Browse > Article

The Development of Functional Seasoning Chicken Products using Natural Extracts of Green Tea and Water Soluble Mineral Ion  

성삼경 (영남대학교 식품가공학과)
조영석 (롯데중앙연구소)
김은주 (대구한의대학교 한방식품과학부)
김수민 (대구한의대학교 한방식품과학부)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.3, 2003 , pp. 171-179 More about this Journal
Abstract
In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.
Keywords
seasoning chicken; natural extracts of green tea; functional water; roasting;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Choi, U., Shin, D.H., Chang, Y.S. and Shin, J.I. : Screening of natural antioxidant from plant and their antioxidative effect, Korean J. Food Sci. Technol., 24. 142-148(1992)
2 Yu, J.H., Cho, C.M., Oh, D.H. and Pyun, Y.R. : Antioxidant properties of red-pepper peel extracts on margarine, Korean J. Appl. Microbiol. Bioeng, 9. 21-27( 1981)
3 Hayase, F. and Kato, H. : Antioxidative components of sweet potatoes, J. Nutri. Sci, Vitaminol., 30. 37-41 (1984)   DOI
4 Cheigh, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. : Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture, Korean J. Food Sci. Technol., 22. 332-336(1990)
5 Kim, S.M., Cho, Y.S., Lee, S.H., Kim, D.G. and Sung, S.K. : Development of sausage using natural resource by product, J. Korean Soc. Food Sci. Nutr., 30. 635 -640 (2001)
6 Kim, S.M., Cho, Y.S., Sung, S.K, Lee, I.G. Lee, S.H. and Kim, D.G. : Developments of functional sausage using plant extracts from pine needle and green tea, Korean J Food Sci. Ani. Resour., 22. 20-29 (2002)
7 A.O.A.C. : Official methods analysis 15th ed., Association of Official Analytical Chemists, Washington, (1990)
8 Park, J.H., Kang, K.C., Baek, S.B., Lee, Y.H. and Rhee, K.S. : Separation of antioxidant compounds from edible Marine Algae, Korean J. Food Sci. Technol, 23. 256-261(1991)
9 The Ministry of Agriculture and Fisheries. The principal statistical situations of the ministry of agriculture and fisheries, Korea (2001)
10 Jung, I.C., Park, S.H. and Moon, Y.H. : Effect of ultrasonic treatment on the quality of frying chicken meat, J. Korean Soc. Food Sci. Nutr. 30. 256-260(2001)
11 Morrison, W.R. and Smith, L.M. : Preperation of fatty acid methylesters and dimetylacetals from liquid with boron fluoride methanol, J Lipid Res., 5. 600 (1964)
12 Maeng, Y.S. and Park, H.K. : Antioxidant activity of ethanol extract from Dodok(Codonopsis lanceolata), Korean J. Food Sci. Technol. 23. 311-316(1991)
13 A.O.A.C. : Official methods analysis 14th ed., Association of Official Analytical Chemists, Washington, (1984)
14 Buege, J.A. and Aust, S.D. : Microsomal lipid peroxidation, Method in Enzymol., 105. 302-310 (1978)
15 Igarashi, K., Takanashi, K., Makino, M. and Yasui, T. : Antioxidative activity of major anthocyanin isolated from wild grapes, Nippon Shokuhin Kogyo Gakkalshl, 36. 852 - 856(1989)   DOI
16 Lee, J.S. and Lee, S.W. : The studies of composition of fatty acids and antioxidant activities in parts of Omija(Schizandra chinensis Baillon), Korean J. Dietary Culture, 6. 147-153(1991)
17 Suzuki, A., Kojima, N., Ikeuchi, Y., Ikarashi, S., Moriyama, N., Ishizuka, T. and Tokushige, H. : Carcass composition and meat quality of chinese purebred and European$European{\times}Chinese$ crossbred pigs, Meat Sci., 29. 31-41 (1991)   DOI   ScienceOn
18 Farag, R.S., Badei, A.Z.M.A., Hawedi, F.M. and Elbaroty, G.S.A. : Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media, JAOCS, 66. 792-799 (1989)   DOI   ScienceOn
19 鎌田壽彦,石橋晃,木全誡.:各種豚肉のうま味とそ の理化學的成分との相關解析,食肉に關する助成硏究調査成果報告書, 17. 260~265(1999)
20 Kim, S.M., Cho, Y.S., Yang, T.M., Lee, S.H., Kim, D. G. and Sung, S.K. : Development of functional sausage using extracts from Schizandra chinensis, Korean J. Food Sci. Ani. Resour., 20. 272-281 (2000)
21 Oh, M.J., Lee, K.S., Son, H.Y. and Kim, S.Y. : Antioxidative components of pueraria root, Korean J. Food Sci. Technol., 22. 793 -798(1990)
22 Lee, J.Y. : Indentification of amino acid composition of protein in dulse, J Korean Agric. Chem. & Biotech., 6.119-121(1965)
23 Korea Foods Industry Association. The current situation on instant marketing and process industry, Korea (2001)
24 Han, Y.B., Kim, M.R., Han, B.H. and Han, Y.N. : Studies on antioxidant component of mustard leaf and seed, Kor. J. Pharmacogn, 18. 41-49(1987)
25 Hirosue, T., Kawai, H. and Hosogai, Y. : Antioxidative substances in Glyolrrhizae radix, Japan Food Industry Soc, 29. 418(1982)
26 Dugan, R.L. : Natural antioxidants. In Autooxidation in Food and Biological Systems, Simic, M.G. and Karel, M.(eds.,), Plenum Press, N. Y. p.261 (1980)