• 제목, 요약, 키워드: Chicken

검색결과 5,816건 처리시간 0.046초

조리 방법에 따른 닭의 기계적.관능적 특성 -토종닭을 중심으로- (A Study for the Mechanical and Sensory Characteristics of Chickens by Cooking Methods -For the Focus on Native Chicken-)

  • 한재숙;한경필;김정숙;김미향
    • 동아시아식생활학회지
    • /
    • v.6 no.3
    • /
    • pp.307-316
    • /
    • 1996
  • This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

  • PDF

주부의 토종닭에 대한 인식 및 이용실태에 관한 조사 (A Survey on Housewives' Awareness and Uses of Native Chickens)

  • 한재숙;김정숙;김정숙;김미향
    • 동아시아식생활학회지
    • /
    • v.6 no.3
    • /
    • pp.393-401
    • /
    • 1996
  • This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows: The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once permonth and they regarded a native chicken as one of traditional, health and natural foods. They appreciated the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.

  • PDF

닭고기에 대한 소비자 인식도 및 소비형태에 관한 연구 (The Perception and Consumption Pattern of Broiler Chicken in Korea)

  • 김종원;박승용
    • 한국가금학회지
    • /
    • v.28 no.3
    • /
    • pp.193-205
    • /
    • 2001
  • The most prevailing consumption pattern of chicken was "Buy fresh and cook at home (79.8%)". The frequency of eating chicken dish was about "Twice a month". Total average of degree of Preference is "2.30". It is very much close to "Like (2.0)" rather than "Average (3.0)". The degree of preference of chicken decrease as the age increase. About 30% of the housewives have the experience of buying chicken "Cut-up". But "Whole chicken (79.7%)" was still used mostly for chicken dish at home. As the education background improves or living expense increases, housewives purchase chicken "Cup-up" more frequently. The major criteria in purchasing chicken was "Hygiene (67.4%)""Quality (55.2%), "Expiration date (36.7%)" follows next. The groups of ′Above 50 years′, ′Graduate school′ and ′More than 3 million won′show greater interest about "Health" than any other groups. Major chicken dish at home in Korea was "Chopped hot chicken (70.7%)". "Boiled chicken soup (43.2%) \" and "Ginseng chicken soup (39.3%)" follows next. "Order for delivery (57.4%)" increased rapidly for chicken consumption. Croup of ′20~30 years′ order chickens for delivery more frequently than other groups. But as the age of housewives increases, they cook at home more frequently. The most preferred chicken dish for dining-out were "Fried chicken (69.4%)" and "Spicy chicken (57.4%)". The preference of Korean traditional dish for dining out was decreasing except "Chuncheon chicken rib (14.2%)".2%)".

  • PDF

Poultry Industry Trends and Consumer Analysis in Korea: Native Korean Chicken and Processed Chicken

  • Park, Seoyoung;Kim, Nayeong;Jang, Yunjeong;Lee, Dongmin;Moon, Junghoon
    • Agribusiness and Information Management
    • /
    • v.11 no.2
    • /
    • pp.25-34
    • /
    • 2019
  • Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

치킨 유형 및 소스별 소비자 선호도 연구 (Consumer Preferences with Chicken Types and Sauces)

  • 박경진;안진호;전영호;성동은;김경도
    • 대한인간공학회지
    • /
    • v.37 no.5
    • /
    • pp.617-629
    • /
    • 2018
  • Objective: We conducted an experiment about consumer preferences with chicken types and sauces to provide an implication for chicken menu development. Background: In the food service industry, chicken franchises have studied the consumer preferences for the menu development to enhance its competitiveness. It was necessary to investigate the preferences for the chicken types and the sauces sufficiently since cooking methods and sauces for chicken have been diversified. Method: We compared three types of chickens and four sauces. 30 Participants evaluated each combination of chicken types and sauces in terms of the flavor, texture, appearance and satisfaction. Results: The flavor of chickens with a spicy sauce and no sauces was preferred. The oven chicken with barbecue sauce showed a higher flavor than other chicken combinations, and the crispy chicken with chili sauce had a higher flavor than other chicken combinations. Participants also had higher appearance scores for red sauces. Overall satisfaction was affected by flavor, texture and appearance in order. Conclusion: In chicken menus, fried chicken and spicy chicken must be provided. Barbecue sauce matched well with oven chicken and chili sauce was good for crispy chicken only. When developing new chicken menus, we should focus on flavor and texture. Application: This results can contribute to chicken menu developments to enhance the competitiveness of chicken franchises.

전북지역 성인의 연령별 닭 메뉴 인지도와 기호도 연구 (A Study on the Recognition and Preference of a Chicken Menu in Adults in the Jeonbuk Area)

  • 노정옥;김지혜
    • 동아시아식생활학회지
    • /
    • v.23 no.1
    • /
    • pp.12-22
    • /
    • 2013
  • This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)

  • Jung, Samooel;Jo, Kyung;Lee, Sunmin;Choi, Yun-Sang
    • 농업과학연구
    • /
    • v.46 no.3
    • /
    • pp.539-548
    • /
    • 2019
  • This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

Genetic Diversity of a Chinese Native Chicken Breed, Bian Chicken, Based on Twenty-nine Microsatellite Markers

  • Ding, Fu-Xiang;Zhang, Gen-Xi;Wang, Jin-Yu;Li, Yuan;Zhang, Li-Jun;Wei, Yue;Wang, Hui-Hua;Zhang, Li;Hou, Qi-Rui
    • 아세아태평양축산학회지
    • /
    • v.23 no.2
    • /
    • pp.154-161
    • /
    • 2010
  • The level of genetic differentiation and genetic structure in a Chinese native chicken breed, Bian chicken, and two controlled chicken populations (Jinghai chicken and Youxi chicken in China) were analysed based on 29 microsatellite markers. A total of 166 distinct alleles were observed across the 3 breeds, and 32 of these alleles (19.3%) were unique to only 1 breed. Bian chicken carried the largest number of private alleles at 15 (46.9%), followed by the Jinghai chicken with 12 private alleles (37.5%). The average polymorphism information content (0.5168) and the average expected heterozygote frequency (0.5750) of the Bian chicken were the highest, and those of the Jinghai chicken were 0.4915 and 0.5505, respectively, which were the lowest. Among 29 microsatellite loci, there were 15 highly informative loci in Bian chicken, and the other 14 were reasonably informative loci. The highly informative loci in Jinghai chicken and Youxi chicken were 17 and 14 respectively. Significant deviations from the Hardy-Weinberg equilibrium were observed at several locus-breed combinations, showing a deficit of heterozygotes in many cases. As a whole, genetic differentiation among the breeds estimated by the fixation index (Fst) were at 6.7% (p<0.001). The heterozygote deficit within population (Fis) was 22.2% (p<0.001), with the highest (0.249) in Bian chicken and lowest (0.159) in Youxi chicken. These results serve as an initial step in the plan for genetic characterization and conservation of the Chinese chicken genetic resource of Bian, as well as Jinghai and Youxi chickens.

닭머리 육수 제조 조건의 최적화 및 성분 분석 (Optimization of Preparation Conditions and Analysis of Food Components for Chicken Head Soup Base)

  • 최성은
    • 한국식생활문화학회지
    • /
    • v.26 no.5
    • /
    • pp.468-477
    • /
    • 2011
  • Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

Cluster Analysis of 12 Chinese Native Chicken Populations Using Microsatellite Markers

  • Chen, G.H.;Wu, X.S.;Wang, D.Q.;Qin, J.;Wu, S.L.;Zhou, Q.L.;Xie, F.;Cheng, R.;Xu, Q.;Liu, B.;Zhang, X.Y.;Olowofeso, O.
    • 아세아태평양축산학회지
    • /
    • v.17 no.8
    • /
    • pp.1047-1052
    • /
    • 2004
  • The genomes of Chinese native chicken populations were screened using microsatellites as molecular markers. A total of, 528 individuals comprisede12 Chinese native chicken populations were typed for 7 microsatellite markers covering 5 linkage groups and genetic variations and genetic distances were also determined. In the 7 microsatellite loci, the number of alleles ranged from 2 to 7 per locus and the mean number of alleles was 4.6 per locus. By using fuzzy cluster, 12 Chinese native chicken populations were divided into three clusters. The first cluster comprised Taihe Silkies, Henan Game Chicken, Langshan Chicken, Dagu Chicken, Xiaoshan Chicken, Beijing Fatty Chicken and Luyuan Chicken. The second cluster included Chahua Chicken, Tibetan Chicken, Xianju Chicken and Baier Chicken. Gushi Chicken formed a separate cluster and demonstrated a long distance when comparing with other chicken populations.