Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin [0.03%]
温度和时间对低温慢煮猪肉 loin 理化性质及蒸制品质的影响
Su-In Hwang,Eun-Jung Lee,Geun-Pyo Hong
Su-In Hwang
This study investigated the effects of temperature (50°C, 55°C, and 60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (...
Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts [0.03%]
不同牛肉部位的成熟度、成熟方法对 beef 的理化性质和感官特性的影响
Minsu Kim,Juhui Choe,Hyun Jung Lee et al.
Minsu Kim et al.
Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, 2±1°...
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat [0.03%]
不同温时间组合对牛和山羊半膜肌低温慢煮处理品质的影响比较研究
Ishamri Ismail,Young-Hwa Hwang,Seon-Tea Joo
Ishamri Ismail
This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle ...
Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder [0.03%]
不同浓度姜黄粉添加对炮肉质量属性及贮藏特性影响的研究
In-Kyu Bae,Kwon-Jung Kim,Jung-Seok Choi et al.
In-Kyu Bae et al.
The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address this, an experiment was design...
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties [0.03%]
微粒蛋白替代减脂奶酪乳状液中部分乳脂肪对其稳定、微观结构、流变及感官特性影响的研究
Müge Urgu,Aylin Türk,Sevcan Ünlütürk et al.
Müge Urgu et al.
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulate...
Construction of a Bile-responsive Expression System in Lactobacillus plantarum [0.03%]
枯草芽孢杆菌响应胆盐的表达系统的建立
Jong Pyo Chae,Edward Alain Pajarillo,In-Chan Hwang et al.
Jong Pyo Chae et al.
This study aimed to develop a bile-responsive expression system for lactobacilli. The promoters of four genes, encoding phosphoenolpyruvate-dependent sugar phosphotransferase (mannose-specific), L-lactate dehydrogenase (LDH), HPr kinase, an...
Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat [0.03%]
用于肉制品中极性代谢物定量核磁共振条件的优化
Hyun Cheol Kim,Yoon-Joo Ko,Minsu Kim et al.
Hyun Cheol Kim et al.
The objective of this study was to establish an optimized 1D 1H quantitative nuclear magnetic resonance (qNMR) analytical method for analyzing polar metabolites in meat. Three extraction solutions [0.6 M perchloric acid, 10 mM phosphate buf...
Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine [0.03%]
大鲵养殖皮肤及皮肤分泌物作为具有生物活性肽的食物和药物来源
Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded without much thought. However, ...