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소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향
송동헌(Dong-Heon Song),황고은(Ko-Eun Hwang),최윤상(Yun-Sang Choi),김용재(Yong-Jae Kim),함윤경(Youn-Kyung Ham),정태준(Tae-Jun Jeong),이재훈(Jae Hoon Lee),김천제(Cheon-Jei Kim),백현동(Hyun-Dong Paik) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5
Purpose: The objective of this study was to determine the minimum addition requirements for NaCl and nitrites to guarantee the desirable quality attributes and shelf-life of ground patty. Methods: Five different groups of pork patties were prepared according to formula; HSHN treatment was prepared with 1.75% NaCl and 110 ppm nitrite, HS treatment was prepared with only 1.75% NaCl, NSLN treatment was prepared with 1.50% NaCl and 30 ppm nitrite, NSLN treatment was prepared with 0.75% NaCl and 30 ppm nitrite, and AKS treatment was prepared with 0.75% NaCl, 0.25 KCl and 0.40% celery powder. Experiments analyzed pork patties for pH, color, cooking loss, salt contents shear force, sensory characteristics, residual nitrite content, volatile basic nitrogen, 2-thiobarbituric acid-reactive substances and microbiological analysis. Results: The different levels of NaCl and nitrites did not affect the pH levels of pork patties (p>0.05). HSHN and HS treatments resulted in significantly higher salinities than the NSLN, LSLN, and AKC treatments (p<0.05). The residual nitrite content of pork patties was dependent upon the addition level of nitrite, and residual nitrite content decreased with longer storage duration (p<0.05). Addition of 30 ppm nitrite showed increasing redness indicating inhibition of lipid oxidation during storage. Total bacterial counts did not exceed 6 log CFU/g over 30 days in all treatments. Improvement of microbial inhibition was considered necessary, except for HSHN. In addition, LSLN and AKS treatments slightly reduced the quality properties (cooking loss and shear force) compared to other treatments, whereas the sensory of overall acceptance scores were over 6 points. Conclusion: Therefore, pork patties containing 0.75% salt and 30 ppm nitrite are industrially applicable.
온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향
송동헌 ( Dong-heon Song ),함윤경 ( Youn-kyung Ham ),노신우 ( Sin-woo Noh ),최윤상 ( Yun-sang Choi ),김현욱 ( Hyun-wook Kim ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6
Purpose: This study evaluated the effects of changes in pre-rigor salted chicken levels on the quality attributes of reduced-sodium chicken sausages. Methods: Pre- and post-rigor chicken breasts were deboned within 10 min and 24 hr after slaughter, respectively. Pre-rigor salted chicken (PSC) was prepared with pre-rigor chicken breast and 1.5% NaCl (w/w). All chicken sausage samples were prepared by emulsifying 60% raw meat, 20% ice, and 20% pork backfat. The control group was formulated with 1.5% NaCl (w/w) and the reduced-sodium control and treatment groups were prepared with 0.80% NaCl (w/w). Moreover, reduced-sodium treatments were formulated with 10%, 30%, and 50% PSC, in which the total salt concentration was fixed as 0.80% NaCl (w/w), by adjusting the addition of NaCl. Results: The pH of reduced-sodium chicken sausage increased with increasing levels of PSC (p<0.05); however, there were no significant differences in color parameters. Moisture, protein, and fat content of the reduced-sodium chicken sausages were similar to those of the control chicken sausages, but reduced-sodium chicken sausages showed reduced ash and sodium content (p<0.05). In terms of processing characteristics, the addition of 50% PSC to reduced-sodium chicken sausage could decrease the cooking loss and improve protein solubility, emulsion stability, and hardness, which are affected by the salt reduction. Conclusion: The results of this current study indicate that the use of PSC could be a practically useful method to improve the quality attributes of reduced-sodium chicken sausages, without the additional inclusion of food additives.
물리적 연육 처리 및 강화약쑥 첨가에 따른 계육 너비아니의 저장 안정성에 미치는 영향
황고은,김현욱,송동헌,김천제,전기홍,김영붕,최윤상,Hwang, Ko-Eun,Kim, Hyun-Wook,Song, Dong-Heon,Kim, Cheon-Jei,Jeon, Ki-Hong,Kim, Young-Boong,Choi, Yun-Sang 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3
Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.
브레딩시 밀 식이섬유 첨가가 돈육 등심 돈가스 품질특성에 미치는 영향
박관식,최윤상,김현욱,송동헌,이수연,최지훈,김천제,Park, Kwoan-Sik,Choi, Yun-Sang,Kim, Hyun-Wook,Song, Dong-Heon,Lee, Soo-Yeon,Choi, Ji-Hun,Kim, Cheon-Jei 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.4
본 연구는 밀 식이섬유(wheat fiber)를 첨가한 돈가스의 이화학적 및 관능적 특성에 미치는 영향을 조사하였다. 밀 식이섬유 첨가량이 증가함에 따라 돈가스의 수분함량, 회분함량, pH 및 명도는 증가하는 경향을 나타내었고, 반대로 지방함량, 칼로리, 적색도, 경도, 응집성, 검성 및 씹음성은 감소하였다. 돈가스의 단백질함량, 황색도, 탄력성 및 풍미는 대조구와 밀 식이섬유를 첨가한 처리구간에 유의적인 차이를 보이지 않았다. 관능적 특성의 전체적인 항목은 밀 식이섬유 첨가구가 높은 점수를 받는 것으로 나타났으며, 특히 3% 밀 식이섬유 첨가한 돈가스가 전체적인 기호도에서 가장 우수한 평가를 받았다. 또한, 밀 식이섬유를 첨가한 돈가스의 가열전 보관 시간은 2시간을 넘지 않는 것이 관능적으로 우수한 결과를 나타내었다. 따라서 밀 식이섬유를 첨가한 돈가스의 제조시 3%의 밀 식이섬유를 첨가할 시 돈가스의 품질이 보다 개선된 제품을 제조할 수 있을 것으로 보이며, 돈가스류 제품의 밀 식이섬유의 기능성 소재로의 활용성이 높다고 사료된다. The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.