학술논문
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
이용수 5
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Sin-Young Park Hack-Youn Kim
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제2호, 286~296쪽, 전체 11쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2020.03.31
4,120원
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국문 초록
영문 초록
This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dryaged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
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