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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 664 - 678 (15page)
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초록· 키워드
오류제보하기
This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.
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등록된 정보가 없습니다.
참고문헌 (39)
참고문헌 신청
Ambrosiadis J / 2004 / Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages / Meat Sci 66:279~287
Baggio SR / 2006 / Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage / LWT-Food Sci Technol 39:513~520
Bovolenta S / 2008 / Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep / Meat Sci 80:771~779
Brown SN / 1998 / Meat quality in pigs subjected to minimal preslaughter stress / Meat Sci 49:257~265
Castro FAF / 2007 / Fatty acid composition of three freshwater fishes under different storage and cooking processes / Food Chem 103:1080~1090
Baggio SR / 2006 / Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage / LWT-Food Sci Technol 39:513~520
Bovolenta S / 2008 / Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep / Meat Sci 80:771~779
Brown SN / 1998 / Meat quality in pigs subjected to minimal preslaughter stress / Meat Sci 49:257~265
Castro FAF / 2007 / Fatty acid composition of three freshwater fishes under different storage and cooking processes / Food Chem 103:1080~1090
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