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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.5(Wn.130)
- 발행연도
- 2021.5
- 수록면
- 64 - 72 (9page)
이용수
초록· 키워드
오류제보하기
This study was conducted to increase the absorption rate of collagen in the body and to find out its applicability in food processing and cooking as a functional food. Specifically, the purpose of this study was to increase the utilization of pigskin collagen by reducing the odor of low-molecularized pigskin enzyme decomposition products after reducing the molecular weight using the enzyme of high-molecular pigskin collagen. The color, general components, collagen content, sensory evaluation and fragrance pattern of the odor removal adsorbent were analyzed. Results are as followed. First, the pigskin enzyme digest, the brightness, redness, and yellowness were higher than those of other treatments when CL treatment was performed. Second, the crude fat content among general ingredients was lowered in the range of 0.29%～1.64% in CL treatment compared to CA treatment or CC treatment, but there was no significant difference in collagen content by treatment group according to the type of adsorbent. Third, most of the treatments had an off-odor removal effect as a result of analyzing the odor pattern of the low-molecularized pigskin enzyme product according to the adsorbent treatment, and a similar trend was shown in the sensory evaluation. Based on these research results, it was found that the CL treatment group was superior to the CA treatment group or the CC treatment group in terms of odor and organoleptic properties. It was found that CL treatment was most suitable as an adsorbent for removing the odor of pigskin enzyme decomposition products. Therefore, this study is expected to satisfy various needs of consumers by providing basic data to help improve the quality of pork skin collagen.
목차
ABSTRACT
1. 서론
2. 연구방법
3. 실험방법
4. 결과
5. 결론 및 시사점
REFERENCES
참고문헌 (26)
참고문헌 신청
Campos, H., Wilson, Peter, W. F., Jimenez, D., Mcnamara, J. R., Ordovas, J., & Schaefer, E. J. (1990). Differences in apolipoprotein subfractions in postmenopausal women on and off estrogen therapy: Results from the Framingham offspring study. Metabolism, 39(10), 1033-1038.
Choi, J. B. (2014). Prevention of tissue softening of retorted onion by long time, low temperature blanching in calcium solution. The Korean Journal of Culinary Research, 20(2), 54-64.
Choi, S. K. (2012). Reduction of benzo(a)pyrene content in sesame oil by using adsorbents (Master’s thesis). Seoul National University.
Han, C. J., & Kang, S. M. (2008). The effect of collagen supplementation from pork skin on serum collagen, serum sex steroid hormone, serum lipid, and skin crack in Korean middle-aged women. Korean Journal Community Nutrition, 13(6), 912-921.
Han, K. Y. (2015). Effect of storage temperature, time and natural additives on the changes in flavor of Lentinus edodes. The Korean Journal of Culinary Research, 21(1), 235-249.
Choi, J. B. (2014). Prevention of tissue softening of retorted onion by long time, low temperature blanching in calcium solution. The Korean Journal of Culinary Research, 20(2), 54-64.
Choi, S. K. (2012). Reduction of benzo(a)pyrene content in sesame oil by using adsorbents (Master’s thesis). Seoul National University.
Han, C. J., & Kang, S. M. (2008). The effect of collagen supplementation from pork skin on serum collagen, serum sex steroid hormone, serum lipid, and skin crack in Korean middle-aged women. Korean Journal Community Nutrition, 13(6), 912-921.
Han, K. Y. (2015). Effect of storage temperature, time and natural additives on the changes in flavor of Lentinus edodes. The Korean Journal of Culinary Research, 21(1), 235-249.
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