Changes of Physico-chemical Characteristics of Pyunyuk Depending on Cooking Time during Processing

돼지머리편육 제조시 삶는 시간 조건에 따른 제품의 이화학적 특성 변화

  • Published : 1998.08.01

Abstract

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

Keywords

References

  1. 한국식생활문화학회지 v.9 no.499 유육조리법의 역사적 고찰 IV. 속육과 편육 김태홍
  2. 축산물가격 및 수급자료 축협중앙회
  3. 한국음식 염초애;장명숙;윤숙자
  4. 한국의 전통 음식 황혜성;한복려;한복진
  5. Official methods of analysis(16th ed) AOAC
  6. Analytical Chem v.35 no.1961 Two improved and simplified methods for the spectrphotometric determination of hydroxyproline Bergman, I.;Loxley, R.
  7. J. Lipid. Res v.27 no.114 Direct transesterification of all classes of lipid in a one/step reaction. Lepage, G.;Roy, C. C.
  8. J. Texture Studies v.4 no.204 Guidelines to training a texture profile panel Civille, G. V.;Szczesniak, A. S.
  9. 식품의 관능검사 김광옥;이영춘
  10. Agric. Biol. Chem. v.46 no.1049 Effect of actomyosin on heat-induced gelation of myosin Yasui, T.;Ishioroshi, M.;Samejima, K.
  11. SAS/STAT guide for personal computers(Version 6ed) SAS
  12. J. Food. Sci. v.59 no.729 Textural properties of chicken frankfruters with added collagen fibers Meullenet, J. C.;Chang, H. C.;Carpenter, J. A.;Resurreccion, A. V. A.
  13. Nippon Suisan Gakkaishi v.63 no.977 A new simple method for evaluation of characteristic gel forming ability of walleye pollack frozen surimi in a factory Lee, N-H.;Kato, N.;Yasunaga, K.;Nakagawa, N.;Arai, K.
  14. J. Food. Sci. v.54 no.1158 Influence of reconstituted dark and light chicken muscle myosin filaments on the morphology and strengthe of heat-induced gels Samejima, K.;Kuwayama, K.;Yamamoto, K.;Asghar, A.;Yasui, T.
  15. Federation of European Biochemical Societies v.208 no.123 The binding of skeletal muscle C-protein to regulated actin. Yamamato, K.