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한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.43 no.9, 2014년, pp.1423 - 1430   SCOPUS 피인용횟수: 3
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Superheated Steam과 High Hydrostatic Pressure에 의한 갈비찜의 품질 개선 효과
Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure

서상희   (한국식품연구원CC0186878  ); 김은미   (한국식품연구원CC0186878  ); 김영붕   (한국식품연구원CC0186878  ); 조은경   ((주)다손CC0173051  ); 우현정   ((주)다손CC0173051  ); 이민아   (국민대학교 식품영양학과UU0000250  );
  • 초록

    본 연구는 갈비찜 제품의 품질을 개선하고자 SHS와 HPP 기술을 적용한 시료를 냉장온도(5, $10^{\circ}C$ )에서 저장하면서 그 품질 변화를 살펴보았다. 기호도 조사를 통해 SHS 조리가 일반 조리에 비해 높은 기호도를 보였으며 특히 다즙성과 조직감(연한 정도)이 향상되는 것을 알 수 있었다. 이것은 조직감 측정 결과와 같은 경향으로 SHS 조리가 일반 조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 지방의 산화반응을 억제하며 총균수의 증가폭도 일반 조리구에 비해 적은 것을 확인할 수 있었으며 SHS-HHP 병행 처리 시 $5^{\circ}C$ 에서 15일간 저장하여도 검출한계 수준(


    This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P $10^{\circ}C$ ) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$ ). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.


  • 주제어

    superheated steam cooking (SHS) .   high hydrostatic pressure (HHP) .   Galbijjim.  

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  • 이 논문을 인용한 문헌 (3)

    1. Shin, Ji-Young ; Kim, Yoo Kyeong 2015. "Survey of Young Consumers to Develop Fish & Seaweed Spread for Healthy Diet using High Pressure Processing" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(4): 607~615     
    2. Yu, Gwang Yeon ; Cho, In Hee 2016. "Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 32(2): 204~210     
    3. Kim, Eunmi ; Lim, Jeong-Ho ; Choi, Yun-Sang ; Jeon, Ki-Hong 2017. "Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product" 한국식품저장유통학회지 = Korean journal of food preservation, 24(5): 600~607     

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