한국식품조리과학회지 (Korean journal of food and cookery science)
- 제9권4호
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- Pages.303-307
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- 1993
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
새우젓국물 첨가에 따른 알찜의 구조 및 질감에 관한 연구
Structural and Textural Characteristics of Egg Custard with Soused Shrimp Juice
초록
알찜의 조리시 사용되는 새우젓국물이 알찜의 구조와 질감 특성에 어떠한 영향을 주는지, 1.5% 염농도에서 새우젓국물과 소금의 첨가에 의한 구조와 경도를 비교 관찰하였고, 관능검사를 통해 알찜의 특성을 알아보았다. 1. SEM에 의한 구조를 관찰한 결과, 51은 치밀한 조직감이 형성되었고 내면에 기공의 발달이 되지 않았으며 엉긴 듯한 단면을 보인 반면,
Structural and textural characteristics of egg custard with 1.5ft sodium chloride as salt or soused shrimp juice were investigated by SEM, texturometer and sensory evaluation.: 1. Egg custard without sodium chloride showed flat, crosslinkaged structure and no pores. : but the addition of salt or soused shrimp juice developed much of round pores and smooth walls. 2. There were significant difference in hardness between without sodium chloride group and boiled soused shrimp juice group. 3. there were significant difference in appearance, taste and texture, but flavor and total acceptability did not showed significant difference in preference test. In discriminating test, swellness, softness, flavor, color, holes and hardness were important factors affecting the preference to determine the characteristics of egg custard.
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