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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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
- 2014.1
- 수록면
- 115 - 121 (7page)
이용수
이 논문의 연구 히스토리 (5)
2006
Effects of Salt, $Glucono-\delta-Lactone$ and High Pressure Treatment on Binding Properties of Restructured Pork
Hong
,
Geun-Pyo
,
Pe
외 10명
한국축산식품학회 학술발표초록집
2006.01
학술대회자료
Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork
Hong
,
Geun-Pyo
,
Pa
외 10명
한국축산식품학회 학술발표초록집
2006.01
학술대회자료
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
오류제보하기
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.
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등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Baublits, R. T / 2006 / Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced wholemuscle beef / Meat Sci 72:704~712
Cárcel, J. A / 2007 / High intensity ultrasound effects on meat brining / Meat Sci 76:611~619
Carson, J. K / 2006 / Review of effective thermal conductivity models for foods / Int. J. Refrig 29:958~967
Chu, C. P / 2001 / Observations on changes in ultrasonically treated waste-activated sludge / Water Res 35:1038~1046
De Kock, S / 1995 / The effect of freezing rate on the quality of cellular and noncellular par-cooked starchy convenience foods / LWT-Food Sci. Technol 28:87~95
Cárcel, J. A / 2007 / High intensity ultrasound effects on meat brining / Meat Sci 76:611~619
Carson, J. K / 2006 / Review of effective thermal conductivity models for foods / Int. J. Refrig 29:958~967
Chu, C. P / 2001 / Observations on changes in ultrasonically treated waste-activated sludge / Water Res 35:1038~1046
De Kock, S / 1995 / The effect of freezing rate on the quality of cellular and noncellular par-cooked starchy convenience foods / LWT-Food Sci. Technol 28:87~95
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