New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler -CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at 5oC for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at 121oC with pressure 1.5 Kgf/cm2 for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p