한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권3호
- /
- Pages.678-681
- /
- 1999
- /
- 0367-6293(pISSN)
가열속도가 돈육 등심 근육의 열변성에 미치는 영향
Effect of Heating Rates on the Thermal Denaturation of Pork Loin Muscle
- 김천제 (건국대학교 동물자원연구센터) ;
- 송민석 (건국대학교 축산가공학과) ;
- 이창현 (일본 우쯔노미야대학 생물생산과학과) ;
- 이의수 (건국대학교 축산가공학과) ;
- 조진국 (건국대학교 동물자원연구센터) ;
- 최도영 (건국대학교 축산가공학과)
- Kim, Cheon-Jei (Animal Resources Research Center, Kon-kuk University) ;
- Song, Min-Seok (Department of Animal Products Science, Kon-Kuk University) ;
- Lee, Chang-Hyun (Department of Bioproductive Science, Utsunomiya University) ;
- Lee, Eui-Soo (Department of Animal Products Science, Kon-Kuk University) ;
- Cho, Jin-Kook (Animal Resources Research Center, Kon-kuk University) ;
- Choi, Do-Young (Department of Animal Products Science, Kon-Kuk University)
- 발행 : 1999.06.30
초록
본 실험은 가열속도가 돈육 등심 근육의 열변성에 미치는 영향에 대하여 조사하기 위하여 DSC 상에서 가열속도(heating rate : 5, 10, 20, 30,
The objective of this study was to evaluate the effect of different heating rates on the thermal properties of pork loin muscle by DSC. Pork loin muscle was subjected to programmed heating at the following heating rate: 5, 10, 20, 30 and