원문정보
Effect of Thawing Method on Water-soluble Nutritional Components and Quality Properties of Hanwoo Beef
초록
영어
The aim of this study was to compare the effects of different thawing methods including; refrigerated at 4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved (600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. The thawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss of water-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group (p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawed by the refrigerated method than that in the samples thawed by the other methods when stored for 6 days at 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05) higher in the microwaved method than that in the other thawing methods. Based on the results obtained in the present study, it is concluded that the thawing methods had remarkable impact on the water-soluble nutritional components, quality properties and storage stability of meat. Therefore, the present study recommends that the thawed meat needs to be consumed and should not be stored for long time due to the acceleration of its quality deterioration.
목차
Ι. 서론
Ⅱ. 재료 및 방법
1. 공시재료
2. 일반성분 분석
3. 수용성 단백질 농도 측정
4. 비타민 B군 분석
5. 마이오글로빈 함량 측정
6. 전단력 측정
7. 가열감량 측정
8. 드립감량
9. 총균수 및 대장균군 분석
10. 지방산화도 측정
11. 통계분석
Ⅲ. 결과 및 고찰
Ⅳ. 요약
사사
Ⅴ. REFERENCES