• Title/Summary/Keyword: 계육가슴살

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닭가슴살에 들어있는 '이미다졸디펩피드'를 주목하라! - 피로를 이겨내는 닭가슴살 요리 I - 옥수수 스프

  • 한국계육협회
    • Monthly Korean Chicken
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    • v.20 no.3
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    • pp.54-55
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    • 2014

  • 서양요리에 스프는 빠질 수 없는 요리인데 맑고 진한 정도와 재료들로 종류가 나뉜다. 옥수수를 이용한 스프는 소화도 잘되고 맛도 좋아서 누구나 좋아한다. 여기에 부드러운 닭가슴살을 첨가해 맛과 영향을 더해보자.

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Effect of Electron Beam Irradiation on the Microbial Growth and Qualities of Chicken Breast (전자선 조사가 진공 포장된 계육 가슴살의 미생물학적 변화 및 품질에 미치는 영향)

  • Ko, Jong-Kwan;Ma, Yu-Hyun;Song, Kyung-Bin
    • Applied Biological Chemistry
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    • v.48 no.2
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    • pp.120-127
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    • 2005

  • Electron beam irradiation was applied to examine the microbial growth and qualities of vacuum-packaged chicken breasts. Chicken breast samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. After irradiation, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$. Microbiological change of irradiated vacuum-packaged chicken breasts showed that populations of total bacteria, yeast and mold, total coliform, and salmonella spp. in chicken breasts were significantly reduced with increasing irradiation dose. The pH values of vacuum-packaged chicken breasts were not significantly changed among treatments. Lipid oxidation measurements showed that TBARS values of vacuum-packaged chicken breasts increased with increase of irradiation dose, and gradually increased during storage. Color measurements showed that irradiation reduced Hunter a value of vacuum-packaged chicken breasts with increasing irradiation dose. However, Hunter L and b values of vacuum-packaged chicken breasts were not significantly altered among treatments. Sensory quality results of vacuum-packaged chicken breasts showed that there were no significant changes among the samples irradiated. These results indicate that irradiation can be used to improve the microbial safety and qualities of poultry products.

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닭가슴살에 들어있는 '이미다졸디펩피드'를 주목하라! - 피로를 이겨내는 닭가슴살 요리 II - 닭가슴살 임자수탕

  • 한국계육협회
    • Monthly Korean Chicken
    • /
    • v.20 no.3
    • /
    • pp.56-57
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    • 2014

  • '임자'란 깨를 의미하는 한자말로서, 임자수탕은 닭국물과 깨국물을 섞어 차게 요리하는 것으로 조상들이 여름 별미로 먹던 전통 보양식이다. 차게 내는 음식이지만, 닭의 성질이 본래 따뜻하므로 땀을 많이 흘려 속이 차지는 한여름에 땀은 식히고 속은 보하는 건강식이다.

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