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
- 2013.1
- 수록면
- 309 - 316 (8page)
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초록· 키워드
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Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.
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등록된 정보가 없습니다.
참고문헌 (17)
참고문헌 신청
Aaslyng MD / 2007 / The impact of sensory quality of pork on consumer preference / Meat Sci 76:61~73
AOAC / 1995 / Official Method of Analysis / Association of Official Analytical Chemists
Baublits RT / 2006 / Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics / Meat Sci 72:741~750
Christensen M / 2000 / The effect of cooking temperature on mechanical properties of whole meat, single muscle fibers and perimysial connective tissue / Meat Sci 55:301~307
Cho KH / 1995 / Changes in heat treatment of meat. Note / Korean J Soc Food Sci 11(2):192
AOAC / 1995 / Official Method of Analysis / Association of Official Analytical Chemists
Baublits RT / 2006 / Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics / Meat Sci 72:741~750
Christensen M / 2000 / The effect of cooking temperature on mechanical properties of whole meat, single muscle fibers and perimysial connective tissue / Meat Sci 55:301~307
Cho KH / 1995 / Changes in heat treatment of meat. Note / Korean J Soc Food Sci 11(2):192
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