튀김 닭고기 가슴살의 품질에 영향을 미치는 초음파 주사 효과

Effects of Ultrasonic Waves Scanning on the Quality of Fried Chicken Breast

This study was carried out to investigate the effect of ultrasonic wave scanning on the quality of fried chicken breast. The ultrasonic wave scanning time was 0(US-0), 3(US-3), 7(US-7) and 10(US-10) minutes, no respective comparison here. The moisture of raw breast was higher than that of flied chicken, while the crude protein, fat and ash of fried chicken were higher than those of raw breast(p<0.05). The moisture content was influenced by the ultrasonic waves scanning, but the crude protein, fat and ash were not. The $L^*$(lightness) and $b^*$(yellowness) values of fried chicken were higher than those of raw breast but the $a^*$(redness) value of raw breast was higher than that of fried chicken. The $L^*$ value was lowest in US-0, while the $a^*$ value was not significantly different and the $b^*$ value was lowest in US-7 among the fried chicken samples(p<0.05). The fried chicken was not influenced by the ultrasonic wave scanning, indicating that the longer scanning time increased the water holding capacity. The pH ranged from 6.54 to 6.93, and the calorie of fried was higher than that of raw breast, but was not influenced by the ultrasonic wave scanning time. The VBN content ranged from 8.73 to 12.3 mg%. The TBARS value of raw breast was lower than that of flied chicken and was not influenced by the ultrasonic wave scanning time. Total amino acid was highest in raw breast and lowest in US-3(p<0.05). The taste, texture and juiciness were superior with increasing scanning time, but flavor and Palatability were not significantly different among the fried chicken samples(p<0.05).