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네 가지 조리 방법에 따른 양등심의 이화학적 및 관능적 특성 연구
Sensory Characteristics and Physico-Chemical Change of the Loin of Lamb by Four Cooking Methods

서민석    (세종대학교 조리외식경영학과   ); 유승석    (대림대학 호텔관광외식계열  );
  • 초록

    Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.


  • 주제어

    Cooking methods .   sensory test .   oven-roasting .   loin of lamb .   physico-chemical change.  

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  • 이 논문을 인용한 문헌 (3)

    1. Kim, In-Chul 2011. "Effect of Combisteamer Oven Cooking Condition on Quality Characteristics of Pork Cutlets" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 12(7): 3123~3129     
    2. 2012. "" Korean journal for food science of animal resources = 한국축산식품학회지, 32(4): 428~433     
    3. Jeon, Ki-Hong ; Kwon, Ki-Hyun ; Kim, Eun-Mi ; Kim, Young-Boong ; Choi, Yun-Sang ; Sohn, Dong-In ; Choi, Jin-Young 2015. "Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork" 한국조리학회지 = The Korean journal of culinary research, 21(1): 1~14     

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