Earticle

초록

영어

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, L2 and a2-values were increased by both pressure level and pressurized time, but b2-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Hong, Geun-Pyo [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Park, Sung-Hee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Kim, Jee-Yeon [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Lee, Si-Kyung [ Department of Applied Biology & Chemistry, Konkuk University ]
• Min, Sang-Gi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664