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RISS 인기검색어
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- 저자 : 성삼경 ( Moo Ha Lee (검색결과 2 건)
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돈육 Preblends 를 이용한 유화형 소시지 제조에 관한 연구
성삼경,이무하 ( S . K . Sung,Moo Ha Lee ) 한국축산학회 1985 한국축산학회지 Vol.27 No.1
Preblends were prepared with pre-rigor and post-rigor state pork. Chemical, functional and microbial characteristics of the preblends were studied with time and temperature of storage. Emulsion-type sausages were manufactured using the preblends and quality attributes were investigated. Results obtained are summarized as follows: 1. In the case of cooler storage, total plate count (TPC), pH and TBA values of the preblends increased with time. Salt-extractable protein (SEP), emulsifying capacity (EC) and water-binding capacity (WBC) did not not show much changes, and the state of rigor did not make much difference even though pre-rigor preblends tended to have higher values. With the increase of salf added, the inhibitory effect of microbial growth increased, and SEP, EC and WBC were improved while TBA values increased. 2. With the freezer storage, TPC, pH and TBA values of the preblends were kept little changed. SEP was lower than in the cooler storage, especially significant difference was observed with post-rigor preblends. The effect of salt level on the functional attributes was similar to that in the cooler storage. 3. Emulsion stability of sausage emulsion manufactured with the preblends was deteriorated with storage time of preblends, especially the trend was worse in samples prepared with post-rigor preblends. TBA values increased drastically after 20 days of storage. With sausages prepared from freezer-stored preblends, changes of functional attributes showed a similar trends to those with cooler-stored preblends. 4. Considering results obtained from the study, pork preblends can be utilized as raw materials for sausage preparation regardless of rigor state of pork upto 20 days of storage in the case of cooler storage, and 12 weeks for freezer storage.
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PSE ( Pale , Soft , Exudative ) 돈육을 이용한 Pre - rigor 와 post - rigor preblends 의 기능적 특성
이무하,성삼경 ( Moo Ha Lee,S . K . Sung ) 한국축산학회 1985 한국축산학회지 Vol.27 No.1
In order to find a way of utilization of PSE park which has low water-holding capacity and inferior other functional properties, chemical, functional and microbiological characteristics of preblends were investigated during cooler and freezer storage after preblends were prepared using pre-and post-rigor PSE pork. The results obtained are summarized as follows. 1. With pre-rigor preblends, higher pH was maintained, and salt-extractability of protein and emulsifying capacity (EC) were improved. 2. TBA value and total plate count (TPC) were higher in the case of pre-rigor preblends, but the preblends can be used as raw material even at 20 days of cooler storage, in this period it still showed 0.768 of TBA value and 10^5 of TPC. 3. With the increase of salt level, salt-extractability of protein and EC were improved in pre-rigor preblends whereas not changed in post-rigor preblends. 4. During the freezer storage of pre-rigor preblends, salt-extractability of protein and EC were maintained high upto 4 weeks of storage while TBA and TPC were kept little changed. The increase in TPC during storage was slow regardless of rigor state of pork, and TPC was around 10⁴ at 4 weeks of sl:orage. Accordingly, PSE pork preblenda could be utilized as raw material upto this period. 5. According to the results obtained from this study, it appeared that PSE pork could have similar functional properties to those of normal pork if pre-rigor preblends are prepared.
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