Effects of Levels of Flavoring Materials on the Sensory Properties of Chicken Feet Jokpyun (Korea Traditional Gel Type Food)

향신료 수준이 닭족편의 관능적 특성에 미치는 영향

  • Published : 2000.12.30

Abstract

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.

Keywords

Jokpyun;chicken feet;black pepper;ginger;powdered chicken broth;shelf-life