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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 538 - 546 (9page)
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초록· 키워드
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This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.
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참고문헌 (53)
참고문헌 신청
Anantheswaran, R. C. / 1994 / Effect of electrical shielding on time-temperature distribution and flow profiles in water in a cylindrical container during microwave heating / J. Microw. Power Electromagn. Energy 29:220~230
AOAC / 2000 / Official methods of analysis of AOAC International / Association of Analytical Communities
Berry, B. W. / 1993 / Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties / J. Food Sci 58:34~37
Berry, B. W. / 1994 / Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties / J. Food Sci 59:10~14
Berry, B. W. / 1998 / Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state / J. Food Sci 63:797~800
AOAC / 2000 / Official methods of analysis of AOAC International / Association of Analytical Communities
Berry, B. W. / 1993 / Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties / J. Food Sci 58:34~37
Berry, B. W. / 1994 / Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties / J. Food Sci 59:10~14
Berry, B. W. / 1998 / Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state / J. Food Sci 63:797~800
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