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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 713 - 729 (17page)
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The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.
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참고문헌 (43)
참고문헌 신청
F. J. He / 2013 / Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials / BMJ 346(apr03 3):f1325~f1325
Megan M. McGough / 2012 / Reducing sodium levels in frankfurters using naturally brewed soy sauce / Meat Science 91(1):69~78
J. Djordjevic / 2004 / Odor-induced changes in taste perception / Experimental Brain Research 159(3):405~408
SHIZUKO YAMAGUCHI / 1984 / Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup / Journal of Food Science 49(1):82~85
Mojet J / 2004 / Effect of concentration on taste-taste interactions in foods for elderly and young subjects / Chem Senses 29:671~681
Megan M. McGough / 2012 / Reducing sodium levels in frankfurters using naturally brewed soy sauce / Meat Science 91(1):69~78
J. Djordjevic / 2004 / Odor-induced changes in taste perception / Experimental Brain Research 159(3):405~408
SHIZUKO YAMAGUCHI / 1984 / Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup / Journal of Food Science 49(1):82~85
Mojet J / 2004 / Effect of concentration on taste-taste interactions in foods for elderly and young subjects / Chem Senses 29:671~681
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