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동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향
이솔희,홍종환,김학연 공주대학교 자원과학연구소 2021 자원과학연구 Vol.3 No.1
This study aim to investigate the effect on quality characteristics of emulsified sausage with freeze-dried Perilla frutescens powder (0%, 0.1%, 0.2%, 0.3%). The pH of emulsion of sausage with Perilla frutescens powder significantly higher more than control (p<0.05), pH of emulsion sausage decreased with increasing Perilla frutescens powder. The lightness and redness of 0.2%, 0.3% emulsion and emulsified sausage lower more than control, the yellowness of 0.3% emulsion and emulsified sausage higher more than other samples. The cooking yield of emusified sausage with perilla frutescens powder significantly higher more than control (p<0.05). The springiness showed a tendency to decrease with the Perilla frutescens powder is more increased. The VBN (volatile basic nitrogen) of emulsified sausage with Perilla frutescens powder significantly lower more than control (p<0.05), and VBN tends to dcreased with increasing Perilla frutescens powder (p<0.05). The TBARS (thiobarbituric acid reactive substances) of 0.2%, 0.3% emusified sauasge were significantly lower more than control and 1% emusified sausage (p<0.05). Therefore, 0.2% emulsified sausage is considered to be the most suitable that improves quality characteristics and maintains storability.
이솔희,김학연 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.4
The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4℃. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65℃ for 4 h and packaged at O2:N2 gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L*, CIE a* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.
할라피뇨 분말의 첨가가 유화형 소시지의 저장성에 미치는 영향
이솔희,임지훈,이지수,김혜인,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.1
Effect on storage improvement of pork emulsion sausage manufactured with various levels of jalapeno powder (0%, 1%, 3%, 5%) examined. The pH values of pork emulsion sausage significantly decreased with increasing jalapeno powder level (p<0.05) for 0 week and 2 week. Cooking yield of samples increased with increasing jalapeno powder, 5% jalapeno powder emulsion sausage showed higher value than the control and other samples. TBARS (thiobarbituric acid reactive substances) values of pork emulsion sausage significantly lower with increasing jalapeno powder (p<0.05) for all periods, 3% and 5% samples were significantly different during storage. VBN (volatile basic nitrogen) values significantly different between the control and treatment added jalapeno powder for 0 week and 2 week. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the emulsion pork sausage added jalapeno powder were significantly increased with increasing jalapeno powder level (p<0.05). Therefore, pork emulsion sausage added jalapeno powder had improved storage range and inhibition of microbial growth, in those, pork emulsion sausage with 5% jalapeno powder is qualified.