지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 56 - 65 (10page)
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초록· 키워드
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The aim of this study was to compare the effects of different thawing methods including; refrigerated at 4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved (600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. The thawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss of water-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group (p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawed by the refrigerated method than that in the samples thawed by the other methods when stored for 6 days at 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05) higher in the microwaved method than that in the other thawing methods. Based on the results obtained in the present study, it is concluded that the thawing methods had remarkable impact on the water-soluble nutritional components, quality properties and storage stability of meat. Therefore, the present study recommends that the thawed meat needs to be consumed and should not be stored for long time due to the acceleration of its quality deterioration.
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참고문헌 (30)
참고문헌 신청
AOAC / 2006 / Official Methods of Analysis / Association of Official Analytical Chemists : 210 ~ 219
Escher, F. / 1987 / uses of dielectric properties of foods / Physical Properties of Foods-2, Cost 90bis Final Seminar Proceedings : 159 ~
FDA / 1999 / Food Code 1999 / U.S. Public health service, US Department of health and human services Pub
Fennema, O. R. / 1973 / Nature of freezing process. In Low temperature preservation of foods and living matter / Marcel Dekker Inc : 151 ~ 222
Gornall, A. G. / 1949 / Determination of serum protein by means of the biuret reaction / J. Biol. Chem : 751 ~ 766
Escher, F. / 1987 / uses of dielectric properties of foods / Physical Properties of Foods-2, Cost 90bis Final Seminar Proceedings : 159 ~
FDA / 1999 / Food Code 1999 / U.S. Public health service, US Department of health and human services Pub
Fennema, O. R. / 1973 / Nature of freezing process. In Low temperature preservation of foods and living matter / Marcel Dekker Inc : 151 ~ 222
Gornall, A. G. / 1949 / Determination of serum protein by means of the biuret reaction / J. Biol. Chem : 751 ~ 766
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