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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.
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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.
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김천제,김현욱,황고은,송동헌,함윤경,최지훈,김영붕,최윤상 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.
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김천제,황고은,송동헌,정태준,김현욱,김영붕,전기홍,최윤상 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.
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