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KMID : 0665220160290050753
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 5 p.753 ~ p.759
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Quality Evaluation of Spent Hen and Broiler with Pulsed Electric Field and Super Heated Steam Treatment
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Jeon Ki-Hong
Hwang Yoon-Seon
Kim Young-Boong
Choi Yun-Sang
Kim Eun-Mi
Lee Dong-Un
Choi Jin-Young
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Abstract
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The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture
characteristics. Each treatment consisted steaming (S) with 85℃ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm
for 4 sec, and Super Heated Steam (SH) with an oven temp. of 300℃, a steam temp. of 350℃ for 8 min. The yield of
spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest
at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless
of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of
45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after
PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of
texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08
kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored
sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score
in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in
the treatments to have the better texture of spent hen.
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KEYWORD
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spent hen , broiler , PEF , SHS , quality evaluation
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