• 한국식품영양과학회지
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• 제30권2호
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• 한국응용과학기술학회지
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• 제10권2호
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• 한국식품영양학회지
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• 제8권2호
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• 한국축산식품학회지
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• 제25권2호
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• pp.162-167
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• 2005

본 연구는 초음파가 튀김 닭고기의 품질, 아미노산 및 지방산 조성에 미치는 영향을 검토하기 위하여 실시하였다. 수분함량은 생육이 튀김 닭고기보다 높았으며, 조단백질 및 조지방 함량은 튀김 닭고기가 높았다. 초음파 튀김 닭고기의 수분 및 조지방 함량은 대조구보다 높았다. 그리고 가슴육의 조단백질 함량이 다리육보다 높았으나, 수분 및 조지방 함량은 더 낮았다. 칼로리는 다리육이 가슴육보다 높았으나 초음파에 의한 영향은 없었다. 그리고 pH는 다리육이 높았고, 튀김감량은 가슴육이 다리육보다 높았다. 가슴육은 초음파에 의한 튀김 감량의 영향은 없었지만 다리육은 초음파 처리구가 대조구보다 낮게 나타났다. 색도의 결과에서 가슴육의 $L^{\ast}$값은 초음파 처리구가 대조구보다 높았으나 다리육은 차이가 없었다. 그리고 $a^{\ast}$값은 다리육이 높고, $b^{\ast}$값은 가슴육이 높았으며, 초음파 처리구의 $b^{\ast}$값이 대조구보다 높은 경향이었다. 아미노산 조성은 glutamic acid와 aspartic acid가 많이 함유되어 있었다. 지방산 조성은 튀김에 의하여 palmitic acid$(C_{16:0})$ 및 oleic acid$(C_{18:1})$는 감소하고, linoleic acid$(C_{18:1})$는 증가하였다. 그러나 초음파 처리에 의한 지방산 조성의 변화는 없는 것으로 나타났다.

• 한국식품영양과학회지
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• 제44권2호
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• pp.234-241
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• 2015

본 연구에서는 조리방법(원재료, 삶기, 굽기, 볶기, 튀기기, 찌기, 로스팅, 전자레인지)에 따른 닭, 토종닭, 오리의 부위별(가슴, 날개 및 다리) 콜레스테롤, 레티놀 및 알파-토코페롤의 함량을 조사하였다. 모든 지용성 영양 성분은 알칼리 검화법을 통해 검화물 제거 후 용매추출법을 이용하여 동시 추출하였다. 닭, 토종닭 및 오리의 부위별 지용성 영양 성분의 함량을 조사한 결과, 닭과 토종닭의 가슴살은 다리살이나 날개살에 비해 낮은 콜레스테롤, 레티놀 및 알파-토코페롤 함량을 보였다. 콜레스테롤의 경우에는 조리 후에 전반적으로 성분 함량이 증가하였으며, 특히 닭의 경우 튀기기 조리 후 날개살과 다리살의 콜레스테롤 함량은 107.32 mg/100 g과 94.25 mg/100 g으로 높은 경향을 보였다. 분석된 시료들 중에서 가장 높은 콜레스테롤 함량(233.77 mg/100 g)은 전자레인지 조리 후 오리의 날개살에서 검출되었다. 레티놀의 경우 닭, 토종닭 및 오리의 부위별 성분 함량이 전반적으로 감소하였으며, 닭의 가슴살과 다리살의 경우 볶기와 튀기기에서 다른 조리방법에 비해 비교적 높은 레티놀 함량을 나타냈다. 또한 토종닭의 경우 가슴살의 함량이 날개살과 다리살보다 매우 낮은 경향을 보였다. 알파-토코페롤 역시 모든 가금류에서 대체적으로 가슴살이 다른 부위에 비해 낮은 알파-토코페롤 함량을 나타냈으며, 닭과 토종닭의 경우에는 대체적으로 볶기와 튀기기 조리 후 알파-토코페롤의 함량이 증가하였다. 이러한 경향은 조리 중에 사용된 콩기름에 산화방지제로 함유된 토코페롤의 영향 때문인 것으로 생각된다.

• 한국축산식품학회지
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• 제33권5호
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• pp.603-609
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• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

• 한국축산식품학회지
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• 제22권2호
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• pp.115-121
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• 2002

본 연구는 초음파 처리시간이 튀김 계육의 품질 및 기호성에 미치는 영향을 검토하기 위하여 실시하였다. 수분함량의 경우 가슴육 및 다리육 모두 U-10 처리구가 대조구보다 낮았으며, 단백질 함량은 대조구와 초음파 처리구 사이에 차이가 없었다. 지방함량은 초음파 처리시간이 길어질수록 높아졌다. 튀김감량은 초음파 처리구가 대조구보다 낮았으며, 보수력은 초음파 처리시간이 길어질수록 대조구보다 높아지는 경향이었다. 그리고 물리적인 조직감은 대조구와 초음파처리구 사이에 현저한 차이가 없었다. L*(명도)값은 대조구와 초음파 처리구 사이에 차이가 없었으나, 가슴육이 다리육보다 높았다. 그리고 a*(적색도)값은 초음파처리에 의한 영향은 없었으나 다리육이 가슴육보다 높았다. 구성아미노산은 glutamic acid, aspartic acid, lysine, leucine 및 arginine이 많이 함유되어 있었다. 지방산 조성은 oleic acid와 linoleic acid가 약 60% 이상을 차지하였다. 그리고 맛, 조직감, 다즙성 및 전체적인 기호성은 초음파 처리시간에 따라 향상되었다.

• 한국가금학회지
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• 제43권2호
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• pp.105-109
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• 2016

본 연구는 닭고기 스킨의 첨가가 닭고기 너겟의 품질 특성에 미치는 영향을 조사하였다. 처리구별로 닭고기 스킨을 0%(control), 5%, 10%, 15%를 첨가하여 제조하였다. 수분함량은 닭고기 스킨의 첨가량이 증가할수록 유의적으로 감소하였으나(P<0.05), 지방함량은 닭고기 스킨의 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 단백질함량은 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보였다. 회분함량은 닭고기 스킨의 첨가량이 증가할수록 증가하였으나, 대조구와 처리구 간에 유의적 차이는 발견하지 못하였다. 명도는 닭고기 스킨을 첨가함에 따라 유의적으로 증가하는 경향을 보였으나(P<0.05), 적색도와 황색도는 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보였다. 튀김수율은 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보이며, 경도(hardness), 검성(gumminess)과 씹힘성(chewiness)은 닭고기 스킨의 첨가량이 증가함에 따라 감소하는 경향을 보였다. 관능평가에서 다즙성(juiciness)과 전체적인 맛(overall acceptability)은 닭고기 스킨의 첨가량이 증가할수록 증가하는 추세를 보였다. 이러한 결과로 보아 닭고기 너겟에 닭고기 스킨을 첨가 시 품질 특성을 증진시키는 것으로 나타났으며, 관능평가를 기초로 하여 물성 및 튀김수율을 고려하였을 때 약 10%의 닭고기 스킨 첨가가 닭고기 너겟의 적정 첨가비율이라고 판단된다.

• 한국식생활문화학회지
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• 제25권5호
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.