$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

참고문헌 (12)

  1. Heldman, D. R., and Hartel, R. W. (1998) In: Principles of Food Processing. Aspen Publishers, Inc., Gaitherburg, Maryland, USA, pp. 177-191 
  2. Yassien, N., Ibrahim, A., and Elmossalami, M. K. (1998) Fluorescence assay for rapid detection of E. coli in meat products. Fleischwirtschaft, 78, 505-506 
  3. Pearson, A. M., and Gillett, T. A. (1999) Introduction to meat processing. In: Processed Meats. Aspen Publishers, Inc., Gaithersburg, Maryland, USA, pp. 1-22 
  4. Casey, P. G., and Condon, S. (2002) Sodium chloride decreases the bacteriocidal effect of acid PH on Escheri­chia coli 0157: H45. Int. J. Food Microbiol. 76, 199-206 
  5. Warren, K. E., Hunt, M. C., and Kropf, D. H. (1996) Myoglobin oxidative state affects internal cooked color development in ground beef patties. J. Food Sci. 61, 513-519 
  6. Cosansu, S., and Ayhan, K. (2000) Survival of entero­haemorrhgic Escherichia coli 0157:H7 strain in Turkish Soudjouk during fermentation, drying and storage periods. Meat Sci. 52, 407-411 
  7. Spaaro, V., and Keeton, J. T. (1996) Qualitative and quan­titative textural assessment of cooked ground beef patties. J. Food Sci. 61, 235-240 
  8. Varnam, A. H., and Sutherland, J. P. (1995) Dried meats, intermediate moisture meats and meat extracts. In: Meat and Meat Products - Technology, Chemistry and Micro­biology. Hapman and Hall, London, UK, pp. 387-410 
  9. Hultin, O. H. (1996) Characteristics of muscle tissues. In: Food Chemistry. Fennema OR (ed). Marcel and Dekker, Inc., New York, USA, pp. 772-775 
  10. AOAC (1999) Official methods of analysis. 16th ed, Association Official Analytical Chemists, Washington, DC, pp. 312 
  11. Getty, K. J. K., Phebus, R. K., Marsden, J. L., Schwenke, J. R., and Kastner, C. L. (1999) Control of Escherichia coli 0157:H7 in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologna. J. Food Science, 64, 1100-1107 
  12. Eikelenboom, G., Hoving-Bolink, A. H., Kluitman, I., Houben, J. H., and Klont, R. H. (2000) Effect of dietary vitamin E supplementation on beef color stability. Meat Sci. 57, 17-22 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일