당귀 추출물을 첨가한 양념 치킨 소스의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 29; no. 6; pp. 529 - 537
• Main Authors: 제갈준미(Jun-Mi Jegal), 서광명(Kwang-Myung Seo), 정장호(Chang-Ho Chung)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.12.2019
• Subjects: 생활과학; preference test; viscosity; Angelica gigas Nakai; spicy chicken sauce; quality
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2019.12.29.6.529

This study investigated the quality characteristics of spicy chicken sauce added with 0%, 1%, 2%, 3%, 4% Angelica gigas Nakai extract. Compositional analysis of Angelica gigas Nakai material confirmed 71.39% carbohydrate, 7.52% moisture, 8.12% protein, 6.85% fat, and 1.23% ash contents. The quality characteristics of spicy chicken sauces added with Angelica gigas Nakai extract were measured. The range of pH, acidity and soluble solids were 4.32∼4.40, 0.45∼0.49 and 4.36∼4.66, respectively. The pH, viscosity, soluble solids and acidity all increased as the content of Angelica gigas Nakai extract increased. Salinity was not significantly different between the samples. Hunter’s color (L, a, and b values) decreased as the extract concentration increased. The total number of bacteria in the spicy chicken sauce added with Angelica gigas Nakai extract was measured in samples at an interval of 15 days for 60 days in refrigerated storage (5℃). Bacteria did not appear until 30 days during refrigerated storage, and the total plate count was 2.6 × 101∼2.0 × 103 CFU/mL from 45 to 60 days. Yeast and mold did not appear until 45 days during refrigerated storage, and the total plate count was 1.6 × 101∼3.0 × 101 at 60 days. In the preference test, the overall acceptance of spicy chicken sauce added with 2% Angelica gigas Nakai extract was the highest among all of the samples. KCI Citation Count: 1