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http://dx.doi.org/10.5851/kosfa.2015.35.2.149

Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)  

Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Purdue University)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jung, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.2, 2015 , pp. 149-155 More about this Journal
Abstract
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.
Keywords
smoking; boiling; sensory properties; combination; quality characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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