This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen)...
This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.
This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.
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제안 방법
The new approach of cooking method improved (p< 0.05) the sensory scores in both old broiler and spent laying hen Chuncheon Dakgalbi, in comparison with conventional cooking method.
The cooking methods of Chuncheon Dakgalbi were divided into conventional and commercial cooking (pan grilling) and new approach method (high temperature and pressure). The panel was asked to evaluate the color, taste, texture, smell and overall acceptability on a hedonic scale (9=very good, 7=good, 5=acceptable, 3=poor, and 1=very poor).
Moreover, the development of seasoning and cooking method might be needed when the old broiler and spent laying hen are used as raw materials of Chuncheon Dakgalbi. Therefore, this research was conducted to develop the new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning and cooking methods.
대상 데이터
Sensory evaluation of Chuncheon Dakgalbi was conducted by a panel consisting of 20 members. The cooking methods of Chuncheon Dakgalbi were divided into conventional and commercial cooking (pan grilling) and new approach method (high temperature and pressure).
The broiler (Cornish breeds; 1,200 g; 4 wk), old broiler (Cornish breeds; 1,800 g; 80 wk), and spent laying hen (Hy-line brown breeds; 1,200 g; 60 wk) were supplied by a Jung Woo Food Co., Ltd., located in Pocheon of South Korea. After slaughtering of chickens, the carcasses were stored in a refrigerator (5℃) for whole night and deboned at the next day (24 h after slaughtering).
데이터처리
The proximate, WHC, cooking loss, shear-force and sensory evaluation data were analyzed by one way analysis of variance using Duncan’s multiple range tests with examination for significant differences (p<0.05) to obtain the difference among Chuncheon Dakgalbi treatment.
이론/모형
The analysis of VBN was measured using the method of Kohsaka (1975). Five gram sample was homogenized with 30 mL of 5% (w/v) TCA using a homogenizer (UltraTurrax T25 basic, IkaWerke GmbH and Co.
The water holding capacity (WHC) was performed according to filter paper pressed method (Grau and Hamm, 1953). Briefly, 0.
성능/효과
The results showed that the new approach of cooking (packed with retort and cooked at heat and pressure) might be useful for the packaging of Chuncheon Dakgalbi made from spent laying hen and old broiler. On future, further study on the application of new approach cooking method (high temperature and pressure) of Chuncheon Dakgalbi is needed to study the possibility of the industrialization of Chuncheon Dakgalbi by retort packaging.
후속연구
The results showed that the new approach of cooking (packed with retort and cooked at heat and pressure) might be useful for the packaging of Chuncheon Dakgalbi made from spent laying hen and old broiler. On future, further study on the application of new approach cooking method (high temperature and pressure) of Chuncheon Dakgalbi is needed to study the possibility of the industrialization of Chuncheon Dakgalbi by retort packaging.
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