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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 102 - 113 (12page)
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초록· 키워드
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In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.
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참고문헌 (22)
참고문헌 신청
Ahn DU / 1989 / Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat / Poult Sci 68:1088~1099
AOAC / 2000 / Official methods of analysis of AOAC International
Becker A / 2016 / Low temperature cooking of pork meat : Physicochemical and sensory aspects / Meat Sci 118:82~88
Cheng JH / 2003 / Effect of phosphate with tumbling on lipid oxidation of precooked roast beef / Meat Sci 65:1353~1359
Choi YM / 2014 / Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage / Meat Sci 96:21~25
AOAC / 2000 / Official methods of analysis of AOAC International
Becker A / 2016 / Low temperature cooking of pork meat : Physicochemical and sensory aspects / Meat Sci 118:82~88
Cheng JH / 2003 / Effect of phosphate with tumbling on lipid oxidation of precooked roast beef / Meat Sci 65:1353~1359
Choi YM / 2014 / Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage / Meat Sci 96:21~25
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