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KMID : 1024620050250020162
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.162 ~ p.167
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Effect of Ultrasound Treatment on the Quality, Amino Acid and Fatty Acid Composition of Fried Chicken
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Jung In-Chul
Yang Jong-Beom
Hyon Jae-Suk
Lee Jong-Ho
Moon Yoon-Hee
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Abstract
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This study was carried out to investigate the effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken meat The moisture content of raw chicken meat was higher than fried chicken meat, but the crude protein and fat were lower than those of fried chicken meat The moisture and crude fat of ultrasonic fried chicken meat were higher than those of control. The crude protein of breast meat was higher than leg meat, but the moisture and crude fat were lower than leg meat The ultrasonic treatment did not affect on calorie of the fried chicken meat The pH of leg meat was higher than breast meat, and the fried loss of breast meat was higher than leg meat Frying loss of the leg meat was higher than that of control when ultrasonic treated The Hunters value of ultrasonic treated breast meat was higher than control, but the leg meat were not significantly different between ultrasonic treatment and control. The value of leg meat was higher than breast meat, and value of breast meat was higher than leg meat And the value of ultrasonic treatment was higher than control. The glutamic acid and aspartic acid were major amino acids in chicken meat The palmitic acid and oleic acid by fried were decreased, and the linoleic acid was increased But the fatty acid composition by ultrasonic treatment were not changed
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KEYWORD
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fried chicken, ultrasonic treatment, quality, amino acid, fatty acid
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