• 한국축산식품학회지
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• 제21권2호
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• 한국축산식품학회지
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• 제29권4호
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• 한국가금학회지
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• 제17권1호
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• pp.45-52
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• 1990

본 연구는 저장조건이 닭고기 .가공제품의 저장성에 미치는 영향을 이화학 및 미생물학적인 면에서 검토하여 저장가능기간을 측정하고 측정된 품질변화 결과치를 이용하여 저장온도 변화에 따른 저장가능기간을 예측하고자 실시하였다. 저장온도는 $4^{\circ}C$, $10^{\circ}C$, $25^{\circ}C$ 및 $30^{\circ}C$로 하였으며 52일 동안 저장하였다. 각 온도별 저장가능기간을 측정한 결과 $30^{\circ}C$에서는 2일, $25^{\circ}C$에서는 4일, $10^{\circ}C$ 이하의 온도에서는 30일 이상도 저장이 가능하였다. 이때 저장기간 중 pH와 TBA가는 온도변화에 따른 유의성이 없었고 VBN함량과 미생물에 있어서도 저장 중 그 함량과 수준이 높아지기 이전에 먼저 부패취가 형성되어 저장가능 기간을 예측하기 위한 품질지표성분으로는 부적합하였다. 그러나, 진공포장 된 제품이므로 gas발생정도와 관능검사에 의한 결과는 품질지표성분으로서 적합하였다. 실측 저장시험 결과에 의한 품질지로성분을 통해 Q$_{10}$ value를 구하여 저장가능기간을 예측한 결과, Q$_{10}$ value는 3.99였으며 각 온도별로 예측된 저장가능기간은 $35^{\circ}C$에서 1일, $25^{\circ}C$$30^{\circ}C$에서 4일, $15^{\circ}C$에서 16일, $5^{\circ}C$에서는 64일 등으로 예측되었다.

• 한국식품영양과학회지
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• 제34권7호
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• pp.980-986
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• 2005

녹차와 오미자추출분말을 양념닭고기제품과 패티 (patty)에 각각 $1\%$의 농도로 첨가했을 때, 녹차를 첨가한 닭고기 제품은 대조구보다 관능적 특성 이 약간 높게 나타났으며, 오미자를 첨가한 패티는 대조구와 차이를 나타내지 않았다. 양념닭고기 제품과 패티를 사료에 1:1로 배합하여 45일간 실험 동물에게 식이 급여 후 식이섭취량에 대한 체중증가량은 일반 고형사료를 섭취한 대조구의 경우 $23.1\%$의 체중증가량을 나타낸 반면 양념 닭고기제품 급여구와 패티 급여구의 경우 각각 $27.5\%,\;26.0\%$로 대조구보다 유의 적으로 높은 증가량을 나타내었다. 그러나 녹차를 첨가한 양념 닭고기제품과 오미자를 첨가한 패티 급여구의 경우 대조구와 같은 $23.5\%,\;23.3\%$의 체중증가량을 나타내어 고지방 육제품 섭취시 녹차와 오미자는 체중증가량에 영향을 미치는 것으로 나타났다. 고지방식이 섭취로 인한 실험동물의 장기중량의 변화는 치킨과 패티 급여구 모두 차이가 나타나지 않았다 육제품 첨가식 이를 섭취한 실험 동물의 혈장 콜레스테롤, HDL 콜레스테롤, 중성지질 및 총지질 함량은 대조군에 비하여 양념 닭고기 제품과 패티 섭취군은 증가하는 반면 녹차를 첨가한 양념 닭고기 제품과 오미자를 첨가한 패티 섭취군은 혈장 콜레스테롤, 중성지질 및 총지질 함량을 저하시키는 것으로 나타났다. 간조직에서의 지방산화도는 대조군과 유의적인 차이는 나타나지 않았다. 따라서, 동물실험 결과 육제품에 녹차와 오미자추출분말을 첨가함으로써 체중감소 및 혈중 중성지질 및 콜레스테롤 함량이 미미하게 감소되는 것으로 사료된다.

• 한국식생활문화학회지
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• 제32권1호
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

• 한국식품영양학회지
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• 제29권4호
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• 동아시아식생활학회지
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• 제19권3호
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• pp.363-368
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• 2009

In this experiment, three different diets were produced to investigate the effects of Jeju native chicken meat, from chickens that were fed a tangerine by-product, on physiological activities in rats. The first diet did not contain any chicken (TS), the second diet contained 10% chicken that had not been fed the tangerine by-product (T0), and the third diet contained 10% that had been fed the by-products (T1). These diets were provided to 11-week-old male rats for four weeks. Weight gain, feed intake, feed efficiency, liver, kidney, and epididymis fat weights were not significantly different among the TS, T0, and T1 groups. Total lipid, triglycerides, and cholesterol levels in the liver were significantly lower in T0 and T1 than in TS (p<0.05). And total lipid, phospholipid, triglycerides, total cholesterol, HDL-cholesterol, DL+VLDL-cholesterol, HDL-cholesterol/total cholesterol, and atherogenic index levels in the blood serum were similar between T0 and T1, which did not present any significant differences. The feed containing the tangerine by-product did not cause any statistically significant differences in serum protein, glucose, or hemoglobin. Finally, T0 and T1 showed similar trends in terms of $\gamma$-GTP, ALT, AST, and ALP activities, which again did not present any statistically significant differences.

• 한국축산식품학회지
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• 제32권1호
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• pp.45-48
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• 2012

The imidazole dipeptide carnosine and its methylated anserine analogues are the major histidine containing dipeptides in vertebrate tissue, especially in skeletal muscle, the heart, and the central nervous system. In this study, the carnosine and anserine content in chicken from different parts and of differing ages was determined and their physiological activities were compared. Anserine was more dominant than carnosine in these tissues and both of them significantly decreased with aging in all parts of chicken muscles. Chicken breast muscle showed the highest content of carnosine and anserine than drumstick and wing. Advanced glycated end-product (AGE) formation was inhibited up to 60% by the extract from 20 wk chicken breast and decreased with aging (90 wk). Anti-oxidation activity was also significantly reduced from 61.2% to 52.9% with aging. As results, anti-glycation and anti-oxidation activity of carnosine and anserine extract from chicken muscle increased proportionally to the amount of those peptides in the muscle, while these decreased with the aging process.

• 한국식품조리과학회지
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• 제32권5호
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• pp.609-618
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• 2016

목적: 세계 식품시장에서 한식과 편이식에 대한 니즈가 점차 증가함에 따라 싱가포르 시장은 한식을 이용한 간편가정식(HMR)의 잠재시장으로 떠오르고 있다. 다양한 한식 메뉴 중에서도 특히 삼계탕은 싱가포르 소비자의 선호도가 매우 높아 본 연구에서는 컨조인트 분석을 적용하여 삼계탕 HMR 선택 속성의 중요도를 분석하고자 하였다. 연구방법: 2012년 4월 싱가포르 현지 소비자 400명을 대상으로 설문지를 배포하였으며, 이 중 설문을 완료한 324명(81.0%)의 데이터를 분석하였다. 결과: 삼계탕 HMR을 구매하는데 있어 상대적으로 가장 중요한 속성으로는 포장(32.4%)이었고, 닭의 형태(32.1%), 찹쌀 포함 여부(13.8%), 삼계탕의 풍미(11.6%)와 인삼(10.0%)의 순서로 조사되었다. 제시된 16개 프로파일 중 제품 코드 J의 닭 반마리, 찹쌀 포함, 인삼 전체 한 뿌리 포함된 형태, 간장 육수, 그리고 제품이 부분적으로 보이도록 투명한 포장형태로 구성된 제품의 선호도가 가장 높은 것으로 조사되었다. 또한 초이스 시물레이션 분석을 통해, 싱가포르 소비자가 가장 선호하는 삼계탕 HMR이 출시될 경우 예상되는 시장 점유율은 50.4%로 나타났다. 결론: 이러한 조사 결과는 외국인 소비자의 보다 세분화된 니즈를 반영한 한식 상품을 개발하는데 구체적인 자료를 제공하며, 식품 산업적으로도 소비자 기호를 반영한 상품을 출시 할 수 있을 것으로 판단된다. 더불어 향후 한식 간편 가정식 개발이 더욱 활성화 됨에 따라, 한식 세계화에 따른 한식의 소비 확대에 보다 실제적인 적용이 가능할 것으로 사료된다.