한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권6호
  • /
  • Pages.740-748
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  • 2012
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

  • Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Choi, Won Hee (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • An, Byoung Ki (College of Animal Bioscience and Technology, Konkuk University) ;
  • Kang, Chang Won (Department of Animal Science and Environment, Konkuk University) ;
  • Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 투고 : 2012.07.09
  • 심사 : 2012.11.06
  • 발행 : 2012.12.31
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초록

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

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