$\require{mediawiki-texvc}$
  • 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

Superheated Steam과 High Hydrostatic Pressure에 의한 갈비찜의 품질 개선 효과

Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure

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(<1 log CFU/g)으로 검출되었다. 또한 지방 산패도 값인 TBA 또한 SHS-HHP병행 처리군이 일반 조리에 비해 낮은 값을 보여 안전성을 확보할 수 있을 것으로 사료된다. 식육의 신선도를 나타내는 VBN은 간장 양념으로 인해 높은 값을 보였지만 육제품의 특성상 VBN 함량만으로 신선도 정도를 판단하기는 어려울 것으로 사료된다. 이상의 결과로 기존의 갈비찜 제품에 SHS 기술과 HPP 기술의 적용으로 제품의 품질 향상을 통한 기호도 상승과 유통기간 연장효과를 어느 정도 기대할 수 있는 것으로 생각되었다.

Abstract

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<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) 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.

참고문헌 (46)

  1. Lee SJ, Kim CJ, Cho YJ. 2000. Hydration and texture characteristics of brown rice treated with superheated steam process. J Korean Soc Food Sci Nutr 29: 1190-1194. 
  2. Kim YJ, Lee EJ. 2007. Application of hydrostatic pressure techniques on the meat products. Food Science and Industry 40(3): 36-40. 
  3. Jung YK, Jung S, Lee HJ, Kang MG, Lee SK, Kim YJ, Jo CR. 2012. Effect of high pressure after the addition of vegetable oil on the safety and quality of beef loin. Korean J Food Sci Ani Resour 32: 68-76. 
  4. Park JY. 2009. High-hydrostatic pressure pasteurization. Food Industry 210: 9-23. 
  5. Mujumdar AS. 1995. Superheated steam drying. In Handbook of Industrial Drying. 2nd ed. CRC Press, Boca Raton, FL, USA. p 1071-1086. 
  6. Choi Y, Oh JH, Bae IY, Cho EK, Kwon DJ, Park HW, Yoon S. 2013. Changes in quality characteristics of seasoned soy sauce treated with superheated steam and high hydrostatic pressure during cold storage. Korean J Food Cookery Sci 29: 387-398. 
  7. Fralie P, Burg P. 1997. Reheating of a chilled dish of mashed potatoes in a superheated steam oven. J Food Eng 33:57-80. 
  8. Pronyk C, Cenkowski S, Muir WE, Lukow OM. 2008. Effects of superheated steam processing on the textural and physical properties of Asian noodles. Drying Technol 26:192-203. 
  9. Wang TC, Chen BY, Shen YP, Wong JJ, Yang CC, Lin TC. 2012. Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes. Int J Food Sci Technol 47: 1720-1727. 
  10. Jamradloedluk J, Nathakaranakule A, Soponronnarit S, Prachayawarakorn S. 2007. Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip. J Food Eng 78: 198-205. 
  11. Zamri AI, Ledward DA, Frazier RA. 2006. Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus). J Agric Food Chem 54: 2992-2996. 
  12. Kwon SM, Kim CM, Kim YH. 2007. Biological characteristics of instant rice treated with high hydrostatic pressure. Food Science and Industry 40(3): 31-35. 
  13. Ma HJ, Ledward DA. 2004. High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci 68: 347-355. 
  14. Macfarlane JJ, McKenzie IJ, Turner RH, Jones PN. 1981. Pressure treatment of meat: effects on thermal transitions and shear values. Meat Sci 5: 307-317. 
  15. Lee KJ, Choi SD. 2008. Application of biological industry using high hydrostatic pressure system. Korean J Biotechnol Bioeng 23: 362-368. 
  16. Hayman MM, Baxter I, O'Riordan PJ, Stewart CM. 2004. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. J Food Prot 67: 1709-1718. 
  17. Swientek RJ. 1992. High hydrostatic pressure for food preservation. Food Process 53: 90-91. 
  18. CAC. 2007. Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in foods. CAC/GL 61-2007. Codex Alimentarius. p 1-28. 
  19. HHS (Health and Human Services). Guidance for industry: control of Listeria monocytogenes in refrigerated or frozen ready-to-eat foods. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm073110.htm (accessed Feb 2014). 
  20. Kim KM. 2009. Development of RTE-type Korean traditional "Galbi-jjim" processed by sous-vide/cook-chill system and its' safety evaluation. MS Thesis. Hanyang University, Seoul, Korea. 
  21. Kang IH. 1996. Korean taste. Daehan Publishing Company, Seoul, Korea. p 76. 
  22. Linton M, McClements JMJ, Patterson MF. 1999. Survival of Escherichia coli O157:H7 during storage in pressure treated orange juice. J Food Prot 62: 1038-1040. 
  23. Timmermans RAH, Mastwijk HC, Knol JJ, Quataert MCJ, Vervoort L, Van der Plancken I, Hendrickx ME, Matser AM. 2011. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: impact on overall quality attributes. Innovative Food Sci Emerging Technol 12: 235-243. 
  24. Cho HY, Cho EK, Kim BC, Shin HH. 2011. Baby foods processing and properties by using high pressure processing. Korean J Food & Nutr 24: 746-752. 
  25. Erkmen O, Dogan C. 2004. Kinetic analysis of Escherichia coli inactivation by high hydrostatic pressure in broth and foods. Food Microbiol 21: 181-185. 
  26. Valdramidis VP, Graham WD, Beattie A, Linton M, Mckay A, Fearon AM, Pattersin MF. 2009. Defining the stability interfaces of apple juice: implications on the optimization and design of high hydrostatic pressure treatment. Innovative Food Sci Emerging Technol 10: 396-404. 
  27. Vercammen A, Vivijs B, Lurquin I, Michiels CW. 2012. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestiris spores by high hydrostatic pressure treatment in buffer and tomato sauce. Int J Food Microbiol 152: 162-167. 
  28. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 69-74. 
  29. Chun JY, Kwon BG, Lee SH, Min SG, Hong GP. 2013. Studies on physico-chemical properties of chicken meat cooked in electric oven combined with superheated steam. Korean J Food Sci An 33: 103-108. 
  30. Mora B, Curti E, Vittadini E, Barbanti D. 2011. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. Meat Sci 88: 489-497. 
  31. Sun XD, Holley RA. 2010. High hydrostatic pressure effects on the texture of meat and meat products. J Food Sci 75:R17-R23. 
  32. Park JY, Na SY, Lee YJ. 2010. Present and future of nonthermal food processing technology. Food Science and Industry 43(1): 2-20. 
  33. van Laack RL, Stevens SG, Stalder KJ. 2001. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. J Anim Sci 79: 392-397. 
  34. Hong GP, Shim KB, Choi MJ, Min SG. 2008. Effects of thermal processing combined with high pressure on the characteristics of cooked pork. Korean J Food Sci Ani Resour 28: 415-421. 
  35. Crehan CM, Troy DJ, Buckley DJ. 2000. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Sci 55: 123-130. 
  36. Kondjoyan A, Portanguen S. 2008. Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin. J Food Eng 87: 162-171. 
  37. Cenkowski S, Pronyk C, Zmidzinska D, Muir WE. 2007. Decontamination of food products with superheated steam. J Food Eng 83: 68-75. 
  38. Turner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC. 1954. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol 8: 326-330. 
  39. Brewer MS, Ikins WG, Harbers CAZ. 1992. TBA values, sensory characteristics, and volatiles in ground pork during long - term frozen storage effects of packaging. J Food Sci 57: 558-563. 
  40. Kim GS, Choi SH. 2007. Changes in residual nitrite, TBARS and color of meat products during storage. Korean J Food Sci Ani Resour 27: 299-307. 
  41. NIAS. 2007. Analysis methods of animal resources food. National Institute of Animal Science, Gyeonggi, Korea. p 111. 
  42. Moon SS, Jin SK, Kim IS, Park KH, Hah KH. 2006. Changes of TBARS, VBN and pathogens on vacuum packed pork during storage after aging with Korean traditional sauces. Korean J Food Sci Ani Resour 26: 322-330. 
  43. Park GB, Kim YJ, Lee HG, Kim JS, Kim YH. 1988. Changes in freshness of meats during postmortem storage. I. Changes in freshness of pork. Korean J Ani Sci 30: 561-566. 
  44. Yang HS, Jeong JY, Choi YH, Joo ST, Park GB. 2009. Effect of different packaging methods on the quality and storage characteristics of domestic broiler breast meat during cold storage. Korean J Poult Sci 36: 69-75. 
  45. Choi WS, Lee KT. 2002. Quality changes and shelf-life of seasoned pork with soy sauce or kochujang during chilled storage. Korean J Food Sci Ani Resour 22: 240-246. 
  46. Lee KS, Park KS, Park HS, Choi YJ, Park SS, Jung IC, Moon YH. 2011. Changes in quality of pork meat seasoned with red wine during storage. J East Asian Soc Dietary Life 21: 74-81. 

이 논문을 인용한 문헌 (1)

  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 

DOI 인용 스타일