본문 바로가기
HOME> 논문 > 논문 검색상세

학위논문 상세정보

Optimization of cholesterol-removed back lard by crosslinked β-cyclodextrin and its application into frankfurter sausage : Optimization of cholesterol-removed back lard by crosslinked β-cyclodextrin and its application into frankfurter sausage 원문보기

  • 저자

    SUN HUAYU

  • 학위수여기관

    세종대학교 일반대학원

  • 학위구분

    국내석사

  • 학과

    식품공학과

  • 지도교수

    김용휘

  • 발행년도

    2014

  • 총페이지

  • 키워드

  • 언어

    eng

  • 원문 URL

    http://www.riss.kr/link?id=T13541044&outLink=K  

  • 초록

    The optimum condition of different factors on cholesterol removal from back lard by using crosslinked β-cyclodextrin (β-CD) was investigated in this study. Firstly, β-CD concentrations, mixing time, mixing speed. and mixing temperature were carried out in a single factor experiment, and then a face centered central composite design (FCCCD) of response surface methodology (RSM) with four independent varies (ratio of water to lard, mixing speed, mixing temperature, and mixing time) was used to study the response variable (cholesterol reduction). The RSM was used for the determination of optimum ratio of water to lard (1:1, 2:1, and 3:1 w/w), mixing speed (200, 400, and 600 rpm), mixing temperature (30, 40, and 50℃), and mixing time (30, 75, and 120 min) to reduce cholesterol in back lard. The results showed that average cholesterol reduction increased as mixing temperature increased, which means higher temperature increased the cholesterol reduction yield. The contour plots showed the relationships between the independent variables and the responses were developed. Optimum cholesterol removal (90.85%) was obtained from 2:1 (w/w) water/lard ratio at 48.99℃ with 377.78 rpm for 39.09 minThe purpose of this study is to evaluate the physicochemical and sensory properties of cholesterol-reduced frankfurter sausages with different cholesterol-reduced back lard contents (15, 20, and 25%) compared to regular frankfurter sausages. Frankfurter sausages were assessed instrumentally for the changes in cholesterol content, color, TBA values, and texture profile analysis. The sensory panel evaluated each product for color, tenderness, juiciness, flavor, and overall acceptability. The result showed that cholesterol-reduced frankfurter sausages had lower moisture contents (p


 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역