전기그릴과 전자레인지 재가열이 소금농도와 인산염 첨가수준에 따른 분쇄 돈육 패티의 품질 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 최지훈 김학연 안광일 김천제 정종연
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제5호, 535~542쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

키워드

reheating method cooking method microwave oven phosphate ground patty