Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Characteristics and Physico-Chemical Change of the Loin of Lamb by Four Cooking Methods

네 가지 조리 방법에 따른 양등심의 이화학적 및 관능적 특성 연구

  • Seo, Min-Suk (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
  • 서민석 (세종대학교 조리외식경영학과) ;
  • 유승석 (대림대학 호텔관광외식계열)
  • Received : 2009.12.21
  • Accepted : 2010.02.04
  • Published : 2010.02.28
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Abstract

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

Keywords

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