Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

• 발행기관: 한국축산식품학회
• 저자명: Ji Hyun Yoo Ji Won Kim Hae In Yong Ki Ho Baek Hyun Jung Lee Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제1호, 44~54쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.01.31

영문 초록

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searingcooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

searing cooking oven cooking juiciness sensory evaluation Maillard reaction