본 연구는 수비드 조리 과정이 냉/해동된 돈육 등심의 품질 및 이화학적 특성에 미치는 영향을 조사하였다. 실험군은 6군으로 나누어진다: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC) 및 frozen/thawed condition on sous-vide (...
본 연구는 수비드 조리 과정이 냉/해동된 돈육 등심의 품질 및 이화학적 특성에 미치는 영향을 조사하였다. 실험군은 6군으로 나누어진다: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC) 및 frozen/thawed condition on sous-vide (TC)의 저장 조건에 sous-vide 조리 온도 (65와 72)를 결합하였다. 일반성분, pH, 색상, cooking loss (CL), expressible moisture (EM), 지질 및 단백질 산화, 단백질 용해도, 전단력, Texture profile analysis (TPA), 관능평가를 실시하였다. FC는 CC와 TC보다 높은 moisture content와 낮은 CL를 나타났다 (P<0.001). CC와 FC는 TC보다 EM이 유의하게 높았다. FC와 TC는 CC보다 낮은 shear force와 높은 지질산화를 보였다 (P<0.001). Carbonyl content와 thiol concentration은 저장 조건과 온도에 크게 영향을 받지 않았다. 65도의 수비드 처리는 72도보다 moisture content와 EM이 높게 나타났고, CL, total and sarcoplasmic protein solubility는 낮게 나타났다 (P<0.001). 65도 처리군의 72도 처리군보다 shear force와 springiness은 낮았다 (P<0.01). 요약하면, Storage condition은 전반적인 수용도에 영향을 끼치지 않은 반면 cooking temperature는 전반적인 수용도가 유의하게 영향을 미쳤다. 이러한 결과들은 냉동 또는 냉동/해동 상태에서 sous-vide 조리 방법이 일반적인 요리 방법에 비하여 품질, 이화학적 특성이 우수한 것으로 사료된다.
본 연구는 수비드 조리 과정이 냉/해동된 돈육 등심의 품질 및 이화학적 특성에 미치는 영향을 조사하였다. 실험군은 6군으로 나누어진다: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC) 및 frozen/thawed condition on sous-vide (TC)의 저장 조건에 sous-vide 조리 온도 (65와 72)를 결합하였다. 일반성분, pH, 색상, cooking loss (CL), expressible moisture (EM), 지질 및 단백질 산화, 단백질 용해도, 전단력, Texture profile analysis (TPA), 관능평가를 실시하였다. FC는 CC와 TC보다 높은 moisture content와 낮은 CL를 나타났다 (P<0.001). CC와 FC는 TC보다 EM이 유의하게 높았다. FC와 TC는 CC보다 낮은 shear force와 높은 지질산화를 보였다 (P<0.001). Carbonyl content와 thiol concentration은 저장 조건과 온도에 크게 영향을 받지 않았다. 65도의 수비드 처리는 72도보다 moisture content와 EM이 높게 나타났고, CL, total and sarcoplasmic protein solubility는 낮게 나타났다 (P<0.001). 65도 처리군의 72도 처리군보다 shear force와 springiness은 낮았다 (P<0.01). 요약하면, Storage condition은 전반적인 수용도에 영향을 끼치지 않은 반면 cooking temperature는 전반적인 수용도가 유의하게 영향을 미쳤다. 이러한 결과들은 냉동 또는 냉동/해동 상태에서 sous-vide 조리 방법이 일반적인 요리 방법에 비하여 품질, 이화학적 특성이 우수한 것으로 사료된다.
This study investigated the effect of sous-vide process on the quality and physicochemical characteristics of frozen/thawed pork loin. The sample was divided into six groups: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC), and frozen/thawed condition on sous-...
This study investigated the effect of sous-vide process on the quality and physicochemical characteristics of frozen/thawed pork loin. The sample was divided into six groups: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC), and frozen/thawed condition on sous-vide (TC) were combined with sous-vide cooking temperature 65 and 72C. Proximate composition, pH, color, cooking loss (CL), expressible moisture (EM), TBARS, thiol concentration, carbonyl content, protein solubility, texture profile analysis (TPA), shear force and sensory analysis were performed. FC showed higher moisture content and lower CL than those of CC and TC (P<0.001). CC and FC showed significantly higher EM than that of TC. FC and TC showed lower shear force and higher lipid oxidation than those of CC (P<0.001). Thiol concentration and carbonyl content were not significantly influenced by the storage conditions and temperature. Sous-vide treatment at 65C showed higher moisture content and EM and lower CL, total and sarcoplasmic protein than those at 72C (P<0.001). Shear force and springiness at 65C were lower than those of 72C (P<0.01). In summary, this study showed that storage conditions did not influence the overall acceptability, whereas cooking temperature significantly influenced the overall acceptability. These results suggest that sous-vide process under frozen or frozen/ thawed condition may improve meat quality and physicochemical properties relative to other conventional cooking methods.
This study investigated the effect of sous-vide process on the quality and physicochemical characteristics of frozen/thawed pork loin. The sample was divided into six groups: chilled condition on sous-vide (CC), frozen condition without thawing on sous-vide (FC), and frozen/thawed condition on sous-vide (TC) were combined with sous-vide cooking temperature 65 and 72C. Proximate composition, pH, color, cooking loss (CL), expressible moisture (EM), TBARS, thiol concentration, carbonyl content, protein solubility, texture profile analysis (TPA), shear force and sensory analysis were performed. FC showed higher moisture content and lower CL than those of CC and TC (P<0.001). CC and FC showed significantly higher EM than that of TC. FC and TC showed lower shear force and higher lipid oxidation than those of CC (P<0.001). Thiol concentration and carbonyl content were not significantly influenced by the storage conditions and temperature. Sous-vide treatment at 65C showed higher moisture content and EM and lower CL, total and sarcoplasmic protein than those at 72C (P<0.001). Shear force and springiness at 65C were lower than those of 72C (P<0.01). In summary, this study showed that storage conditions did not influence the overall acceptability, whereas cooking temperature significantly influenced the overall acceptability. These results suggest that sous-vide process under frozen or frozen/ thawed condition may improve meat quality and physicochemical properties relative to other conventional cooking methods.
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