Effects of Low-temperature tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

• 발행기관: 한국축산식품학회
• 저자명: Si Young Kim Ji Hun Choi Yun Sang Choi Hack Youn Kim Kwang Il Ahn Hyun Wook Kim Tae Hyun Kim Dong He
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제3호, 268~273쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or -3oC, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at -3oC for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at -3oC were lower than those at 3oC; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at -3oC can produce restructured chicken breast ham of excellent quality.

키워드

Tumbling restructured ham chicken breast quality characteristic