• 한국식품조리과학회지
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• 제20권3호
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• pp.265-270
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• 2004

To investigate the formation of pyrazines, by-products of chicken were hydrolyzed by protease/peptidase for 4, 8 and 24 hours, after which the hydrolysates were heated with glucose, fructose and xylose, respectively, at l80$^{\circ}C$ for l00min. The formation of pyrazines showed a significant difference by quality and quantity according to the degree of protein hydrolysis. Especially, the formation of 2-methyl pyrazine and 2-ethyl-5-methyl pyrazine was considerably affected by, the degree of protein hydrolysis. Also, 3-ethyl-5-methyl pyrazine, 2-butyl-3-methyl pyrazine, 2-butyl-3,5-dimethyl pyrazine, methyl pyrazine, and 3-ethyl-5-methyl pyrazine were identified only in the hydrolysates for 24 hours.

• 한국축산식품학회지
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• 제42권3호
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• pp.486-503
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• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

• 한국축산식품학회지
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• 제37권3호
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• 한국축산식품학회지
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• 제21권1호
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• pp.18-23
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• 2001

A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.

• 한국가금학회지
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• 제38권2호
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• pp.113-119
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• 2011

본 연구는 닭 품종(18일령 브로일러, 49일령 산란종 병아리, 35일령 백세미)별 원료육으로 제조한 춘천 닭갈비의 품질을 비교하고자 실시하였다. 품종간 향기 패턴의 차이는 없었지만, 백세미육 닭갈비가 색깔이 진하고 붉었으며, 저장 기간 중에 지방산화 안전성이 높고, 관능검사에 의한 기호성이 높았다. 그러므로 세 품종 중에서 백세미육으로 제조한 춘천 닭갈비의 품질이 가장 우수하였다.

• 한국식생활문화학회지
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• 제14권1호
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• 한국축산식품학회지
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• 제30권3호
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• 생명과학회지
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• 제20권9호
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• pp.1358-1364
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• 2010

본 연구는 감귤부산물을 급여한 계란의 품질 및 지방산조성에 미치는 영향을 검토하기 위하여 실시하였다. 계란은 감귤부산물을 급여하지 않은 것(T0)과 급여한 것(T1)으로 하였다. 난백과 난황의 일반성분, 콜레스테롤, 무기질, 색소 및 총아미노산은 T0 및 T1 사이에 유의한 차이가 없었다. 난황의 열량은 T1이 T0보다 높았으며, 난백 및 난황의 유리아미노산 총량은 T1이 T0보다 유의하게 높았다(p<0.05). 난황의 포화지방산:불포화지방산의 비율은 T0 및 T1 사이에 차이가 없었으나 linolenic acid는 T1이 T0보다 유의하게 높았다(p<0.05). 이상의 결과에서 감귤부산물은 산란계의 사료에 첨가하여 급여할 수 있으며, 감귤부산물의 처리방법이 될 수 있다.

• 한국축산식품학회지
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• 제34권4호
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• pp.507-515
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• 2014

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world's second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.

• 한국동물위생학회지
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• 제20권2호
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• pp.169-175
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• 1997

This study was carried out to assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related with reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37$\pm$0.20~5.84$\pm$0.160CFU/$\textrm{cm}^2$. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11$\pm$0.63~2.88$\pm$0.25MPN/$\textrm{cm}^2, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43 $\pm$ 0.59~5.06$\pm$0.21 and log4.30$\pm$0.21~6.62$\pm$0.33CFU/$m\ell$, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97$\pm$0.35~2.91$\pm$0.22MPN/$m\ell$ which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1$m\ell$/$\ell$by showing the reduction from $10^8$ to $10^4$CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/$\ell$, when assessed by viable cell counts. In conclusion, these results suggested that chlorination In chilling water with final concentration of 5mg/$\ell$was strongly recommended to reduce the bacterial numbers on final chicken products.