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KMID : 1024620070270010047
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Food Science of Animal Resources
2007 Volume.27 No. 1 p.47 ~ p.52
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Quality Evaluations of Seasoning Chicken Containing Pine Needles During Cold Storage
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Kim Chang-Ryoul
Kim Kwang-Hyun
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Abstract
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Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at . For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color values compared to controls. Hunter color and values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.
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KEYWORD
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seasoning chicken, pine needles, quality evaluation
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