재구성 햄 제조 시 Transglutaminase 첨가에 의한 텀블링 시간의 단축과 전단력 증진 효과

• 발행기관: 한국축산식품학회
• 저자명: 이홍철 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제1호, 23~28쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9~75.7% moisture, 3.63~4.18% fat, 16.6~20.6% protein with pH values of 5.95~6.10 and water activity of 0.95~0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p

키워드

tumbling time restructured hams transglutaminase shear value