http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
냉동 및 냉장 저장한 돈까스와 햄버거스테이크의 품질특성
이주호(J. H. Lee),이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
Freezing of meat products is essential to inhibit the growth of microorganisms and deterioration of quality during distribution. However, eating quality of frozen meat products is decreased due to the water loss by formation of ice crystals. Therefore, this study was conducted to determine the quality and storage characteristics of pork cutlet and hamburger steak which are representative frozen meat products during the 7 days at the 4℃ (Cold) and -16℃ (Frozen) storages. Treatments are as follows. P1(Frozen pork cutlet), P2(Cold pork cutlet), H1(Frozen hamburger steak), and H2(Cold hamburger steak). During the 7 day storages, the frozen meat products had higher moisture contents than those of cold meat products (p<0.05). The cooking and purge losses of cold meat products were lower than frozen meat products (p<0.05). In the storage characteristics, the frozen meat products had lower VBN, TMC, and TBA values than those of cold meat products(p<0.05). In the texture properties, the pork cutlet showed high texture characteristics in cold storage and the hamburger steaks showed high texture characteristics in freezing storage. As results, the pork cutlet is considered to be good in cold distribution, and the hamburger steak is recommended to distribute in frozen state for maintenance of quality.
Ascorbic acid의 첨가수준이 분쇄돈육의 저장특성에 미치는 영향
이주호(J. H. Lee),최정석(J. S. Choi),이현진(H. J. Lee),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2013 동물생명과학연구 Vol.5 No.-
This study was conducted to evaluate effect of addition levels of ascorbic acid on the storage caracteristics of ground pork. Ground pork was processed in 5 treatments : T1(no additive), T2(ascorbic acid 0.1%), T3(ascorbic acid 0.3%), T4(ascorbic acid 0.5%), T5(ascorbic acid 1%). Addition of ascorbic acid significantly decreased the pH value of ground pork(p<0.05). In Hunter color, addition of ascorbic acid significantly(p<0.05) increased lightness during 7days of cooler storage. There was no significant difference in TBA value among treatments. However, addition of ascorbic acid significantly decreased the total microbial count and VBN values of ground pork during 7days of cooler storage. As a result, ascorbic acid had a positive effect on the storage characteristics of ground pork and optimal addition level seemed to be 0.1~0.3%.