Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Studies on Physico-chemical Properties of Chicken Meat Cooked in Electric Oven Combined with Superheated Steam

전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향

  • Chun, Ji-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kwon, Bong-Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Su-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 천지연 (건국대학교 축산식품생물공학과) ;
  • 권봉구 (건국대학교 축산식품생물공학과) ;
  • 이수현 (건국대학교 축산식품생물공학과) ;
  • 민상기 (건국대학교 축산식품생물공학과) ;
  • 홍근표 (건국대학교 축산식품생물공학과)
  • Received : 2012.08.23
  • Accepted : 2013.01.02
  • Published : 2013.02.28
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Abstract

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

Keywords

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