Optimization of process condition of boiled Korean native chicken by response surface methodology
![]() |
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) |
1 | Ahn DH, Park SY. 2002. Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31: 547-552. 과학기술학회마을 DOI ScienceOn |
2 | Box EP, Draper R. 1987. Empirical model-building and response surface, John Wiley & Sons, New York, USA. |
3 | Cavestany M, Colmenero FJ, Solas MT, Carballo J. 1994. Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci. 38: 27-37. DOI ScienceOn |
4 | Choe JH, Nam KC, Jung S, Kim B, Yun HJ, Jo C. 2010. Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J. Food Sci. Ani. Resour. 30: 13-19. 과학기술학회마을 DOI ScienceOn |
5 | Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films influence of the main process variable on film properties using response surface methodology. J. Food Sci. 57: 190- 196. DOI |
6 | Han IK, Ha JK, Lee JH. 2009. Growth and development of the academic societies and animal production in Korea, China and Asia over the last 50 years. Asian-Aust. J. Anim. Sci. 22: 906-914. 과학기술학회마을 DOI |
7 | Han JS, Han GP, Kim JS, Kim MH. 1996. A survey on housewives' awareness and uses of native chicken. J. East Asian Dietary Life 6: 393-401. |
8 | Jaturasitha S, Srikanchai T, Kreuzer M, Wicke M. 2008. Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poultry Sci. 87: 160-169. DOI ScienceOn |
9 | Jeon HJ, Choe JH, Jung Y, Kruk ZA, Lim DG, Jo C. 2010. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Korean J. Food Sci. Ani. Resour. 30: 171-178. 과학기술학회마을 DOI ScienceOn |
10 | Kawamura Y, Halpern BP. 1987. Recent developments in umami research. In Umami: A Basic Taste. edited by Kawamura Y. and Kare M. R. pp. 637-642, Marcell Deckker, New York, USA. |
11 | Kim HK. 2010. Breeding control of Woorimotdak (1). Korean Poultry J 487: 153-155. |
12 | Korea Chicken Council. 2011. Poultry meat statistics. Accessed in http://www.chicken.or.kr/chicken/data/data1.htm. on 10 Feburay 2012. |
13 | Lee GD, Lee JE, Kwon, JH. 2000 Application of response surface methodology in food industry. Food Ind. 33: 33-45. |
14 | Murphy RY, Mark BP. 2000. Effect of meat temperature on properties, texture, and cool liss for ground chicken breast patties. Poultry Sci. 79: 99-104. DOI |
15 | Nakatami Y, Fujita T, Sawa S, Otani T, Hori Y, Takagahara I. 1986. Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle. Agric. Biol. Chem. 50: 1751-1756. DOI |
16 | Park CK, Park SH, Jeon DS, Kim HD, Moon YH, Jung IC. 2001. Effect of ultrasonic treatment on physicochemical properties and palatability of cooked chicken meat. Korean J. Food Sci. Ani. Resour. 21: 126-132. 과학기술학회마을 |
17 | Sang BD, Kong HS, Kim HK, Choi CH, Kim SD, Cho YM, Sang BC, Lee JH, Jeon GJ, Lee HK. 2006. Estimation of genetic parameters for economic traits in Korean. Asian- Aust. J. Anim. Sci. 19: 319-323. 과학기술학회마을 DOI |
18 | Yano K, Kataho N, Watanabe M, Nakamura T, Asano Y. 1995. Evaluation of beeg aging by determination of hyposanthine and xanthine contents: Application of xanthine sensor. Food Chem. 52: 439-445. DOI ScienceOn |
19 | Wattanachant S, Benjakul S, Ledward DA. 2004. Composition, color, and texture of Thai indifenous and broiler chicken muscles. Poultry Sci. 83: 123-128. DOI |
![]() |