Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets

과열증기 처리조건에 따른 닭 가슴살의 물리·화학적 및 관능 특성

  • Oh, Ji-Hye (Department of Food and Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food and Nutrition, Yonsei University) ;
  • Choi, Yoon (Department of Food and Nutrition, Yonsei University)
  • 오지혜 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과) ;
  • 최윤 (연세대학교 식품영양학과)
  • Received : 2014.04.16
  • Accepted : 2014.05.28
  • Published : 2014.06.30
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Abstract

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

본 연구는 여러 가지 과열증기 처리 조건이 닭 가슴살의 물리화학적 품질 특성과 관능에 미치는 영향을 분석하고, 이를 바탕으로 과열증기를 이용한 닭 가슴살의 최적의 조리 조건을 설정해 보고자 하였다. 일반적으로 많이 사용하는 전기 오븐 구이와 비교했을 때 과열증기 처리군 중 스팀 온도 $330^{\circ}C$에서 8분과 $350^{\circ}C$에서 6분 처리한 군에서 중량 손실률이 적고, 적절한 수분 함량을 나타냈으며, 질감에 있어 경도, 깨짐성은 낮고 탄력성이 높게 나타났고, 관능평가에서도 모든 항목에서 기호도가 높게 평가되었다. 따라서 닭 가슴살 조리에 과열증기 기술을 적용할 경우 일반적인 전기 오븐 구이와 비교했을 때 조리시간을 단축하고 품질과 기호도가 우수한 제품을 생산할 수 있을 것으로 사료된다.

Keywords

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