지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 103 - 108 (6page)
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초록· 키워드
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This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.
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참고문헌 (19)
참고문헌 신청
Abeni, F / 2001 / Characterization of different strains of broiler chicken by carcass measurement, chemical and physical parameters and NIRS on breast muscle / Meat Sci 57:133~137
Barbera, S / 2006 / Meat cooking shrinkage measurement of a new meat quality parameter / Meat Sci 73:467~474
Barbanti, D. / 2005 / Influence of cooking condition on cooking loss and tenderness of raw and marinated chicken breast meat / LWT Food Sci. Technol 38:895~901
Baek, J. W / 2004 / Development of high speed heating equipment for high quality food manufacturing :1~8
채현석 / 2004 / 탕침 온도에 따른 닭고기의 저장성 및 품질 변화 / 한국축산식품학회지 24(2):115~120
Barbera, S / 2006 / Meat cooking shrinkage measurement of a new meat quality parameter / Meat Sci 73:467~474
Barbanti, D. / 2005 / Influence of cooking condition on cooking loss and tenderness of raw and marinated chicken breast meat / LWT Food Sci. Technol 38:895~901
Baek, J. W / 2004 / Development of high speed heating equipment for high quality food manufacturing :1~8
채현석 / 2004 / 탕침 온도에 따른 닭고기의 저장성 및 품질 변화 / 한국축산식품학회지 24(2):115~120
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