Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-Line Brown Chicks and White Mini Broilers Meat

육용 브로일러, 산란종 병아리 및 백세미육으로 제조한 춘천 닭갈비의 품질 비교

  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kim, Hee-Ju (Research Center, Meatbank Co., Ltd.) ;
  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Choi, Won-Hee (Department of Animal Products and Food Science, Kangwon National University) ;
  • Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Ahn, Byoung-Ki (College of Animal Bioscience and Technology, Konkuk University) ;
  • Kim, Cheon-Jei (College of Animal Bioscience and Technology, Konkuk University) ;
  • Kang, Chang-Won (College of Animal Bioscience and Technology, Konkuk University)
  • 이성기 (강원대학교 동물식품응용과학과) ;
  • 김희주 ((주)미트뱅크 기술연구소) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 최원희 (강원대학교 동물식품응용과학과) ;
  • 무흘리신 (강원대학교 동물식품응용과학과) ;
  • 안병기 (건국대학교 동물생명과학대학) ;
  • 김천제 (건국대학교 동물생명과학대학) ;
  • 강창원 (건국대학교 동물생명과학대학)
  • Received : 2011.03.21
  • Accepted : 2011.05.11
  • Published : 2011.06.30
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Abstract

This study was conducted to compare the quality of Chuncheon Dakgalbi made with meat from three chicken breeds. Ross male broilers, Hy-Line Brown male chicks and White Mini male broilers were raised for 18 d, 49 d and 35 d, respectively, and slaughtered. The thigh meat from carcasses on each breed were used for this experimented. The fat content was higher in White Mini broiler meat than Ross broiler and HY-LINE BROWn chick meat (P<0.05). No differences were observed in aroma patterns of raw meat and Chuncheon Dakgalbi between all breeds. The Chuncheon Dakgalbi made with White mini broiler meat had higher color stability and lipid oxidation stability and showed higher sensory scores such as visual color and overall acceptability. Therefore, the Chuncheon Dakgalbi made with White Mini broiler meat showed the best quality among the three chicken breeds.

본 연구는 닭 품종(18일령 브로일러, 49일령 산란종 병아리, 35일령 백세미)별 원료육으로 제조한 춘천 닭갈비의 품질을 비교하고자 실시하였다. 품종간 향기 패턴의 차이는 없었지만, 백세미육 닭갈비가 색깔이 진하고 붉었으며, 저장 기간 중에 지방산화 안전성이 높고, 관능검사에 의한 기호성이 높았다. 그러므로 세 품종 중에서 백세미육으로 제조한 춘천 닭갈비의 품질이 가장 우수하였다.

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