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돼지고기 등심의 염지공정에서 소금농도의 영향: 물질전달 동역학을 중심으로 KCI 등재

Effect of Hypotonic and Hypertonic Solution on Brining Process for Pork Loin Cube: Mass Transfer Kinetics

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10-9 to 3.53×10-9 m2/s, while for the values of water ranged from 1.22×10-9 to 1.88×10-9 m2/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

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저자
  • 박민(차의과학대학교 식품생명공학과) | Min Park (Department of Food Science and Biotechnology, CHA University)
  • 이낙훈(차의과학대학교 식품생명공학과) | Nak Hun Lee (Department of Food Science and Biotechnology, CHA University)
  • 인예원(차의과학대학교 식품생명공학과) | Ye-Won In (Department of Food Science and Biotechnology, CHA University)
  • 오상엽(서울대학교 전기정보공학부) | Sang-Yup Oh (School of Electrical and Computer Engineering, Seoul National University)
  • 조형용(차의과학대학교 식품생명공학과) | Hyung-Yong Cho (Department of Food Science and Biotechnology, CHA University) Corresponding author