• Asian-Australasian Journal of Animal Sciences
• /
• 제23권10호
• /
• pp.1380-1385
• /
• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• 한국식품영양과학회지
• /
• 제3권1호
• /
• pp.13-16
• /
• 1974

Chlorophyll을 함유(含有)하고 있는 녹색 식물(植物)의 조리(調理)에 의(依)한 색깔 변화(變化)는 대단히 중요(重要)하므로, 본실험(本實驗)은 각각(各各) 다른 열처리(熱處理)와 시간(時間)이 풋고추의 chlorophyll 함량(含量)에 미치는 영향을 조사하였다. 풋고추는 boiling water steam 그리고 hot air 를 사용(使用)하여, $100^{\circ}C$에서 5 10 15 분간(分間) 가열(加熱)했고, microwave oven에서는 1 2 3 분간(分間) 처리했다. 결과(結果)에 의(依)하면 chlorophyll 함량(含量)은 일반적(一般的)으로 가열시간(加熱時間)이 길어짐에 따라 감소하는 경향이었으며, 가열처리중(加熱處理中) steam이 가장 큰 영향을 주었고, boiling water 가 그 다음이었다. Hot air와 microwave 처리한 풋고추는 아주 적은 양의 chlorophyll이 변화(變化)하였다. 일반적으로 pheophytin 생성(生成) chlorophyll 함량(含量)이 감소함에 따라 증가(增加)하였다.

• 한국식품조리과학회지
• /
• 제31권5호
• /
• pp.534-543
• /
• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• 한국식품영양학회지
• /
• 제14권6호
• /
• pp.573-578
• /
• 2001

오징어의 건조방법이나 조리방법에 따라 콜레스테롤, malonaldehyde 및 콜레스테롤 산화물을 HPLC로 분석한 결과 콜레스테롤은 생시료 634mg/100g에 비해 건조 시료에서는 약 23.5%나 감소하였으며, 가열 중 콜레스테롤 함량은 조리방법에 관계없이 모두 감소하는 경향을 보였는데, 특히 천일건조후 증숙한 시료는 생시료에 비해 49.4%까지 감소한 반면에 malo-naldehyde는 생시료 12.7$\mu\textrm{g}$/100g에 비해 건제품에서는 약 2.1배 증가하였고, 조리 중에도 계속 증가하는 경향을 보였다 콜레스테롤 산화물은 건조중 증가하는 경향을 보였는데, 7-ketocholesterol과 7$\alpha$-hydro-xycholesterol의 경우는 천일 건조에서 높은 함량을 나타낸 반면에. 7$\beta$ 및 25-hydroxycholesterol은 열풍건조에서 높은 함량을 나타내었다. 조리중 콜레스테롤산화물은 모든 시료에서 증가하는 경향을 보여 천일건조 후 증숙한 시료의 25-hydroxycholesterol은 2.5$\mu\textrm{g}$/g으로 가장 낮은 함량을 나타낸 반면. 천일건조 후 전자레인지로 조리한 시료의 7 $\alpha$-hydroxychole-sterol은 127.3 $\mu\textrm{g}$/g으로 가장 높은 함량을 보였다.