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KMID : 1007520000090010027
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.27 ~ p.31
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The Effects of Preparation Conditions on the Properties of Jokpyun (Traditional Korean Gel Type Food) Model System
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Lee, Jong Mee
Kim, Kwang Ok/Lee, Kyung Sook/Jun, Mira
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Abstract
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The effects of soaking conditions, NaCl concentration of soaking solution and soaking time on the properties of chicken feet Jokpyun model system were investigated. Effects of amount of chicken feet and heating time were also examined, and optimum levels of these variables were determined using response surface methodology based on the sensory properties. Cutting chicken feet before soaking gave higher hardness and cohesiveness values as well as yield. Soaking of cut chicken feet in water increased the effects and soaking in NaCl solution, still further. As the concentration of NaCl in soaking solution increased, both hardness and yield increased. The optimum amount of chicken feet and heating time for Jokpyun model system were determined as 1.05㎏ and 2.6 hr, respectively.
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KEYWORD
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