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http://dx.doi.org/10.9724/kfcs.2012.28.5.579

The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage  

Seo, Kwang-Myung (Department of Culinary & Food Service Management, Sejong University)
Chung, Chang-Ho (Department of Culinary & Food Service Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.28, no.5, 2012 , pp. 579-588 More about this Journal
Abstract
This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.
Keywords
wasabi; soy sauce; chicken meat; seasoned chicken;
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Times Cited By KSCI : 13  (Citation Analysis)
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