The quality characteristics of chicken essence from KU chicken breeds (KU Betong, Tapaotong Kasetsart, and KU-Phuparn)
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Abstract
Currently, people get more disease due to lifestyle. Chicken essence could be a health supplement since it contains a variety of bioactive compounds. Thai native chicken breeds could be good sources for chicken essence commercial production since they withstand Thailand environments and have advantage characteristics. In this study, KU Betong, Tapaotong Kasetsart, and KU-Phuparn breeds were improved by Kasetsart University. The extraction conditions were 100 ºC with 1, 1.50, and 2.0 hrs; then chicken essence was sterilized and was kept for 30, 90, and 180 days The experimental design is Completely Randomized Design (CRD). This study of Proximate composition, pH value, Color value, Innosine 5’monophospate content, Molecular weight (Dalton) and measured proximate composition. The results show that moisture content, protein, fat, carbohydrate, ash, and calories were 92.98-93.35 g/100g, 5.73-6.39, 0.07 – 0.11 g/100g, < 0.01 g/100g, 1.17 – 1.34 g/100 g, and 23.55 – 26.55 kcal/100g, respectively. The pH value of chicken essence range to 6.02-6.18. When increasing extraction time. Chicken essence will have a darker color. L*, a* and b* in the range of 58.57-68.02, 21.67-30.51, and 96.42-99.41, respectively. Inosine 5 ′-monophosphate contents amounts were approximately 36.96 – 59.62 mg/100 g, while the peptides molecular weight of chicken essence ranged between 951.90 – 991.50 Dalton. In general, the pH value of all chicken essence either increased or decreased when increased storage time. While the Color value (L* a* and b*) values of chicken extract essence found that the darker color with increasing storage time. Finally, microorganism amounts matches with the Ministry of Public Health’ s regulations.
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