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KMID : 1024620020220020115
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Food Science of Animal Resources
2002 Volume.22 No. 2 p.115 ~ p.121
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Effects of Ultrasonic Treatment Time on the Quality and Palatability of fried Chicken Meat
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Nam Joo-Hyun
Song Hyung-Ik
Park C. K.
Park S.-H.
Kim Do-Wan
Moon Yoon-Hee
Jung In-Chul
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Abstract
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This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.
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KEYWORD
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filing chicken, ultrasonic treated time, quality, palatability
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