Park Sin-Young, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Chungnam 32439, Republic of Korea.
Food Chem X. 2022 Jan 17;13:100216. doi: 10.1016/j.fochx.2022.100216. eCollection 2022 Mar 30.
Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives ( Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples. However, the aromatic profiles of the 7% and 5% lyophilized chive-supplemented samples were similar. The taste profile of the 7% lyophilized chive-supplemented sample was different from those of the 0%, 3%, or 5% lyophilized chive-supplemented samples. The sensory characteristics of the 5% lyophilized chive-supplemented breast samples and 3% or 5% lyophilized chive-supplemented tenderloin samples received the best scores by sensory panelists.
用于炸鸡胸肉和里脊的面糊混合物添加了不同量（0%、3%、5%和7%）的冻干细香葱（荒木）。面糊混合物的粘度、炸面糊的脆度、脂肪和灰分含量、热值、裹衣量和油炸产量与面糊中冻干细香葱的量成正比，而亮度、红色度、黄色度和pH值则与之成反比。主成分分析表明，鸡胸肉和里脊肉样本中，添加0%、3%和5%冻干细香葱的组之间的香气特征有所不同。然而，添加7%和5%冻干细香葱的样本的香气特征相似。添加7%冻干细香葱的样本的风味特征与添加0%、3%或5%冻干细香葱的样本不同。添加5%冻干细香葱的鸡胸肉样本和添加3%或5%冻干细香葱的里脊肉样本的感官特性在感官评价员中获得了最佳分数。
