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
- 학위논문
- 저자정보
- 지도교수
- 朴賢眞
- 발행연도
- 2015
- 저작권
- 고려대학교 논문은 저작권에 의해 보호받습니다.
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초록· 키워드
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This study was conducted to investigate the effect of superheated steam (SS) and high hydrostatic pressure on the improvement of quality of Galbijjim.
High pressure processing is considered as technology of the highest application potential among non-thermal processing technologies, and superheated steam has effect to minimizing nutrition loss and maintaining taste, aroma, and texture.
SS showed the increase in moisture and crude fat contents and the decrease in crude protein contents (p<0.05). The hardness decreased more in conventional cooking (CC) than SS.
The results of safety storage experiment at the refrigeration temperature showed that the total number of bacteria was lower in superheated steam and high hydrostatic treatment (SH) than in CC.
SH was not detected total bacteria after 15 days when stored at 5℃. Color of Galbijjim did not show a consistent trend during the storage period. The TBARS and VBN showed lower value in SH than in CC.
Overall, superheated steam cooking and high hydrostatic pressure had the effects of reducing microorganisms, which could improve the product quality and sanitation, and hence could be highly preferred.
High pressure processing is considered as technology of the highest application potential among non-thermal processing technologies, and superheated steam has effect to minimizing nutrition loss and maintaining taste, aroma, and texture.
SS showed the increase in moisture and crude fat contents and the decrease in crude protein contents (p<0.05). The hardness decreased more in conventional cooking (CC) than SS.
The results of safety storage experiment at the refrigeration temperature showed that the total number of bacteria was lower in superheated steam and high hydrostatic treatment (SH) than in CC.
SH was not detected total bacteria after 15 days when stored at 5℃. Color of Galbijjim did not show a consistent trend during the storage period. The TBARS and VBN showed lower value in SH than in CC.
Overall, superheated steam cooking and high hydrostatic pressure had the effects of reducing microorganisms, which could improve the product quality and sanitation, and hence could be highly preferred.
목차
Abstract ⅰ목차 ⅱ표 목차 ⅳ그림 목차 ⅴⅠ. 서론 1Ⅱ. 연구사 32.1 갈비찜 32.2 Superheated steam 52.3 High Hydrostatic Pressure 72.3.1 초고압 기술의 특징 72.3.2 열처리와 초고압 처리의 비교 82.3.3 초고압 처리 기술의 산업적 응용 9Ⅲ. 재료 및 방법 113.1 재료 113.2 갈비찜 제조 133.2.1 일반성분 163.2.2 조직감 163.2.3 기호도 조사 163.3 저장기간에 따른 갈비찜 품질특성 183.3.1 초고압처리 183.3.2 pH 183.3.3 색도 193.3.4 미생물 분석 193.3.5 조직감 203.3.6 Thiobarbituric acid 203.3.7 Volatile basic nitrogen 213.3.8 기호도 조사 223.4 통계분석 22Ⅳ. 결과 및 고찰 234.1 일반성분 234.2 조직감 244.3 기호도 조사 254.4 저장기간에 따른 갈비찜 품질특성 264.4.1 pH 264.4.2 색도 284.4.3 미생물 분석 364.4.4 조직감 394.4.5 Thiobarbituric acid 444.4.6 Volatile basic nitrogen 464.4.7 기호도 조사 48Ⅴ. 요약 51Ⅵ. 인용문헌 53Ⅶ. 감사의 글 71
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