http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
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.
국산 및 수입 Luncheon Meat의 품질비교에 관한 연구
김천제,최수일,한의수,이효진,고원식 건국대학교 동물자원연구센터 1991 動物資源硏究誌 Vol.16 No.-
본 연구는 국내에서 생산되고 있는 돈육 luncheon meat과 수입 luncheon meat의 성분조성 및 품질을 비교 평가하기 위하여 실시하였다. 그 결과를 요약하면 다음과 같다. 1) 국산돈육 luncheon meat의 수분함량은 57.2%로 수입품(53.1%)보다 높았으며 조지방 함량은 수입품(53.1%)보다 높았으며 조지방 함량은 수입품이 26.6%로 국산품(20.6%)보다 높았다. 그러나 조단백질 함량은 거의 같았다. 2) 국산돈육 luncheon meat와 수입품 모두 대장균이 검출되지 않으며, 타르색소(tar colors)도 사용하지 않은 것으로 나타났다. 3) 국산돈육 luncheon meat의 NO₂의 함량은 4 ∼ 35ppm으로 돈육수입 luncheon meat(1.7∼6ppm)보다 높았다. 4) 국산돈육 luncheon meat의 TBA가는 0.09∼0.13로 비교적 낮았으나, 유통기간이 긴 수입돈육 luncheon meat는 0.09∼0.39로 국내제품에 비하여 상대적으로 높은 값을 나타내었다. 5) 국산돈육 luncheon meat의 VBN(12.3∼18.4mg%)은 수입품(15.7∼18.2mg%)보다 낮았다. 6) 수입 luncheon meat는 국산 luncheon meat보다 jelly loss가 약2배 높았다. 7) 경도는 국산돈육 luncheon meat통조림이 수입품보다 높은 것으로 나타났으나, 탄력성과 응집성은 큰 차이가 나지 않았다. The aim of this study was to assay and compare the ingredient or composition and quality of imported pork luncheon meat with those of domestic's. The results obtained were as follows. 1. The amount of water in domestic pork luncheon meat products(57.2%0 was higher than that of imported products(52.2%0, and the content of crude fat in imported products(26.6%) was higher than that of domestic products(20.6%). The amount of crude protein, however, both domestic and imported products was approximately the same. 2. E.coli was not found in both domestic and imported products. No tar-colors were detected in both samples. 3. The amount of NO₂in domestic pork luncheon meat products(4 to 35ppm) was higher than that of imported products(1.7 to 6ppm). 4. The TBA-value of domestic pork luncheon meat products(0.09 to 0.13) was relatively low, whereas the value of imported products was higher than that of domestic products(0.09 to 0.39). 5. The VBN-value of domestic luncheon meat products(12.3∼18.4mg%) was lower than that of imported products(15.7∼18.2mg%). 6. The jelly loss of imported pork luncheon meat products was approximately 2 times higher than that domestic's . 7. The hardness of imported pork luncheon meat products was lower than that of domestic products. Elasticity and coheshiveness in both products were not significantly different.
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.
Cheon Jei Kim,Ko Eun Hwang,Dong Heon Song,Tae Jun Jeong,Hyun Wook Kim,Young Boong Kim,Ki Hong Jeon,Yun Sang Choi 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.
Cheon Jei Kim,Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Youn Kyung Ham,Ji Hun Choi,Young Boong Kim,Yun Sang Choi 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3
In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.
유화형 sausage 에서 결착제 , 증량제로서 돈피 gelatin 의 이용에 관한 연구
김천제(Cheon Jei Kim),이보명(Bo Myung Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.11
This study was carried out to investigate the effects of swelled pork skin and gelatin gel extracted from swelled pork skin at various temperatures on the water-holding capacity, emulsion stability, viscosity and rheological properties of the frankfurter-type sausage. The results obtained were summarized as follow: 1. Compared with control groups, the water-holding capacity and emulsion stability of the sausage heated at 75℃ showed slight decrease at up to 15% of the gelatin gel substitution for lean meat but there was no significant difference (P $gt;0.05). 2. Phosphate added group showed high emulsion stability with less than 1% fat loss in spite of gelatin gel substitution ratio increase. 3. As the lean meat to pork skin gelatin gel substitution ratio increased, viscosity and hardness decreased. The groups heated at high temperature (90℃) showed the lower hardness than that of low temperature (75℃). 4. Sl in which pork was substituted by swelled and cooked pork skin at 80℃ (30 min.) showed significantly (P $lt; 0.05) higher cooked yield than that of the control (C) but not significantly than other groups though showing the highest cooked yield (P $gt;0.05). 5. S3 in which pork was substituted by gelatin gel extracted at 60℃ showed the highest hardness and elasticity. S5 in which pork was substituted by gelatin gel extracted at 100℃ showed the lowest hardness and S2 in which pork was substituted by swelled and unheated pork skin showed the lowest elasticity.
pH , 팽윤온도 , 팽윤시간 , 산의 종류가 돈피 Gelatin gel 의 생산량과 물리화학적 성질에 미치는 영향
김천제(Cheon Jei Kim),김경환(Kyung Hwan Kim),최병규(Byung Kyu Choe) 한국축산학회 1988 한국축산학회지 Vol.30 No.5
This study was carried out to investigated the effects of the various conditions on the swelling capacity of pigskin and the physical properties of gelatin gel extracted. The conditions were confined to the kinds, concentrations, pH, soaking temperatures and soaking times of acid solutions. The results obtains were summarized as follows: 1. The most effective pH range in the capacity of swelling, the increase of thickness was 2-3; 127% and 57% at pH 2, respectively. 2. Variations in the swelling capacity, the extract yields and the components of gelatin gel according to the kinds of acids were investigated. The 5% acetic acid solution resulted in the highest swelling capacity (195%) but the 5%o L-96 solution showed the highest extract yield (12.5%). The 5% sulfuric acid resulted in the lowest swelling capacity. 3. The soaking temperature affected the swelling of pigskins and the room temperature (20±2℃) resulted in higher swelling capacity than that of cold temperature (3±2℃) but the temperature difference did not affect the extract yield. 4. The melting points of extracted gelatin gel were 31.90-34.15℃ in the room temperature group and 32.70-34.80℃ in the cold temperature group but did not show significant difference (P$gt;0.05).