조리방법에 따른 돈육 삼겹살의 수율 및 지방산화 = Yield and Lipid Oxidation of Pork Belly by Cooking Methods

다국어 초록 (Multilingual Abstract)

This study was conducted to compare the characteristics of pork belly, the most consumed pork part in Korea, according to the cooking methods. The experiment was conducted and divede by three different cooking methods such as raw, boiling and baking for pork belly. The cooking loss increased overall after cooking. It was higher in the baked treatment than in the boiled treatment, but there was no statistically significant difference (p > 0.05). Moisture content decreased after cooking. The moisture content of the baked treatment group was higher than that of the boiled treatment group, but there was no statistical significance (p > 0.05). Lipid oxidation increased in the post-cooking treatment group than in the raw meat group, and significantly increased in the baked treatment group compared to the boiled treatment group (p < 0.05). Among the cooking methods, boiling and baking affected the lipid oxidation degree of pork belly, and lipid oxidation occurred when the pork belly was baked than when it was boiled.