과열수증기와 초고압처리를 이용한 갈비찜의 품질개선을 위한 연구
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.
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