식품가공 육제품과 소금

식품가공 육제품과 소금

[식품가공] 육제품과 소금.pptx

목차 소금의 정의와 기능 육제품과 소금 소금의 섭취와 건강의 상관관계 저염육제품과 소금 대체제 결론 본문 육제품과 소금 2. 육제품에서 소금의 역할 1) a flavour enhancing effect in meat products 2) the sensory properties in processed meats -Matulis, McKeith, Sutherland, and Brewer(1995) -Ruusunen, Simolin, and Puolanne (2001a, 2001b) 3) the solubilisation of the functional myofibrillar proteins in meat activates the proteins to increase hydration and water-binding capacity, ultimately increasing the binding properties of proteins to improve texture. Increases tenderness and juiciness of the meat product. 4) a critical component in contributing to the texture of processed meat products -Ruusunen et al.(2001b) 5) reduction of microbial shelf life and improvement safety of processed meat products -Whiting, Benedict, Kunsch, and Woychik (1984) 참고문헌 소금 대체재인 젖산 칼륨과 아스크르빈산 칼슘 첨가가 프랑크푸르트 소시지 품질 및 관능 특성에 미치는 영향-조해미 Salt reduction in meat products challenge for meat Industry Lili Slobodan1, Matekalo-Sverak Vesna1 (2011) Salt's harmful effects may extend to artery hardening/ Stephen Daniells/19-Feb-2010 Reducing salt: A challenge for the meat industry/Meat Science, Volume 74, Issue 1, September Eoin Desmond 키워드 식품가공, 육제품, 식품, 가공, 소금