학술논문
전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- 천지연 권봉구 이수현 민상기 홍근표
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 103~108쪽, 전체 6쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2013.02.28
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국문 초록
영문 초록
This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.
목차
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- Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q_10: Impact of Heat Treatment and Alginate Concentrate
- Effects of Dietary Fiber Extracts from Brewer`s Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven
- Effect of Packaging Methods on Colour, Lipid Quality and Microbial Growth of Beef Patties Enhanced with Flaxseed Flour
- Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition
- Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat
- Virtual Simulation of Temperature Distribution throughout Beef Packages with Time-temperature Indicator (TTI) Labels
- 돼지의 웅돈 계열에 따른 도체형질 및 육질 변화에 관한 연구
- 전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향
- 오리 부산물 종류별 영양학적 특성 및 냉동저장 (-20℃)에 따른 품질변화
- Application of Stable Isotope Ratio Analysis for Origin Authentication of Pork
- Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage
- Effect of trans-Cinnamaldehyde and High Pressure Treatment on Physico-chemical and Microbial Properties of Milk during Storage Periods
- Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers
- Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products
- Antioxidant Activity of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Raw Ground Pork during Chilled Storage
- Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
참고문헌
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