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Research Articles

Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky

원문정보

Jin-Man Kim, Ji-Hun Choi, Doo-Jeong Han, Yun-Sang Choi, Jong-Youn Jeong, Gooi-Hun Choi, Hyun-Dong Paik, Cheon-Jei Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.389-395
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods 
  Meat and curing solution preparation
  Preparation of tenderizers
  Manufacturing of jerky
  pH and instrumental color 
  Instrumental texture
  Moisture content and water activity
  Rehydration capacity
  Sensory evaluation
 References

키워드

저자정보

  • Jin-Man Kim Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Ji-Hun Choi Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Doo-Jeong Han Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Yun-Sang Choi Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Jong-Youn Jeong Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Gooi-Hun Choi Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Hyun-Dong Paik Department of Food Science and Biotechnology of Animal Resources, Konkuk University
  • Cheon-Jei Kim Department of Food Science and Biotechnology of Animal Resources, Konkuk University

참고문헌

자료제공 : 네이버학술정보
  • 1Chen QH, (2006) Effects of elastase from a Bacillus strain on the tenderization of beef meat, Food Chem
  • 2Kang CK, (1970) Degradation of various meat fraction by tenderizing enzymes, J. Food Sci
  • 3Cronlund AL, (1987) Solubilization of collagen in restructured beef with collegenase and α-amylose, J. Food Sci
  • 4Diaz O, (1997) Proteolysis in dry fermented sausage: The effect of selected exogenous protease, Meat Sci
  • 5박은주 ; Kee-Tae Kim ; 김현숙 ; 백현동 ; Jun-Seok Park, (2006) Effect of a Functional Food Containing Bacillus polyfermenticus on Dimethylhydrazine-Induced Colon Aberrant Crypt Formation and the Antioxidant System in Fisher 344 Male Rats, Food Science and Biotechnology
  • 6Eunju Park ; Jun-Seok Park ; Shin-Yang Choi ; Kee-Tae Kim ; 백현동, (2005) Influence of Functional Food Containing Bacillus polyfermenticus SCDon Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet, Food Science and Biotechnology
  • 7백현동 ; 정민용 ; 정황영 ; 김원석 ; 김기태, (2002) 식품용 프로바이오틱 비스루트균의 주요 생균제 특성, 한국식품과학회지
  • 8Eunju Park ; Jun-Seok Park ; 백현동, (2004) Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNGinduced DNA Damage, Food Science and Biotechnology
  • 9PARK, EUNJU ; KEE-TAE KIM ; CHEON-JEI KIM ; CHANG-HAN KIM ; HYUN-DONG PAIK, (2004) Anticarcinogenic and Antigenotoxic Effectsof Bacillus polyfermenticus, Journal of Microbiology and Biotechnology
  • 10Garcia FA, (2001) Intermediate moisture meat product: Biological evaluation of charqui meat protein quality, Food Chem

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