ANNALS OF ANIMAL RESOURCE SCIENCES (동물자원연구)

INSTITUTE OF ANIMAL RESOURCES (강원대학교 동물자원공동연구소)
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Storage Stability of Cured Cooked Boneless Chicken Drumette under Vacuum and Its Acceptability as Raw Material for Chuncheon Dakgalbi

춘천닭갈비 원료로서 염지 육계 어깨살의 저장특성

  • Utama, Dicky Tri (College of Animal Life Sciences, Kangwon National University) ;
  • Jeong, Hae Seong (College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Juntae (College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Sung Ki (College of Animal Life Sciences, Kangwon National University)
  • ;
  • 정해성 (강원대학교 동물생명과학대학) ;
  • 김준태 (강원대학교 동물생명과학대학) ;
  • 이성기 (강원대학교 동물생명과학대학)
  • Received : 2018.08.09
  • Accepted : 2018.10.17
  • Published : 2018.12.31
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Abstract

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

Keywords

Acknowledgement

Supported by : Korea Small and Medium Business Administration

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