Color and Sensory Characteristics of Chicken Patties as Affected by Irradiation and Storage Temperature

방사선 조사된 닭고기 Patty의 저장시 색깔 및 관능 성질 변화

  • Chuang, Ju Tzu (Poultry Science Department, Mississippi State University) ;
  • Yi, Young-Hyoun (Department of Food Science, Kangnung National University) ;
  • Chen, Tsun Chieh (Poultry Science Department, Mississippi State University)
  • 추앙제이티 (미국 미시시피 주립대학교 가금학과) ;
  • 이영현 (강릉대학교 식품과학과) ;
  • 첸티씨 (미국 미시시피 주립대학교 가금학과)
  • Published : 1991.08.01


Prefried chicken patties were irradiated at dose levels of 0, 2, and 4 kGy using $Co^{60}$ source and stored at $3{\pm}1^{\circ}C$ and $-10{\pm}1^{\circ}C$, separately for the evaluation of color and sensory characteristics. Irradiation dose of 4 kGy slightly darkened the internal color of chicken patties. Except for the internal portion of the frozen samples, an increase (p<0.05) in Hunter 'L' values was observed for both the surface and interior of patties during storage. Upon refrigerated storage, Hunter 'a' values, both on the surface and internally, decreased as the storage period progressed. Only storage period affected (p<0.05) the Hunter 'b' values of patty surfaces and interiors. No difference (p<0.05) in odor, taste, color, and texture of the patties was observed for irradiation dose and storage period as evaluated by triangle tests except between 2 kGy and 4 kGy irradiated samples before forzen storage.