한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제30권3호
  • /
  • Pages.317-324
  • /
  • 2014
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

과열증기 처리조건에 따른 닭 가슴살의 물리·화학적 및 관능 특성

The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets

  • 오지혜 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과) ;
  • 최윤 (연세대학교 식품영양학과)
  • 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)
  • 투고 : 2014.04.16
  • 심사 : 2014.05.28
  • 발행 : 2014.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

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.

키워드

참고문헌

  1. A.O.A.C. 1998. Official Methods of Analysis of AOAC International. 16th ed., Association of Official Analytical Chemists. Washington, DC. USA. p 931
  2. Barbanti D, Pasquini M. 2005.Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT-Food Sci Technol 38:895-901 https://doi.org/10.1016/j.lwt.2004.08.017
  3. Canadian Food Inspection Agency, Food; meat and poultry products, Available from: http://www.inspection.gc.ca. Accessed May 10, 2013
  4. Christensen M, Purslow PP, Larsen LM. 2000. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibers and perimysial connective tissue. Meat Sic 55:301-307 https://doi.org/10.1016/S0309-1740(99)00157-6
  5. Chun JY, Kwon BG, Lee SH, Min SG, Hong GP. 2013. Studies on physico-chemical properties of chicken meat cooked in electric oven combined with superheated steam. Korean J Food Sci 33(1):103-108 https://doi.org/10.5851/kosfa.2013.33.1.103
  6. Daniel NS, Chantal S, Son TV, Ann VL, Marc H. 2005. Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J Food Sci 70(2):85-91 https://doi.org/10.1111/j.1365-2621.2005.tb09071.x
  7. FAO. FAOSTAT; food balance sheets. Available from: http://faostat3.fao.org. Accessed Jan 15 2014.
  8. Gilbert RJ, de Louvois J, Donovan T, Little C, Nye K, Ribeiro CD, Richards J, Roberts D, Bolton JF. 2000. Guideline for the microbiological quality of some ready-to-eat foods sampled at the point of sale. PHLS Adivisory Committee for Food and Dairy Products. Commun Dis Pubilc Health 3(3):163-167
  9. Heo SJ, Yang MO, Cho EJ. 2001. Analysis of umbelliferaeceae wild plants and antioxidative activity of pork meat products added with wild plants. J Korean Soc Food Sci 17:456-463
  10. Jeon DS, Moon YH, Park KS, Jung IC. 2004. Effects of gums on the quality of low fat chicken patty. Korean J Soc Food Sci Nutr 33:193-200 https://doi.org/10.3746/jkfn.2004.33.1.193
  11. Kim IS, Jang AR, Jin SK. 2008. Effect of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product. J Korean Soc Food Sci Nutr 37:217-222 https://doi.org/10.3746/jkfn.2008.37.2.217
  12. Kim OS, Lee DH, Chun WP. 2008. Eco-friendly drying technology using superheated steam. Korean Chem Eng Res 46:258-273
  13. Kim SJ, Choi WS, You SG, Min YS. 2007. Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J Food Sci Technol 39:55-60
  14. Kim SM and Kim EJ. 2009. Development of chicken breast noodles adding rubus coreanum miquel and opuntia ficus-indica var. saboten. J Korean Soc Food Sci Nutr 38(8):1111-1117 https://doi.org/10.3746/jkfn.2009.38.8.1111
  15. Lee SK. 1999. Chicken and egg science. Yuhan Munhwasa. Seoul. pp 187-202
  16. Li RR, Carpenter JA, Cheny R. 1998. Sensory instrumental properties f smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein. Korean J Food Sci 63(5):923-929
  17. Lyon BG, Lyon CE. 1989. Texture profile of broiler pectoralis major as influenced by post-mortem deboning time and heat method. Poult Sci 69:329-340
  18. Mora B, Curti E, Vittadini E, Barnanti D. 2011. Effect of different air/steam convection cooking methods on turkey breast meat: Physical characterization, water status and- sensory properties. Meat Sci 88:489-497 https://doi.org/10.1016/j.meatsci.2011.01.033
  19. Murphy RY, Marks BP, Marcy JA. 1998. Apparent specific heat of chicken breast patties and constituent proteins by different scanning calorimetry. J Food Sci 63:88-91 https://doi.org/10.1111/j.1365-2621.1998.tb15682.x
  20. Murphy RY, Johnson ER, Duncan LK, Clausen EC, Davis MD, March JA. 2001. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poultry Sci 80:508-514 https://doi.org/10.1093/ps/80.4.508
  21. Oh KS, Kim HY, Ko SH. 2006. Evaluation of the quality of simmered chicken in soy sauce prepared with the sous vide cook-chill system과 conventional cook-chill system. Korean J Food Cook Sci 23(5):617-625
  22. Offer G, Knight P, Jeacocke R, Almond R, Cousins T, Elsey J. 1989. The structure basis of the water-holding appearance and toughness of meat and meat products. Food Microstructure 8:151-170
  23. Palka K, Daun H. 1999. Changes in texture, cookinglosses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 51:267-243 https://doi.org/10.1016/S0309-1740(98)00119-3
  24. Rababah TM, Ereifej KI, Al-Mahasnehh MA, Al-Rababah MA. 2006. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave. Poultry Sci 85:148-154 https://doi.org/10.1093/ps/85.1.148
  25. Shackelford AD, Childs RE, Hamann JA. 1969. Determination of bruise rates in broilers before and after handling by live bird pick up crews. US Dept. of Agr., Agr Res Serv 47-52
  26. Takashi Y. 2005. Collection of superheated steam technology. NTS Inc. Tokyo. Japan pp 3-83
  27. Yusop AM, O'Sullivan MG, Kerry JF, Kerry JP. 2012. Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT-Food Sci Technol 46:363-370 https://doi.org/10.1016/j.lwt.2011.08.007
  28. Zhuang H, Savage EM. 2008. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment. J Food Sci 73(8):s424-430 https://doi.org/10.1111/j.1750-3841.2008.00931.x

피인용 문헌

  1. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak vol.36, pp.1, 2016, https://doi.org/10.5851/kosfa.2016.36.1.1
  2. Development of Elderly Diet Food using Chicken Breast Meat vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.037
  3. Effects of Freezing and Thawing Treatments on Natural Microflora, Inoculated Listeria monocytogenes and Campylobacter jejuni on Chicken Breast vol.31, pp.1, 2016, https://doi.org/10.13103/JFHS.2016.31.1.42
  4. Quality Evaluation of Spent Hen and Broiler with Pulsed Electric Field and Super Heated Steam Treatment vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.753
  5. Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.204
  6. Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.155
  7. 연산 오계 부산물 내장육으로부터 펩타이드 생산 최적 공정 개발과 생산물의 특성 분석 vol.33, pp.3, 2014, https://doi.org/10.12925/jkocs.2016.33.3.549
  8. 초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화 vol.33, pp.4, 2016, https://doi.org/10.12925/jkocs.2016.33.4.751
  9. 과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향 vol.24, pp.3, 2014, https://doi.org/10.11002/kjfp.2017.24.3.464
  10. 과열수증기와 고압 처리를 이용한 불고기의 품질개선 vol.24, pp.5, 2014, https://doi.org/10.11002/kjfp.2017.24.5.593
  11. 과열증기를 이용한 무우절임 제품의 제조공정 설정 및 품질 개선효과 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.600
  12. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin vol.38, pp.5, 2014, https://doi.org/10.5851/kosfa.2018.e29
  13. Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment vol.2019, pp.None, 2014, https://doi.org/10.1155/2019/8721725
  14. Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish ( Myxine glutinosa ) vol.44, pp.9, 2014, https://doi.org/10.1111/jfpp.14694
  15. Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus) vol.10, pp.5, 2014, https://doi.org/10.3390/foods10051135
  16. Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking vol.10, pp.8, 2014, https://doi.org/10.3390/foods10081924