CAJ | 학술논문

为了研究热处理对猪肉食用品质的影响,分别对猪肉背最长肌加热至中心温度25、50、60、80、100℃,然后测定不同温度处理对猪肉蒸煮损失、剪切力值、形状、色度、pH值的影响.结果表明:猪肉的蒸煮损失、剪切力和pH值随着热处理温度的升高而增加;肉块形状发生短缩;色泽从红色变为白色、灰白色.
위료연구열처리대저육식용품질적영향,분별대저육배최장기가열지중심온도25、50、60、80、100℃,연후측정불동온도처리대저육증자손실、전절력치、형상、색도、pH치적영향.결과표명:저육적증자손실、전절력화pH치수착열처리온도적승고이증가;육괴형상발생단축;색택종홍색변위백색、회백색.
In order to investigate the effect of heating treatment on pork quality, weight loss through cooking, Warner-Braztler shear force (WBS), shape, color and pH of pork loins were measured after they were subjected to heating treatment at 25,50,60,80 ℃ and 100 ℃, respectively. Resulted indicated that higher temperature could result in increase of weight loss through cooking, WBS and pH value, shrinkage of pork loins, color alteration from red to white or gray.