Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
최윤상(한국식품연구원); 김현욱(건국대학교); 황고은(건국대학교); 송동헌(건국대학교); 김용재(건국대학교); 정태준(건국대학교); 김영붕(한국식품연구원); 김천제(건국대학교)
35권 2호, 149~155쪽
초록
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory char- acteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.
Abstract
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory char- acteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.
- 발행기관:
- 한국축산식품학회
- 분류:
- 축산학