돈육 유래 단백유화물을 이용하여 제조한 비가열 재구성삼겹살 및 가열 재구성 베이컨의 품질특성 평가

• 발행기관: 한국축산식품학회
• 저자명: 허선진 강근호 양한술 정진연 박구부 주선태
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제2호, 146~150쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L^*, a^* and b^* values were significantly (p

키워드

restructured meat meat glue restructured belly