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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 313 - 323 (11page)
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초록· 키워드
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One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (？砂), salmiacum (？砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.
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참고문헌 (38)
참고문헌 신청
Andong Lee / 2010 / Emsikdimibang / Royal Institute of Food :87
1800 / Baghaetonggo / Korea
1800 / Jusiksiui / Korea
Lee HG / 2010 / Siuijeonseo / Shinkwang publisher :206
Baek HH / 1996 / Volatile compounds in flavor concentrates produced from crayfish-processing by products with and without protease treatment / J. Agric. Food Chem. 44:3262~3267
1800 / Baghaetonggo / Korea
1800 / Jusiksiui / Korea
Lee HG / 2010 / Siuijeonseo / Shinkwang publisher :206
Baek HH / 1996 / Volatile compounds in flavor concentrates produced from crayfish-processing by products with and without protease treatment / J. Agric. Food Chem. 44:3262~3267
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