지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 64 - 75 (12page)
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초록· 키워드
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Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.
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참고문헌 (48)
참고문헌 신청
Aitken A / 1962 / Effect of drying temperature in the accelerated freeze-drying of pork / J Sci Food Agric 13:439~448
Babić J / 2009 / The effects of freeze-drying process parameters on Broiler chicken breast meat / LWT-Food Sci Technol 42:1325~1334
Barrett AH / 1997 / Optimization of dehydrated egg quality by microwave assisted freeze-drying and hydrocolloid incorporation / J Food Process Preserv 21(3):225~244
Bowers JA / 1987 / Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55℃ and 85℃ / J Food Sci 52(3):533~536
Byrd-Bredbenner C / 2009 / Wardlaw’s perspectives in nutrition / Mcgraw-Hill :225
Babić J / 2009 / The effects of freeze-drying process parameters on Broiler chicken breast meat / LWT-Food Sci Technol 42:1325~1334
Barrett AH / 1997 / Optimization of dehydrated egg quality by microwave assisted freeze-drying and hydrocolloid incorporation / J Food Process Preserv 21(3):225~244
Bowers JA / 1987 / Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55℃ and 85℃ / J Food Sci 52(3):533~536
Byrd-Bredbenner C / 2009 / Wardlaw’s perspectives in nutrition / Mcgraw-Hill :225
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