건조방법에 따른 우육포의 유리아미노산 및 Dipeptide 함량, 물성 및 관능 특성 비교

• 발행기관: 한국축산식품학회
• 저자명: 남기창 조철훈 이경행
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제6호, 796~802쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color L*-value of the beef jerky was lower in the hot-air dried, while the a*-value was higher in the sun-dried one. The shade-dried jerky showed a lower b*-value. The shear force of beef jerky was lower when it was either sun-dried or shadedried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sundried and shade-dried ones (p

키워드

beef jerky hot air-dried sun-dried shade-dried