This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
    1. 공시재료
    2. 두께 별 조리시간
    3. 가열감량
    4. 전단력
    5. 전자코를 이용한 향기성분 특성
    6. 척도묘사법
    7. 소비자기호도 평가
    8. 통계분석
Ⅲ. 결과 및 고찰
    1. 가열감량
    2. 전단력
    3. 한돈 삼겹살의 부위별 두께별 향기성분특성
    4. 관능적 특성
Ⅳ. 요약
Ⅴ. 참고문헌

• 김희천(축산물품질평가원 강원지원 과장) | Hee-Chun Kim (Section chief, Korea Institute for Animal Products Quality Evaluation, Wonju 26355, Korea)
• 김혜진(강원대학교 동물생명과학대학 대학원생) | Hye-Jin Kim (Graduate student, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea ABSTRACT1))
• 곽돈규(축산물품질평가원 강원지원 부장) | Don-Gyu Gwak (Head of department, Korea Institute for Animal Products Quality Evaluation, Wonju 26355, Korea)
• 김창기(축산물품질평가원 강원지원 팀장) | Chang-Gi Kim (Team leader, Korea Institute for Animal Products Quality Evaluation, Wonju 26355, Korea)
• 오은미(축산물품질평가원 강원지원 대리) | Eunmi Oh (Manager, Korea Institute for Animal Products Quality Evaluation, Wonju 26355, Korea)
• 정효진(강원대학교 동물생명과학대학 대학원생) | Hyo-Jin Jung (Graduate student, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea)
• 권지선(강원대학교 동물생명과학대학 대학원생) | Ji-Seon Kwon (Graduate student,College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea)
• 김휘언(강원대학교 동물생명과학대학 학부생) | Hwieon Kim (Undergraduate student, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea)
• 김동욱(강원대학교 동물생명과학대학 연구원) | Dongwook Kim (Researcher,College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea)
• 송영한(강원대학교 동물생명과학대학 교수) | Young-Han Song (8Professor, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea)
• 장애라(강원대학교 동물생명과학대학 교수) | Aera Jang (8Professor, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea) Corresponding author