연구논문 : 고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성
분야
농학 > 식물
저자
정장호 ( Chang Ho Chung ) , 서광명 ( Kwang Myung Seo )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제5호, 579~588쪽(총10쪽)
파일형식
25332606.pdf [무료 PDF 뷰어 다운로드]
  • ※ 본 자료는 참고용 논문으로 수정 및 텍스트 복사가 되지 않습니다.
  • 구매가격
    4,000원
    적립금
    120원 (구매자료 3% 적립)
    이메일 발송  스크랩 하기
    자료 다운로드  네이버 로그인
    영문초록
    This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at 4℃ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness (L*) and yellowness (b*) increased in proportion to the increased amount of the blended wasabi juice, but the redness (a*) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.
    사업자등록번호 220-87-87785 대표.신현웅 주소.서울시 서초구 방배로10길 18, 402호 대표전화.070-8809-9397
    개인정보책임자.박정아 통신판매업신고번호 제2017-서울서초-1765호 이메일 help@reportshop.co.kr
    copyright (c) 2009 happynlife. steel All reserved.