노계 분쇄 가슴육의 첨가가 크래미의 저장 중 품질변화에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 진상근 박재홍 신대근
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제2호, 251~257쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 초록

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at 10±1oC for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p

키워드

surimi spent hens breast meat shear force sensory evaluation storage