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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

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