-
- HAN Doo-Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- JEONG Jong-Youn
- Department of Animal Science, Michigan State University
-
- CHOI Ji-Hun
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- CHOI Yun-Sang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- KIM Hack-Youn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- LEE Mi-Ai
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- LEE Eui-Soo
- Genesis BBQ
-
- PAIK Hyun-Dong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
-
- KIM Cheon-Jei
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University
この論文をさがす
抄録
The purpose of this study was to investigate the quality characteristics of pork jerky prepared under two curing methods (immersion and tumbling). Jerky was dried using cured pork meat immersed for 6, 12, 24, or 48 h, or tumbled for 10, 20, 30, or 60 min. In jerky manufacturing, the tumbling process had a significant influence on increased moisture contents, reduced textural hardness, and improved in sensorial tenderness, juiciness, and overall acceptance compared to immersion. Within the same curing method, longer curing times resulted in an increase in the moisture content, redness, and TBA values. Additionally, the sensorial texture, juiciness, and overall acceptance of pork jerky tumbled for 30 and 60 min had significantly higher sensory scores than other treatments.
収録刊行物
-
- Food Science and Technology Research
-
Food Science and Technology Research 17 (3), 179-186, 2011
公益社団法人 日本食品科学工学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204457510528
-
- NII論文ID
- 10028259428
-
- NII書誌ID
- AA11320122
-
- ISSN
- 18813984
- 13446606
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可