• 제목/요약/키워드: 닭가슴살

검색결과 105건 처리시간 0.146초

Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Chicken (가열기구에 따른 조리방법이 닭고기의 품질특성에 미치는 영향)

  • Jeon, Ki-Hong;Kwon, Ki-Hyun;Kim, Eun-Mi;Kim, Young-Boong;Sohn, Dong-In;Choi, Jin-Young
    • Culinary science and hospitality research
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    • 제20권3호
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    • pp.201-213
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    • 2014

  • This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

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