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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 65 - 72 (8page)
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초록· 키워드
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This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.
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등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
Baldwin DE / 2012 / Sous vide cooking : A review / Int J Gastron Food Sci 1:15~30
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
Deng Y / 2002 / Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity / J Food Sci 67:1642~1647
Ertbjerg P / 2012 / The effect of temperature and time on activity of calpains and lysosomal enzymes and degradation of desmin in porcine longissumus muscle / 58th International Congress of Meat Science and Technology :358
Fletcher DL / 2000 / The relationship of raw broiler breast meat color and pH to cooked meat color and pH / Poult Sci 79:784~788
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
Deng Y / 2002 / Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity / J Food Sci 67:1642~1647
Ertbjerg P / 2012 / The effect of temperature and time on activity of calpains and lysosomal enzymes and degradation of desmin in porcine longissumus muscle / 58th International Congress of Meat Science and Technology :358
Fletcher DL / 2000 / The relationship of raw broiler breast meat color and pH to cooked meat color and pH / Poult Sci 79:784~788
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