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http://dx.doi.org/10.7744/cnujas.2012.39.2.195

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)
Publication Information
Korean Journal of Agricultural Science / v.39, no.2, 2012 , pp. 195-202 More about this Journal
Abstract
This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.
Keywords
Response surface methodology; Korean native chicken; Processing condition;
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Times Cited By KSCI : 5  (Citation Analysis)
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