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http://dx.doi.org/10.5851/kosfa.2011.31.5.731

Quality Comparison of Chuncheon Dakgalbi Made from Korean Native Chickens and Broilers  

Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
Choi, Won-Hee (Department of Animal Products and Food Science, Kangwon National University)
Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University)
Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Ahn, Byoung-Ki (College of Animal Bioscience and Technology, Konkuk University)
Kang, Chang-Won (College of Animal Bioscience and Technology, Konkuk University)
Publication Information
Food Science of Animal Resources / v.31, no.5, 2011 , pp. 731-740 More about this Journal
Abstract
This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.
Keywords
Chuncheon Dakgalbi; quality comparison; Korean native chicken; broiler; modified atmosphere package;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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