Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Smokehouse Humidities on Quality Characteristics of Canadian Bacon

훈연상대습도가 Canadian Bacon 품질특성에 미치는 영향

  • Park, Tae-Kyu (Department of Morecular Biology, Kon-Kuk University) ;
  • Lee, Keun-Taik (Department of Food Science, Kangreung National University)
  • Published : 1989.10.01
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Abstract

The effect of four different humidities during smokehouse processing on cured color development color intensity, pH, residual nitrite, phenol deposition, TBA value and product yield of Canadian bacon was determined. High humidity resulted in high pigment conversion and lower pH. As the humidity was lowered, more residual nitrite remained, The highest humidity had the highest phenol deposition and TBA value. The lowest humidity had the highest yield.

훈연처리 중 4가지 습도(98%, 75%, 50%, 35%)가 Canadian bacon 품질에 미치는 영향을 알아보기 위해서 염지육색, pH, 진유 아질산량, 페놀 축적, TBA치 그리고 수율을 측정하였다. 높은 습도에서 생산된 제품은 높은 발색율과 낮은 pH 치를 나타내었으며, 낮은 습도일수록 잔유 아질산량이 높았다. 또한 높은 습도에서는 페놀 축적량과 TBA 치가 높았으며 가장 낮은 습도에서는 수율이 가장 높았다.

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