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원지희 손주아 윤예리 노봉수,김호종 김계원 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.5
This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at 100℃. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30 g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess and springness of the pork with 30 g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30 g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400 g) with 30 g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.