http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 주제어 : 치사방법 (검색결과 2 건)
-
활어복의 새로운 치사방법(MSK법)과 숙성수가 복어회의 Texture에 미치는 영향
When Koreans eat slices of raw fish, Koreans have a food-culture that intends to eat right after they catch living fish whereas Japanese have a food-culture in which they eat matured slices of raw fish. As Japan is an island country, it has been assimilating fish for a long period of time and as a result a lot of cooking methods have been searched, and many efforts have been put in to invent more taste. Consequently, Japan's research into the habit of eating matured slices of raw fish has taught them that they can enjoy it with better flavor as the exquisite ingredients erupt although the springiness is reduced. The research is based on three different fatal methods of spiking at the head instantly, simaeroo, cutting a cranial nerve (MSK method). And the research about change of products quality and after puffer fish is digested in salt water, the changes in salt rate, pH, content of moisture is measured and changes in texture of puffer fish during digesting time is investigated. Also after digesting the optimum amount of salt at certain time, changes of pH, moisture rate, texture of puffer fish is measure during digestion of refrigeration. Also based on the research, 20 Japanese chefs have participated to evaluate if maturing water influence the texture of puffer fish's physical and oraganic quality. 1. Quantity of bloodletting by fatal methods of raw puffer fish was shown in the order of cutting a cranial nerve (MSK method) > simaeroo method > spiking at the head instantly. As a result, it's a way to cut a cranial nerve (MSK method) that a fatal method let puffer fishes do bloodletting highly and the fatal method control an act. 2. Based on maturing water soaking time, the sample's measurement of hardness is highest 3.99 at 20 minutes; cohesiveness is highest 0.26 at 20 minutes. Gumminess and chewiness is highest 1.04 and 4.09 when it is digested for 20minutes, and it showed some changes. 3. When sample of puffer fish is digesting in the salt water, the level of pH gradually showed decreasing when the rate of saltiness of digesting water increases, and when it reached 3% salt rate it was pH 6.84 which is at when microorganisms suppresses multiplication and that is why it showed decreasing of pH level. 4. Based on density of digesting water, the sample of puffer fish's moisture content rate at 0% is 79.2% at the highest. When the density of digesting water gets heavier moisture content rate decreases and starts to increase when it reaches over 3%. 5. At 20 minutes 0.3%, at 40 minutes of digestion showed 0.3%, at 60, 80, 100 minutes time of digestion all showed 0.4% almost no changes of salt level to be found. Therefore, soaking time of digesting water absolutely does not influence the sample of puffer fish. 6. After digesting the water rate, based on digestion of refrigeration, the sample's texture is that six hours, 1.36 is the highest except one hour in hardness, and it showed significance level. Nine hours, 0.26 is the highest in cohesiveness and it showed significance level clearly. When the springiness of matured sample in refrigerator is three hours, 3.73 is the highest, and that value is decreased after six hours. Gumminess is shown in order of twelve hours > fifteen hours > six hours. Also chewiness is shown in order of nine hours > six hours except no maturing in refrigeration and it showed significance level. 7. The pH of the digested sample from the digestion of refrigeration decreased in general, and while the three hour digestion of refrigeration showed a difference in decrease of pH 1.0, the decrease was unknown when it reached to six hours. Also, if digesting in the refrigerator for six hours, it is considered that the pH will restrain the growth of an average microscopic organism. 8. When the moisture content of the digestion of refrigeration from the already digested sample is three hours, 75.9% is the highest, and after six hours, the moisture content seemed to slowly decrease. 9. Sensory evaluation of live puffer fish is evaluated higher from no maturing in refrigeration to six hours and starts to decrease when it reaches over six hours. Color is shown in order of three hours > six hours. And smell is not only highest at six hours but springiness, texture, moisture and umani flavor also are highest at six hours. The highest value in overall preference is 8.70 at six hours. And it shown in order of nine hours > twelve hours > three hours > fifteen hours > no maturing in refrigerator. The results of this study showed that the method of cutting a cranial nerve (MSK method) makes a puffer fish do bloodletting the most. As a result, that method prevent an act of microorganism. Based on maturing soaking time, the sample's measurement of texture except springiness is highest 3% at 20 minutes and it showed significance level. But when sample of puffer fish is digesting in the salt water, the change of pH is not showed and it showd significance level. Also after digesting the optimum amount of texture is highest at 0 hours, and the next is six hours. But when a sample was matured during six hours, a bloody smell decrease much and the springiness is measured more higher. In addition, overall preference also is highest at six hours. In other words, when a puffer fish matured for six hours in refrigerator after soaking for 20 minutes at 3% salt water, sensory result is shown the best.
-
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
