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SCOPUS
학술저널
재구성 햄 제조 시 Transglutaminase 첨가에 의한 텀블링 시간의 단축과 전단력 증진 효과
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제24권 제1호
- : SCOPUS, SCIE, KCI등재
- 2004.03
- 23 - 28 (6 pages)
The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9~75.7% moisture, 3.63~4.18% fat, 16.6~20.6% protein with pH values of 5.95~6.10 and water activity of 0.95~0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p