Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure
2014
Seo, S.H., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, E.M., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, Y.B., Korea Food Research Institute, Gyeonggi, Republic of Korea | Cho, E.K, Dason Biotechnology Research Institute, Gyeonggi, Republic of Korea | Woo.H.J., Dason Biotechnology Research Institute, Gyeonggi, Republic of Korea | Lee, M.A., Kookmin University, Seoul, Republic of Korea
This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70¢¦1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)¢¦1.24 (15 days, 10¡�C) mg MA/kg. Volatile basic nitrogen value was 18.07¢¦36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)¢¦35.76 mg% (15 days, 10¡�C). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.
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