당근발효액 첨가 닭꼬치는 간장양념액과 당근발효액 5$sim$10%을 첨가하여 숙성, 가열한 후 양념소스를 발라 재가열하여 제조한 다음, 진공 포장하여 $4^{circ}C$에서 21일 동안 보관하면서 이화학적 및 관능적 품질특성을 조사하였다. 당근발효액은 당근액에 2% Leuconostoc mesenteroides SM를 접종하여 $25^{circ}C$에서 18$sim$20시간 발효시켜 제조하였다. 닭꼬치의 pH 및 색도는 각 구별 차이 없이 저장기간이 증가할수록 감소하였고, VBN값은 저장기간이 경과할수록 각 구별 차이 없이 증가하였다. 당근발효액을 첨가한 T1과 T2구는 대조구에 비해 포화지방산 함량은 감소하고 불포화지방산 함량은 증가하였으며, 총 세균이 검출되지 않았다. 또한 대조군에 비해 당근발효액이 첨가된 T1, T2구의 경도가 감소하였고, 특히 10% 당근발효액을 첨가한 T2구에서 유의적으로 낮은 경도를 확인하였다. 관능평가에서도 당근발효액이 첨가된 처리구가 높은 다즙성과 연도, 풍미에 의해 전반적인 기호도에서 높은 평가를 받았다. 따라서 당근발효액을 첨가하여 제조한 닭꼬치는 미생물의 증식 억제, 경도 저하와 함께 다즙성, 연도, 풍미 등 전반적인 기호도에서도 우수한 것으로 확인되었다.
This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at $4^{circ}C$ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at $25^{circ}C$ for 18$sim$20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.
