Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Chicken

가열기구에 따른 조리방법이 닭고기의 품질특성에 미치는 영향

  • Jeon, Ki-Hong (Div. of Platform Technology Research, Korea Food Research Institute) ;
  • Kwon, Ki-Hyun (Div. of Platform Technology Research, Korea Food Research Institute) ;
  • Kim, Eun-Mi (Div. of Platform Technology Research, Korea Food Research Institute) ;
  • Kim, Young-Boong (Div. of Platform Technology Research, Korea Food Research Institute) ;
  • Sohn, Dong-In (Food Research Institute, CJ Cheiljedang) ;
  • Choi, Jin-Young (Division of Food Science and Culinary Arts, Shinhan University)
  • 전기홍 (한국식품연구원 산업기반연구본부) ;
  • 권기현 (한국식품연구원 산업기반연구본부) ;
  • 김은미 (한국식품연구원 산업기반연구본부) ;
  • 김영붕 (한국식품연구원 산업기반연구본부) ;
  • 손동인 ((주)CJ제일제당 식품연구소) ;
  • 최진영 (신한대학교 식품조리과학부)
  • Received : 2014.04.27
  • Accepted : 2014.06.15
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

본 연구에서는 가열처리방법을 달리하여 기존의 가열처리방법과 열처리용으로 개발된 잠열재 처리와 제작하여 사용하였으며, 닭고기의 가슴살과 다리살의 이화학적 특성과 관능특성을 비교하였다. 일반성분에서 수분은 찌기처리구에서 닭가슴살과 다리살 모두에서 63.6%, 62.1%로 높았으며, 조지방은 삶기처리구에서 1.3%, 8.6%로 가장 낮은 함량을 보였다(p<0.05). 조단백질의 경우, 닭가슴살은 숯불처리구에서 37.9%, 닭다리살은 전기그릴 처리구에서 30.5%로 가장 높게 나타났으며, 조회분 실험결과 닭가슴살은 전기그릴처리구에서 2.4%로 가장 높았으며(p<0.05), 닭다리살은 오븐과 숯불구이처리구에서 1.3%로 가장 높게 나타났다(p<0.05). 가열감량은 닭가슴살과 다리살 모두에서 33.52%, 41.16%로 숯불구이처리구가 오븐구이처리구에 비해 월등히 높았고(p<0.05), 전단력은 전기그릴처리구에서 닭가슴살 $3.53kg/cm^2$, 닭다리살은 $6.80kg/cm^2$으로 가장 높았다. 색도 시험결과 L값은 스팀처리구에서 78.31로 가장 높았고(p<0.05) a 값의 경우, 닭다리살은 오븐구이 처리구에서 10.00으로 가장 높았다(p<0.05). 닭고기 가슴살과 다리살의 관능평가를 9점척도법으로 실시한 결과 전체적인 기호도 항목에서 닭고기 가슴살은 숯불처리구에서 7.25점으로 가장 높았고 삶기와 찌기처리구에서는 6.00점으로 가장 낮은 결과를 보였다(p<0.05). 또한 닭고기 다리살도 숯불구이 처리구에서 7.71점으로 가장 높은 결과를 보였으나 유의적으로는 차이를 보이지 않았다.

Keywords

References

  1. 농촌진흥청, 농식품종합정보시스템, 국가표준식품성분표. 제8개정판. Assessed June 15. 2014. Available from: http://koreanfood.rda.go.kr/fct/NewFctFoodSrch.aspx
  2. 한국계육협회. "세계 닭고기 시장 동향", 2012년 2월호 통권 제 18호, 서울. 92-95.
  3. AOAC (1995). Official methods of analysis. 16th ed. Association of official analytical chemists, 777-784, Washington DC, USA
  4. Ahn HJ, Kim HS (2009). Comparative study of the effects of conventional cooking and oven cooking on the acceptability of the school lunch menu. Korean J. Food Culture 24(5):533-539.
  5. Brandy LP, Penfield PM (1981). Textural characteristics of beef effects of the heating system. J. Food Sci. 46: 217-218.
  6. Fellows F (1988). Food processing technology, Principle and Practice, 505, Woodhead Pub. Ltd, Cambridge.
  7. Han GD, Kim DG, Kim SM, Ahn DH, Sung SK (1996). Effect of aging on the physicochemical and morphological properties in the Hanwoo beef the grade, Korean J Anim. Sci. 38: 589-596.
  8. Jeon HJ, Choe JH, Jung Y, Kruk ZA, Lim DG, Jo C (2010). Comparison of the chemical composition textural characteristics and sensory properties of north and south Korean native chicken and commercial broilers. Korean J Food Sci. Ani. Resour. 30:171-178. https://doi.org/10.5851/kosfa.2010.30.2.171
  9. Jeon KH, Kwon KH, Kim EM, Kim YB, Sohn DI, Choi JY (2013). Effect of Cooking methods with Various Heating Apparatus on the Quality Characteristics of Beef. Korean J of Culinary Research 19(5): 196-205.
  10. Jung EJ, Cho KR, Kim DH (2010). Cookery science, Jinro pub, 22-24, Seoul
  11. Jung IC, Yang JB, Hyun JS, Lee JH, Moon YH (2005). Effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken. Korean J Food Sci. Ani. Resour. 25(2):162-167.
  12. Kim CJ, Chae YC, Lee ES (2001). Changes of physico-chemical properties of beef tenderloin steak by cooking methods. Korean J Food Sci. Ani. Resour. 21:314-322.
  13. Kim DS, Kim JS, Choi SK (2008). The mineral contents of chicken stock according to salt content. Korean J of Culinary Research 14(4):283-291.
  14. Lee KH, Jung YK, Jung S, Lee JH, Heo KN, J CH (2011). Physiochemical characteristes of the meat from Korean native chicken and broiler reared and slaughtered at the same conditions. Korean J. Poult. SCi. 38(3): 225-230. https://doi.org/10.5536/KJPS.2011.38.3.225
  15. Lee HS (2001). Cookery science, Kyomunsa, 216, Kyonggido
  16. Lee JS, Jung EJ, Kim DH, Choi JY (2004). Principle of cookery, Gigu pub, 137-144, Kyonggido
  17. Moon YH, Kim YK, Koh CW, Hyon JS, Jung IC (2001). Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin. J. Korean Soc. Food Sci. Nutr. 30: 471-476.
  18. Park JS, Choi MK (2004). A Study on rheology of the rib-eye cooked by cooking method and cooking utensil. Korean J of Human Ecology 7(1): 21-31.
  19. Quaglia GB and Bucarelli FM (2001). Effective process control in frying. In Frying: Improving quality. Rossell, J. B. (ed), CRC Press, Boca Raton, 236-265.
  20. Yang CY, Ko MS (2002). Utilization of livestock food, Hyungsel pub, 230-231, Seoul
  21. Yang CY (2006). Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. Korean J of Culinary Research 12(3):237-250.
  22. Yang JB, Lee KH, Choi SU (2012). Physicochemical changes of beef loin by different cooking methods. Korean J. Food Preserv. 19(3): 368-375. https://doi.org/10.11002/kjfp.2012.19.3.368
  23. Yang JB, Ko MS (2010). Physicochemical changes in pork boston butts by different cooking methods. Korean J. Food Preserv. 17(3): 351-357.
  24. Yang JB, Ko MS, Kim KS (2009a). Physico-Chemical Changes in Pork Bellies with different cooking methods. Korean J. Food Preserv. 16(1): 87-93.
  25. Yang JB, Ko MS, Moon YH (2009b). Physicochemical changes in pork loins affected by different cooking methods. Korean J. Food Preserv. 16(4): 534-540.