Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce

텀블링 공정 후 침지기간이 간장첨가 삶은 돈육의 품질 특성에 미치는 영향

  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Animal Resources Research Center, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eui-Soo (Department of Applied Microbiology and Food Science, University of Saskatchewon) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 정종연 (건국대학교 동물자원연구센터) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 이의수 (건국대학교 동물자원연구센터) ;
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 김진만 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2006.06.30
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Abstract

The purpose of this study was to investigate the effects of immersion period after tumbling on the physicochemical properties of boiled pork loin with soy sauce. After the samples were tumbled for 30 min with soy sauce (1.5% salt concentration), they were immersed for 1, 5 or 10 days. Boiled pork loin was cooked at an internal temperature to $75^{\circ}C$. Cooking yields of boiled pork loin were significantly increased with increasing immersion period. The reduction in diameter and thickness for pork loin were significantly decreased with increasing immersion period, but moisture content and water holding capacity were increased. Shear force in the immersed samples after tumbling was significantly lower than in the control. In sensory evaluation color, flavor, texture, and juiciness of boiled pork loin immersed after tumbling should higher ratings than those of control.

본 연구는 텀블링 공정 후 침지 기간에 따른 간장 첨가 삶은 돈육의 이화학적 및 관능적 특성을 조사하여 전통적인 조리법의 개선을 위한 기초자료를 제공하고자 실시하였다. 돈육을 텀블링 공정 후 침지처리를 하지 않은 대조구와 1, 5, 10일 동안 침지 후 시료를 Nylon/PE bag에 넣어 중심온도가 $75^{\circ}C$될 때까지 가열하여 실험하였다. 그 결과 돈육의 텀블링 처리 후 침지기간에 따른 가열 수율 변화는 대조구보다 텀블링 처리 후 침지기간이 경과될수록 유의적으로 높게 나타났으며, 두께 감소율과 직경 감소율의 경우 대조구보다 텀블링 처리 후 침지기간이 경과될수록 유의적으로 낮은 값을 나타내었다. 수분과 보수력의 경우도 텀블링 처리 후 침지기간이 경과 될수록 높은 값을 나타내었다. 또한 전단력은 처리구가 대조구와 비교하였을 때 낮은 값을 나타내었다. 관능적 특성의 변화는 대조구와 비교하여 처리구들이 높은 평가를 받은 것으로 나타나 텀블링 후 최소한 1일 이상 침지를 함으로써 관능적으로 우수한 제품을 만들 수 있을 것으로 사료된다.

Keywords

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