Effects of Sensory Qualities of Ready-to-Eat Chicken Cooked by Different Culinary Methods and Gamma-irradiated at 10 kGy

조리 방법별 즉석 취식 닭고기의 조리 직후 감마선 조사가 관능적 품질에 미치는 영향

The purpose of this study was to compare the sensory effects of different culinary methods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eat chicken at 10 kGy. Evlauation of sensory properties were measured by estimating the organoleptic characteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderate the decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiation after following electric pan cooking. These results suggest that gamma irradiation after charcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.