Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat

Lee, Sung-Ki; Kim, Hee-Ju; Kang, Sun‐Moon; Choi, Won-Hee; Muhlisin, Muhlisin; Ahn, Byoung-Ki; Kim, Cheon-Jei; Kang, Chang‐Won

doi:10.5536/kjps.2011.38.2.113

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…The possibility of the utilization of spent laying hens was reported by Jin et al (2007) for producing sausage. Chuncheon Dakgalbi made by Korean native chicken showed good flavor and taste but low texture by sensory evaluation while Chuncheon Dakgalbi made from spent laying hens was evaluated to be low in sensory scores (Lee et al, 2011). According to these previous results, the possibility of the old broiler and spent laying hen as the material of Chuncheon Dakgalbi still need an improvement of the taste and texture.…”

Section: Introductionmentioning

confidence: 84%

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

Muhlisin¹,

Kang²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler -CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at 5 o C for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at 121 o C with pressure 1.5 Kg f /cm 2 for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

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Section: Introductionmentioning

confidence: 84%

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

Muhlisin¹,

Kang²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

Self Cite

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Safety Evaluation of 30 kGy-Irradiated Dakgalbi

Jeon¹,

Yin²,

Kim³

et al. 2013

Journal of the Korean Society of Food Science and Nutrition

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The aim of this study was to determine the potential toxicity of gamma-irradiated Dakgalbi keeping in mind its future use as a space food. Dakgalbi was irradiated at a dose of 30 kGy at-20 o C. AIN-93G was used as a control diet in the animal study. Both irradiated and non-irradiated Dakgalbi diets were administered to two groups of ICR mice (ten male and ten female mice per group) for 3 months. During the experimental period, we observed that the mice fed the 30 kGy-irradiated Dakgalbi did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control mice group. In addition, all biochemical parameters of these mice, including hematology profiles, erythrocyte counts, and serum biochemical values, remained in the normal range. The histopathological examinations of liver and kidney tissues showed no significant differences between the control group and the group fed the 30 kGy-irradiated Dakgalbi. These results indicate that Dakgalbi irradiated at 30 kGy did not cause any toxic effects in mice and therefore it can be considered as safe and hygienic space food.

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Effect of Feral Peach Sugar Extracts and Gomchwi Extracts on Physicochemical Properties and Shelf-Life of Woorimatdag Chicken Marinated with Red Pepper Sauce

Jung¹,

Shin²,

Kim³

et al. 2023

Korean J. Poult. Sci.

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This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1 breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

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Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat

Cited by 3 publications

References 12 publications

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

Safety Evaluation of 30 kGy-Irradiated Dakgalbi

Effect of Feral Peach Sugar Extracts and Gomchwi Extracts on Physicochemical Properties and Shelf-Life of Woorimatdag Chicken Marinated with Red Pepper Sauce

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