• Food Science of Animal Resources
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• v.27 no.1
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• pp.47-52
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• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.980-986
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• 2005

This study was carried out to investigate the effect of diet (1:1 ratio) added with meat product (seasoning chicken product, patty) containing natural extracts (green tea, Schizandra chinensis) on body weights, internal organs weights, the contents of total cholesterol, HDL-cholesterol, triglyceride and total lipid in plasma and liver. The experimental diets were prepared with basal diet added with $1\%$ natural extracts. These diets were supplied to SD (Sprague-Dawley) rats for 45 days. The body weight of SD rats supplied seasoning chicken and patty containing green tea and Schizandra chinensis tended to be lower than that of SD rats dieted seasoning chicken product and patty product. The contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid were decreased in SD rats dieted seasoning chicken and patty with green tea and Schizandra chinensis. However, the contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid tended to be increased in SD rats supplied seasoning chicken product and patty only. Hepatic lipid peroxidation measured by TBARS method was not different, compared to that of control. In conclusion, the diets with meat products containing $1\%$ natural extracts were effective in reducing plasma and hepatic cholesterol levels in rats.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.123-135
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• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.