The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regardi...
The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.
The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.
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제안 방법
Texture profile analysis was performed to comparison of textural properties due to tumbling conditions, and was measured using a texture analyzer (TA-XT2i, Stable Micro Systems Ltd., England) at room temperature. Prior to analysis, samples were allowed to equilibrate to room temperature (20℃, 3 h).
Therefore, the objective of this study was to evaluate the effects of tumbling time (10, 30, and 60 min) and temperature (3 and -3℃) on the quality characteristics of restructured chicken breast ham.
데이터처리
An analysis of variance were performed on all the variables measured using the General Linear Model (GLM) procedure of the SAS statistical package (SAS, 2008). The Duncan’s multiple range test (p<0.
이론/모형
After straining; through a sieve with 1×1 mm mesh, the protein solubility of the filtrate was determined by the Biuret method (Gornall et al., 1949).
1 filter paper. The protein solubility of the filtrate was also measured by the Biuret method.
성능/효과
The results of this study show that tumbling time affected the quality characteristics of restructured chicken breast cham such as cooking yields, WHC, a part of texture properties, and myofibrillar protein solubility. Especially if tumbled 30 min or more, it could be obtained the tumbled for 10 min (p<0.
The results of this study show that tumbling time affected the quality characteristics of restructured chicken breast cham such as cooking yields, WHC, a part of texture properties, and myofibrillar protein solubility. Especially if tumbled 30 min or more, it could be obtained the tumbled for 10 min (p<0.
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