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.
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초록· 키워드
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In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.
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참고문헌 (37)
참고문헌 신청
Andersen, H. J. / 1990 / Colour and colour stability of hot processed frozen mincedbeef. Result from chemical model experiments tested understorage condition / Meat Sci 28:87~97
Bernthal, P. H. / 1989 / Effectof sodium chloride concentration on pH, water-holding capacityand extractable protein of prerigor and postrigor groundbeef / Meat Sci 25:143~154
Berry, B. W. / 1999 / Hot processing and grind size affect properties ofcooked beef patties / Meat Sci 53:37~43
Boles, J. A / 1997 / Effects of brine ingredientsand temperature on cook yields and tenderness of prerigorprocessed roast beef / Meat Sci 45:87~97
Buckely, D. J. / 1989 / Effects of dietary antioxidants and oxidized oil on membranelipid stability and pork product quality / J. Food Sci 54:1193~1197
Bernthal, P. H. / 1989 / Effectof sodium chloride concentration on pH, water-holding capacityand extractable protein of prerigor and postrigor groundbeef / Meat Sci 25:143~154
Berry, B. W. / 1999 / Hot processing and grind size affect properties ofcooked beef patties / Meat Sci 53:37~43
Boles, J. A / 1997 / Effects of brine ingredientsand temperature on cook yields and tenderness of prerigorprocessed roast beef / Meat Sci 45:87~97
Buckely, D. J. / 1989 / Effects of dietary antioxidants and oxidized oil on membranelipid stability and pork product quality / J. Food Sci 54:1193~1197
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