초음파 처리시간이 튀김 계육의 품질 및 기호성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 남주현 송형익 박충균 박성하 김도완 문윤희 정인철
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제2호, 115~121쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

This study was carried out to investigate the effect of ultrasonic treatment time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fast content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and lge were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different L^＊ value(lightness) between control and ultrasonic treated samples were not different, but L^＊ values of breast were higher than those of the leg. And a^＊ value(redness) was not effect by ultrasonic treatment, but a^＊ value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.