• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Monthly Korean Chicken
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• s.132
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• pp.82-83
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• 2006

• Monthly Korean Chicken
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• v.20 no.3
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• pp.42-42
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• 2014

• Monthly Korean Chicken
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• v.19 no.10
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• pp.122-123
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• 2013

가을철 제철 음식인 단호박과 닭고기를 이용, 찜을 해보자. 달콤한 단호박 속에 매콤하게 양념을 한 닭을 넣고 찌기만 하면 완성. 요리 솜씨가 없는 주부라도 손쉽게 시도를 볼 수 있는 메뉴다.

• Monthly Korean Chicken
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• s.126
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• pp.92-93
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• 2005

책에 나온 레시피대로 만들어도 맛은 제각각. 그저 '손맛'의 차이려니 생각했겠지만, 그 안에는 외외로 과학적인 이유가 숨어 있었다. 양념 종류별로 가감없이 계산한 계량 비율.

• Monthly Korean Chicken
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• v.20 no.3
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• pp.60-66
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• 2014

본고는 지난 1월 농림축산식품부 수출전략기술개발사업 닭고기수출연구사업단에서 발표한 '전통 양념을 이용한 닭고기 가공제품의 개발' 원고 중 일부를 발췌하여 게재한 것이다.

• Monthly Korean Chicken
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• v.19 no.8
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• pp.124-125
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• 2013

흔히 먹는 닭강정에 커리 양념을 더해서 인도 스타일의 닭요리를 만들어 보았다. 부드러운 커리를 사용하면 아이들 간식으로도 좋지만, 톡 쏘는 매운맛의 커리를 넣어서 향이 진하게 느껴지도록 만들어 손님 초대 요리로 활용해도 좋다. 더운 여름밤, 맥주 안주로도 손색 없다.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.980-986
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• 2005

This study was carried out to investigate the effect of diet (1:1 ratio) added with meat product (seasoning chicken product, patty) containing natural extracts (green tea, Schizandra chinensis) on body weights, internal organs weights, the contents of total cholesterol, HDL-cholesterol, triglyceride and total lipid in plasma and liver. The experimental diets were prepared with basal diet added with $1\%$ natural extracts. These diets were supplied to SD (Sprague-Dawley) rats for 45 days. The body weight of SD rats supplied seasoning chicken and patty containing green tea and Schizandra chinensis tended to be lower than that of SD rats dieted seasoning chicken product and patty product. The contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid were decreased in SD rats dieted seasoning chicken and patty with green tea and Schizandra chinensis. However, the contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid tended to be increased in SD rats supplied seasoning chicken product and patty only. Hepatic lipid peroxidation measured by TBARS method was not different, compared to that of control. In conclusion, the diets with meat products containing $1\%$ natural extracts were effective in reducing plasma and hepatic cholesterol levels in rats.

• Monthly Korean Chicken
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• v.5 no.7 s.49
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• pp.2-6
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• 1999

농림부, 음식점서도 육류원산지 표기 의무화 적극 추진 - 농림부, 다이옥신 사건에 대한 대책 발표 - 가축 수송차량에 대한 세척 및 소독 실시 점검 - 육계의 합리적 관리 - 육계출하시 계류온도와 육질 - 98년도 1인당 닭고기 소비량 5.6kg - 필리핀, 닭고기 밀수 심각 - 호주, 전염병예방 위해 닭2백만 마리 살처분 - 고기양념이 발암물질 줄여 - 주부들 신선하고 안전한 닭 원해 - 닭도축량 및 수입 증가로 소비량 크게 늘어 - 98년도 축산물 소비자가격 큰 폭으로 올라 - 사육비 정산방식 상대평가로 변경키로 - 계정육협의회, 노계 공동구매 추진