탕침 온도에 따른 닭고기의 저장성 및 품질 변화

• 발행기관: 한국축산식품학회
• 저자명: 채현석 안종남 유영모 박범영 함준상 김동훈 이종문 최양일
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제2호, 115~120쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b^* value) of skin decreased at high scalding temperature (65~67℃) and WHC (water bolding capacity) increased from 67.04% at low temperature (53~55℃) to 69.26% at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70 kg/0.5 inch2 to 2.54 kg/0.5 inch² as the scalding temperature increased (p1cm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b^* value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

키워드

chicken scalding temperature physical property