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우지방을 카놀라유, 올리브유, 옥수수유 및 해바라기유로 대체한 햄버거 패티의 품질특성에 미치는 영향
구본규,김진만,라임정,최지훈,최윤상,한두정,김학연,안광일,김천제,Koo, Bon-Kou,Kim, Jin-Man,La, Im-Joung,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,An, Kwang-Il,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.
연구논문 : 튀김 전 후렌치후라이의 전처리가 아크릴아마이드 생성 및 품질특성에 미치는 영향
김천제 ( Cheon Jei Kim ),김진만 ( Jin Mam Kim ),최윤상 ( Yun Sang Choi ),최지훈 ( Ji Hun Choi ),구본규 ( Bon Kou Koo ),라임정 ( In Joung La ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.