Study on Rheological Characterization and Chemical Composition by Cooking Method of Yeongebacksuk (Korean traditional cooked chicken)

조리조건이 연계백숙의 성분과 관능적 품질에 미치는 영향

The chicken cooked by three different methods were put and sensory evaluation, mechanical and chemical composition test. The results were as following : 1. Standard recipe were as followig : \circled1 Kettle cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 60 min. \circled3 Pressure cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 30 min. \circled3 Microwave cooking was chicken 700g, waxyrice 100 g, garlic 30 g, water 1000 cc, time 30 min. 2. Sensory evaluation \circled1 There were no typical difference of the color of soupstock with in the three cooking methods. \circled2 The turbidity of soupstock was from Kettle cooking, microwave cooking and pressure cooking in turn. \circled3 There were no typical difference of the viscosity of soupstock with in the three cooking methods. \circled4 The kettle cooking was the best of mouthfeel and taste. \circled5 There were no typical difference of muscle, with in the three cooking methods. 3. Mechanical Test \circled1 The result of the cutting force of muscle which measured by rheomether were the leg muscle was more tough than breast muscle. \circled2 The viscosity of boiled rice was from kettle cooking, pressure cjooking and microwave cooking in turn. \circled3 The result of the turbidity of soupstock which measured by spectrophotmeter was from kettle cooking, pressure cooking and microwave cooking in turn. 4. Proximate chemical composition \circled1 Protein of muscle was 20.30-25.67%, Soupstock was 0.29-0.72% \circled2 Fat of muscle was 27.29-47.15% , Soupstock was 37-68.38%. \circled3 Potasium of muscle was 2.75-3.6 mg, Soupstock was 1.15-6.3 mg. \circled4 Iron of muscle was 1.17-1.39 mg, Soupstock was 0.96 mg.

연계백숙의 기본 recipe를 선정하고 조리조건을 달리했을 때 근육과 국물에 대한 성분과 관능적 품질에 미치는 영향을 알아보기 위하여 관능검사, 기계적 검사, 성분분석을 한 결과를 다음과 같이 요약할 수 있다. 1. 기본 recipe 선정재래식 방법인 남비조리는 닭 700 g. 찹쌀 100 g, 마늘 30 g, 물 2000 cc에 시간은 60분이고, 압력솥 조리는 닭 700 g, 찹쌀 100 g, 마늘 30 g, 물 2000 cc에 시간은 30분이고, 전자렌지 조리는 닭 700 g, 찹쌀 100 g, 마늘 30 g, 물 2000 cc에 시간은 30분이었다. 2. 관능검사 \circled1 국물의 색상은 세가지 조리법으로 조리한 연계백숙간에 유의적인 차이가 없었다. \circled2 탁도는 남비조리, 전자렌지조리, 압력솥조리의 순으로 맑았으며, 남비조리는 압력솥조리와 전자렌지 조리와 유의적인 차이가 있었다(p< 0.05). \circled3 점도는 세가지 조리조건간에 유의적인 차이가 없었다. \circled4 입속의 감촉과 맛은 남비조리가 가장 좋았으며 압력솥조리와 전자렌지조리는 별 차이 가 없었다. \circled5 건데기는 세가지 조리 조건간에 유의적인 차이가 없었다. 3. 기계적 검사 \circled1 Rheometer로 측정한 건데기의 절단력시험은 세가지 조건에서 모두 다리살이 가슴살보다 질겼다. 질긴정도는 전자렌지조리, 남비조리, 압력솥조리의 순이었다. \circled2 밥알의 점도는 남비조리, 압력솥조리, 전자렌지조리의 순으로 낮았다. \circled3 Spectrophotometer로 측정한 국물의 탁도는 남비조리, 압력솥조리, 전자렌지조리의 순으로 탁했다. 4. 일반성분 \circled1단백질은 근육이 20.30~24.67%, 국물은 0.29~0.72%였다. \circled2지방은 근육이 27.29~47.15%, 국물은 37~68.38%였다. \circled3 Ca은 근육이 0.53-0.97mg, 국물은 0.34-0.69mg이었다. \circled4 P은 근육이 2.75~3.6mg, 국물은 1.15~6.3mg이었다. \circled5 Fe은 근육이 1.17-1.39mg, 국물은 0.96mg이었다.