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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 597 - 603 (7page)
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The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.
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참고문헌 (32)
참고문헌 신청
AOAC / 2005 / Official methods of analysis. 18th ed. / Association of Official Analytical Chemists :1~24
Allais, I. / 2010 / Handbook of meat processing / Blackwell publishing :143~168
Allen, K. / 2007 / Evaluation on high humidity and wet marinade methods for pasteurization of jerky / J. Food Sci 72:351~355
Banwart, G. J. / 1979 / Basic food microbiology / AVI Publishing Company Inc.
Biscola, V. / 2013 / Isolation and characterizaion of a nisin-like bacteriocin produced by lactococcus lactis strain isolated from charqui, a Brazillian fermented, salted and dried meat product / Meat Sci 93:607~613
Allais, I. / 2010 / Handbook of meat processing / Blackwell publishing :143~168
Allen, K. / 2007 / Evaluation on high humidity and wet marinade methods for pasteurization of jerky / J. Food Sci 72:351~355
Banwart, G. J. / 1979 / Basic food microbiology / AVI Publishing Company Inc.
Biscola, V. / 2013 / Isolation and characterizaion of a nisin-like bacteriocin produced by lactococcus lactis strain isolated from charqui, a Brazillian fermented, salted and dried meat product / Meat Sci 93:607~613
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