Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage

고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성

  • Seo, Kwang-Myung (Department of Culinary & Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary & Food Service Management, Sejong University)
  • 서광명 (세종대학교 일반대학원 조리외식경영학과) ;
  • 정장호 (세종대학교 일반대학원 조리외식경영학과)
  • Published : 2012.10.31
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Abstract

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

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