Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure

과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구

  • Received : 2014.02.03
  • Accepted : 2014.03.24
  • Published : 2014.04.30
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Abstract

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

본 연구는 냉장 유통이 가능한 삼계탕을 생산하기 위해 새로운 가공 기술인 SHS 조리와 HPP 처리를 적용하여 냉장온도(5, 10, $15^{\circ}C$)에서 15일간 저장하면서 그 품질 변화를 살펴보았다. 기호도 조사를 통해 SHS 조리가 일반조리에 비해 높은 기호도를 보였으며, 조직감 측정결과 일반조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 지방의 산화반응을 억제하며 총균수의 증가폭도 일반 조리구에 비해 적어 위생적으로 안전한 것을 알 수 있었고, 저장 기간 동안 pH의 변화는 크게 나타나지 않았다. 이상의 결과를 종합해 볼 때 높은 기호도와 함께 위생적으로 안전한 삼계탕 제품을 제조하기 위해 SHS 조리법과 HHP처리를 적용할 수 있을 것으로 생각된다.

Keywords

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