RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI우수등재

      국산육가공 제품의 이화학적 성질 및 조직특성에 관한 연구 = Studies on the Physicochemical and Textural Characteristics of Locally Produced Processed Meat

      한글로보기

      https://www.riss.kr/link?id=A3313187

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      Twenty-four processed meat items locally produced by 6 different domestic manufactures from the beginning of June to the middle of August, 1980 were tested for their physicochemical and textural characteristics. The results obtained were summarized a...

      Twenty-four processed meat items locally produced by 6 different domestic manufactures from the beginning of June to the middle of August, 1980 were tested for their physicochemical and textural characteristics. The results obtained were summarized as follows; 1. The moisture content of fish sausage was between 59.0 - 66.1%, crude protein 9.6 - 11.7%, crude fat 2.6 - 15.8% and crude ash 1.7 - 3.2%. The crude protein and crude fat contents were lower than the desirable level and the crude fat content also showed wide variations among manufactures. 2. The moisture content of meat sausage was between 51.3 and 60.8%; crude protein 13.7 - 16.2%, crude fat 17.5 - 28.6%, crude ash 1.9 - 2.7%. The ratio of protein to water was similar to that of the developed countries but fat content was relatively low. 3. The moisture content of ham was about 70%; crude protein 16.1 - 24.4%, crude fat 2.8 - 10.9%, and crude ash 2.9 - 4.5%. When compared to the products of foreign countries, the domestic hams were lower in fat but higher in moisture content. 4. The mean pH values of all products were between 5.9 and 6.4. 5. The nitrite content of all products was between 10 and 40 ppm. None of the products was found to contain more than 70 ppm. 6. Food regulations specifying the chemical composition of processed meats take effect for the meat products, but not for the fish sausages, resulting in the wide variations in the chemical composition of the fish sausage. 7. Warner-Bratzler shear press value of meat sausage was 0.23±0.1 (Kg/wt); fish sausage 0.35±0.1 (Kg/wt) and ham 1.69±0.5 (Kg/wt). W/B shear press value of ham was five times greater than that of sausage. 8. Hardness of fish sausage was between 2.67 and 5.98 (Kg/wt); ham 5.1 - 10.8 (Kg/wt). Hardness showed wide variations among 6 different domestic manufactures. 9. Springiness was relatively uniform and cohesiveness of sausage was larger than that of ham.

      더보기

      동일학술지(권/호) 다른 논문

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼