프로바이오틱스를 첨가한 구이형 돈가스와 일반 돈가스의 품질특성 비교 분석

• 영문명: Comparative Analysis on the Quality Characteristics between Oven Cooking Type Pork Cutlet Added Probiotics and Commercial Pork Cutlet
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 박신영(Sin-Young Park) 김계웅(Gye-Woong Kim) 김진만(Jin-Man Kim) 고종호(Jong-Ho Koh) 최주희(Juhui Choe) 김학연(Hack-Youn Kim)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 5권 1호, 20~26쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.06.30

영문 초록

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

목차

서론

재료 및 방법

결과 및 고찰

요약

키워드

probiotics oven cooking pork cutlet quality properties