최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.25 no.4, 2015년, pp.651 - 659
최영준 (대구공업대학교 호텔외식조리계열) , 박경숙 (대구공업대학교 호텔외식조리계열) , 정인철 (대구공업대학교 호텔외식조리계열)
This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
육제품 산패 억제를 위한 페놀성 합성산화방지제의 종류는? | 소비자들은 소득이 증대하면서 건강한 식생활을 선호하고, 매스컴 발달로 합성식품첨가물의 위해성을 인지하고 있으며, 불법 첨가물 사용에 대해 불신하고 있어 천연 첨가물로 기능성을 부각시킨 가공식품에 대하여 선호도가 높다(Choi YJ et al 2012). 특히 육제품은 지질함량이 높아 가공 및 유통과정 중의 산패를 억제하기 위하여 BHA, BHT 등의 페놀성 합성산화방지제를 사용하고 있다(Brettonnet A et al 2010). 또한, 미생물의 성장을 억제하기 위하여 합성보존료로 sorbic acid(Montesinos-Herroro C et al 2009), 육색을 발현시키기 위한 발색제로는 sodium nitrite(Zhang X et al 2007)를 사용하고 있지만, 소비자들 사이에서는 이들이 인체에 유해하다는 인식들이 팽배하다. | |
분쇄육제품의 장점은? | 육제품 중에서 분쇄육제품은 간편하게 조리할 수 있는 장점 때문에 시장규모가 커지고 있으며, 업계에서도 소비자들의 욕구를 충족시키기 위하여 천연물질을 이용한 제품의 생산에 많은 노력을 기울이고 있다. 민들레는 국화과에 속하는 다년생 초본으로서, 우리나라는 민들레(T. | |
국화과에 속하는 민들레에 함유된 약리작용이 있는 성분은? | lae- vigatum) 등이 자생하고 있다(Min KC & Jhoo JW 2013). 민들레에는 페놀화합물, sesquiterpene 화합물, phytosterol류, flavonoid류 등이 함유되어 있어서 약리작용이 있다. 특히 육제품에서의 페놀화합물은 항산화작용이 있으며, metmyoglobin의 형성을 억제하여 색깔을 개선시킨다(Huang B et al 2011). |
Ahn JH, Grun IV, Mustapha A (2007) Effects of plant extract on microbial growth color change and lipid oxidation in cooked beef. Food Microbiol 24: 7-14.
Aleson-Carbonell L, Fernandez-Lopez J, Perez-Alvarez JA, Kuri V (2005) Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Sci Emerging Technol 6: 247-225.
Anderson ET, Berry BW (2001) Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Res Inter 34: 689-694.
AOAC (1975) Official Methods of Analysis 14th eds. Association of Analytical Chemists, Washington DC. USA.
Brand JG, Bryant BP (1994) Receptor mechanisms for flavour stimuli. Food Qual Prefer 5: 31-40.
Brettonnet A, Hewavitarana A, Dejong S, Lanari MC (2010) Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork. Food Chem 121: 927-933.
Buege AJ, Aust SD (1978) Microsimal lipid peroxidation, In Methods in Enzymology, Gleischer S. and Parker L. (ed.), Academic Press Inc., New York pp. 302-310.
Calkins CR, Hodgen JM (2007) A flesh look at meat flavor. Meat Sci 77: 63-80.
Choi YJ, Park HS, Park KS, Lee KS, Moon YH, Kim MJ, Jung IC (2012) Quality characteristics of pork patty containing lotus root and leaf powder. J East Asian Soc Dietary Life 22: 33-40.
Dias MI, Barros L, Alves RC, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR (2014) Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia. Food Res Inter 56: 266-271.
El-Magoli SB, Laroia S, Hansen PTM (1996) Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 42: 179-193.
Fu X, Lin Q, Xu S, Wang Z (2015) Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT-Food Sci Technol 61: 251-257.
Hoffman K, Hamm R, Bluchel E (1982) Neues uber die best immung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62: 87-93.
Huang B, He JS, Ban XQ, Zeng H, Yao XC, Wang YW (2011) Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf. Meat Sci 87: 46-53.
Huff-Lonergan E, Lonergan SM (2005) Mechanism of water holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71: 194-203.
Jung YH, Choi HY, Bae IH (2011) Effects of dandelion (Taraxacum mongolicum) powder on quality properties yoghurt. Korean J Dairy Sci Technol 29: 41-47.
Korean Food & Drug Administration (KFDA) (2009) Food Code. Munyoungsa, Seoul, pp. 212-251.
Lee HJ, Yoo BS, Byun SY (2000) Differences in phenolic acids between Korean ginsengs and mountain ginsengs. Korean J Biotechnol Bioeng 15: 323-328.
Lee KS, Kim JN, Jung IC (2012) Quality characteristics and palatability of ground pork meat containing lotus leaf and root extracts. J East Asian Soc Dietary Sci 22: 851-859.
Lindahl G, Enfat AC, von Seth G, Joseli A, Hedebro-Velander I, Andersen HJ, Braunschweig M, Andersson A, Lundstrom K (2004) A second mutant allele (V1991) at the PRKAG3 (RN) lotus-II. Effect on colour characteristics of pork loin. Meat Sci 66: 621-627.
Montesinos-Herroro C, del Rio MA, Pastor C, Brunetti O, Palou L (2009) Evaluation of brief potassium sorbate dips to control postharvest Penicillium decay on major citrus species and cultivars. Postharvest Biol Technol 52: 117-125.
Qian L, Zhou Y, Teng Z, Du CL, Tian C (2014) Preparation and antibacterial activity of oligosaccharides derived from dandelion. Inter J Biologic Macromole 64: 392-394.
Raharjo S, Sofos JN (1993) Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissue: A review. Meat Sci 35: 145-169.
Schutz K, Carle R, Schieber A (2006) Taraxacum-A review on its phytochemical and pharmacological profile. J Ethnopharmacol 107: 313-323.
Shahidi F, Wanasundara PK (1992) Phenolic oxidant. Crit Rev Food Sci Nutr 32: 67-103.
Simandi B, Kristo ST, Kery A, Selmeczi LK, Kmecz I, Kemeny S (2002) Supercritical fluid extraction of dandelion leaves. J Supercritical Fluids 23: 135-142.
Song NE, Yoo HD, Baik SH (2013) Preparation of functional beverage by using dandelion (Taraxacum mongolicum H.) extracts and its functional components. J East Asian Soc Dietary Life 23: 733-741.
Wang HB (2014) Effect of dandelion polysaccharides on the retardation of the quality changes of white shrimp. Inter J Biologic Macromole 64: 205-208.
Williams CA, Goldstone F, Greenham J (1996) Flavonoids, cinnamic acids and coumarins from the different tissues and medicinal preparations of Taraxacum officinale. Phytochemistry 42: 121-127.
Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC (2005) Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21: 110-116.
Zhang X, Kong B, Xiong YL (2007) Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Sci 77: 593-598.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.