A Study on Preparation of Wanjajun for Cook/Chill System II Quality Characteristics of Wanjajun Containing Hydrocolloids

Cook/Chill System에서의 고기완자 제조에 관한 연구II. Hydrocolloid 첨가 고기완자의 품질 특성

  • Kang, Eun-Zoo (Dept. of Food & Nutrition Kunsan National University) ;
  • Kim, Sun-Young (Dept. of Food & Nutrition Kunsan National University) ;
  • Ryu, Chung-Hee (Dept. of Food & Nutrition Kunsan National University)
  • 강은주 (군산대학교 식품영양학과) ;
  • 김선영 (군산대학교 식품영양학과) ;
  • 유정희 (군산대학교 식품영양학과)
  • Published : 2003.07.01


Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.


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