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건조방법에 따른 우육포의 유리아미노산 및 Dipeptide 함량, 물성 및 관능 특성 비교 : Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 남기창 | - |
dc.contributor.author | 조철훈 | - |
dc.contributor.author | 이경행 | - |
dc.date.accessioned | 2024-08-08T01:44:35Z | - |
dc.date.available | 2024-08-08T01:44:35Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2012-12 | - |
dc.identifier.citation | 한국축산식품학회지, Vol.32 No.6, pp.796-802 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://hdl.handle.net/10371/207744 | - |
dc.description.abstract | This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color L*-value of the beef jerky was lower in the hot-air dried, while the a*-value was higher in the sun-dried one. The shade-dried jerky showed a lower b*-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities. | - |
dc.language | 한국어 | - |
dc.publisher | 한국축산식품학회 | - |
dc.title | 건조방법에 따른 우육포의 유리아미노산 및 Dipeptide 함량, 물성 및 관능 특성 비교 | - |
dc.title.alternative | Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2012.32.6.796 | - |
dc.citation.journaltitle | 한국축산식품학회지 | - |
dc.identifier.wosid | 000313470400015 | - |
dc.citation.endpage | 802 | - |
dc.citation.number | 6 | - |
dc.citation.startpage | 796 | - |
dc.citation.volume | 32 | - |
dc.identifier.kciid | ART001721060 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | 조철훈 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | PURIFICATION | - |
dc.subject.keywordAuthor | beef jerky | - |
dc.subject.keywordAuthor | hot air-dried | - |
dc.subject.keywordAuthor | sun-dried | - |
dc.subject.keywordAuthor | shade-dried | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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