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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 506 - 514 (9page)
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초록· 키워드
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The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.
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참고문헌 (38)
참고문헌 신청
Amali U. Alahakoon / 2014 / Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures / 한국식품영양학회지 27(2):164~174
American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat :8
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Burke RM / 2003 / The tenderisation of shin beef using a citrus juice marinade / Meat Sci 63:161~168
Christensen L / 2011 / Effect of prolonged heat treatment from $48^{\circ}C$ to $63^{\circ}C$ on toughness, cooking loss and color of pork / Meat Sci 88:280~285
American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat :8
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Burke RM / 2003 / The tenderisation of shin beef using a citrus juice marinade / Meat Sci 63:161~168
Christensen L / 2011 / Effect of prolonged heat treatment from
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