조리 방법별 즉석 취식 닭고기의 조리 직후 감마선 조사가 관능적 품질에 미치는 영향
Effect of Gamma Irradiation on the Sensory Quality of Ready-to-Eat Chicken Cooked by Different Culinary Methods
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초록
The purpose of this study was to compare the sensory effects of different culinarymethods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eatchicken at 10 kGy. Evaluation of sensory properties were measured by estimating the organolepticcharacteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderatethe decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiationafter following electric pan cooking. These results suggest that gamma irradiation aftercharcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.
Abstract
The purpose of this study was to compare the sensory effects of different culinarymethods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eatchicken at 10 kGy. Evaluation of sensory properties were measured by estimating the organolepticcharacteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderatethe decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiationafter following electric pan cooking. These results suggest that gamma irradiation aftercharcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.
참고문헌 (18)
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