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Quality Comparison of Chuncheon Dakgalbi Made from Korean Native Chickens and Broilers
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 Title & Authors
Quality Comparison of Chuncheon Dakgalbi Made from Korean Native Chickens and Broilers
Lee, Sung-Ki; Choi, Won-Hee; Muhlisin, Muhlisin; Kang, Sun-Moon; Kim, Cheon-Jei; Ahn, Byoung-Ki; Kang, Chang-Won;
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This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% -MAP (0% /30% /70% ), and stored at for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% -MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of -MAP on the effect of different chicken materials. It is suggested that 30% -MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.
Chuncheon Dakgalbi;quality comparison;Korean native chicken;broiler;modified atmosphere package;
 Cited by
전북지역 성인의 연령별 닭 메뉴 인지도와 기호도 연구,노정옥;김지혜;

동아시아식생활학회지, 2013. vol.23. 1, pp.12-22
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