솔잎분말 첨가 양념 및 양념 돼지갈비의 저장중 품질특성 변화
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 23권 / 5호
ㆍ저자명 : 이지은, 오명숙
ㆍ저자명 : 이지은, 오명숙
영어 초록
The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at 5℃. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between 102 to 104 CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
요리 활동 교육이 아동의 편식행동에 미치는 영향7페이지
막걸리 박 열수추출물의 혈당지수 및 제2형 당뇨 모델 동물에서 경구혈당내성에 미치는 영향에 관한 연..4페이지
성남시 소재 초등학교 저학년에서 아토피 피부염 환자군과 대조군의 식생활 비교7페이지
어머니의 영양지식에 따른 유아기 자녀의 비만도 및 식습관의 차이9페이지
대잎 분말을 첨가한 모닝롤의 품질 특성7페이지
브로콜리 가루 첨가 머핀 제조 조건의 최적화8페이지
복분자 과즙과 복분자 주를 첨가한 푸딩의 품질 특성5페이지
서비스 속성과 고객만족과의 비대칭적, 비선형적 관계에 근거한 서비스 속성 분류와 전략적 고객서비스 ..11페이지
메뉴 엔지니어링, CMA분석방법에 의한 일식 메뉴 비교분석 - 특 1급 A호텔 레스토랑 사례 -10페이지
한식당의 위생관리 현황 평가 및 위험요인 중심의 위생교육용 포스터 개발13페이지