• Monthly Korean Chicken
• /
• v.16 no.2
• /
• pp.94-95
• /
• 2010

• Korean Journal of Poultry Science
• /
• v.41 no.3
• /
• pp.181-189
• /
• 2014

This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{\circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

• Korean Journal of Food Science and Technology
• /
• v.39 no.1
• /
• pp.55-60
• /
• 2007

This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.

• Monthly Korean Chicken
• /
• v.5 no.4 s.46
• /
• pp.2-7
• /
• 1999

닭고기 품질인증제 적극 추진 - 닭 뉴캣슬병 예방접종 실시명령 개정 - 99년 농업용 면세유 공급 4,780억원 농가 혜택 - 미국 육계 생산, 10년후 $43{\%}$정도 증가 전망 - 규칙적인 소독으로 마이코톡신 문제를 방지하자 - 세계 가금육 생산, 매년 $5{\%}$이상 증가 예상 - HACCP 시행으로 살모넬라 오염도 낮춰 - 육계 성장률 개선에 효과있는 녹색광 - 상호 신뢰속에서 계육산업 발전 추구 - 육용계 저혈당증 - 급성폐사증후군(저혈당증)예방대책 - 계열사육성적 후반기에 높아 - 사육수수료 정산방식 검토키로

• Food Science of Animal Resources
• /
• v.29 no.3
• /
• pp.356-363
• /
• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.11a
• /
• pp.145-145
• /
• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1998.10a
• /
• pp.152-152
• /
• 1998

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1998.10a
• /
• pp.153-153
• /
• 1998

• Monthly Korean Chicken
• /
• v.4 no.3 s.33
• /
• pp.2-8
• /
• 1998

21C의 소매업은 프렌차이즈(Franchise) - IMF시대 영양많은 닭고기가 최고 - 프랑스, 최상의 품질보증 ‘라벨루즈’ - 위생 닭고기 도계 제비용 계속증가 추세 - 위생닭고기 차별화위해 법적 보장 - 축산물 작업장에 ${\ulcorner}$검사보조원${\lrcorner}$제도 도입키로

• Proceedings of the Korean Society of Veterinary Service Conference
• /
• 1996.05a
• /
• pp.82.1-82
• /
• 1996