• 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
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보


캔에 105 g씩 충전하여 $121^{\circ}C$에서 30분간 가열처리한 두 종류의 사슴 캔 개발 제품(T1; 바비큐 소스, T2; 장조림 소스)의 품질 특성을 조사한 결과는 다음과 같다. 사슴 캔 제품의 품질 특성에 있어 T1이 T2에 비하여 pH, 염도, 당도는 낮고, TBARS 및 VBN은 높았다. 관능검사 결과, $30^{\circ}C$에서 저장 60일 전 기간 T1과 T2 모두 6.0 이상의 좋은 점수를 얻었기에 상품화 가능성이 있을 것으로 판단되었다.


The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.

참고문헌 (25)

  1. Ahn, C. B., Lee, E. H., Lee, T. H., and Oh, K. S. (1986) Quality coomparison of canned and retort pouched sardine. Bull. Korean Fish. Soc. 19, 187-194 
  2. Al-Bachir, M. and Mehio, A. (2001) Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage. Food Chem. 75, 169-175 
  3. Barbut, S. and Mittal, G. S. (1991) Effect of heat processing delay on the stability of poultry meat emulsions containing 1.5 and 2.5% salt. Poultry Sci. 70, 2538- 2543 
  4. Dierick, E. A., Vandekerckhove, P., and Demeyer, D. (1974) Changes in nonprotein nitrogen compounds du­ring dry sausage ripening. J. Food Sci. 39, 301-308 
  5. Farkas, J. and Andrassy, E. (1989) Combined effect of ionizing radiation plus heat treatment on spores of Clos­tridium sporogenes in canned luncheon meat. International J. Radiation Applications & Instrumentation. 34, 1023-1024 
  6. Kim, I. S., Jin, S. K., Hah, K. H., Park, S. T., Kwuak, K. R., Park, J. K., Kang, Y. S., and Chung, K. Y. (2005) Changes of quality in vacuum packed pre-aged venison with seasoning during chilled storage. Kor. J. Food Sci. Ani. Resour. 25, 442-448 
  7. Kohsaka, K. (1975) Freshness preservation of food and measurement. The Food Industry. 18, 105-111 
  8. Ockerman, H. W. and Crespo, F. L. (1981) Stability of precured beef blends. J. Food Sci. 46, 1944-1948 
  9. Shin, T. S. (2003). Development of the technology for the production of high quality velvet antler, processed veni­son and byproducts in deer. MAF Report. pp. 48-78 
  10. Yurchenko, S. and Molder, U. (2005) The occurrence of volatile N-nitrosamines in Estonian meat products. Food Chem. (in press) 
  11. Cho, Y. B., Kim, S. H., Lim, J. Y., and Han, B. H. (1996) Optimal sterilizing condition of canned ham. J. Korean Sco. Food Nutr. 25, 301-309 
  12. Sanches Filho, P. J., Rios, A., Valcarcel, M., Zanin, K. D., and Caramao, E. B. (2003) Determination of nitro-samines in preserved sausages by solid-phase extraction - micellar electrokinetic chromatography. J. Chromatogra­phy. 985, 503-512 
  13. Turner, F. W., Payner, W. D., Montie, E. J., Bassert, M. W., Struck, G. M., and Olson, F. C. (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-329 
  14. SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA 
  15. 高坂和久 (1975) 肉製品の鮮度保持と測定. 食品工業. 18: 105­-111 
  16. Durance, T. D. (1997) Improving canned food quality with variable retort temperature processes. Trends in Food Sci & Tech. 8, 113-118 
  17. Kim, I. S., Jin, S. K., and Hah, K. H. (2004) Quality comparison of sausage and can products in Korean mar­ket. Kor. J. Food Sci. Ani. Resour. 24, 50-56 
  18. Vasundhara, T. S., Kumudavally, K. V., D'Souza, J., Phanindra Kumar, H. S., and Sharma, T. R. (1988) Che­mical indicators for determining the presterilization qua­lity of canned curried meat: Factors affecting the quantity of the chemical indices. Food Chemistry. 29, 133-142 
  19. Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-308 
  20. Taguchi, T., Tanaka, M., Okubo, S., and Suzuki, K. (1982) Changes in quality of canned mackerel during long-term storage. Bull. Jap. Soc. Sci. Fish. 48, 1765-­1769 
  21. Duncan, D. B. (1955) Multiple range and multiple F-test. Biometrics, 11, 1-10 
  22. Bartholmew, D. T. and Blumer, J. N. (1977) Microbial interactions in country-style hams. J. Food Sci. 42, 498-­503 
  23. Park, H. I., Yang, S. Y., Chung, M. S., and Lee, M. (1992) Quality comparison of luncheon meats. Korean J. Food Sci. Tehnol. 24, 492-496 
  24. Kong, C. S., Kang, S. T., Kim, J. T., and Oh, K. S. (2002) Changes in quality characteristics of canned oyster by thermal processing at high temperature. J. Ins. Marine Industry. 15, 17-25 
  25. Van Logten, M. J., den Tonkelaar, E. M., Kroes, R., Berkvens, J. M., and van Esch, G. J. (1972) Long-term experiment with canned meat treated with sodium nitrite and glucono-${\delta}$-lactone in rats. Food and Cosmetics Toxicology. 10, 475-488 

이 논문을 인용한 문헌 (1)

  1. Yang, Cheul-Young 2009. "Effect of Seasoning Condition and Fruit Extracts Level on the Quality Characteristics of Venison Jerky" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(3): 345~351 

DOI 인용 스타일