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KMID : 1024620150350020149
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Food Science of Animal Resources
2015 Volume.35 No. 2 p.149 ~ p.155
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Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
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Choi Yun-Sang
Kim Hyun-Wook
Hwang Ko-Eun
Song Dong-Heon
Kim Yong-Jae
Jung Tae-Jun
Kim Young-Boong
Kim Cheon-Jei
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Abstract
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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.
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KEYWORD
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smoking, boiling, sensory properties, combination, quality characteristics
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