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http://dx.doi.org/10.5536/KJPS.2018.45.1.29

Effect of Liquid Smoke and Curing Mixture on Quality Characteristics of Chuncheon Dakgalbi during Storage  

Jeong, Hae Seong (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University)
Baek, Ki Ho (Department of Agricultural Biotechnology, Seoul National University)
Utama, Dicky Tri (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University)
Kim, Jun Tae (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University)
Lee, Sung Ki (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University)
Publication Information
Korean Journal of Poultry Science / v.45, no.1, 2018 , pp. 29-39 More about this Journal
Abstract
The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.
Keywords
Chunchen Dakgalbi; shelf-life; consumer preference; liquid smoke; curing mixture;
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Times Cited By KSCI : 2  (Citation Analysis)
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