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
- 2013.1
- 수록면
- 78 - 88 (11page)
이용수
초록· 키워드
오류제보하기
Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.
목차
등록된 정보가 없습니다.
참고문헌 (35)
참고문헌 신청
Ashie INA / 2002 / Effects of papain and a microbial enzyme on meat proteins and beef tenderness / J. Food Sci 67(6):2138~2142
Berge P / 2001 / Tenderization of beef by lactic acid injected at different times post mortem / Meat Sci 57(4):347~357
Bouton PE / 1972 / The effects of cooking temperature and time on some mechanical properties of meat / J. Food Sci 37:140~144
Cho IH / 2002 / Analysis of volatile compounds in Bulgogi / Food Sci. Biotechnol 11(3):303~309
In Hee Cho / 2005 / Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures / Food Science and Biotechnology 14(3):428~432
Berge P / 2001 / Tenderization of beef by lactic acid injected at different times post mortem / Meat Sci 57(4):347~357
Bouton PE / 1972 / The effects of cooking temperature and time on some mechanical properties of meat / J. Food Sci 37:140~144
Cho IH / 2002 / Analysis of volatile compounds in Bulgogi / Food Sci. Biotechnol 11(3):303~309
In Hee Cho / 2005 / Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures / Food Science and Biotechnology 14(3):428~432
이 논문의 저자 정보
최근 본 자료
댓글(0)
0