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KMID : 0665420110260050468
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Korean Journal of Food Culture
2011 Volume.26 No. 5 p.468 ~ p.477
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Optimization of Preparation Conditions and Analysis of Food Components for Chicken Head Soup Base
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Choi Sung-Eun
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Abstract
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Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken
head and cooking time using response surface methodology based on sensory properties. Sensory properties that were
evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory
characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum
amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup
base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.
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KEYWORD
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chicken head, soup base, sensory property, food component analysis
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