Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
- Yun Sang Choi Hyun Wook Kim Ko Eun Hwang Dong Heon Song Yong Jae Kim Tae Jun Jung Young Boong Kim Ch
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제35권 제2호
- 등재여부 : KCI등재
- 149 - 155 (7 pages)
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.