• 동아시아식생활학회지
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• 제20권1호
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• pp.84-94
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• 2010

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.

• 한국축산식품학회지
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• 제21권4호
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• pp.314-322
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• 2001

본 실험은 조리방법(Grilling, Pan-frying, Oven-roasting, Microwaving)에 따른 쇠고기 안심 스테이크의 이·화학적 변화를 조사하기 위하여 일반성분, pH, 근원섬유 소편화지수, 색도, 가열감량, 물성(Rheology) 및 관능검사(Panel test)를 실시하였다. 조리방법에 따른 일반 성분은 microwaving 방법에서 다른 조리방법에 비하여 낮은 수분함량과 높은 지방함량을 나타냈다. pH는 조리후 다소 상승하였으나 조리방법에 따른 pH 차이는 없었으며, 육색의 변화에 있어서 L*과 b* -값은 microwaving과 pan-frying방법에서 grilling이나 oven-roasting 방법에서 가장 낮게 나타났다. 조리방법에 따른 근원섬유 소편화도는 oven-roasting 방법에서 가장 높게 나타났으나 조리방법간의 유의적인 차이는 없었다. 가열감량은 microwaving 방법에 의한 조리육에서 가장 많았다. 조리육이 물성에 있어서 경도와 부서짐성은 다른 조리방법에 비하여 microwave oven을 이용한 조리방법에서 높게 나타났으며, 응집성은 microwaving 방법에서 가장 낮은 값을 나타냈다. 그러나 탄력성은 모든 조리방법들간에 유의적인 차이가 없는 것으로 나타났다. 관능검사에 있어서 grilling, pan-frying과 oven-roasting 방법은 우수한 것으로 평가되었으며, microwaving은 전 항목에서 가장 낮은 점수를 얻었다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.824-831
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• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• 한국조리학회지
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• 제16권1호
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• pp.1-12
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• 2010

본 연구는 약리 및 기능성 작용을 지닌 쑥을 덖음 80, 110, $230^{\circ}C$에서 6분, 데침의 1분, 오븐 건조($50^{\circ}C$, 5분)에서 첨가량을 0.1, 0.2, 0.5%로 하여 다양한 방법으로 브라운 소스에 첨가하여 물리적 특성 및 관능을 분석하였다. 색도는 덖음과 데침에서 적은 유의차를 보였다. 당도는 덖음 $110^{\circ}C$, 0.5%에서 가장 높았고, 모든 처리군에서 첨가량이 증가할수록 역시 증가하였다. 퍼짐성은 덖음은 0.5%에서 증가하였고 데침에서는 0.1%에서 감소하였으나 유의차는 적었다. 관능 특성은 데침의 0.1, 0.2, 0.5%와 덖음과 오븐 건조의 0.1%에서 높게 나타났다.

• Animal Bioscience
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• 제34권10호
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• pp.1705-1716
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• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Asian-Australasian Journal of Animal Sciences
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• 제31권2호
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• pp.293-300
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• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

• 한국식품과학회지
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• 제32권3호
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• pp.654-658
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• 2000

Coca bean을 마이크로파로 roasting하고 그 향기성분의 변화를 methyl pyrazine류를 중심으로 살펴보고 이를 상법으로 roasting한 경우와 비교해 보았다. 전자렌지를 개조하여 마이크로파 roasting system을 설계하여 실험에 사용하였고 열전쌍을 이용한 온도측정법으로 cocoa bean의 품온을 측정하였다. 마이크로파 roasting은 roasting 시간을 30분으로 고정하고 온도를 110, 120, 130, 140 및 $150^{\circ}C$로 변화시킨 경우와 roasting 온도를 $130^{\circ}C$로 고정하고 roasting 시간을 5, 10, 20 및 30분으로 변화시킨 경우로 구분하여 행하였다. 상법 roasting은 $120^{\circ}C$에서 15분간 실시하였다. Methyl pyrazine 류의 함량과 함량비는 마이크로파 roasting 온도 및 rosting 시간에 영향을 받았으며 적정한 methyl pyrazine류의 비는 $140^{\circ}C$ 30분 roasting에서 얻을 수 있었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.