DOI QR코드

DOI QR Code

전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향

Studies on Physico-chemical Properties of Chicken Meat Cooked in Electric Oven Combined with Superheated Steam

  • 천지연 (건국대학교 축산식품생물공학과) ;
  • 권봉구 (건국대학교 축산식품생물공학과) ;
  • 이수현 (건국대학교 축산식품생물공학과) ;
  • 민상기 (건국대학교 축산식품생물공학과) ;
  • 홍근표 (건국대학교 축산식품생물공학과)
  • 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)
  • 투고 : 2012.08.23
  • 심사 : 2013.01.02
  • 발행 : 2013.02.28

초록

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.

키워드

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  3. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak vol.36, pp.1, 2016, https://doi.org/10.5851/kosfa.2016.36.1.1
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  5. Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.204
  6. Quality Evaluation of Spent Hen and Broiler with Pulsed Electric Field and Super Heated Steam Treatment vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.753
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  8. Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.155
  9. 과열수증기와 고압 처리를 이용한 불고기의 품질개선 vol.24, pp.5, 2013, https://doi.org/10.11002/kjfp.2017.24.5.593
  10. 천연소재가 삼계탕 육질 및 육수의 품질특성에 미치는 영향 vol.34, pp.5, 2013, https://doi.org/10.9724/kfcs.2018.34.5.476
  11. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin vol.38, pp.5, 2013, https://doi.org/10.5851/kosfa.2018.e29
  12. Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking vol.10, pp.8, 2013, https://doi.org/10.3390/foods10081924