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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 970 - 980 (11page)
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초록· 키워드
오류제보하기
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.
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참고문헌 (32)
참고문헌 신청
Bergara-Almeida S / 2002 / Hedonic scale with reference : Performance in obtaining predictive models / Food Qual Prefer 13:57~64
최지훈 / 2009 / Effects of reheating conditions and various ingredients on the quality characteristics of ground pork patties
최지훈 / 2008 / The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels / 한국축산식품학회지 28(5):535~542
최윤 / 2013 / 과열증기와 초고압 처리법을 적용한 간장 소스의 냉장저장 중 품질 특성 변화 / 한국식품조리과학회지 29(4):387~398
최윤상 / 2016 / Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak / 한국축산식품학회지 36(1):1~7
최지훈 / 2009 / Effects of reheating conditions and various ingredients on the quality characteristics of ground pork patties
최지훈 / 2008 / The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels / 한국축산식품학회지 28(5):535~542
최윤 / 2013 / 과열증기와 초고압 처리법을 적용한 간장 소스의 냉장저장 중 품질 특성 변화 / 한국식품조리과학회지 29(4):387~398
최윤상 / 2016 / Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak / 한국축산식품학회지 36(1):1~7
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