추출용 진공포장 냉장 돈육 등심의 일반성분 및 물리화학적 품질변화

• 발행기관: 한국축산식품학회
• 저자명: 최염순 박범영 이성기 김일석 김병철
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제2호, 151~157쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company Ⅰ were higher, the protein contents from the company Ⅱ were higher, and fat contents from the companies Ⅱ and Ⅲ were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company Ⅱ showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company Ⅱ increased during storage periods.