Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Optimization of process condition of boiled Korean native chicken by response surface methodology

반응표면분석법을 이용한 백숙용 토종닭 실용계의 가공조건 최적화

  • Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Yun, Hye-Jeong (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Jun-Heon (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Heo, Kang-Nyeong (Division of Poultry Science, National Institute of Animal Science, RDA) ;
  • Kang, Bo-Seok (Division of Poultry Science, National Institute of Animal Science, RDA) ;
  • Jo, Cheor-Un (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김현주 (충남대학교 동물자원생명과학과) ;
  • 윤혜정 (충남대학교 동물자원생명과학과) ;
  • 이준헌 (충남대학교 동물자원생명과학과) ;
  • 허강녕 (국립축산과학원 가금과) ;
  • 강보석 (국립축산과학원 가금과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2012.01.20
  • Accepted : 2012.03.12
  • Published : 2012.06.30
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Abstract

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

Keywords

References

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