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텀블링과 침지공정이 간장첨가 돈육의 품질특성에 미치는 영향
김천제,정종연,최지훈,서우덕,이의수,한현경 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.1
본 연구는 간장이 첨가된 돈육을 텀블링 및 침지 처리하여 염지하는 동안의 품질특성 변화를 조사하기 위하여 실시하였다. 침지한 처리구는 간장용액을 첨가 후 1$^{\circ}C$의 냉장상태에서 10분, 20분, 30분, 24시간, 48시간 경과한 후, 텀블링 처리구는 10분, 20분, 30분간 연속식으로 텀블링한 후 실험을 실시하였으며, 텀블링한 시료의 일부는 24시간 및 48시간 동안 냉장저장 후 pH, 육색, 제품수율, 가열수율, 보수력, 연도, 관능검사를 실시하였다. 가열전 텀블링 처리구와 침지 처리구의 pH는 차이가 없었으며, L-값은 가열 전.후 24시간 및 48시간 경과한 염지육에서 침지 처리구가 텀블링 처리구보다 낮은 값을 보였다. 제품 수율은 두 처리구 모두 염지 시간이 경과함에 따라 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 보였다. 또한 가열 수율도 텀블링 처리구가 침지 처리구보다 높게 나타났다. 텀블링 처리구의 보수력과 전단력은 텀블링 시간이 증가함에 따라 상승하였으며, 텀블링 처리구가 침지 처리구보다 연도상승 효과가 있었다. 관능평가에서 조직감, 다즙성, 전체적 기호도에서 텀블링한 처리구가 보다 높은 점수를 받았으나, 색, 풍미, 조직감, 다즙성, 짠맛, 전체적 기호도 항목에서 두 처리구간 염지시간에 따른 차이는 나타나지 않았다. 이상의 결과에서 텀블링 처리는 기존의 침지 처리에 비해 제품수율, 가열수율, 연도를 향상시킬 수 있었고, 30분 텀블링 후 24시간과 48시간의 지연시간이 경과한 경우에도 48시간 동안의 침지처리보다 우수한 제품을 제조할 수 있었다. 하지만 본 실험의 결과로 나타내지 않았으나 30분 이상 텀블링을 실시해 본 결과 시료의 일부가 찢겨지는 등의 문제가 발생되어 30분 이내에서의 텀블링이 유효할 것으로 판단된다. This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.
DSG를 이용한 예비 가열 온도 및 유지 시간에 따른 돈육 등심 근육의 열안정성에 관한 연구
김천제,송민석,이창현,이의수,조진국,이찬호,마기준 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.4
The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.
포장방법과 가열방법이 Hamburger patties의 품질에 미치는 영향
김천제,최병규 건국대학교 1991 學術誌 Vol.35 No.2
This study was carried but to investigate the influence of packaging and cooking method on the quality of hamburger patties during frozen storage at -18℃ by measuring the pH, TBA, VBN, cooking lobs and physical propertied. The value of pH in each treatment patties increased during storage period, but did not appear significant (p>0.05) with packaging method. TBA and VBN value some increased with storage period at 60 days and vacuum packaged patties was lowest theme vague with increased storage time. The changes of cooking loss during storage period did not observed significantly, but P. E. P. A-vacuum packaged sample was lowest and un-wrapped sample was highest. The changes of cooking toss according to cooking methods during frozen storage period was highest in microwave cooking, and then oil-frying>boiling>pan-frying was follows. In hardness according to cooking methods, microwave cooking was highest and pan-frying was lowest in significantly. In elasticity, panfrying was highest and microwave was lowest.
金天濟 건국대학교 1979 論文集 Vol.9 No.1
Additing Sodium tripoly phosphate to the moat-processing, this experiement were carried out great services to the improvement of quality for press ham and pork sausage. The results were obtaiued by these studies summarized as follows: ① The lots to be added SPP 0.3%, 0.6%, 0.9% to press ham is higher 0.15, 0.26, 0. 65, for PH than the lots not to be added, and even pork sausage is higher 0.20, 0.28, 0.66. Each treatment lots wore shown statistically higher significant at the 1 % level(P<0.01)by F-test. ② According to adding SPP, PH was ri3ed a little and according to the rise of PH, the water holding capacity of manufactured was rised. ③ The penetration value (50g/5sec) of P0, P3, P6, and P9 were 91.2, 94.5, 90.2 and 103.6, and according to adding SPP, the penetration was rises a little, but significant difference were not recognized. The penetration value of pork sausage were S0=143, S3=148, S6=159, Sp=172, and among the treatment lots to be added SPP was recognized, statistically higher significant at the 1 % level (P<0.01) by F-test. ④ The lots to be added SPP showed the higher water holding capacity than the lots not to be added SPP. According to the rise of water holding capacity, penetration value was rised. ⑤ The jelly strength between the lots to be added SPP and not to be added SP were not difference. ⑥ The ordinary bacteria was not related to the addition of SPP and increase of the ordinary bacteria according to the rise of PH were showed.