 육질 개선용 조성물 및 이를 이용한 닭가슴살의 제조에 관한 것이다. 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.