새우 분말의 첨가가 닭 튀김의 품질 특성과 저장성에 미치는 영향

Abstract

Aim of this study was to investigate influence of the shelf life and quality characteristics of fried chicken with various levels of shrimp powder (0%, 5%, 10%, and 15%). Fried chicken was fried in soybean oil heated to 170°C and stored at 4°C for 3 weeks in refrigerator. Quality characteristics and shelf life of fried chicken was determined by analyzing color, pH, sensory properties, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total plate counts (TPC). Lightness of shrimp powder treatments showed a downward trend with increasing levels of shrimp powder, but redness and yellowness showed au upward trend. Compare with 0 weeks, pH of 0% treatment was significantly decreased within 1 weeks, 5% and 10% treatments were 2 weeks, and 15% treatments were 3 weeks (p<0.05). Color and overall acceptability of 15% treatments were significantly higher than control. (p<0.05). TBARS showed a downward trend with increasing levels of shrimp powder for 0 and 1 weeks. VBN of treatments was significantly lower than control for all weeks. TPC of 15% treatment was significantly lower than control for 2 and 3 weeks (p<0.05). These results indicate that fried chicken with shrimp powder had improve shelf life, therefore, fried chicken with 10% of shrimp powder is better shelf life and quality characteristics for manufacturing.