CAJ | 학술논문

以牛肉为原料,调查自然解冻、微波解冻、流水解冻方法对蛋白质流失的影响.针对中式传统牛肉干预煮工艺,采用正交试验设计探讨了不同解冻方式、预煮时间、肉块大小和水料比对预煮后牛肉粗蛋白含量的影响,并测定了预煮液中固形物和粗蛋白的含量.结果显示:牛肉粗蛋白含量为20.64%,在解冻和预煮环节蛋白质流失分别为1.42%、5.95%;牛肉在加工过程中蛋白质流失情况总体为1.53g/100g,流失蛋白质占总蛋白量的7.37%;采用微波解冻的方法,预煮60min的蛋白质流失最少,可使预煮后牛肉蛋白质含量损失最小;牛肉预煮液中蛋白质的含量为1.03g/100ml,固形物含量为2.08g/100ml.
이우육위원료,조사자연해동、미파해동、류수해동방법대단백질류실적영향.침대중식전통우육간예자공예,채용정교시험설계탐토료불동해동방식、예자시간、육괴대소화수료비대예자후우육조단백함량적영향,병측정료예자액중고형물화조단백적함량.결과현시:우육조단백함량위20.64%,재해동화예자배절단백질류실분별위1.42%、5.95%;우육재가공과정중단백질류실정황총체위1.53g/100g,류실단백질점총단백량적7.37%;채용미파해동적방법,예자60min적단백질류실최소,가사예자후우육단백질함량손실최소;우육예자액중단백질적함량위1.03g/100ml,고형물함량위2.08g/100ml.
In order to investigate effects of natural thawing, microwave thawing and water thawing on protein-losing, protein content in beef was determined during traditional preparation processing such as different thawing styles, pre-cooking times,meat loaf sizes, and water-material ratios. Crude protein in beef was determined to be 20.64%. Protein loss was 1.42%, 5.95%and 7.37% during thawing, pre-cooking and preparation processes, respectively. The lowest protein loss was observed in beef through microwave thawing and 60 min of pre-cooking. Through this treatment, protein amount and solid residue in pre-cooking soup were 1.03 g/100ml and 2.08 g/100ml, respectively.