황기 추출물을 첨가한 양념 치킨 소스의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 29; no. 5; pp. 383 - 391
• Main Authors: 제갈준미(Jun-Mi Jega), 서광명(Kwang-Myung Seo), 정장호(Chang-Ho Chung)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.10.2019
• Subjects: 생활과학; preference test; spicy sauce; chicken; quality; Astragalus membranaceus
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2019.10.29.5.383

Astragalus membranaceus is one of the most used plant roots in Oriental medicine. This study investigated the quality characteristics of spicy chicken sauce added with 0%, 1%, 2%, 3% and 4% Astragalus membranaceus extract. Compositional analysis of Astragalus membranaceus material showed 82.24% carbohydrate, 7.58% moisture, 6.75% protein, 0.85% fat, and 2.58% ash contents. The quality characteristics of spicy chicken sauces were measured. The ranges of pH, titratable acidity, and soluble solids (°brix) were 4.32∼4.39, 0.45∼0.51, and 4.36∼4.63, respectively. The pH, viscosity, soluble solids and titratable acidity increased as Astragalus membranaceus extract increased. Salinity was not significantly different between the samples. Hunter’s color (L, a and b value) were reduced as extract increased. The total number of bacteria in the spicy chicken sauce wtih the Astragalus membranaceus extract was measured at an interval of 15 days for 60 days at refrigerated storage (5℃). Total plate counts did not appear until 30 days during refrigerated storage, and counts were 6 × 101∼8.6 × 102 CFU/mL from 45 days to 60 days. Yeast and mold did not appear until 45 days during refrigerated storage, and counts were 1.3 × 101∼3.0 × 101 at 60 days. In the preference test, overall acceptance of spicy chicken sauce added with 1% Astragalus membranaceus extract was the highest among all of the samples. KCI Citation Count: 1