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
- 2021.11
- 수록면
- 331 - 337 (7page)
- DOI
- https://doi.org/10.13050/foodengprog.2021.25.4.331
이용수
초록· 키워드
오류제보하기
In this study, to investigate the effect on qualities and preference of the vegetable tteokgalbi by cooking methods, it was using pan frying, microwave heating, conventional oven heating, and air frying. Moisture contents (%) according to cooking method was highest in the order of microwave heating, air frying, pan frying, and conventional oven heating, and pH was slightly higher in microwave heating and air frying. Cooking loss (%) and diameter reduction rate (%) and thickness reduction rate(%) was highest in conventional oven heating. For hardness (N), chewiness (J), springiness and cohesiveness, pan frying showed the highest value and microwave heating showed the lowest value. In the sensory test according to the cooking method, appearance and surface color showed highest values of conventional oven heating, and the pan frying showed high value for overall flavor, umami, overall taste, and overall acceptability.
As a result, pan frying is an appropriate cooking method to improve the preference of vegetable tteokgalbi.
목차
등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
Abugroun HA / 1985 / Shortening and tenderness of pre-rigor heated beef : Part I-Effect of heating rate on muscles of youthful and mature carcasses / Meat Sci 14:1~13
An DH / 2019 / Development and change of alternative meat / Food Ind. Nutr 24:1~6
Bae JH / 2019 / Physicochemical characteristics and storage stability of meat analogue supplemented with vegetable oil
Baek SY / The popularization of soy meat is still far off
최경순 / 2011 / 초등학생의 Vegetarian(lacto-ovo vegetarian)과 Non-Vegetarian의 식습관, 영양소 섭취 및 건강습관 차이에 관한 연구 / 한국식품영양과학회지 40(3):416~425
An DH / 2019 / Development and change of alternative meat / Food Ind. Nutr 24:1~6
Bae JH / 2019 / Physicochemical characteristics and storage stability of meat analogue supplemented with vegetable oil
Baek SY / The popularization of soy meat is still far off
최경순 / 2011 / 초등학생의 Vegetarian(lacto-ovo vegetarian)과 Non-Vegetarian의 식습관, 영양소 섭취 및 건강습관 차이에 관한 연구 / 한국식품영양과학회지 40(3):416~425
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
한국축산식품학회지
2018 .01
-
Effects of sensory test conditions and cooking methods on consumer acceptance
한국식품영양과학회 학술대회발표집
2023 .10
-
열처리 조리방법이 마늘의 항산화 활성과 이화학적 특성에 미치는 영향
한국식품영양과학회지
2016 .12
-
Monitoring of Acrylamide Contents in Various Home-Cooking Air-fried Foods
한국식품영양과학회 학술대회발표집
2022 .10
-
조리 방법에 따른 자색 당근의 품질 특성 및 항산화능의 변화- 조리 방법에 따른 항산화 잔존량 -
한국식품영양학회지
2019 .01
-
Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Preventive Nutrition and Food Science
2017 .09
-
The Effects of Cooking Methods on the β-Carotene Levels of Selected Vegetables
한국식품영양과학회 학술대회발표집
2015 .08
-
Effect of cooking methods on the phytosterol content in nine selected vegetables
Korean Journal of Agricultural Science
2016 .03
-
Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, and time of frying
한국식품과학회지
2020 .02
-
Bloom의 완전학습모델을 활용한 NCS 기반 조리 실무 교수?학습 개발 및 효과
한국식품영양학회지
2017 .10
-
Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method
한국식품영양과학회 학술대회발표집
2016 .10
-
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
한국축산식품학회지
2017 .01
-
Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips
Applied Biological Chemistry
2015 .01
-
Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements
한국축산식품학회지
2015 .01
-
Sensory characteristics of tteokgalbi produced using meat balanced ratio of 1:4 between omega-3 and omega-6
한국식품영양과학회 학술대회발표집
2020 .10
-
Microbial, physicochemical, and sensory characteristics of vacuum-fried mackerel (Scomber japonicus) meat
한국수산과학회 양식분과 학술대회
2021 .04
-
돈피 젤라틴 분말을 첨가한 떡갈비 개발
한국식품영양과학회지
2016 .08
-
Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
한국축산식품학회지
2018 .01
-
조리방법을 달리한 쥐눈이콩의 인체유방암세포 이동성 억제 효과
한국식품영양학회지
2017 .08
-
Comparison of nutritional quality and thermal stability between peanut oil and common frying oils
Applied Biological Chemistry
2015 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0