The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Quality Characteristics of Chilhyanggye

칠향계(七香鷄)의 품질 특성에 관한 연구

  • Choi, Ye-Seok (Dept. of Oriental Medicine, Daegu Haany University) ;
  • Choi, Mi-E (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Oh, Wang-Kyu (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Kim, Mi-Lim (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 최예석 (대구한의대학교 한방식품학과) ;
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 오왕규 (대구한의대학교 한방식품조리영양학부) ;
  • 김미림 (대구한의대학교 한방식품조리영양학부)
  • Received : 2017.04.25
  • Accepted : 2017.05.30
  • Published : 2017.06.30
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Abstract

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

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References

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